Spicy Butternut Squash Sweet Potato Soup

Spicy Butternut Squash and Sweet Potato Soup Delight 🌟🔥🥣

1. Introduction

Discover the ultimate recipe for spicy butternut squash soup, a comforting and healthy vegetarian soup that is perfect for chilly days or when you need a nourishing meal. This spicy butternut squash soup combines the sweet richness of butternut squash and sweet potatoes with a fiery twist, making it a vibrant addition to your comfort food repertoire. Whether you’re a seasoned chef or a kitchen novice, this hearty healthy soup is easy to prepare and incredibly flavorful.

2. Ingredients for Spicy Butternut Squash and Sweet Potato Soup

  • 1 medium butternut squash, peeled and cubed
  • 2 large sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1-2 red chili peppers, sliced (adjust based on spice preference)
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional: a splash of coconut milk for creaminess

3. Step-by-Step Instructions for Spicy Butternut Squash Soup

Preparing the Vegetables

Begin by peeling and cubing the butternut squash and sweet potatoes. Chop the onion, mince the garlic, and grate the ginger. Slice the red chili peppers according to your spice tolerance.

Sautéing the Aromatics

In a large pot, heat the olive oil. Add the chopped onion, garlic, and ginger, sautéing until fragrant and translucent, about 3-5 minutes.

Cooking the Vegetables

Add the cubed butternut squash and sweet potatoes to the pot. Stir in the ground cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes to enhance the flavors.

Simmering the Soup

Pour in the vegetable broth and add the sliced red chili peppers. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 20-25 minutes, or until the vegetables are tender.

Blending for Creamy Texture

Use an immersion blender or transfer the mixture to a blender to puree until smooth. For an extra creamy finish, stir in a splash of coconut milk.

Final Touches

Taste and adjust seasoning as needed. For more spice, add additional chili slices. Serve hot, garnished with fresh herbs or a drizzle of coconut milk for a beautiful presentation.

4. Storage Tips for Spicy Butternut Squash Soup

Allow the soup to cool completely before storing in an airtight container. It keeps well in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of broth or water to loosen the consistency if needed.

5. Serving Suggestions for Spicy Butternut Squash and Sweet Potato Soup

This vegetarian soup is perfect enjoyed with a side of crusty bread or topped with roasted pumpkin seeds for added crunch. For a complete meal, pair it with a fresh green salad or a protein-rich side like our creamy tomato pasta.

6. Frequently Asked Questions (FAQs) about Spicy Butternut Squash Soup

Can I make this soup vegan?

Absolutely! Just ensure you use a vegetable-based broth and omit any dairy. To add creaminess, coconut milk works wonderfully as a substitute.

What are some substitutions for the chili peppers?

If you prefer milder flavors, substitute with red pepper flakes or smoked paprika instead of fresh chilies. Adjust the spice level to suit your taste.

How long does it take to prepare and cook?

The total preparation time is approximately 40 minutes, including chopping, sautéing, and simmering the soup.

Is this soup suitable for meal prep?

Yes, this healthy soup stores well and can be easily prepared in advance for meal planning.

7. Kitchen Tools that You Might Need for This Recipe

8. Conclusion

This spicy butternut squash soup is a delightful vegetarian comfort food that combines fiery flavors with the natural sweetness of seasonal vegetables. Easy to make, nutritious, and adaptable, it’s a perfect choice for anyone seeking a wholesome, flavorful, and healthy soup. Don’t forget to experiment with the spice level and toppings to make it uniquely yours. Enjoy a comforting bowl of this vegetarian soup and warm up your palate!

Print
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A vibrant bowl of spicy butternut squash and sweet potato soup topped with fresh herbs and a drizzle of coconut cream, served in a rustic white bowl on a wooden table with a spoon and a side of toasted bread. The soup has a smooth, velvety texture with bright orange and yellow hues, garnished with green herbs and a hint of red chili flakes for spiciness.

Spicy Butternut Squash and Sweet Potato Soup Delight

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This spicy butternut squash and sweet potato soup is a velvety, flavorful dish perfect for chilly days. Loaded with nourishing vegetables and a kick of spice, it combines warmth and comfort in every spoonful.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 large sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to spice preference)
  • Salt and pepper to taste
  • Coconut cream for garnish (optional)
  • Fresh cilantro or parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
  2. Add cubed butternut squash and sweet potatoes to the pot; cook for 5 minutes, stirring occasionally.
  3. Stir in cumin, smoked paprika, cayenne pepper, salt, and pepper.
  4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
  5. Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
  6. Serve hot, garnished with coconut cream and fresh herbs if desired.

Notes

  • You can adjust the spice level by varying the cayenne pepper.
  • For a creamier texture, add more coconut cream or a splash of coconut milk.
  • This soup keeps well in the refrigerator for up to 4 days; reheats beautifully.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Method: Stovetop
  • Cuisine: Healthy, Autumn, Vegetarian
  • Diet: Vegan, Gluten-Free

Nutrition

  • Serving Size: 1 bowl (About 1.5 cups)
  • Calories: 180 Kcal
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

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