Description
This Spicy Butternut Squash and Sweet Potato Soup combines roasted butternut squash, sweet potatoes, and aromatic spices to create a creamy, flavorful, and warming dish. Enhanced with a touch of coconut milk for richness and a hint of heat from cayenne and smoked paprika, this vibrant soup is perfect for cozy dinners and sharing with family or friends.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
Liquids
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, sweet potatoes, and diced onion in olive oil, cumin, cinnamon, smoked paprika, cayenne pepper, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for 25-30 minutes, until the vegetables are tender and slightly caramelized.
- Sauté the Garlic: Heat a large pot over medium heat and add a bit of olive oil. Sauté the minced garlic for 1-2 minutes until it becomes fragrant, being careful not to burn it.
- Combine and Simmer: Add the roasted vegetables to the pot with the sautéed garlic. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to meld the flavors together.
- Blend the Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until silky.
- Add Coconut Milk: Stir in the coconut milk or heavy cream to add richness and creaminess. Adjust seasoning with salt and pepper as needed, then heat the soup through for another 2-3 minutes.
- Serve: Ladle the hot soup into bowls and garnish with your choice of croutons, fresh herbs like parsley or cilantro, or pumpkin seeds for added texture and flavor.
Notes
- For a vegan option, use coconut milk and ensure your vegetable broth is vegan-friendly.
- Adjust the cayenne pepper to control the level of spiciness according to your preference.
- You can substitute heavy cream with coconut milk for a dairy-free creamy texture.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adding a squeeze of fresh lime juice before serving can brighten the flavors.
