Spicy butternut squash and sweet potato soup is a wonderful blend of earthy sweetness and warm spices, making it a go-to comfort dish, especially in colder months. This soup is not only delicious but also packed with nutrients, making it a great choice for those looking for a wholesome meal. The inspiration behind this soup lies in balancing the creamy richness of coconut milk with the natural sweetness of squash and potatoes, complemented by aromatic spices like cumin and cinnamon. It’s an ideal recipe for anyone seeking both health and flavor in one comforting bowl.
Why You’ll Love This Recipe
- Roasted for depth: Roasting the vegetables enhances their natural sweetness and adds a caramelized richness.
- Dairy-free: Coconut milk brings a creamy texture without dairy, making it a vegan-friendly option.
- Warm spices: A touch of chili, cumin, and cinnamon gives the soup a delightful warmth that pairs beautifully with the sweetness of the veggies.
- Quick and easy: Ready in just 40 minutes, perfect for weeknights or make-ahead lunches.
Ingredients You’ll Need
- Butternut squash: Adds rich sweetness and creaminess.
- Sweet potatoes: Provides a soft texture and natural sweetness.
- Yellow onion: Adds depth to the flavor base.
- Garlic: Adds aromatic sharpness.
- Olive oil: For roasting and a bit of richness.
- Full-fat coconut milk: Creates a smooth and velvety texture without dairy.
- Ground cumin, cinnamon, chili powder: To provide warmth and spice.
- Chili flakes: For extra heat and a spicy kick.
How to Make Spicy Butternut Squash and Sweet Potato Soup
Step-by-Step Instructions:
- Preheat and prepare: Preheat your oven to 375°F (190°C). Cut the butternut squash and sweet potatoes into large chunks. Slice the onions.
- Season and roast: Toss the veggies with olive oil, cumin, cinnamon, and chili powder. Roast for about 30 minutes until tender.
- Simmer: Transfer roasted vegetables to a large pot. Add water or vegetable stock and bring to a boil. Simmer until all veggies are fully soft.
- Blend and finish: Use an immersion blender or transfer to a blender. Blend until smooth. Stir in coconut milk, adjust seasoning, and add chili flakes.
- Serve: Swirl extra coconut milk on top for a beautiful presentation. Garnish with fresh coriander.
Cooking Tips
- Blending tip: If using a blender, work in small batches to avoid overfilling with hot liquid.
- Roasting adds flavor: Roasting the vegetables brings out a deeper flavor that you won’t get from just boiling.
- Adjust the spice: Control the heat level by adding more or less chili powder and flakes to suit your preference.
Helpful Tips
- Make it chunkier: For a chunkier texture, blend only half of the soup, leaving some roasted vegetables intact.
- Storage tip: This soup freezes well, making it perfect for meal prep. Freeze in airtight containers for up to 3 months.
Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6-8
- Category: Soup
- Method: Roasting and blending
- Cuisine: Fusion
- Diet: Vegan, gluten-free
Notes
- Alternative ingredients: Feel free to substitute carrots for sweet potatoes or use cashew cream instead of coconut milk if preferred.
- Spice variation: For a more fall-inspired flavor, try adding a dash of nutmeg along with cinnamon.
Nutritional Information (per serving)
- Calories: ~230 kcal
- Fat: 14g
- Carbohydrates: 26g
- Protein: 3g
- Fiber: 4g
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Cook all ingredients in a slow cooker on low for 6-8 hours or on high for 3-4 hours before blending.
What are good garnishes?
Top with fresh herbs like coriander or parsley, or add a sprinkle of toasted pumpkin seeds for crunch.
Can I use different vegetables?
Definitely! Try using pumpkin, carrots, or even parsnips for a slightly different flavor profile.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge before reheating.
- Reheat: Gently reheat on the stove or in the microwave, adding more stock if needed.
Related Recipes
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Conclusion
This spicy butternut squash and sweet potato soup is not only delicious but also incredibly nourishing. Whether you’re looking for a cozy weeknight meal or a make-ahead lunch, this soup ticks all the boxes. The roasted vegetables and warming spices create a bowl of comfort that’s perfect for fall and winter. Give it a try, and enjoy the balance of sweet and spicy flavors in every bite!
PrintSpicy Butternut Squash and Sweet Potato Soup
Description
Spicy butternut squash and sweet potato soup is a wonderful blend of earthy sweetness and warm spices, making it a go-to comfort dish, especially in colder months. This soup is not only delicious but also packed with nutrients, making it a great choice for those looking for a wholesome meal. The inspiration behind this soup lies in balancing the creamy richness of coconut milk with the natural sweetness of squash and potatoes, complemented by aromatic spices like cumin and cinnamon. It’s an ideal recipe for anyone seeking both health and flavor in one comforting bowl.
Ingredients
- Butternut squash: Adds rich sweetness and creaminess.
- Sweet potatoes: Provides a soft texture and natural sweetness.
- Yellow onion: Adds depth to the flavor base.
- Garlic: Adds aromatic sharpness.
- Olive oil: For roasting and a bit of richness.
- Full-fat coconut milk: Creates a smooth and velvety texture without dairy.
- Ground cumin, cinnamon, chili powder: To provide warmth and spice.
- Chili flakes: For extra heat and a spicy kick.
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Cut the butternut squash and sweet potatoes into large chunks. Slice the onions.
- Season and roast: Toss the veggies with olive oil, cumin, cinnamon, and chili powder. Roast for about 30 minutes until tender.
- Simmer: Transfer roasted vegetables to a large pot. Add water or vegetable stock and bring to a boil. Simmer until all veggies are fully soft.
- Blend and finish: Use an immersion blender or transfer to a blender. Blend until smooth. Stir in coconut milk, adjust seasoning, and add chili flakes.
- Serve: Swirl extra coconut milk on top for a beautiful presentation. Garnish with fresh coriander.
Notes
- Alternative ingredients: Feel free to substitute carrots for sweet potatoes or use cashew cream instead of coconut milk if preferred.
- Spice variation: For a more fall-inspired flavor, try adding a dash of nutmeg along with cinnamon.