Description
This Spicy Butternut Squash Sweet Potato Soup combines roasted butternut squash and sweet potatoes with aromatic spices and a hint of heat. Enhanced with coconut milk for creaminess, this comforting soup is perfect for cozy meals and showcases a delightful balance of sweetness and spice.
Ingredients
Scale
Vegetables
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1 large sweet potato (peeled and cubed)
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
Spices & Seasonings
- Salt and pepper to taste
- ½ teaspoon cayenne pepper or red pepper flakes (adjust to taste)
Liquids & Oils
- 2 tablespoons olive oil (divided)
- 4 cups vegetable broth
- ½ cup coconut milk (optional, for creaminess)
Instructions
- Prepare the Vegetables: Preheat the oven to 400°F (200°C). Place the cubed butternut squash and sweet potato on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Spread into a single layer to ensure even roasting.
- Roast the Vegetables: Roast the butternut squash and sweet potato for 25-30 minutes, or until they’re fork-tender and slightly caramelized. This roasting step enhances their natural sweetness and adds depth of flavor to the soup.
- Cook the Aromatics: In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant to build a flavorful base.
- Add Spices & Broth: Stir in the cayenne pepper or red pepper flakes, adjusting to your preferred spice level. Add the roasted butternut squash and sweet potatoes to the pot, then pour in the vegetable broth. Bring the soup to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld together.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a stand blender and blend, then return to the pot.
- Add Coconut Milk & Season: Stir in the coconut milk to add a rich, creamy texture and mellow flavor, if using. Taste and adjust salt, pepper, and spice levels as needed. Serve the soup hot for a comforting, flavorful meal.
Notes
- The coconut milk is optional but adds a lovely creaminess and subtle sweetness to balance the heat from the cayenne pepper.
- You can adjust the spice level by reducing or increasing the amount of cayenne pepper or red pepper flakes.
- To make the soup vegan and gluten-free, ensure the vegetable broth is compliant with your dietary needs.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a thicker soup, reduce the amount of vegetable broth slightly or cook the soup uncovered to concentrate flavors.
