Sweet & Spicy Butternut Squash And Sweet Potato Soup Recipe

Winter’s chill calls for a comforting bowl of spicy butternut squash and sweet potato soup that warms you from the inside out.

Vibrant orange vegetables blend seamlessly with aromatic spices, creating a velvety smooth experience.

Each spoonful delivers a rich, complex flavor profile that dances between sweet and spicy.

Fragrant herbs and carefully selected seasonings elevate this soup beyond ordinary comfort food.

Roasted vegetables intensify the natural sweetness, while a hint of heat provides a delightful kick.

Packed with nutrients and bursting with flavor, this soup transforms simple ingredients into a luxurious meal.

You’ll want to savor every delicious moment of this soul-satisfying culinary creation.

Why This Squash Sweet Potato Soup Shines

• Elevate the soup's taste by roasting vegetables, creating caramelized edges and unlocking deeper, richer flavors that transform an ordinary soup into an extraordinary culinary experience.
• Control the soup's spiciness by adjusting chili powder and flakes, making it perfect for different taste preferences from mild to fiery hot, allowing everyone to enjoy their ideal comfort bowl.
• Minimal ingredients and straightforward steps make this recipe accessible for home cooks of all skill levels, requiring basic kitchen tools and delivering maximum taste with minimal effort.
• Packed with nutrient-rich butternut squash and sweet potatoes, this soup offers a wholesome meal that's naturally vegetarian-friendly and can be easily adapted for various dietary needs.

What You Need for Spicy Fall Soup

• Butternut Squash: A sweet and nutty vegetable that provides a rich, creamy base for the soup.
• Sweet Potatoes: A hearty root vegetable that adds depth and natural sweetness to the dish.
• Onion: A foundational ingredient that builds a robust flavor profile for the soup.
• Garlic Cloves: Adds a pungent and aromatic dimension to the overall taste.

• Cumin, Cinnamon, Chili Powder, Salt, Pepper: These spices create a warm, complex flavor that enhances the vegetables' natural sweetness.
• Chili Flakes: Provides an optional extra kick of heat for spice lovers.

• Vegetable Stock, Chicken Stock, Water: Helps to create the right consistency and adds additional flavor to the soup.
• Coconut Milk: Brings a creamy, smooth texture and a subtle tropical undertone to the dish.
• Fresh Coriander: A bright, fresh herb that adds a final layer of flavor and visual appeal.

• Olive Oil: Helps to roast the vegetables and adds a subtle richness to the soup.

How to Make Butternut Squash Sweet Potato Soup

Step 1: Prepare Oven and Vegetables

Preheat the oven to 190ºC (375ºF).

• Butternut squash
• Sweet potatoes
• Onion
• Garlic cloves
• Olive oil
• Cumin
• Cinnamon
• Chili powder
• Salt
• Pepper

Peel and chop butternut squash and sweet potatoes into 2-inch chunks.

Slice onion into half-moons and separate garlic cloves.

Step 2: Season and Roast Vegetables

Spread vegetables on a roasting tin.

Drizzle with olive oil and sprinkle with spices.

Toss everything to ensure even coating.

Roast in the oven for about 30 minutes until vegetables are tender and edges are caramelized.

Step 3: Transfer and Simmer

Move roasted vegetables to a large pot.

Pour vegetable or chicken stock over the vegetables, ensuring they are just covered.

Bring to a boil, then reduce heat and simmer until vegetables are soft.

Step 4: Blend to Creamy Perfection

Use an immersion blender to puree the soup until smooth and velvety.

If using a standard blender, work in small batches to prevent hot liquid from splashing.

Step 5: Finish with Coconut Milk

Stir in coconut milk and whisk thoroughly.

Taste and adjust seasoning with additional salt, pepper, or chili flakes for extra heat.

Step 6: Serve and Garnish

Ladle soup into bowls.

Swirl a bit of reserved coconut milk on top.

Sprinkle with fresh chopped coriander for a bright, fresh finish.

Tips for a Creamy, Spicy Soup

• Caramelize the vegetables by roasting them before blending to develop deeper, richer taste profiles and enhance natural sweetness.
• When using a standard blender, work in small batches and never fill more than halfway to prevent hot soup from expanding and causing potential accidents.
• Adjust spiciness by controlling the amount of chili powder and chili flakes, allowing everyone to enjoy the soup according to their preferred spice tolerance.
• Use an immersion blender directly in the pot for easier cleanup, or carefully transfer to a standard blender for ultra-silky texture.
• Swap chicken stock with vegetable stock for a vegetarian version, or use dairy-free coconut milk to keep the recipe vegan and gluten-free.

How to Reheat and Store Soup Properly

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 4 days. Cool the soup completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months, ensuring a tight seal to prevent freezer burn.
• Pour soup into a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each interval until steaming hot. Stir well to distribute heat evenly.
• Pour soup into a saucepan, heat over medium-low temperature, stirring occasionally to prevent scorching. Add a splash of water or stock if the soup seems too thick, and warm until heated through completely.

Great Pairings for Squash Potato Soup

• Perfect Pairings for Spicy Butternut Squash and Sweet Potato Soup
• Enhance Crusty Bread Companion: Serve alongside warm, rustic sourdough or whole grain bread to soak up the rich, spicy soup and provide delightful textural contrast.
• Match Complementary Wine Selection: Pour a chilled off-dry Riesling or Gewürztraminer to balance the soup's spiciness with its subtle sweetness and aromatic profile.
• Create Nutty Side Salad Pairing: Prepare a light autumn salad with toasted pecans, mixed greens, and a maple vinaigrette to echo the soup's warm, earthy flavors and add refreshing crunch.
• Recommend Protein Topping: Sprinkle crispy pancetta bits or roasted pumpkin seeds on top to introduce a savory, crunchy element that elevates the soup's creamy texture.

Different Styles of Butternut Squash Soup

• Vegan Veggie Delight: Replace chicken stock with vegetable broth and use full-fat coconut milk to maintain creamy texture while keeping the recipe entirely plant-based.
• Low-Carb Cauliflower Swap: Substitute butternut squash and sweet potatoes with cauliflower for a lower-carbohydrate version that still delivers rich, spicy flavors.
• Protein-Packed Version: Add cooked shredded chicken or white beans during blending to increase protein content and create a more substantial meal.
• Lighter Mediterranean Alternative: Use Greek yogurt instead of coconut milk, reduce spices to cumin and add fresh oregano for a Mediterranean-inspired lighter soup profile.

FAQs

• Why roast the vegetables before making the soup?

Roasting caramelizes the vegetables, intensifying their natural sweetness and developing deeper, more complex flavors that simple boiling can’t achieve.

• Can I make this soup if I'm not a fan of spicy food?

Absolutely! You can reduce or completely omit the chili powder and chili flakes. The cumin and cinnamon will still provide wonderful warmth and depth to the soup without intense heat.

• Is this soup nutritionally beneficial?

Yes! Butternut squash and sweet potatoes are packed with vitamins A and C, fiber, and antioxidants. They support immune health, promote good vision, and help maintain healthy skin.

• What can I do if I don't have an immersion blender?

A standard blender works perfectly. Just blend in small batches, leave the lid slightly open to allow steam to escape, and be careful with hot liquids to prevent splattering.

Spicy Butternut Squash And Sweet Potato Soup Recipe

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4.6 from 33 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Warm Korean-inspired spicy butternut squash and sweet potato soup delivers hearty comfort with bold, complex flavors. Rich, creamy textures and deep spice layers invite you to savor each spoonful of culinary delight.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 1 butternut squash (peeled and chopped)
• 2 sweet potatoes (peeled and chopped)
• 1 yellow onion (sliced)
• 3 cloves garlic (peeled)

Spices and Seasonings:

• 1 teaspoon ground cumin
• 0.5 teaspoon cinnamon
• 0.25 teaspoon chili powder
• 1 teaspoon chili flakes
• salt and pepper to taste

Liquids and Oils:

• 2 tablespoons (30 ml) olive oil
• 400 milliliters (13.5 fluid ounces) full fat coconut milk
• 750 milliliters (25.4 fluid ounces) vegetable or chicken stock or water

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Instructions

1. Preheat oven to 190ºC (375ºF) for optimal vegetable roasting, which intensifies flavor profiles.
2. Prepare vegetables by peeling and chopping butternut squash and sweet potatoes into uniform 2-inch chunks. Slice onions into half-moons and separate garlic cloves.
3. Arrange vegetable pieces in roasting tin, generously coating with olive oil. Sprinkle cumin, cinnamon, chili powder, salt, and pepper to enhance aromatic qualities.
4. Roast vegetables for approximately 30 minutes, ensuring edges caramelize and interior becomes tender, developing deep, complex flavors.
5. Transfer roasted vegetables to large cooking pot, preserving all caramelized bits for maximum taste concentration.
6. Pour vegetable or chicken stock over roasted vegetables, ensuring complete coverage. Bring liquid to rapid boil, then reduce heat and simmer until vegetables become extremely soft.
7. Use immersion blender to transform mixture into silky, uniform consistency. Exercise caution when blending hot liquids, working in controlled batches if necessary.
8. Incorporate coconut milk, whisking thoroughly to create creamy texture. Taste and adjust seasoning with additional salt, pepper, or chili flakes for desired heat level.
9. Serve in individual bowls, garnishing with swirled coconut milk and freshly chopped coriander for visual appeal and complementary flavor profile.

Notes

• Roasting vegetables intensifies their natural sweetness and adds depth to the soup’s flavor profile, transforming an ordinary soup into an extraordinary culinary experience.
• Customize heat levels by adjusting chili powder and chili flakes, making the soup adaptable for different spice tolerances from mild to fiery.
• For a protein boost, consider adding cooked shredded chicken, crispy chickpeas, or tofu directly into the soup for a more substantial meal.
• Make this soup diet-friendly by using vegetable stock for a vegan version, or swap coconut milk with Greek yogurt for a lower-fat alternative that maintains creamy texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 220
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 6 g
• Protein: 3 g
• Cholesterol: 0 mg