Spicy Butternut Squash and Sweet Potato Soup
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.
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.