If you’re searching for a comforting, healthy dish that warms your soul and tantalizes your taste buds, look no further than Spicy Butternut Squash Sweet Potato Soup. This delightful recipe combines the natural sweetness of butternut squash and sweet potatoes with a kick of spice, making it perfect for chilly evenings or any time you crave something nourishing. Let’s dive into this flavorful soup that’s not only easy to prepare but also packed with vitamins and minerals.
Why You’ll Love This Soup
- Flavorful and Comforting: The combination of butternut squash and sweet potatoes creates a rich, velvety texture, while spices like cumin and cayenne pepper add warmth and depth.
- Nutritious: This soup is loaded with essential vitamins A and C, fiber, and antioxidants, making it a healthful addition to your diet.
- Versatile: Perfect as a starter, light lunch, or dinner, this soup can be easily paired with crusty bread or a fresh salad.
Ingredients
To make this Spicy Butternut Squash Sweet Potato Soup, you will need the following ingredients:
- 1 medium butternut squash, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Lime wedges (optional for serving)
Instructions
- Prepare the Vegetables: Begin by peeling and dicing the butternut squash and sweet potatoes. Chop the onion and mince the garlic.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, and cayenne pepper, cooking for an additional minute until fragrant.
- Cook the Vegetables: Add the diced butternut squash and sweet potatoes to the pot. Stir to combine, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the vegetables are tender.
- Blend the Soup: Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Season and Serve: Taste the soup and season with salt and pepper as needed. For an extra layer of flavor, squeeze in some lime juice just before serving. Garnish with fresh cilantro or parsley, if desired.
Tips for the Best Soup
- Adjust the Spice Level: If you prefer a milder soup, reduce the amount of cayenne pepper. You can also add a dollop of yogurt or sour cream to cool it down when serving.
- Make It Ahead: This soup can be made ahead of time and stored in the fridge for up to 5 days. The flavors deepen as it sits, making it even tastier!
- Freeze for Later: This soup freezes well! Portion it out into freezer-safe containers and enjoy it later. Just reheat on the stove or in the microwave.
Conclusion
This Spicy Butternut Squash Sweet Potato Soup is a fantastic way to enjoy a healthy, hearty meal that doesn’t skimp on flavor. With its beautiful orange hue and rich texture, it’s not only a feast for the taste buds but also a feast for the eyes. Whether you’re making it for a cozy dinner or a holiday gathering, this soup is sure to impress.
Here are some helpful Serving and Storage Tips for your Spicy Butternut Squash Sweet Potato Soup:
Serving Tips
- Garnish: Enhance the presentation and flavor by garnishing each bowl with fresh cilantro or parsley. A dollop of sour cream or Greek yogurt can add creaminess and a cooling effect, balancing the spices.
- Accompaniments: Serve the soup with crusty bread, garlic bread, or a side salad for a complete meal. Pairing it with a sprinkle of toasted pumpkin seeds or croutons can add a delightful crunch.
- Temperature: This soup can be enjoyed warm or hot. For a refreshing twist, try serving it chilled during warmer months, similar to a gazpacho.
- Lime Wedges: Offer lime wedges on the side for guests to squeeze into their soup for added brightness and flavor.
Storage Tips
- Refrigeration: Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 5 days.
- Freezing: If you want to keep it longer, this soup freezes well! Portion it into freezer-safe containers or zip-top bags, leaving some space for expansion. It can be frozen for up to 3 months.
- Thawing and Reheating: To enjoy frozen soup, thaw it in the refrigerator overnight. Reheat on the stove over medium heat, stirring occasionally, until warmed through. If the soup thickens during storage, add a little vegetable broth or water to reach your desired consistency.
- Avoid Repeated Heating: To maintain flavor and texture, only reheat the amount you plan to serve. Avoid reheating the entire batch multiple times, as this can alter the quality of the soup.
By following these serving and storage tips, you can enjoy your Spicy Butternut Squash Sweet Potato Soup fresh and flavorful, whether it’s a cozy dinner or meal prep for the week!
- Can I use frozen butternut squash and sweet potatoes for this soup?
- Yes, you can use frozen butternut squash and sweet potatoes! Just add them directly to the pot without thawing. You may need to adjust the cooking time slightly, as frozen vegetables may take a little longer to soften.
- What spices can I add to enhance the flavor?
- Besides cumin and cayenne pepper, you can experiment with spices like ginger, nutmeg, or cinnamon for a warm, aromatic touch. Adding a pinch of smoked paprika can also provide a delightful depth of flavor.
- Is this soup vegan-friendly?
- Absolutely! This Spicy Butternut Squash Sweet Potato Soup is entirely plant-based, as it uses vegetable broth and no animal products. It’s a great option for vegans and vegetarians.
- Can I make this soup in a slow cooker?
- Yes, you can! To make it in a slow cooker, sauté the onion, garlic, and spices in a pan first, then transfer them to the slow cooker along with the diced butternut squash, sweet potatoes, and vegetable broth. Cook on low for 6-8 hours or on high for 3-4 hours, then blend as usual.
Spicy Butternut Squash Sweet Potato Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
- Diet: Vegan
Description
This Spicy Butternut Squash Sweet Potato Soup is creamy, cozy, and packed with a blend of sweet and spicy flavors! The roasted butternut squash and sweet potatoes are blended with warm spices, a hint of heat, and coconut milk for a velvety texture. It’s perfect for chilly autumn days and makes a delicious appetizer or light meal.
Ingredients
Units
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups (960ml) vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish (optional)
- Red pepper flakes, for extra heat (optional)
Instructions
- Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the butternut squash and sweet potatoes with 1 tbsp of olive oil, salt, and pepper.
- Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
- Cook the Soup Base:
- In a large pot, heat the remaining 1 tbsp of olive oil over medium heat.
- Add the chopped onion and sauté for 5-7 minutes until softened.
- Add the minced garlic, grated ginger, cumin, coriander, cinnamon, cayenne pepper, and smoked paprika. Stir and cook for an additional 1-2 minutes until fragrant.
- Combine and Simmer:
- Add the roasted squash and sweet potatoes to the pot.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10-15 minutes to allow flavors to meld.
- Blend the Soup:
- Remove the pot from heat and use an immersion blender to blend until smooth. (Alternatively, you can blend in batches using a regular blender.)
- Stir in the coconut milk and lime juice. Adjust seasoning with additional salt, pepper, or cayenne pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro, a sprinkle of red pepper flakes, and a drizzle of coconut milk, if desired.
Notes
- Make it milder: Reduce the cayenne pepper for a less spicy version.
- Make ahead: This soup can be made in advance and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Serve with: Crusty bread, croutons, or a side of green salad for a complete meal.