Go Back
- 1 medium butternut squash, peeled, seeded, and diced - 2 medium sweet potatoes, peeled and diced - 1 small onion, chopped - 2 cloves garlic, minced The base of this soup is the butternut squash and sweet potatoes. They add natural sweetness and creamy texture. The onion and garlic bring a depth of flavor. Use fresh ingredients for the best taste. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper, to taste These spices will give your soup a warm, spicy kick. Cumin adds a nutty taste. Smoked paprika brings a hint of smokiness. Cayenne pepper gives it heat. Adjust the cayenne to suit your taste. - 1 can coconut milk (optional, for creaminess) - Fresh cilantro or parsley for garnish Coconut milk adds creaminess and a rich flavor. You can skip it for a lighter soup. Fresh herbs like cilantro or parsley brighten the dish. They add color and freshness when serving. First, gather your ingredients. You need a butternut squash, sweet potatoes, onion, garlic, ginger, and spices. - 1 medium butternut squash, peeled, seeded, and diced - 2 medium sweet potatoes, peeled and diced - 1 small onion, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1-2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper, to taste - 1 can coconut milk (optional) - Fresh cilantro or parsley for garnish Next, prep the vegetables. Peel and dice the butternut squash and sweet potatoes into small cubes. Chop the onion and mince the garlic. Grate the ginger. This makes cooking easier. Now, measure out the spices. You will need ground cumin, smoked paprika, and cayenne pepper. Use these spices to add depth and warmth to your soup. Heat olive oil in a large pot over medium heat. Add the chopped onion. Sauté it for about five minutes until it becomes soft and clear. Next, stir in the minced garlic and grated ginger. Cook them for one to two minutes until they smell great. This brings out the flavors. Then, add the diced butternut squash and sweet potatoes. Toss them with the spices: cumin, smoked paprika, cayenne, salt, and pepper. Stir well to coat the veggies in those tasty flavors. Pour in the vegetable broth and bring the soup to a boil. Once it bubbles, lower the heat. Let it simmer for 20 to 25 minutes. The vegetables should be tender by now. After simmering, take the pot off the heat. Use an immersion blender to blend the soup until it is smooth. If you don’t have one, carefully transfer the soup to a blender in batches. If you want a creamier soup, stir in coconut milk. Heat it gently for a few more minutes. Taste it and add more salt or spice if needed. Finally, serve the soup hot. Garnish it with chopped cilantro or parsley. You can add a drizzle of coconut milk on top and a sprinkle of cayenne for extra color. Enjoy your delicious soup! Adjusting spice levels You can make the soup as spicy as you like. Start with half a teaspoon of cayenne pepper. Taste the soup as it cooks. If you want more heat, add a little more. Adding acidity for balance To brighten the soup, add a splash of lemon juice. This will balance the sweetness of the butternut squash and sweet potatoes. You can also use lime juice for a different twist. Making it creamier For a richer soup, stir in coconut milk. It adds a nice texture and flavor. If you prefer a lighter soup, skip it and enjoy the natural creaminess from the sweet potatoes. Using different thickening methods If your soup is too thin, try adding a bit of mashed sweet potato. This keeps the flavor strong. Alternatively, you can let it simmer longer to reduce the liquid. Serving suggestions Serve the soup in warm bowls. This keeps it hot and tasty. You can also drizzle extra coconut milk on top for a nice touch. Garnishing ideas Add fresh cilantro or parsley for color. A sprinkle of cayenne pepper makes it look nice too. You might even add a slice of crusty bread for a complete meal. {{image_2}} You can play with the recipe by swapping some ingredients. Try adding other root vegetables like carrots or parsnips. They add sweetness and a unique taste. You can also use spices like curry powder or chili flakes for a different kick. Each swap creates a new twist on the classic flavor. This soup can easily fit many diets. For vegan options, just stick with vegetable broth and coconut milk. It’s naturally gluten-free, so no worries there! If you need a nut-free option, ensure the broth and any toppings are free from nuts. You can still enjoy this soup without any nut products. Using seasonal ingredients makes your soup even better. In fall, butternut squash and sweet potatoes shine. In spring, consider adding fresh peas or asparagus for a lighter touch. For cold weather, serve it warm and cozy. On warm days, enjoy it chilled for a refreshing twist. Each season brings new flavors to explore! To store leftovers, let the soup cool first. Then, pour it into an airtight container. This keeps the soup fresh. In the fridge, it lasts about 4 to 5 days. Always check for any off smells before eating. For freezing, use a freezer-safe container. Make sure to leave some space at the top. The soup will expand as it freezes. It can last up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. To refresh reheated soup, stir in a splash of vegetable broth or water. This helps restore its creamy texture. You can also add a bit of coconut milk for extra creaminess. Pair the soup with crusty bread or a fresh salad for a complete meal. Enjoying it with fresh herbs on top adds a nice touch! How spicy is the soup? The soup has a mild to medium spice level. You control the heat by adjusting the cayenne pepper. Start with half a teaspoon for a gentle warmth. If you love spice, add more until it’s perfect for you. Can I use frozen butternut squash or sweet potatoes? Yes, you can use frozen butternut squash or sweet potatoes. They save time and work well in this recipe. Just add them straight to the pot without thawing. You may need to adjust cooking time slightly. Caloric content per serving Each serving of this soup has about 180-220 calories. This number varies based on added coconut milk and portion size. It makes a filling meal without being heavy. Health benefits of the main ingredients - Butternut squash: Full of vitamins A and C, it’s great for your eyes and skin. - Sweet potatoes: Rich in fiber and antioxidants, they help digestion and boost immunity. - Onion and garlic: Both add flavor and have great health benefits, like lowering blood pressure. What to do if the soup is too thick? If your soup is too thick, simply add more vegetable broth. Start with half a cup and stir well. Heat it gently until it reaches your desired consistency. How to fix soup that’s too spicy? If the soup is too spicy, add a bit of coconut milk. This will cool it down and add creaminess. You can also mix in some extra diced potatoes or squash to balance the heat. This blog showcased a flavorful butternut squash soup. We explored main ingredients, spices, and optional additions. I shared easy steps to prepare, cook, and serve it. You can enhance flavors and adjust textures for your taste. Variations allow for swaps and dietary adjustments. Proper storage and reheating tips make enjoying leftovers simple. Remember, cooking should be fun and creative. With these insights, you can make a delicious soup that fits your needs. Enjoy every bowl!

Spicy Butternut Squash Sweet Potato Soup

Warm up your fall evenings with this delicious Spicy Butternut Squash Sweet Potato Soup! Packed with flavor and nutritious ingredients like butternut squash, sweet potatoes, and aromatic spices, this soup is perfect for any cozy gathering. Easy to make and customizable with coconut milk, you'll love the creamy texture and spicy kick.
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled, seeded, and diced

2 medium sweet potatoes, peeled and diced

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1-2 tablespoons olive oil

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 can coconut milk (optional, for creaminess)

Fresh cilantro or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add the diced butternut squash and sweet potatoes to the pot, along with the ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine.

        Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes or until the vegetables are tender.

          Remove the pot from heat and, using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches.

            If using, stir in the coconut milk for added creaminess and heat the soup gently for a few more minutes. Adjust seasoning to taste.

              Serve the soup hot, garnished with chopped cilantro or parsley.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4-6

                  - Presentation Tips: Serve the soup in warm bowls, drizzled with a little extra coconut milk and a sprinkle of cayenne for color. Add a slice of crusty bread on the side for a complete meal.