Description
This Spiced Butternut Squash and Sweet Potato Soup is a warm and comforting dish perfect for chilly days. Roasted to bring out natural sweetness, the squash and sweet potatoes are blended with aromatic spices like cumin, cinnamon, and cayenne for a gently spiced, creamy soup. Coconut milk adds a luxurious texture while fresh cilantro garnishes brighten each bowl. This easy-to-make soup is both nutritious and flavorful, ideal as a starter or a light meal.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
Spices and Oils
- 2 tbsp olive oil (divided)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (adjust for heat)
- Salt and pepper to taste
- Optional: Red pepper flakes, extra cayenne for extra heat
Liquids
- 4 cups vegetable broth
- 1 cup coconut milk (optional for creaminess)
Garnish
- Fresh cilantro for garnish
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized, enhancing their natural sweetness.
- Sauté Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant to build a flavorful base for the soup.
- Add Spices: Stir in the ground cumin, cinnamon, and cayenne pepper. Cook for 1 minute to release their aromatic flavors, infusing the soup with warm, spicy notes.
- Combine and Simmer: Add the roasted butternut squash, sweet potatoes, and vegetable broth into the pot. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes to marry the flavors.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. For an optional richer texture, stir in the coconut milk at this stage.
- Season and Serve: Taste and adjust seasoning with salt, pepper, and additional cayenne or red pepper flakes if desired. Garnish with fresh cilantro and serve the soup hot for a comforting meal.
Notes
- You can substitute coconut milk with heavy cream or almond milk for different creaminess levels.
- Adjust cayenne pepper and red pepper flakes according to your preferred spice level.
- For a thicker soup, reduce the amount of vegetable broth.
- Leftover soup keeps well refrigerated for up to 4 days and freezes beautifully for up to 3 months.
- Adding a squeeze of fresh lemon juice before serving can enhance the flavors.
