This creamy soup combines butternut squash and sweet potatoes, giving it a naturally sweet flavor with a spicy kick. Perfect for chilly days, it warms you right up!
Honestly, sipping this soup feels like a cozy hug on a cold day. I sometimes add a swirl of cream on top to make it even more delightful—because why not? 😊
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup! If you can’t find it, pumpkin or acorn squash can work too, though the flavor might be slightly different. Make sure to peel and cube it well to ensure it cooks evenly.
Sweet Potatoes: Their sweetness complements the soup perfectly. If you want to switch it up, regular potatoes can be a substitute, though they won’t add the same sweetness. Just note that texture will vary.
Chili Peppers: Fresh red chilies give a fresh kick, but you can easily swap them with jalapeños or omit them for a milder soup. If using chili flakes, start with less and adjust to your spice preference over time.
Coconut Milk: This adds creaminess and enhances the flavor. If you’re looking for a non-dairy alternative, try almond milk or cashew cream, but remember it may alter the final taste and texture.
How Do I Puree the Soup Smoothly?
Blending the soup is key to achieving a creamy texture. Here are some tips to get it just right:
- Use an immersion blender directly in the pot for easy blending. It’s less messy and you won’t need to transfer hot soup.
- If using a traditional blender, allow the soup to cool slightly first. Fill the blender halfway and blend in batches to avoid any spills.
- For an extra silky finish, push the blended soup through a fine-mesh strainer after blending to catch any lumps.
By following these steps, you’re sure to make a lovely, smooth soup that warms you up! Enjoy your cooking!
Spicy Butternut Squash and Sweet Potato Soup
Ingredients You’ll Need:
Vegetables:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and grated
- 1-2 fresh red chili peppers (or 1 tsp red chili flakes), adjust to taste
Spices and Broth:
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 4 cups vegetable broth (or chicken broth)
Creaminess and Flavor:
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil
Seasoning and Garnish:
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
- Optional: a squeeze of lime juice
Time Needed:
This delicious soup will take about 10 minutes to prep and roughly 35-40 minutes to cook. Including the time to blend, you can have a warm bowl of comforting soup ready in less than an hour!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes, or until it looks translucent. This step builds a lovely flavor base for your soup.
2. Add the Fresh Ingredients:
Next, toss in the minced garlic, grated ginger, and chopped chili peppers (or the chili flakes). Cook for an additional minute, stirring often to let all those powerful aromas fill your kitchen.
3. Add Spices:
Now, stir in the ground cumin and cinnamon. Let these cook for about 30 seconds to toast the spices and unlock even more flavor.
4. Combine the Vegetables:
It’s time to add the cubed butternut squash and sweet potatoes into the pot! Stir everything well, making sure the vegetables are coated with the spices you just added.
5. Let It Simmer:
Pour in the vegetable broth, bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes until the squash and sweet potatoes are nice and tender.
6. Blend the Soup:
Using an immersion blender, puree the soup until it’s perfectly smooth. If you don’t have one, carefully transfer the soup to a blender in batches and blend until creamy.
7. Stir in Coconut Milk:
If needed, return the soup to the pot, then stir in the coconut milk and gently heat through on low. Season to taste with salt and pepper.
8. Add Final Touches:
If you’re feeling adventurous, add a squeeze of lime juice for that fresh pop of flavor.
9. Serve and Enjoy:
Ladle the soup into bowls, garnish each with fresh cilantro or parsley, and serve warm. Enjoy every spicy, creamy bite of your homemade soup!
There you go! This spicy butternut squash and sweet potato soup is bound to be a hit! Enjoy!
FAQ for Spicy Butternut Squash and Sweet Potato Soup
Can I Use Different Vegetables in This Soup?
Absolutely! If you don’t have butternut squash or sweet potatoes on hand, you can substitute with other root vegetables like carrots or parsnips. Just keep in mind that the flavor and texture will differ, so adjust seasonings as necessary.
How Can I Adjust the Spiciness Level?
If you prefer a milder soup, start with half the amount of fresh chili peppers or chili flakes. You can always add more heat later. For a spicier kick, consider adding some cayenne pepper or a dash of hot sauce when mixing in the coconut milk.
Can I Make This Soup Ahead of Time?
Yes! This soup stores well in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container. Reheat gently on the stove or microwave and stir well before serving.
What Should I Serve with This Soup?
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh salad. It also makes a great base for a heartier meal by adding cooked grains like quinoa or rice!
