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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Reduce temperature and allow the soup to simmer, permitting ingredients to meld and develop complex flavors for 10-15 minutes.
- 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.
- Stir in coconut milk and fresh lime juice, adjusting seasoning with additional salt, pepper, or cayenne to personalize the flavor profile.
- 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