Sunset Spicy Butternut Squash Sweet Potato Soup
This soup features a velvety, luscious texture from roasted butternut squash and sweet potatoes, delivering a perfect harmony of earthy sweetness and a surprising, slow-building smoky heat from chipotle peppers. It's a deeply flavorful and naturally creamy vegan soup that is both incredibly indulgent and wonderfully nourishing.
Equipment
- Large baking sheet
- Large Dutch oven or heavy-bottomed pot
- Immersion blender or countertop blender
- Chef's knife
- Cutting board
- Vegetable peeler
- Measuring spoons
- Measuring cups
- Ladle
Ingredients
- 1 medium butternut squash approx. 3 lbs
- 2 medium sweet potatoes approx. 1.5 lbs
- 2 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 4-5 cups low-sodium vegetable broth
- 1-3 chipotle peppers in adobo sauce, minced to taste
- 1 tablespoon adobo sauce from the can
- 1 tablespoon maple syrup
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- Optional for garnish: toasted pepitas, fresh cilantro, coconut cream swirl
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, until fork-tender and lightly caramelized.
- While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic, smoked paprika, and cumin, and cook for one more minute until fragrant.
- Carefully add the roasted squash and sweet potatoes to the pot. Pour in 4 cups of vegetable broth, the minced chipotle peppers, and the adobo sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
- Turn off the heat. Use an immersion blender to purée the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender (venting the lid to allow steam to escape) and blend until velvety. Return the blended soup to the pot.
- Stir in the maple syrup. Taste the soup and adjust seasoning with additional salt, pepper, or adobo sauce for more heat if desired. If the soup is too thick, add the remaining cup of broth until it reaches your desired consistency. Serve hot, garnished with optional toppings like toasted pepitas and fresh cilantro.
Notes
For a richer soup, substitute 1 cup of vegetable broth with 1 can of full-fat coconut milk. For a nutty, herbaceous flavor, drizzle each bowl with brown butter sage. Ensure vegetables are in a single layer when roasting to achieve caramelization, not steaming. When using a countertop blender for hot liquids, never fill it more than halfway and always vent the lid to prevent pressure buildup. The soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.