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- 1 medium butternut squash, peeled and cubed - 2 medium sweet potatoes, peeled and cubed - 1 onion, chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - 4 cups vegetable broth - 1 can (13.5 oz) coconut milk - Salt and pepper to taste - Fresh cilantro for garnish - Optional: Lime wedges for serving To make Spicy Butternut Sweet Potato Soup, gather all these ingredients. Each one adds flavor and texture. The butternut squash and sweet potatoes bring sweetness. The onion and garlic provide a savory base. Olive oil helps in sautéing and adds richness. Spices like cumin and smoked paprika give warmth. Cayenne pepper brings heat, but you can adjust it. Vegetable broth gives depth and helps cook the veggies. Coconut milk adds creaminess and a hint of sweetness. Finally, fresh cilantro brightens each bowl. Having everything ready makes cooking smoother. You will enjoy the process and the warm flavors. Trust me; this soup will become a favorite! {{ingredient_image_1}} - Sautéing the onion and garlic Start by heating two tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add one chopped onion. Cook it for about five minutes until it becomes soft and clear. Next, add three minced garlic cloves. Cook for one more minute. This step builds a rich base of flavor. - Adding butternut squash and sweet potatoes Now, peel and cube one medium butternut squash and two medium sweet potatoes. Add these to the pot with the onion and garlic. Stir them well to mix everything together. The sweet and nutty flavors of the squash and potatoes will shine through. - Incorporating spices and broth Next, sprinkle in one teaspoon of ground cumin, one teaspoon of smoked paprika, and half a teaspoon of cayenne pepper. Mix everything well until the veggies are coated with spices. Now, pour in four cups of vegetable broth. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 20 to 25 minutes. You want the squash and sweet potatoes to be soft. - Simmering the soup Keep the pot covered while it simmers. This helps the flavors meld together. Check the vegetables after 20 minutes. They should be tender and easy to pierce with a fork. - Blending the soup Once the veggies are tender, use an immersion blender to puree the soup until it’s smooth. If you don't have one, you can carefully transfer the soup to a blender in batches. Just be cautious with hot liquids. - Final seasoning and serving After blending, stir in one can of coconut milk. This adds creaminess and a hint of sweetness. Season with salt and pepper to taste. Heat the soup over low heat until warm. Serve it hot. Garnish with fresh cilantro and a lime wedge for a fresh kick. Enjoy! - Achieving the right texture: Blend the soup until smooth. If you like it chunky, blend only half. - Adjusting spice levels: Start with less cayenne pepper. You can always add more later. Taste as you go! - Enhancing flavor with herbs: Fresh cilantro works great as a garnish. Consider adding thyme or rosemary for depth. - Overcooking the vegetables: Check the butternut squash and sweet potatoes after 20 minutes. They should be soft but not mushy. - Incomplete blending for a smooth consistency: Make sure to blend long enough. A lumpy soup is not as nice to eat. Pro Tips Adjust the Spice Level: If you prefer a milder soup, reduce the cayenne pepper or omit it altogether. You can always add more spice later if needed! Use Fresh Ingredients: Fresh butternut squash and sweet potatoes will enhance the flavor of the soup. Opt for organic produce if possible. Variations on Garnish: Experiment with different garnishes like toasted pumpkin seeds or a swirl of yogurt for added creaminess and texture. Storage Tips: This soup stores well in the refrigerator for up to 5 days. For longer storage, freeze in airtight containers for up to 3 months. {{image_2}} You can change the recipe by using different vegetables. Consider using carrots or parsnips instead of sweet potatoes. These will still give you a nice, sweet flavor. You can try pumpkin as well for a unique twist. If you want a dairy-free option, coconut milk is great. However, you can also use almond milk or cashew cream for creaminess. Both will add a different flavor but keep the soup delicious. Spices can greatly change the taste of your soup. Try adding ginger for warmth. A pinch of cinnamon can also bring a lovely depth. You might want to experiment with curry powder for a new twist. For a protein boost, add cooked lentils or chickpeas. They blend well and make the soup heartier. You can also top the soup with grilled chicken or shrimp for extra protein. This will make your meal more filling. To store your spicy butternut sweet potato soup, first let it cool. Pour it into an airtight container. This keeps the soup fresh and prevents spills. Store it in the fridge for up to five days. When you want to reheat, pour the soup into a pot. Heat it over medium heat, stirring often. This keeps it from sticking. You can also use a microwave-safe bowl. Just heat it in short bursts, stirring in between. Freezing the soup is simple. First, let it cool completely. Pour the soup into freezer-safe bags or containers. Leave some space for expansion. Label each bag with the date and name, so you remember what it is. To thaw the soup, move it from the freezer to the fridge. Let it sit overnight. If you're in a hurry, run the sealed bag under cold water. When you are ready to reheat, follow the same steps as before. Enjoy your soup warm and fresh! Can I make Spicy Butternut Sweet Potato Soup in a slow cooker? Yes, you can! Start by sautéing the onion and garlic in a pan. Then, add them along with the butternut squash, sweet potatoes, spices, and broth to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Blend the soup at the end and stir in the coconut milk. How can I make this recipe vegan-friendly? This recipe is already vegan-friendly since it uses coconut milk and vegetable broth. Just make sure your vegetable broth is free from animal products. It’s a great option for plant-based diets! What can I serve with this soup? This soup pairs well with crusty bread or a fresh salad. You can also enjoy it with a dollop of vegan sour cream on top. For a fun twist, try adding some roasted chickpeas for crunch! This blog outlines a tasty Spicy Butternut Sweet Potato Soup. You learned about the key ingredients and the step-by-step instructions to make it. We discussed tips to perfect your soup and ways to avoid common mistakes. You can explore ingredient variations for a unique twist. Plus, we covered how to store and freeze leftovers effectively. In closing, this soup is easy and healthy. Enjoy making it and share with friends!

Spicy Butternut Sweet Potato Soup

A creamy and spicy soup made with butternut squash and sweet potatoes, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 whole onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 can coconut milk (13.5 oz)
  • to taste salt and pepper
  • for garnish fresh cilantro
  • optional lime wedges for serving

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the cubed butternut squash and sweet potatoes to the pot, stirring to combine with the onion and garlic.
  • Sprinkle in the ground cumin, smoked paprika, and cayenne pepper, mixing well until the vegetables are coated with spices.
  • Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the butternut squash and sweet potatoes are tender.
  • Once the vegetables are tender, use an immersion blender to puree the soup until smooth. (Alternatively, transfer the soup in batches to a blender).
  • Stir in the coconut milk, and season with salt and pepper to taste. Heat the soup over low heat just until warmed through.
  • Serve hot, garnished with fresh cilantro and a lime wedge on the side for an extra zing.

Notes

Adjust the cayenne pepper to your spice preference. Serve with lime wedges for added flavor.
Keyword butternut squash, soup, spicy, sweet potato, vegetarian