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- 1 medium butternut squash, peeled and diced - 2 medium sweet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 inch piece of ginger, grated The star of this soup is the butternut squash. It adds a sweet and creamy base. Sweet potatoes bring more sweetness and nutrition. Together, these two create a rich flavor. Onion, garlic, and ginger add depth and warmth. - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon cayenne pepper (adjust for heat preference) - Salt and pepper to taste Cumin and coriander are warm spices. They make the soup feel cozy. Cayenne pepper adds heat. You can adjust it to your taste. Salt and pepper bring all the flavors together. - 4 cups vegetable broth - 1 cup coconut milk - 1-2 tablespoons olive oil Vegetable broth gives the soup body. Coconut milk adds creaminess and a hint of sweetness. Olive oil is perfect for sautéing the vegetables. These liquids help create a smooth texture. {{ingredient_image_1}} Start by peeling and dicing the butternut squash. Cut it into small cubes for even cooking. Next, peel and dice the sweet potatoes in the same way. This will help them cook at the same time. Now, chop the onion finely and mince the garlic. The onion gives the soup a nice base flavor, while the garlic adds depth. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it turns translucent. Then, stir in the minced garlic and grated ginger, cooking for another 2 minutes. You'll smell the wonderful aroma fill your kitchen. Now, add the diced butternut squash and sweet potatoes to the pot. Stir well to mix everything together. Sprinkle in the ground cumin, coriander, and cayenne pepper. Stir again to coat the veggies with the spices. Let this cook for an extra 2 minutes to toast the spices a bit. Pour in the vegetable broth and bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer and cover the pot. Let it simmer for 20 to 25 minutes until the squash and sweet potatoes are nice and tender. Now comes the fun part! Using an immersion blender, puree the soup until it is smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Once smooth, stir in the coconut milk. This will give your soup a creamy texture. Season with salt and pepper to taste. Heat it through for a few minutes. Your soup is now ready to serve! To make your soup even tastier, you can adjust the spice levels. If you love heat, add more cayenne pepper. Start with a small amount and taste as you go. This way, you can find the perfect balance for your palate. Using fresh herbs for garnish also adds a burst of flavor. I like to use cilantro, but you can try parsley or green onions too. Just chop them finely and sprinkle them on top before serving. It makes the soup look great and adds freshness. You have two good options for blending your soup. An immersion blender works well and lets you blend right in the pot. This means less mess and fewer dishes to wash. If you use a countertop blender, be careful. Blend in small batches and don’t fill the blender too full. Hot soup can splash out and cause burns. Always cover the lid with a towel to keep it safe. Reheating the soup is simple. You can do it on the stove or in the microwave. If you use the stove, warm it over low heat. Stir often to keep it from sticking. For the microwave, put the soup in a safe bowl. Heat it for one minute, then stir. If it’s still cold, heat it in short bursts until it’s hot. This way, you keep the flavors fresh and delicious. Pro Tips Roasting Vegetables: Roasting the butternut squash and sweet potatoes before adding them to the soup enhances their natural sweetness and deepens the flavor. Adjusting Spice Level: Feel free to adjust the cayenne pepper to your heat preference. Start with a smaller amount and add more if you like it spicier. Coconut Milk Alternatives: If you're looking for a lighter option, substitute coconut milk with almond milk or oat milk for a different flavor profile. Garnishes Matter: Fresh cilantro adds a burst of freshness. Consider adding a squeeze of lime juice or a dollop of yogurt for extra creaminess and flavor. {{image_2}} You can switch up the veggies in this soup. Try using carrots or parsnips. They add sweetness and flavor. You might even like adding roasted red peppers for a smoky touch. If you want a dairy-free option, coconut milk is a great choice. It makes the soup creamy and rich. For a lighter version, use almond milk or cashew cream. These work well too, but the taste will change slightly. Adjust the heat to fit your taste. If you want more spice, add more cayenne pepper. If you prefer a milder soup, cut back on it. You can also use smoked paprika for a different flavor without much heat. Experiment with adding other spices. Try ground ginger or a pinch of nutmeg. These will give a warm, cozy taste to your soup. For sides, crusty bread or a simple green salad pairs well. The bread is perfect for dipping. A fresh salad adds a nice crunch to your meal. You can also have fun with toppings. Try adding toasted pumpkin seeds or a swirl of coconut milk on top. Fresh cilantro gives a pop of color and flavor. These little touches make your soup look great and taste even better! To store your leftover soup, let it cool first. Then, pour it into an airtight container. This keeps the soup fresh and prevents spills. Place the container in the refrigerator. Your spicy butternut squash sweet potato soup will stay good for about 3 to 4 days. Always remember to label your container with the date. This way, you know when to eat it! If you want to keep the soup longer, freezing is a great option. First, let the soup cool completely. Then, transfer it to freezer-safe containers or bags. Make sure to leave some space at the top as the soup will expand when frozen. You can freeze the soup for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove over low heat or in the microwave until hot. In the fridge, your soup lasts about 3 to 4 days. In the freezer, it can last up to 3 months. Always check for any signs of spoilage before eating, like off smells or changes in color. Enjoy your delicious soup knowing it’s stored well! You can use several options instead of coconut milk. Here are some ideas: - Almond milk: A great non-dairy choice with a light flavor. - Soy milk: Creamy and adds a nice texture. - Heavy cream: For a rich, creamy soup if you prefer dairy. - Cashew cream: Blend soaked cashews with water for a silky texture. These options can change the soup's taste, so pick one that fits your liking. To give the soup more heat, try these tips: - Add more cayenne pepper: Increase the amount to suit your taste. - Include diced jalapeños: Fresh or pickled for a zesty kick. - Use hot sauce: A few drops can add instant spice. - Incorporate red pepper flakes: Sprinkle them in while cooking for added warmth. These methods can help you find the perfect heat level for your soup. Yes, you can make this soup in advance! Here’s how: - Meal prep: Cook the soup and let it cool. - Storage: Store it in an airtight container in the fridge for up to 3 days. - Freezing: You can freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating. Making it ahead saves time and lets the flavors meld nicely! This article shared a tasty soup recipe that highlights butternut squash and sweet potatoes. I discussed the main ingredients, spices, liquids, and cooking steps. You also learned tips for flavor enhancement, cooking methods, and variations to customize your soup. In the end, enjoy making this healthy dish your own. With some simple swaps and seasonings, you can create the perfect soup for you. Happy cooking!

Spicy Butternut Squash Sweet Potato Soup

A creamy and spicy soup made with butternut squash and sweet potatoes, perfect for warming up on a chilly day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 0.5 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • to taste salt
  • to taste pepper
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
  • Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
  • Add the diced butternut squash and sweet potatoes to the pot, stirring to combine.
  • Sprinkle in the cumin, coriander, and cayenne pepper, stirring well to coat the vegetables with the spices. Cook for an additional 2 minutes.
  • Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 20-25 minutes, or until the squash and sweet potatoes are tender.
  • Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender.
  • Stir in the coconut milk and season with salt and pepper to taste. Heat through for a few minutes.
  • Serve hot, garnished with fresh cilantro.

Notes

Adjust the cayenne pepper for your heat preference.
Keyword butternut squash, soup, spicy, Sweet Potato, vegan