This velvety soup combines the sweetness of butternut squash and sweet potatoes with a kick of spice. It’s warm, comforting, and perfect for chilly days!
Trust me, you’ll want to keep this recipe close! I love serving it with some crusty bread for dipping. It’s like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup! If you’re short on time, you can grab pre-cut butternut squash from the store. Alternatively, pumpkin or acorn squash works too, though it may change the flavor slightly.
Sweet Potatoes: They bring extra sweetness and creaminess. If you want to swap, try regular potatoes or even carrots for a different flair. Remember, they will affect the taste!
Spices: Cumin and coriander add warmth, while smoked paprika provides depth. If you don’t have these, curry powder or a pinch of cinnamon could switch things up nicely.
Coconut Milk: This adds creaminess and a touch of sweetness. If you’re not fond of coconut, heavy cream, or even a splash of almond milk can work, though they’ll change the flavor a bit.
Red Pepper Flakes: Adjust these based on your spice tolerance. You can also use fresh chili or sriracha if you prefer. Just start small, as you can always add more heat!
How Do I Get the Soup to Be Extra Creamy?
A smooth and creamy texture is crucial for this soup. The secret lies in the blending process. Here’s how you can achieve that perfect consistency:
- After roasting the vegetables, let them cool slightly before transferring them to the pot.
- Use an immersion blender to puree the soup directly in the pot. If you use a regular blender, allow the steam to escape to prevent splatters.
- For an even creamier finish, don’t skip the coconut milk! Stir it in after blending for a nice, velvety texture.
Remember, blending well incorporates air into the soup and gives it that rich, luxurious feel. Enjoy! 🥣
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon red pepper flakes (adjust for spice preference)
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (reserve some for garnish)
- Salt and black pepper, to taste
- Fresh sage leaves or cilantro for garnish
How Much Time Will You Need?
This delightful soup takes about 15 minutes for prep and around 45 minutes overall, including roasting the vegetables and simmering. You’ll be able to enjoy a hearty, warm bowl of comfort in no time!
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed butternut squash and sweet potatoes with olive oil, salt, and pepper. Spread them out evenly on a baking sheet. Roast for about 25-30 minutes or until they’re tender and slightly caramelized. This enhances their sweetness and flavor!
2. Sauté Onions and Garlic:
While your veggies are roasting, heat a large pot over medium heat. If you need more oil, add a tablespoon of olive oil. Sauté the chopped onion in the pot until it turns translucent and soft, which should take around 5 minutes. This adds sweetness and depth to your soup.
3. Add Spices:
Next, add the minced garlic, ground cumin, ground coriander, smoked paprika, and red pepper flakes to the onions. Stir everything together and cook for another 1-2 minutes, until the spices are fragrant. Be careful not to let the garlic burn!
4. Combine Ingredients:
Once the roasted butternut squash and sweet potatoes are done, add them to the pot. Pour in the vegetable broth and bring everything to a boil. Reduce the heat, cover the pot, and let it simmer for about 15 minutes. This allows all the flavors to meld together beautifully.
5. Blend the Soup:
After simmering, remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer batches of the soup to a regular blender and puree until smooth, then return it to the pot.
6. Add Coconut Milk:
Stir in the coconut milk and taste for seasoning. Add salt and pepper as necessary. Gently warm the soup over low heat, being careful not to bring it to a boil, as you want to maintain that lovely creaminess.
7. Serve & Garnish:
Ladle the soup into bowls. For a nice finish, swirl a spoonful of coconut milk on top, sprinkle with additional red pepper flakes for extra heat, and garnish with fresh sage leaves or cilantro.
8. Enjoy!
Serve hot with crusty bread or your favorite side. This soup is not only flavorful but also wonderfully filling. Enjoy the warming spices and creamy texture!
Bon appétit! 😊
Can I Use Canned Butternut Squash or Sweet Potatoes?
Yes, you can use canned versions if you’re short on time! Just drain and rinse them before adding to the pot. Since they are already cooked, reduce the simmering time to about 5-10 minutes to heat through and combine flavors.
What If I Don’t Have Coconut Milk?
If you don’t have coconut milk, you can substitute it with heavy cream or almond milk for a lighter option. Just keep in mind that the flavor profile will change slightly. If using almond milk, consider adding a little more seasoning to balance the flavors!
Can I Adjust the Spice Level?
Absolutely! To make the soup milder, you can reduce the amount of red pepper flakes, or even omit them altogether. If you prefer more heat, increase the red pepper flakes or add fresh chilies to your taste. Always taste as you go!
How Can I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it thickens too much. You can also freeze it for longer storage—just make sure to leave some room for expansion in your container!