Description
This Spicy Butternut Squash and Sweet Potato Soup is a rich, velvety, and warming plant-based soup made by simmering roasted butternut squash and sweet potatoes with aromatic spices and a touch of heat. Blended to a smooth consistency and optionally enriched with coconut milk, it’s perfect for comforting fall and winter meals.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 small butternut squash, peeled and cubed (about 4 cups)
- 2 medium sweet potatoes, peeled and cubed
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼–½ tsp cayenne pepper (to taste)
- ½ tsp ground ginger
- Salt and black pepper, to taste
Liquids and Garnishes
- 1 tbsp olive oil
- 5–6 cups vegetable broth
- ½ cup coconut milk (optional, for creaminess)
- Lime juice or lemon juice, to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat olive oil: Heat 1 tablespoon of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onion: Add the diced onion and cook for 5-6 minutes until it softens and becomes translucent, building the soup’s flavor base.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add vegetables and spices: Add the cubed butternut squash and sweet potatoes along with ground cumin, coriander, smoked paprika, cayenne pepper, ginger, salt, and black pepper. Stir everything together to coat the vegetables with the spices.
- Add broth and simmer: Pour in 5 to 6 cups of vegetable broth, increase heat to bring to a boil, then reduce heat to low and simmer for 25-30 minutes until the vegetables are very tender.
- Blend soup: Use an immersion blender directly in the pot to blend the soup until smooth, or carefully transfer batches to a blender and puree, then return to the pot.
- Add coconut milk: Stir in the optional ½ cup of coconut milk to add creaminess and gently warm through without boiling.
- Adjust flavors: Add lime or lemon juice to taste, then adjust salt, pepper, and cayenne seasoning as needed.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro or parsley if desired for a bright finish.
Notes
- Adjust cayenne pepper amount to suit your preferred level of heat, from mild to spicy.
- For deeper flavor, roast the butternut squash and sweet potatoes before adding to the soup.
- The soup thickens as it cools—add a splash of vegetable broth to thin it when reheating.
- This soup freezes well for up to 3 months; thaw completely before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean / Global
