Spicy Butternut Squash and Sweet Potato Soup

When the chill of winter settles in, there’s nothing quite like wrapping your hands around a warm bowl of Spicy Butternut Squash and Sweet Potato Soup. The savory aroma wafts through the air, inviting you to dive in as it brings warmth to cold fingers and smiles to faces. butternut squash variations This soup isn’t just a meal; it’s a hug in a bowl that dances with flavors, textures, and that oh-so-satisfying creamy finish. For more inspiration, check out this Creamy Gochujang Udon Noodles recipe.

I remember the first time I made this recipe for my friends during a particularly frosty evening. As we gathered around the table, each spoonful became a moment of joy, laughter, and delightful conversation. It’s the perfect dish for cozy nights, family gatherings, or whenever you need a little comfort food magic. Anticipate an explosion of flavor that will make you want to make this soup over and over again.

Sharing this soup with my family elicited delighted reactions, especially from my youngest cousin who kept asking for “more orange soup”!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squashes that feel heavy for their size; they yield the sweetest flavor and smoothest texture.
• Sweet Potatoes: Opt for medium-sized sweet potatoes; they’ll add natural sweetness and creaminess to the soup.
• Onion: Use yellow onions for their balanced sweetness that complements the other ingredients beautifully.
• Garlic: Fresh garlic cloves are essential; they add depth and aromatic goodness to the dish. savory bread pizza.
• Vegetable Broth: A good-quality broth enhances flavor; low-sodium options allow you to control saltiness.
• Coconut Milk: Canned coconut milk adds richness and creaminess; make sure it’s full-fat for best results.
• Cumin & Coriander: These spices bring warmth and earthiness; they work wonders in elevating flavors. For more inspiration, check out this Moroccan Chickpea Couscous recipe.
• Red Pepper Flakes: Adjust the heat level according to your preference; they add just enough kick without overwhelming.
• Olive Oil: A drizzle of good olive oil helps sauté vegetables while adding richness to the overall profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Veggies: Begin by peeling and dicing your butternut squash and sweet potatoes into uniform cubes. This ensures even cooking while releasing their natural sweetness.

Sauté Aromatics: In a large pot over medium heat, add olive oil. Once hot, sauté diced onions until they turn translucent and fragrant—about five minutes should do the trick.

Add Garlic & Spices: Toss in minced garlic along with cumin, coriander, and red pepper flakes. Stir them together until fragrant—this usually takes about one minute.

Add Squash & Sweet Potatoes: Stir in your cubed butternut squash and sweet potatoes into the mix. Let them cook together for about five minutes to enhance their flavors before adding any liquid.

Pour in Broth & Coconut Milk: Now comes the fun part! Pour in vegetable broth along with coconut milk. Bring everything to a gentle boil before lowering the heat to simmer for 20-25 minutes until veggies are tender.

Blend Until Smooth: Once cooked through, carefully blend your soup using an immersion blender or regular blender until super smooth—your kitchen will smell heavenly!

And there you have it—the Spicy Butternut Squash and Sweet Potato Soup that warms hearts! Serve it up hot with crusty bread on the side or garnish with toasted seeds for an extra crunch. sweet potato breakfast dish Enjoy every spoonful because you’ve earned it!

Perfecting the Cooking Process

Start by roasting the butternut squash and sweet potatoes to enhance their natural sweetness. While they cool, sauté onions and garlic until fragrant. creamy pasta side dish Finally, blend everything with vegetable broth until creamy.

Add Your Touch

Feel free to customize this soup by adding coconut milk for creaminess or a dash of maple syrup for sweetness. You can also experiment with toppings like roasted pumpkin seeds or a sprinkle of cilantro.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stove over low heat, stirring occasionally, until warmed through.

Every time I make this Spicy Butternut Squash and Sweet Potato Soup, friends ask for seconds! They rave about its incredible flavor and warmth, making it a staple at my dinner parties.

FAQ

Can I use frozen vegetables for this soup?

Yes, frozen butternut squash and sweet potatoes work well if you’re short on time.

How can I make this soup spicier?

Add more cayenne pepper or a splash of hot sauce to increase the heat level.

Is this soup vegan-friendly?

Absolutely! This recipe uses vegetable broth and is dairy-free, making it perfect for vegans.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Spicy Butternut Squash and Sweet Potato Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Spicy Butternut Squash and Sweet Potato Soup is the ultimate comfort food for chilly days. This velvety, flavorful soup combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices, creating a warm hug in a bowl. Perfect for cozy nights or family gatherings, this easy-to-make dish is sure to impress and satisfy every palate. Serve it hot alongside crusty bread or top it with toasted seeds for a delightful crunch.

---

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 cups, diced)
• 2 medium sweet potatoes (about 2 cups, diced)
• 1 large yellow onion (1 cup, diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp red pepper flakes (adjust to taste)
• 2 tbsp olive oil
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. 1. Prep the vegetables: Peel and dice the butternut squash and sweet potatoes into uniform cubes.
2. 2. Sauté aromatics: In a large pot over medium heat, add olive oil. Sauté diced onions until translucent (about 5 minutes).
3. 3. Add garlic and spices: Stir in minced garlic, cumin, coriander, and red pepper flakes; cook for about 1 minute until fragrant.
4. 4. Add squash and sweet potatoes: Mix in cubed squash and sweet potatoes; let cook for about 5 minutes.
5. 5. Pour in broth and coconut milk: Add vegetable broth and coconut milk; bring to a boil, then reduce heat to simmer for 20-25 minutes until veggies are tender.
6. 6. Blend until smooth: Use an immersion blender or regular blender to puree the soup until creamy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 7g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg