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.