Description
This Spicy Butternut Squash and Sweet Potato Soup combines roasted butternut squash and sweet potatoes with warming spices like cumin, cinnamon, smoked paprika, and a hint of cayenne. Blended into a smooth, creamy texture with coconut milk, this comforting soup is perfect for chilly days and offers a delightful balance of sweet and spicy flavors.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
Liquids and Others
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, sweet potatoes, and diced onion with olive oil, cumin, cinnamon, smoked paprika, cayenne pepper, salt, and pepper on a baking sheet. Roast for 25-30 minutes until the vegetables are tender and slightly caramelized, enhancing their natural sweetness and flavor.
- Sauté the Garlic: In a large pot over medium heat, add a small amount of olive oil and sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn it to maintain a rich aroma.
- Combine and Simmer: Add the roasted vegetables to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld together.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
- Add Coconut Milk: Stir in the coconut milk (or heavy cream) to add richness and creaminess. Adjust the seasonings, adding more salt, pepper, or cayenne if desired. Heat the soup through for an additional 2-3 minutes without boiling.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings such as croutons, fresh herbs like parsley or cilantro, or pumpkin seeds for some crunch. Serve warm and enjoy!
Notes
- Adjust cayenne pepper according to your preferred spice level.
- You can substitute coconut milk with heavy cream or a dairy-free alternative for varying creaminess and flavor.
- Oven roasting the vegetables enhances their natural sweetness and depth of flavor.
- Use an immersion blender for easier and safer blending directly in the pot.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
