Description

This warm and comforting soup combines the natural sweetness of butternut squash and sweet potatoes with a spicy kick from chili and warm spices. It’s smooth, creamy, and perfect for chilly days. Plus, it’s easy to make in one pot and can be blended for a silky texture.

Ingredients

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1 medium butternut squash, peeled, seeded, and cubed
2 medium sweet potatoes, peeled and cubed
1 small onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon chili flakes (adjust to taste)
4 cups vegetable broth
1 cup coconut milk (or heavy cream for a richer texture)
1 tablespoon olive oil
Salt and black pepper, to taste
Juice of 1/2 lime (optional, for brightness)
Fresh cilantro or parsley, for garnish

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Instructions

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another minute.
Add the Spices: Sprinkle in cumin, coriander, paprika, and chili flakes. Stir well to coat the onions and release the spices’ aroma.
Cook the Vegetables: Add the butternut squash and sweet potatoes. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20-25 minutes until the vegetables are fork-tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Stir in the coconut milk and lime juice.
Season & Serve: Taste and adjust salt, pepper, and spice levels. Garnish with fresh cilantro or parsley and serve warm.

Notes

Make it Creamier: Swap coconut milk for heavy cream if preferred.
Adjust Spice: Add more chili flakes or a dash of cayenne for extra heat.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.