Description
This spicy butternut squash and sweet potato soup brings warmth and comfort with its unique blend of earthy sweetness and a gentle kick of spice. Perfect for cozying up on chilly days, this velvety soup is as nutritious as it is flavorful. Butternut squash and sweet potatoes provide a rich, creamy base, complemented by aromatic spices that elevate the dish into a heartwarming experience. The soup is ideal for anyone looking to add more plant-based meals to their diet or wanting to enjoy a dish that is both comforting and packed with vitamins and antioxidants.
Ingredients
Units
Scale
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or coconut oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk (full-fat or light, as preferred)
- Salt and black pepper to taste
- Fresh herbs (such as cilantro or parsley) for garnish
- Red pepper flakes for extra spice (optional)
Instructions
- Prepare the Ingredients: Start by peeling and dicing the butternut squash and sweet potatoes into even-sized cubes. Chop the onion and mince the garlic.
- Sauté the Aromatics: In a large pot, heat the olive or coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant. Add minced garlic and cook for another minute.
- Add Spices: Sprinkle in the ground cumin, smoked paprika, and cayenne pepper, stirring to coat the onions and garlic with the spices. Allow the spices to toast for about 30 seconds to enhance their flavors.
- Combine the Main Ingredients: Add the diced butternut squash and sweet potatoes to the pot. Stir well to combine with the aromatic base. Pour in the vegetable broth, ensuring that the vegetables are covered by the liquid.
- Simmer: Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20–25 minutes or until the squash and sweet potatoes are tender when pierced with a fork.
- Blend the Soup: Use an immersion blender directly in the pot to blend the soup to a smooth, creamy consistency. Alternatively, carefully transfer batches of the soup to a blender and puree until smooth, returning it to the pot afterward.
- Add Coconut Milk: Pour in the coconut milk, stirring well to combine and create a silky texture. Let the soup simmer for an additional 5 minutes to meld the flavors.
- Season and Serve: Taste and season the soup with salt and black pepper as desired. Garnish with fresh herbs and red pepper flakes for added spice, if preferred.
- Prep Time: 15mins
- Cook Time: 30mins