This cozy soup is a warm hug in a bowl! It’s made with sweet butternut squash and sweet potatoes, bringing a hint of spice to warm you up on chilly days.
Plus, when I make this, my kitchen smells amazing—like a little piece of fall! It’s super easy to prepare too; just blend and enjoy a bowl of goodness.
Key Ingredients & Substitutions
Butternut Squash: This ingredient brings a lovely sweetness to the soup. If you can’t find it, you can substitute with pumpkin or acorn squash for a similar flavor profile.
Sweet Potatoes: They add creaminess and natural sweetness. If you’re looking for a lower-carb option, consider using cauliflower. It’ll still provide a mellow base for your soup!
Coconut Milk: I love using full-fat coconut milk for the creaminess it brings. If you prefer dairy, heavy cream works well too. If you want a lighter option, try using almond milk, though the texture will be a bit thinner.
Spices: Ground cumin and smoked paprika are key for flavor. Experiment with other spices like coriander or ginger for a unique twist! If you’re sensitive to spice, reduce the cayenne pepper or leave it out altogether.
How Do You Get the Soup Nice and Creamy?
The secret to that creamy texture lies in blending the soup properly. After simmering the vegetables, you want to ensure everything is nice and soft.
- Use an immersion blender directly in the pot for a quick and easy method. Just be careful not to splash!
- If using a regular blender, allow the hot soup to cool slightly; this helps prevent splattering. Blend in batches, filling the blender no more than halfway.
- Once blended, return the soup to the pot. Stir in your coconut milk or cream to finish off that creamy texture.
Servicing warm ensures you enjoy the best flavors and creaminess. Adding a swirl of cream on top right before serving is a lovely touch!
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2 to 3 lbs), peeled, seeded, and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable broth (or chicken broth)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust for desired spiciness)
- Salt and black pepper, to taste
- 1/2 cup coconut milk or heavy cream, plus extra for garnish
For Garnish:
- Fresh parsley, chopped
- Red pepper flakes (optional)
- Crusty bread for serving (optional)
How Much Time Will You Need?
This hearty soup takes about 10 minutes to prep and 30-35 minutes to cook. So, you can have a delicious bowl of Spicy Butternut Squash Sweet Potato Soup in about 45 minutes total. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it turns translucent, which should take about 4-5 minutes. Stir occasionally to ensure it cooks evenly.
2. Add Garlic and Spices:
Once the onion is translucent, stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook this mixture for another minute until you can smell all those aromatic spices. This brings a lovely depth of flavor to your soup!
3. Combine Squash and Sweet Potatoes:
Now, add the cubed butternut squash and sweet potatoes to the pot. Give everything a good stir to coat the vegetables with the spices, making sure they’re nicely mixed in.
4. Add Broth and Simmer:
Next, pour in the vegetable broth (or chicken broth) and bring the mixture to a boil. Once it’s boiling, lower the heat and let it simmer until the vegetables are softened, about 20-25 minutes. You’ll know it’s ready when you can easily pierce the vegetables with a fork.
5. Blend the Soup:
Time to make it creamy! Use an immersion blender to puree the soup right in the pot until it’s smooth and velvety. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. Just watch out for hot splashes!
6. Add Coconut Milk or Cream:
Stir in the coconut milk or heavy cream, and season the soup with salt and pepper to taste. Warm the soup through over low heat, making sure it’s nice and cozy before serving.
7. Serve and Garnish:
Ladle the soup into bowls and finish it off with a drizzle of cream or coconut milk, a sprinkle of fresh parsley, and a dash of red pepper flakes if you like a little extra heat.
8. Enjoy Your Soup!
Serve the soup warm with crusty bread on the side for dipping. Enjoy your cozy, spicy butternut squash and sweet potato soup that’s perfectly creamy and comforting!
Can I Use Different Types of Squash?
Absolutely! If you can’t find butternut squash, you can substitute it with pumpkin, acorn squash, or even kabocha squash. Each will bring a slightly different flavor, but they all work well in this recipe.
How Can I Make This Soup Vegan?
You can easily make this soup vegan by using vegetable broth and coconut milk, which is already included in the recipe. Just ensure that any garnishes are also plant-based, like using almond milk instead of cream if you prefer.
Can I Freeze Leftover Soup?
Yes! This soup freezes wonderfully. Let it cool completely, then transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Serve with This Soup?
This soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a fresh salad. You can also serve it as a starter before a main course or alongside some spicy roasted chickpeas for added texture.