Spicy Butternut Squash Sweet Potato Soup: The Ultimate Fall Comfort 🍠🎃🔥
1. Introduction
If you’re searching for a healthy squash soup that perfectly combines the warmth of fall flavors with a spicy kick, then this Spicy Butternut Squash Sweet Potato Soup is the recipe for you. This delightful summer squash soup is not only rich in nutrients but also incredibly comforting, making it an ideal choice for fall soups with butternut squash. Whether you’re making it for a cozy night in or a festive gathering, this butternut squash soup roasted-inspired recipe has everything to satisfy your taste buds and nourish your body.
2. Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (adjust based on spice preference)
- 4 cups vegetable broth
- 1 can coconut milk (optional, for creaminess)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
3. Step-by-Step Instructions
3.1. Roasting the Squash and Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized. Roasting enhances the flavor, making this an outstanding roasted butternut squash soup.
3.2. Sautéing the Aromatics
While the vegetables roast, heat a large pot over medium heat. Add a splash of olive oil and sauté chopped onion and minced garlic until translucent and fragrant, about 5 minutes. Add cumin and cayenne pepper, cooking for another minute to release their flavors.
3.3. Combining and Blending
Add the roasted squash and sweet potatoes to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes. Use an immersion blender or transfer in batches to a blender to puree until smooth. For a creamier texture, stir in coconut milk and adjust seasoning with salt and pepper.
3.4. Serving Your Spicy Butternut Squash & Sweet Potato Soup
Serve hot, garnished with fresh cilantro or parsley. For added flavor and texture, consider topped with a dollop of yogurt or a sprinkle of toasted pumpkin seeds. This soup pairs wonderfully with crusty bread or a side of roasted vegetables, completing your fall-inspired meal.
4. Storage Tips
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it in smaller portions for up to 3 months — perfect for quick meals. To reheat, warm on the stove over medium heat, stirring occasionally, until heated through. For best results, avoid reheating repeatedly, which can affect the texture and flavor.
5. Serving Suggestions
Enhance the presentation and flavor of your fall soups with butternut squash by serving them with warm crusty bread or a side salad. This pumpkin and squash soup pairs well with grilled cheese sandwiches or a light apple and arugula salad for a complete fall meal. Want to elevate your cooking? Check out the delicious autumn sausage pasta with squash for another cozy dish.
6. FAQs about Spicy Butternut Squash Sweet Potato Soup
Q: Can I make this soup vegan?
Absolutely! This healthy squash soup is naturally vegan when you use coconut milk and vegetable broth. No need to add dairy, making it a perfect vegan option for vegan soup lovers.
Q: How spicy is this soup?
The level of spice depends on your cayenne pepper quantity. Start with 1/4 teaspoon if you’re sensitive to heat and increase gradually. You can also omit cayenne for a milder, yet still flavorful, version.
Q: What are some variations for this soup?
For extra flavor, try adding roasted red peppers, a splash of apple cider vinegar, or finishing with a swirl of Greek yogurt. For a heartier texture, stir in cooked lentils or beans.
7. Additional Resources and Tools
To streamline your pure soup recipes, consider investing in a high-quality blender like the Ninja Mega Kitchen Power System or an immersion blender. For preparing your vegetables efficiently, the Fullstar Ultimate Veggie Prep Master is a must-have. If you’re planning to make multiple fall recipes, check out the CAROTE Premium 16pc Nonstick Cookware Set.
8. Final Tips for the Perfect Spicy Butternut Squash & Sweet Potato Soup
- Roast vegetables thoroughly to deepen flavors.
- Adjust spice levels to your taste and tolerance.
- Use coconut milk for a rich, dairy-free option.
- Serve with crunchy bread or toppings for added texture.
9. Conclusion
This spicy butternut squash sweet potato soup is a cozy, nourishing dish that embodies the flavors of fall. Its roasted roasted butternut squash combined with sweet potatoes and a spicy twist makes it a standout among thanksgiving soups recipes. Perfect for a quick dinner or for entertaining guests, this soup is not only delicious but also packed with nutrients, making it a healthy squash soup option that everyone will love. Enjoy creating this warm, flavorful dish and make your autumn season truly special!
Print
Spicy Butternut Squash Sweet Potato Soup
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Dairy-Free
Description
Discover the comforting warmth of fall with this Spicy Butternut Squash Sweet Potato Soup. Rich in nutrients and bursting with fall flavors, this healthy squash soup is perfect for cozy evenings or festive gatherings. Enhanced with a spicy kick and creamy coconut milk, it’s a nourishing and delicious choice for autumn menus.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (adjust based on spice preference)
- 4 cups vegetable broth
- 1 can coconut milk (optional, for creaminess)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While the vegetables roast, heat a large pot over medium heat. Add olive oil, then sauté chopped onion and minced garlic until translucent, about 5 minutes. Add cumin and cayenne pepper, cooking for another minute.
- Add the roasted squash and sweet potatoes to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Transfer the soup to an immersion blender or carefully blend in batches until smooth. Stir in coconut milk if desired and season with salt and pepper.
- Serve hot, garnished with cilantro or parsley. Optionally, top with yogurt or toasted pumpkin seeds.
Notes
- Roasting vegetables enhances flavor; ensure they are tender and caramelized for the best taste.
- Adjust cayenne pepper according to your spice tolerance.
- Use coconut milk for a dairy-free and creamy texture.
- Garnish with herbs or seeds for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: Fall, Autumn
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
