This cozy soup features creamy butternut squash and sweet potatoes, with a kick of spice to warm you up! It’s perfect for chilly days and tastes like a big hug in a bowl.
I love how easy it is to make! Just blend everything together, and you’ll have a delicious meal that feels fancy without all the fuss. Plus, it’s great for leftovers! 🥣
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup! Its natural sweetness pairs beautifully with spices. If you can’t find butternut squash, pumpkin or acorn squash would work as good substitutes.
Sweet Potatoes: Sweet potatoes add creaminess and depth. You can swap them with regular potatoes or carrots for a different flavor, but keep in mind the sweetness may change!
Olive Oil: Extra virgin olive oil brings flavor. Feel free to use coconut oil or avocado oil for a different twist in taste! I often use coconut oil for a subtle coconut flavor.
Coconut Milk: This is what makes the soup creamy. You can swap it with almond milk or heavy cream, but the texture and flavor will differ. If you prefer, use light coconut milk for a lower fat option.
Spices: The seasoning is what adds the kick. Adjust the crushed red pepper flakes based on your spice tolerance. You can also replace smoked paprika with regular paprika or cumin with chili powder for a different flavor profile.
How Do You Roast Vegetables for Maximum Flavor?
Roasting the squash and sweet potatoes brings out their sweetness and adds complexity to the soup. Here’s how to do it right:
- Preheat your oven to 400°F (200°C). Higher heat promotes caramelization.
- Toss the cubed vegetables in olive oil, and season lightly with salt.
- Spread them in a single layer on a baking sheet to ensure even cooking.
- Roast for 25-30 minutes, flipping them halfway through for an even caramelization.
You’ll know they’re done when they’re tender and golden at the edges. This step is key; it enhances the flavor and texture of your soup!
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
Key Component:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
For Cooking:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
Spices:
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 to 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 teaspoon smoked paprika
For the Broth & Creaminess:
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (plus extra for garnish)
To Finish:
- Salt and black pepper, to taste
- Fresh mint leaves, for garnish
- Optional: lime wedges for serving
How Much Time Will You Need?
This hearty soup requires about 15 minutes of prep time and around 40-45 minutes for total cooking, including roasting the vegetables. It’s a quick and flavorful dish that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Roast the Veggies:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with half of the olive oil and a pinch of salt. Spread them in a single layer on a baking sheet and roast for about 25-30 minutes, or until they’re tender and lightly caramelized.
2. Sauté the Base:
While the veggies are roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, which takes about 5 minutes. This step builds a solid flavor foundation for your soup!
3. Spice It Up:
Add the minced garlic, ground cumin, ground coriander, smoked paprika, and crushed red pepper flakes to the pot. Stir constantly for 1-2 minutes until everything is fragrant, making your kitchen smell amazing!
4. Combine Everything:
Once your veggies are roasted, add them to the pot along with the vegetable broth. Stir well and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes. This allows all the delicious flavors to meld together.
5. Blend It Smooth:
Remove the pot from the heat. Carefully use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can comfortably blend in batches using a regular blender.
6. Add Creaminess:
Stir in that luxurious coconut milk! Season with salt and black pepper to your liking. If you find the soup a bit too thick, simply add more broth or water until you reach your desired consistency.
7. Final Touch and Serve:
Reheat the soup over low heat if necessary. Serve hot, drizzled with a swirl of coconut milk. Sprinkle an extra dash of crushed red pepper flakes on top and garnish with fresh mint leaves. Offer lime wedges on the side for a refreshing twist if you like!
Enjoy your spicy butternut squash sweet potato soup as a warming starter or a satisfying main dish any day of the week!
Can I Use Fresh or Frozen Vegetables for This Soup?
Absolutely! Fresh vegetables will help give the best flavor, but if you’re short on time, you can use frozen butternut squash and sweet potatoes as well. Just be sure to adjust the cooking time, as frozen vegetables may need a little longer to become tender.
How Can I Adjust the Spice Level?
If you prefer a milder soup, start with a smaller amount of crushed red pepper flakes (around 1/4 teaspoon), then taste and add more if you want extra heat. Alternatively, you can omit the red pepper flakes entirely for a non-spicy version!
What’s the Best Way to Store Leftovers?
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months; just thaw in the fridge before reheating. When reheating, add a splash of broth or coconut milk to regain creaminess.
Can I Make This Soup Vegan?
Yes, this soup is already vegan! Just ensure you’re using vegetable broth and the coconut milk is dairy-free. It’s a delicious and hearty dish that fits perfectly into a vegan diet!
