SPICY SQUASH SWEET POTATO SOUP

I can almost smell the woodsmoke in the air just thinking about it. Every autumn, my grandmother would make a huge pot of soup – always something warm and comforting, but with a little kick. Her secret ingredient? A touch of chili and freshly grated ginger. I’ve taken that memory and spun it into my own version, and let me tell you, this Spicy Butternut Squash and Sweet Potato Soup is even better than I remember! Today, I’m sharing all my secrets for the most amazing Spicy Butternut Squash and Sweet Potato Soup you’ll ever make!

Let’s Make Spicy Butternut Squash and Sweet Potato Soup!

Get ready for a culinary adventure! This soup is more than just a meal; it’s an experience. The creamy sweetness of the butternut squash and sweet potato is perfectly balanced by the warmth of the spices. It’s a symphony of flavors that will dance on your tongue. And the best part? It’s easier to make than you might think. I’m going to walk you through every step, so you can create a restaurant-quality soup right in your own kitchen.

What You’ll Need: The Ingredients

Before we start cooking, let’s gather our ingredients. Quality ingredients are key to a fantastic soup. Here’s what you’ll need:

• 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
• 2 medium sweet potatoes (about 1 pound), peeled and cubed
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 1 red bell pepper, seeded and chopped
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons olive oil
• 1-2 teaspoons chili powder (adjust to your spice preference)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper, to taste
• Optional Garnishes: Toasted pumpkin seeds, chopped cilantro, a swirl of coconut cream, a squeeze of lime juice

Step-by-Step Instructions: From Prep to Perfection

Now for the fun part! Follow these simple steps, and you’ll be enjoying a bowl of delicious soup in no time. I promise, it’s easier than it looks!

1. Preheat your oven to 400°F (200°C). Roasting the vegetables brings out their natural sweetness and adds a depth of flavor that you just can’t get from boiling.
2. Prepare the vegetables. Peel, seed, and cube the butternut squash and sweet potatoes into roughly 1-inch pieces. Chop the onion and bell pepper. Mince the garlic and grate the ginger. Having everything prepped and ready to go will make the cooking process smooth and enjoyable.
3. Roast the vegetables. In a large bowl, toss the butternut squash, sweet potatoes, onion, and bell pepper with olive oil, chili powder, cumin, cayenne pepper (if using), salt, and pepper. Make sure everything is evenly coated with the spices. Spread the vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. The edges should be golden brown and slightly crisp. The aroma filling your kitchen will be heavenly!
4. Sauté the garlic and ginger. While the vegetables are roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. The smell of garlic and ginger is a magical combination.
5. Combine the roasted vegetables and broth. Add the roasted vegetables to the pot with the garlic and ginger. Pour in the vegetable broth (or chicken broth). Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together beautifully.
6. Blend the soup. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Be very careful when blending hot liquids, as they can splatter. If using a regular blender, you may need to work in batches. Safety first!
7. Stir in the coconut milk. Pour the blended soup back into the pot. Stir in the coconut milk and heat gently over low heat. Do not boil. Taste and adjust the seasonings as needed. You may want to add more salt, pepper, chili powder, or even a squeeze of lime juice to brighten the flavors. The coconut milk adds a luxurious creaminess and a subtle sweetness that complements the spices perfectly.
8. Serve and garnish. Ladle the soup into bowls and garnish with your favorite toppings. Toasted pumpkin seeds add a nice crunch, chopped cilantro adds a fresh herbaceousness, a swirl of coconut cream adds extra richness, and a squeeze of lime juice adds a bright, zesty finish. Get creative and make it your own!

Success Tips for Spicy Butternut Squash and Sweet Potato Soup

Want to guarantee soup perfection? Here are my top tips for making this soup an absolute knockout:

• Roast, Roast, Roast! Don’t skip the roasting step! Roasting the vegetables intensifies their flavor and adds a delicious caramelized sweetness that you just can’t replicate any other way. Seriously, it’s the secret weapon of this recipe.
• Spice it Your Way. The amount of chili powder and cayenne pepper is adjustable. Start with the lower amount and taste as you go. You can always add more, but you can’t take it away! This soup should be spicy, but not overwhelmingly so.
• High-Quality Broth Matters. Using a good quality vegetable or chicken broth makes a huge difference in the overall flavor of the soup. Homemade broth is always best, but if you’re using store-bought, look for a low-sodium option with a rich flavor.
• Don’t Overblend. While you want the soup to be smooth and creamy, be careful not to overblend it. Overblending can make the soup gummy. Blend just until it’s smooth and then stop.
• Make Ahead and Freezing. This soup is fantastic for meal prepping! You can make it ahead of time and store it in the refrigerator for up to 3 days. It also freezes beautifully. Simply let it cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations and Adaptations: Make it Your Own!

The beauty of soup is its versatility! Feel free to experiment with different ingredients and flavors to create your own unique version of this Spicy Butternut Squash and Sweet Potato Soup. Here are a few ideas to get you started:

• Add Protein: For a heartier soup, add some cooked chicken, sausage, or chickpeas.
• Spice it Up with Different Peppers: Experiment with different types of chili peppers, such as jalapeños or serranos, for a different level of heat.
• Add a Touch of Acid: A squeeze of lime juice or a splash of apple cider vinegar can brighten the flavors and add a nice tang.
• Make it Vegan: Ensure you are using vegetable broth and the recipe is already vegan! Just double check your ingredients!
• Different Squash: Although butternut squash is preferred, you can substitute it for acorn or kabocha squash.

Serving Suggestions: Complete the Meal

This Spicy Butternut Squash and Sweet Potato Soup is delicious on its own, but it’s even better when paired with some complementary dishes. Here are a few ideas to create a complete and satisfying meal:

• Grilled Cheese Sandwich: A classic pairing! The creamy soup and the cheesy sandwich are a match made in heaven.
• Crusty Bread: Serve with a slice of crusty bread for dipping into the soup. The bread will soak up all the delicious flavors.
• Salad: A light salad with a vinaigrette dressing will provide a nice contrast to the richness of the soup.
• Roasted Vegetables: Serve with a side of roasted vegetables, such as Brussels sprouts or carrots.
• Quesadillas: For a heartier meal, serve with a warm, cheesy quesadilla.

More Soup Inspiration

If you’re a soup lover like me, you’re always on the lookout for new and exciting recipes. Here are a few of my other favorite soup recipes that I think you’ll enjoy:

For a classic comfort soup, try my CHICKEN DUMPLING SOUP. It’s perfect for a chilly day. Or, if you’re in the mood for something creamy and satisfying, give my CREAMY TORTELLINI SOUP a try. It’s incredibly easy to make and packed with flavor. And if you want something with a little kick, you can’t go wrong with CAJUN CHICKEN SOUP HEAVEN. When those summer tomatoes are abundant, make sure to try my ROASTED TOMATO SOUP, it is unforgettable! And lastly, if you are craving something hearty, SAUSAGE POTATO CHOWDER or CREAMY POTATO SOUP should be on your list!

Conclusion: Soup’s On!

There you have it – my recipe for Spicy Butternut Squash and Sweet Potato Soup! I truly hope you enjoy making it as much as I do. Remember, cooking is all about experimentation and having fun. Don’t be afraid to tweak the recipe to your liking and make it your own. And most importantly, don’t forget to savor every delicious spoonful. This soup is a celebration of fall flavors, and I promise it will warm you from the inside out. Happy cooking!

Spicy Butternut Squash and Sweet Potato Soup

Amelia Chen-Morrison

This Spicy Butternut Squash and Sweet Potato Soup is a warm and comforting dish with a touch of spice. Roasting the vegetables brings out their natural sweetness, while chili powder and ginger add a delightful kick. It’s a flavorful and easy-to-make soup perfect for fall.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Equipment

• Large bowl
• Baking Sheet
• Large pot or Dutch oven
• Blender or immersion blender
• Measuring cups and spoons
• Knife
• Cutting board
• Vegetable peeler

Ingredients

  

• 1 large butternut squash about 2 pounds
• 2 medium sweet potatoes about 1 pound
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1- inch piece of fresh ginger, peeled and grated
• 1 red bell pepper, seeded and chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1-2 teaspoons chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper optional
• Salt and black pepper, to taste
• Optional Garnishes: Toasted pumpkin seeds
• Optional Garnishes: Chopped cilantro
• Optional Garnishes: Coconut cream
• Optional Garnishes: Lime juice

Instructions

 

• Preheat your oven to 400°F (200°C).
• Peel, seed, and cube the butternut squash and sweet potatoes into roughly 1-inch pieces. Chop the onion and bell pepper. Mince the garlic and grate the ginger.
• In a large bowl, toss the butternut squash, sweet potatoes, onion, and bell pepper with olive oil, chili powder, cumin, cayenne pepper (if using), salt, and pepper. Make sure everything is evenly coated with the spices.
• Spread the vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
• While the vegetables are roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
• Add the roasted vegetables to the pot with the garlic and ginger. Pour in the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
• Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Be very careful when blending hot liquids, as they can splatter. If using a regular blender, you may need to work in batches.
• Pour the blended soup back into the pot. Stir in the coconut milk and heat gently over low heat. Do not boil. Taste and adjust the seasonings as needed.
• Ladle the soup into bowls and garnish with your favorite toppings. Toasted pumpkin seeds add a nice crunch, chopped cilantro adds a fresh herbaceousness, a swirl of coconut cream adds extra richness, and a squeeze of lime juice adds a bright, zesty finish.

Notes

For a richer flavor, use chicken broth instead of vegetable broth. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Consider adding a squeeze of lime juice at the end to brighten the flavors. If you don’t have coconut milk, you can use heavy cream or half-and-half for a similar creamy texture.