Spicy Butternut Squash Sweet Potato Soup
This creamy and comforting soup is a flavor explosion in a bowl, combining the sweetness of butternut squash and sweet potato with a warm blend of spices. It's easy to make, packed with nutrients, and perfect as a starter, lunch, or dinner.
Equipment
- Baking Sheet
- Large pot or Dutch oven
- Blender or immersion blender
- Measuring cups and spoons
- Peeler
- Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 1 medium butternut squash about 2 pounds
- 1 large sweet potato about 1 pound
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1 tablespoon olive oil, plus more for roasting
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground ginger
- ¼ - ½ teaspoon chili powder or red pepper flakes adjust to your spice preference
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Salt to taste
- Black pepper to taste
- Optional toppings: toasted pumpkin seeds
- Optional toppings: coconut milk swirl
- Optional toppings: chili flakes
- Optional toppings: chopped cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash, sweet potato, and onion with olive oil, salt, and pepper on a baking sheet. Ensure vegetables are spread in a single layer.
- Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized. Pierce with a fork to test for tenderness.
- While vegetables roast, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
- Add garlic, cumin, coriander, ginger, chili powder, cinnamon, and nutmeg. Sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Add roasted vegetables and broth to the pot. Stir well to combine.
- Bring to a simmer, then reduce heat and simmer for 10-15 minutes. This allows the flavors to meld together.
- Carefully transfer soup to a blender (in batches if necessary) and blend until smooth. Vent the blender lid to prevent pressure buildup. Alternatively, use an immersion blender in the pot.
- Return blended soup to the pot and stir in coconut milk. Heat through gently, but don't boil. Overheating can cause the coconut milk to separate.
- Season to taste with salt and pepper. Add more chili powder for extra spice.
- Serve hot and garnish with your favorite toppings such as toasted pumpkin seeds, a swirl of coconut milk, chili flakes, or chopped cilantro.
Notes
Roasting the vegetables is crucial for the best flavor. For a creamier soup, use an immersion blender directly in the pot. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. This soup tastes even better the next day as the flavors meld together. If soup is too thick, add more broth. If it's too thin, simmer longer to evaporate some liquid. Consider adding a squeeze of lime or lemon juice for brightness.