This cozy Spicy Butternut Squash Sweet Potato Soup is a warm hug in a bowl! Packed with creamy butternut squash and sweet potatoes, it’s flavorful with a kick of spice.
I love how this soup makes my kitchen smell like a fall festival! Plus, it’s super easy to make and perfect for chilly days. Just blend, heat, and enjoy—it’s that simple!
Key Ingredients & Substitutions
Butternut Squash: The star of the soup, its sweetness balances the spices perfectly. If you can’t find it, try using acorn squash or pumpkin as alternatives, but note that the flavor will vary slightly.
Sweet Potatoes: They add creaminess and natural sweetness. If you prefer, you can swap them with regular potatoes. However, avoid white potatoes, as they won’t give you the same sweetness.
Onion: A standard yellow onion works well, but if you want a milder flavor, you can use a shallot or red onion instead.
Red Pepper Flakes: The spice level is adjustable! If you want it milder, try paprika or leave it out. For more heat, jalapeño or cayenne pepper would be great options.
Coconut Milk: This is optional but adds creaminess. If you prefer dairy, feel free to use heavy cream or milk instead. Non-dairy milk can also work, but it may alter the flavor a bit.
How Do You Achieve the Perfect Creamy Texture?
Blending is key to making the soup creamy and smooth. Here are some steps to get it just right:
- Use an immersion blender directly in the pot, or transfer the soup in batches to a countertop blender.
- Blend until silky smooth; this might take a few minutes. If you want a thicker texture, pulse a bit less.
- For an extra creamy finish, stir in the coconut milk or cream after blending, heating gently if needed.
Remember to adjust your seasoning after blending; the flavors really come to life in the final step! Enjoy your delightful soup!
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
Fresh Vegetables:
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
For the Soup Base:
- 1 tbsp olive oil
- 4 cups vegetable broth (or chicken broth)
Spices:
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 to 1/2 tsp red pepper flakes (adjust to desired spice level)
- 1/2 tsp ground cinnamon
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh thyme leaves (for garnish)
- Optional: 1/2 cup coconut milk or cream for added creaminess
How Much Time Will You Need?
This soup is quick and easy, taking about 10 minutes for prep, 30 minutes for roasting, and an additional 20 minutes for cooking and blending. Overall, plan for about 1 hour from start to finish, but the results will be worth every minute!
Step-by-Step Instructions:
1. Preparing the Vegetables:
Start by preheating your oven to 400°F (200°C). Spread the cubed butternut squash and sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt and pepper to taste. Toss everything gently to ensure the vegetables are well-coated. Roast them in the preheated oven for about 25-30 minutes, or until they are tender and golden brown around the edges.
2. Sautéing the Aromatics:
While the squash and sweet potatoes are roasting, grab a large pot and heat a little olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 5 minutes. Then add the minced garlic and cook for another 1-2 minutes until it becomes fragrant—your kitchen will start to smell amazing!
3. Combining It All:
Once the roasted vegetables are ready, add them to the pot with the onions and garlic. It’s time to add the lovely spices. Sprinkle in the ground cumin, smoked paprika, red pepper flakes, and cinnamon. Stir everything together well to combine and toast the spices for about 1 minute.
4. Modifying the Soup Consistency:
Next, pour the vegetable broth into the pot, and bring the mixture to a gentle boil. After it’s boiling, reduce the heat and let it simmer for about 10-15 minutes. This allows all the delicious flavors to meld together beautifully!
5. Blending to Perfection:
Now comes the fun part! Using an immersion blender directly in the pot, or transferring the soup in batches to a countertop blender, puree the soup until it reaches a velvety smooth consistency. If you want it creamier, you can add in half a cup of coconut milk or cream at this point.
6. Final Touches:
After blending, taste the soup and adjust the seasoning as needed with salt, pepper, and possibly more red pepper flakes if you prefer extra heat.
7. Serving:
Serve the soup hot and garnish with fresh thyme leaves and a sprinkle of red pepper flakes for some added flair. Enjoy the warm, comforting flavors!
This Spicy Butternut Squash Sweet Potato Soup is sure to be a hit during any season!
Can I Use Different Squash Varieties?
Absolutely! While butternut squash is ideal for its sweetness, you can use acorn squash, pumpkin, or even kabocha squash. Just keep in mind that different squashes may alter the soup’s flavor slightly.
How Can I Make This Soup Vegan?
This soup is already vegan-friendly if you skip the optional coconut milk or use a plant-based cream. Ensure your vegetable broth is also free of any animal products.
What Is the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. Just thaw it overnight in the refrigerator before reheating.
Can I Make This Soup Spicier?
Yes, if you love heat, consider adding more red pepper flakes or a diced jalapeño during cooking. You can also serve it with a drizzle of hot sauce for an extra kick when you’re ready to eat!