Spicy Butternut Squash Sweet Potato Soup Recipe

Crisp autumn winds carry whispers of comfort as this spicy butternut squash sweet potato soup arrives like a warm embrace.

Cold evenings demand something extraordinary from our kitchen.

Deep orange hues promise rich, complex flavors that dance across your palate.

Roasted vegetables bring depth and intensity to each carefully crafted spoonful.

Subtle heat weaves through creamy textures, creating a symphony of sensations that warm you from inside out.

Fragrant spices hint at global culinary adventures waiting to unfold.

Ladle this vibrant creation into waiting bowls and savor every soul-soothing moment.

Spicy Butternut Squash Sweet Potato Soup With Bold Flavor

• Create a gourmet soup with minimal cooking skills required, perfect for novice and experienced home chefs alike.
• Prepare this delicious soup in under 45 minutes, making it an ideal meal for busy families seeking nutritious and satisfying dinner options.
• Packed with vitamins and antioxidants from butternut squash and sweet potatoes, this soup delivers a healthy meal that supports overall wellness without compromising taste.
• Easily adapt the spice level and toppings to suit individual preferences, ensuring everyone at the table enjoys a personalized culinary experience.

Ingredients Needed for Spicy Butternut Squash Sweet Potato Soup

• Butternut Squash, Sweet Potatoes: Sweet, hearty root vegetables that create a rich, creamy soup base. Look for firm, unblemished vegetables with deep color. Seasonal produce with smooth skin works best.

• Onion, Garlic, Ginger: Foundational flavor builders that add depth and warmth. Choose fresh, firm onions and ginger with smooth skin. Organic options provide more intense flavor.
• Cumin, Coriander, Cinnamon, Cayenne Pepper, Smoked Paprika: Spice blend that creates complex, warming heat. Use fresh, fragrant ground spices for maximum flavor impact.

• Olive Oil: Helps roast vegetables and sauté aromatics. Select extra virgin for best quality.
• Vegetable Broth: Provides liquid base and additional savory notes. Low-sodium options recommended for better salt control.
• Coconut Milk: Adds creamy texture and subtle sweetness. Full-fat version creates richer soup.
• Lime Juice: Brightens flavors and adds subtle acidity. Fresh lime provides best taste.
• Fresh Cilantro, Red Pepper Flakes: Optional garnish for extra flavor and visual appeal.

How to Make Spicy Butternut Squash Sweet Potato Soup at Home

Step 1: Preheat Oven

Fire up the oven to a toasty 400F. Grab a baking sheet and toss butternut squash and sweet potatoes with olive oil. Season with salt and pepper. Spread everything out evenly.

Step 2: Transform Vegetables

Roast the veggies until they turn golden and tender. Flip them halfway through cooking. Look for caramelized edges and soft centers. This process should take about 25-30 minutes.

Step 3: Build Flavor Foundation

• Minced garlic
• Grated ginger
• Cumin
• Coriander
• Cinnamon
• Cayenne pepper
• Smoked paprika

Stir and let the spices dance and release their incredible aromas.

Step 4: Create Soup Mixture

Drop the roasted vegetables into the pot. Pour in vegetable broth and bring to a gentle boil. Lower the heat and let everything simmer. This allows flavors to mingle and get to know each other.

Step 5: Blend Into Smoothness

Take the pot off the heat. Use an immersion blender to transform the mixture into silky perfection. No immersion blender? A regular blender works just fine.

Step 6: Final Touches

Stir in coconut milk and a squeeze of lime juice. Taste and adjust seasonings. Want more kick? Add extra cayenne.

Step 7: Serve With Style

Pour the soup into bowls. Sprinkle fresh cilantro on top. Add a dash of red pepper flakes. Drizzle extra coconut milk if you’re feeling fancy.

Enjoy your spicy, creamy adventure in a bowl!

Kitchen Tips for Creamy and Spicy Squash Sweet Potato Soup

• Maximize Roasting Flavor: Spread vegetables in a single layer on the baking sheet to ensure even caramelization and prevent steaming, which helps develop deeper, richer flavors.
• Adjust Spice Levels: Control the heat by gradually adding cayenne pepper, tasting as you go to match your preferred spice tolerance without overwhelming the soup's complex taste.
• Perfect Blending Technique: When using a standard blender, work in small batches and remove the center lid cap, covering with a towel to allow steam to escape and prevent potential explosive blending.
• Enhance Dietary Adaptability: Swap coconut milk with almond or oat milk for lighter versions, and use vegetable broth to keep the recipe vegan-friendly and adaptable to various dietary needs.
• Boost Nutritional Value: Consider adding a protein boost by stirring in cooked quinoa or topping with roasted pumpkin seeds for extra texture and nutritional density.

Reheat Spicy Butternut Squash Sweet Potato Soup the Smart Way

• Store leftover soup in an airtight container for up to 4 days. Let the soup cool completely before transferring to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Warm soup in a pot over medium-low heat, stirring occasionally. Add a splash of vegetable broth or water to restore creamy consistency if needed.
• Pour soup into a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each interval until thoroughly heated.

Pair This Spicy Squash Soup With These Sides

• Select a crisp Riesling with slight sweetness to balance the soup's spicy kick, creating a harmonious flavor dance on your palate.
• Serve warm, toasted sourdough croutons or crispy pita chips alongside the soup, adding delightful textural contrast and a satisfying crunch.
• Top the soup with roasted pepitas (pumpkin seeds) or sliced grilled chicken to enhance protein content and provide additional nutty undertones.
• Prepare a fresh mint and cucumber yogurt drizzle as a cooling counterpoint to the soup's warm spices, offering a refreshing and creamy complement.

Flavor Add-Ins for Butternut Squash Sweet Potato Soup

• Vegan Protein Boost: Replace coconut milk with silken tofu and add cooked white beans or lentils for extra protein and creaminess.
• Roasted Vegetable Swap: Substitute butternut squash with pumpkin or kabocha squash, maintaining similar roasting techniques and spice profile.
• Gluten-Free Herb Option: Use fresh thyme or rosemary instead of cilantro for a different herbal note, keeping the recipe naturally gluten-free and allergy-friendly.
• Low-Carb Cauliflower Alternative: Replace sweet potatoes with roasted cauliflower, reducing carbohydrate content while preserving the rich, spicy flavor structure.

Spicy Butternut Squash Sweet Potato Soup Recipe

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4.8 from 23 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Comforting “spicy butternut squash sweet potato soup” blends creamy textures with warming spices for a soul-soothing meal. Hearty ingredients and rich flavors invite you to savor each spoonful of this nourishing winter delight.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 1 medium butternut squash (about 2 lbs or 907 grams), peeled, seeded, and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 garlic cloves, minced

Liquid and Seasonings:

• 4 cups (960 milliliters) vegetable broth
• 1 can (13.5 ounces or 400 milliliters) coconut milk
• 2 tablespoons olive oil
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Juice of 1 lime

Garnish (Optional):

• Fresh cilantro
• Red pepper flakes

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Instructions

1. Prepare the oven to 400F (200C) and arrange a spacious baking tray. Coat butternut squash and sweet potatoes with a light drizzle of olive oil, then season with salt and pepper. Distribute vegetables evenly across the tray.
2. Roast the vegetables for approximately 25-30 minutes, turning them midway through cooking to ensure even caramelization and tenderness. The edges should develop a rich golden-brown color.
3. While vegetables are roasting, warm remaining olive oil in a substantial cooking pot over medium heat. Introduce chopped onions and sauté until they become translucent and soft.
4. Incorporate minced garlic, grated ginger, and aromatic spices including cumin, coriander, cinnamon, cayenne pepper, and smoked paprika. Stir continuously for 1-2 minutes to release their intense fragrance and develop depth of flavor.
5. Transfer roasted squash and sweet potatoes directly into the spice-infused pot. Pour vegetable broth over the mixture and increase heat until the liquid reaches a gentle boil.
6. Reduce temperature and allow the soup to simmer, permitting ingredients to meld and develop complex flavors for 10-15 minutes.
7. Remove pot from heat source and utilize an immersion blender to transform the mixture into a velvety, smooth consistency. For those without an immersion blender, carefully transfer to a standard blender in batches.
8. Stir in coconut milk and fresh lime juice, adjusting seasoning with additional salt, pepper, or cayenne to personalize the flavor profile.
9. Serve in warm bowls, garnishing with fresh cilantro, a sprinkle of red pepper flakes, and an optional drizzle of coconut milk for enhanced visual appeal and taste complexity.

Notes

• Roast vegetables at high heat to enhance natural sugars and create caramelized edges for deeper flavor complexity.
• Use an immersion blender directly in the pot for smoother texture and easier cleanup, preventing messy transfer between containers.
• Adjust spice levels by reducing or increasing cayenne and red pepper flakes to suit individual heat tolerance.
• Swap coconut milk with almond or oat milk for lighter versions, ensuring dairy-free and vegan-friendly adaptations without compromising creamy consistency.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 200
• Sugar: 6g
• Sodium: 400mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg