Spicy Butternut Squash and Sweet Potato Soup Recipe

This Spicy Butternut Squash and Sweet Potato Soup combines the natural sweetness of the vegetables with warm spices and creamy coconut milk, ready in just 30 minutes, creating a bowl of comforting warmth with just the right amount of heat. It’s perfect for chilly days and makes a flavorful appetizer or light main dish.

Why You’ll Love This Recipe

• Rich and Creamy: The coconut milk adds a silky texture that balances the spice.
• Bold Flavors: With cumin, cinnamon, and chili flakes, this soup is anything but bland.
• Easy and Versatile: Can be made with roasted or non-roasted vegetables based on your preference.
• Perfect for Meal Prep: This soup stores and reheats beautifully, so it’s great for weekday lunches.

this Recipe

Ingredients

• Butternut squash: 1, cut into chunks for a creamy, sweet base.
• Sweet potatoes: 2, for natural sweetness and a hearty texture.
• Yellow onion: 1, sliced for added depth.
• Garlic: 3 cloves, peeled, for a hint of warmth.
• Olive oil: 2 tablespoons, for roasting and enhancing flavors.
• Coconut milk: 1 ½ cups (reserve 2 tablespoons for serving), adds creaminess.
• Ground cumin: 1 teaspoon, adds earthy warmth.
• Cinnamon: ½ teaspoon, for a subtle sweetness.
• Chili powder: ¼ teaspoon, to spice things up.
• Chili flakes: 1 teaspoon, for an extra kick.

Variations

• Add Ginger: Fresh ginger can add a zesty warmth to the soup.
• Use Different Spices: Try smoked paprika or curry powder for a different flavor profile.
• Swap Coconut Milk: For a lighter option, substitute with vegetable broth or almond milk.

How to Make the Recipe

Step 1: Optional Roasting

Preheat your oven to 190ºC (375ºF). Cut the butternut squash and sweet potatoes into large chunks (about 2 inches), and slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast for about 30 minutes, or until the veggies are tender and golden.

Step 2: Cook the Soup

If you roasted the vegetables, transfer them to a large saucepan. If not, simply cut the vegetables as described and add them directly to the saucepan. Cover with water or vegetable stock and bring to a boil over high heat. Cook until all the vegetables are tender when pierced with a knife.

Step 3: Blend the Soup

Carefully blend the soup until smooth. If using a blender, transfer the hot vegetables and stock carefully to the blender and blend on high for about 2 minutes, then pour back into the saucepan. For an immersion blender, blend directly in the pot until smooth.

Step 4: Add Coconut Milk and Seasonings

Stir in the coconut milk and mix until creamy. Add chili flakes, taste, and adjust the seasoning with more salt, pepper, or spices if needed. Adjust the consistency by adding more water or vegetable stock if desired.

Step 5: Serve

Ladle the soup into bowls, swirl the reserved coconut milk on top, and garnish with fresh chopped coriander for a pop of color and flavor.

Tips for Making the Recipe

• Adjust the Spice: Add the chili flakes gradually to control the heat level.
• Use Caution with Blending: Hot soup can expand in the blender, so make sure the lid is secure, and blend in small batches if necessary.
• Don’t Skip the Coconut Milk: It adds a lovely creaminess and balances the spices.

How to Serve

Serve this soup warm, topped with a drizzle of coconut milk and fresh coriander. It pairs well with crusty bread or a side of naan for a complete, cozy meal.

Make Ahead

• To Refrigerate: Store in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat, stirring occasionally.
• To Freeze: Let the soup cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use a different milk?

Yes, almond or oat milk works, but coconut milk provides the best creaminess and flavor.

2. Can I skip roasting the vegetables?

Absolutely, but roasting brings out a richer, caramelized flavor.

3. How can I make this soup even spicier?

Add an extra pinch of chili flakes or a dash of cayenne pepper.

4. What other garnishes work well?

Try pumpkin seeds, a drizzle of olive oil, or a sprinkle of smoked paprika.

Conclusion

This Spicy Butternut Squash and Sweet Potato Soup is a delightful balance of spice and sweetness, perfect for cozying up on a cool day. The coconut milk makes it creamy, while the blend of spices brings warmth and depth. Serve it as a hearty appetizer or a light main, and enjoy every spoonful!

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