Description
This creamy and comforting Spicy Butternut Squash and Sweet Potato Soup is packed with warm flavors, a touch of heat, and a velvety texture. Perfect for chilly days, it blends roasted butternut squash and sweet potatoes with aromatic spices for a cozy, nourishing meal.
Ingredients
1 medium butternut squash, peeled, seeded, and diced
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (adjust for spice level)
4 cups vegetable broth
1 cup coconut milk (or heavy cream)
Salt and black pepper, to taste
Juice of 1 lime (optional, for brightness)
Fresh cilantro, for garnish
Instructions
-
Roast the Vegetables:
Preheat the oven to 400°F (200°C). Toss the butternut squash and sweet potatoes with half of the olive oil, salt, and pepper. Roast for 25-30 minutes, until soft and caramelized. -
Sauté the Aromatics:
In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until soft (about 5 minutes). Stir in the garlic, cumin, paprika, cinnamon, and cayenne, cooking for another minute until fragrant. -
Simmer the Soup:
Add the roasted squash and sweet potatoes to the pot. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes. -
Blend Until Smooth:
Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a blender, then return to the pot.)
-
Finish and Serve:
Stir in the coconut milk and lime juice (if using). Adjust seasoning with salt and black pepper. Heat for another 2 minutes, then serve hot, garnished with fresh cilantro.
Notes
For extra heat, add a pinch of red pepper flakes or more cayenne.
If you prefer a thicker soup, reduce the broth slightly.
Garnish with toasted pumpkin seeds or a swirl of yogurt for added texture.
Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer.