Spicy Butternut Squash and Sweet Potato Soup

This Spicy Butternut Squash and Sweet Potato Soup is a warm and comforting dish perfect for chilly days. With a blend of sweet and spicy flavors, this creamy soup is both nourishing and satisfying. It’s easy to make and packed with nutrients, making it a great addition to your meal rotation.

Why You’ll Love This Recipe

• Rich and flavorful – The combination of butternut squash and sweet potatoes creates a naturally sweet and creamy base, balanced by warm spices.
• Healthy and nutritious – Packed with vitamins, fiber, and antioxidants, this soup is a powerhouse of nutrients.
• Easy to make – Simple ingredients and straightforward steps make this soup a hassle-free recipe.
• Customizable heat level – You can adjust the spiciness to suit your taste preferences.
• Perfect for meal prep – Make a big batch and enjoy it throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, peeled and cubed
• Sweet potatoes, peeled and cubed
• Onion, chopped
• Garlic, minced
• Carrots, chopped
• Vegetable broth
• Coconut milk
• Olive oil
• Ground cumin
• Ground cinnamon
• Smoked paprika
• Cayenne pepper (adjust to taste)
• Salt and black pepper
• Fresh ginger, grated
• Lime juice
• Fresh cilantro or parsley for garnish

Directions

1. Sauté the aromatics – Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Stir in garlic, ginger, cumin, cinnamon, smoked paprika, and cayenne pepper, cooking for about a minute until fragrant.
2. Add the vegetables – Stir in the butternut squash, sweet potatoes, and carrots. Cook for a few minutes, allowing the vegetables to absorb the flavors.
3. Simmer – Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer until the vegetables are soft (about 20-25 minutes).
4. Blend – Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend carefully.
5. Add the finishing touches – Stir in coconut milk and a splash of lime juice. Season with salt and black pepper to taste.
6. Serve – Ladle into bowls and garnish with fresh cilantro or parsley. Enjoy hot!

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Make it extra creamy – Add more coconut milk for an ultra-smooth texture.
• Add protein – Stir in cooked lentils or chickpeas for a heartier soup.
• Enhance the heat – Increase the cayenne pepper or add a chopped chili pepper for an extra kick.
• Roasted flavors – Roast the butternut squash and sweet potatoes beforehand for a deeper, caramelized taste.
• Swap the coconut milk – Use heavy cream or almond milk as an alternative to coconut milk.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze in individual portions for up to 3 months. Thaw in the refrigerator before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally. Alternatively, reheat in the microwave in 30-second intervals, stirring between each.

FAQs

How can I make this soup less spicy?

Reduce or omit the cayenne pepper and smoked paprika to make it milder.

Can I use frozen butternut squash?

Yes, frozen butternut squash works well and can cut down on prep time.

What can I serve with this soup?

Crusty bread, a side salad, or grilled cheese sandwiches pair wonderfully with this soup.

Can I make this soup in a slow cooker?

Yes! Add all ingredients (except coconut milk and lime juice) to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Blend, then stir in the coconut milk and lime juice.

Is this soup vegan?

Yes, this recipe is naturally vegan and dairy-free.

Can I use a different type of squash?

Absolutely! Acorn squash or kabocha squash are great substitutes for butternut squash.

How do I make this soup thicker?

Let the soup simmer a little longer to reduce the liquid, or add a small amount of mashed potatoes.

Can I add other vegetables?

Yes! Bell peppers, parsnips, or celery can be added for extra flavor.

What’s the best way to blend hot soup?

Use an immersion blender for convenience, or allow the soup to cool slightly before blending in batches in a regular blender.

Can I use chicken broth instead of vegetable broth?

Yes, but it will no longer be vegetarian. Chicken broth adds a richer flavor.

Conclusion

This Spicy Butternut Squash and Sweet Potato Soup is a delicious and comforting meal with the perfect balance of sweetness and heat. Whether you enjoy it as a starter or a main dish, it’s an easy and nutritious option that you’ll want to make again and again. Try different variations to suit your taste, and don’t forget to store leftovers for quick and convenient meals later!

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