Description
Comfort meets bold flavors in this spicy butternut & sweet potato soup, blending warm autumn spices with creamy roasted vegetables. Hearty and nourishing, each spoonful delivers a satisfying balance of heat and sweetness you’ll crave on chilly evenings.
Ingredients
Scale
Main Vegetables:
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- Salt and pepper, to taste
Liquid:
- 4 cups vegetable broth
- Fresh cilantro for garnish (optional)
Instructions
- Warm olive oil in a large pot at medium temperature, introducing diced onions and minced garlic. Sauté for 3-4 minutes until vegetables become translucent and fragrant.
- Sprinkle cumin, coriander, paprika, and chili flakes into the pot. Toast spices for 60 seconds to release their aromatic essence, stirring continuously to prevent burning.
- Pour vegetable broth into the pot, then add cubed butternut squash and sweet potatoes. Raise heat to generate a rolling boil, then immediately reduce to a gentle simmer.
- Allow soup to cook uncovered for 20-25 minutes, periodically checking vegetable tenderness by piercing with a fork. Vegetables should yield easily when pressed.
- Remove pot from heat and utilize an immersion blender to transform the mixture into a silky, uniform consistency. Alternatively, carefully transfer soup to a standard blender, processing in controlled batches.
- Taste and calibrate seasoning with salt and pepper, adjusting spice levels to personal preference. If desired, garnish with fresh cilantro leaves for a vibrant final touch.
- Serve immediately in warmed bowls, ensuring the soup maintains its optimal temperature and rich, velvety texture.
Notes
- Swap chili flakes with fresh jalapeños or serrano peppers for a brighter, more vibrant heat level.
- Roast vegetables beforehand to intensify their natural sweetness and add deeper caramelized flavor notes.
- Create a creamy vegan version by using coconut milk instead of traditional dairy, enhancing the soup’s richness and tropical undertones.
- Boost protein content by blending in cooked white beans or topping with roasted pumpkin seeds for extra crunch and nutritional value.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg