Spicy Butternut Squash Sweet Potato Soup

Spicy Butternut Squash and Sweet Potato Soup Delights 🍠🌶️✨

1. Introduction

If you’re craving a comforting, flavorful, and nutritious soup, look no further than our spicy squash soup recipe. Combining the natural sweetness of butternut squash and sweet potatoes with a fiery kick, this spicy soup is perfect for cozy nights or as a hearty starter. The velvety texture and bold spices make it a standout dish that warms both your body and soul. Whether you’re a seasoned chef or a beginner in the kitchen, this butternut squash soup recipe is easy to prepare and guaranteed to impress.

2. Ingredients for Spicy Butternut Squash and Sweet Potato Soup

  • 1 large butternut squash, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1-inch piece of fresh ginger, grated
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • Fresh cilantro, for garnish

3. Step-by-Step Instructions to Make Spicy Squash Soup

Preparing the Vegetables

Begin by peeling and cubing the butternut squash and sweet potatoes. Set aside. Chop the onion, mince the garlic, and grate the ginger for a fresh and aromatic base.

Sautéing the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.

Adding the Spices and Vegetables

Pour in the ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the aromatics. Then, add the cubed butternut squash and sweet potatoes. Cook for 5-7 minutes, allowing the flavors to meld.

Simmering the Soup

Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the vegetables are tender.

Blending the Soup

Using an immersion blender, blend the soup until smooth and creamy. For a finer texture, you can transfer the mixture to a blender in batches. Taste and adjust the seasoning as needed.

4. Storage Tips for Leftover Spicy Squash Soup

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. To keep its vibrant flavor, avoid freezing as coconut milk may change texture when thawed. Reheat gently on the stovetop or in the microwave, adding a splash of broth if necessary to loosen the consistency.

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

Serve your spicy squash soup hot, garnished with fresh cilantro, a squeeze of lime, or a drizzle of coconut cream. Pair it with crusty bread, a side salad, or even a sprinkle of toasted pumpkin seeds for added texture. This soup also makes an excellent starter for fall or winter dinner parties.

6. Frequently Asked Questions about Spicy Squash Soup

Can I substitute the sweet potatoes with other vegetables?

Yes! Carrots or parsnips make excellent substitutes, adding different sweetness and depth to the butternut squash soup.

What makes this a spicy soup?

The addition of cayenne pepper and optional fresh chili flakes gives the soup a delightful heat. Adjust the cayenne amount to your spice preference.

How long does it take to prepare this spicy soup?

The entire process takes approximately 45 minutes, including prep, cooking, and blending.

Can I make this vegan and dairy-free?

Absolutely! Coconut milk keeps the soup creamy and vegan, and no dairy ingredients are necessary.

7. Kitchen tools that you might need for this recipe

Investing in quality kitchen tools can enhance your cooking process, turning this spicy squash soup into a delightful culinary experience.

8. Additional Recipes to Complement Your Spicy Squash Soup

If you’re looking for ideas to complement your spicy soup, explore dishes like keto chicken pot pie soup or a hearty pasta like creamy chicken pot pie pasta. These dishes pair wonderfully with the warmth and spice of the soup, creating a comforting meal for any occasion.

9. Conclusion

Our spicy squash soup offers a delicious way to enjoy the natural sweetness of butternut squash and sweet potatoes with a fiery twist. Easy to make, customizable, and packed with flavor, this spicy soup is perfect for chilly days or as a hearty appetizer. Embrace the bold flavors and enjoy a bowl of warm, velvety goodness that will leave you craving more. Happy cooking!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
A vibrant bowl of spicy butternut squash and sweet potato soup garnished with fresh herbs, served in a rustic white bowl on a wooden table with a side of crusty bread, showcasing its smooth, velvety texture and warm orange hue.

Spicy Butternut Squash and Sweet Potato Soup Delights

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and spicy butternut squash and sweet potato soup that’s perfect for fall and winter, blending sweet and savory flavors with a kick of heat.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 butternut squash, peeled and cubed
  • 2 sweet potatoes, peeled and cubed
  • 4 cups vegetable broth
  • 1 can coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and cook until translucent, about 5 minutes.
  3. Stir in minced garlic, cumin, smoked paprika, and cayenne pepper; cook for 1 minute more.
  4. Add cubed butternut squash and sweet potatoes; cook for another 5 minutes, stirring occasionally.
  5. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
  6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
  7. Stir in coconut milk, season with salt and pepper, and heat through.
  8. Serve hot garnished with fresh cilantro.

Notes

  • Adjust spice levels by increasing or decreasing cayenne pepper.
  • You can substitute coconut milk with cream for a richer taste.
  • Best enjoyed with crusty bread or a side salad.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Method: Stovetop
  • Cuisine: Comfort Food
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 220 Kcal
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star