SPICY SQUASH SWEET POTATO SOUP

I’ll never forget the first time I tasted a soup that perfectly balanced sweet and spicy flavors. It was autumn, the leaves were turning, and I was craving something warm and comforting. That’s when I decided to experiment, and the result was nothing short of magical. Today, I’m sharing all my secrets for the most amazing Spicy Butternut Squash Sweet Potato Soup – So Good! you’ll ever make!

Spicy Butternut Squash Sweet Potato Soup: A Flavor Explosion

Okay, my friend, let’s talk about this Spicy Butternut Squash Sweet Potato Soup. It’s not just soup; it’s a hug in a bowl! Think creamy, velvety smooth texture, the natural sweetness of butternut squash and sweet potato, and a kick of spice that wakes up your taste buds. It’s the kind of dish that makes you feel all warm and fuzzy inside, perfect for those chilly evenings when you need a little extra comfort.

What I love most about this soup is how customizable it is. You can adjust the spice level to your liking, add different toppings for extra flavor and texture, and even sneak in some extra veggies if you want to boost the nutritional value. It’s also incredibly easy to make, even if you’re not a seasoned chef. I promise, with my guidance, you’ll be whipping up this soup like a pro in no time!

Why This Soup is Special

• It’s healthy: Packed with vitamins, minerals, and antioxidants from the butternut squash and sweet potato.
• It’s flavorful: The combination of sweet and spicy is simply irresistible.
• It’s versatile: You can easily customize it to your liking.
• It’s easy to make: Perfect for busy weeknights.
• It’s comforting: A warm and satisfying meal that will nourish your body and soul.

Let’s Make Soup! (The Recipe)

Alright, are you ready to dive in and create some culinary magic? Here’s the recipe for my Spicy Butternut Squash Sweet Potato Soup – So Good!

Ingredients:

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 2 medium sweet potatoes (about 1 pound), peeled and cubed
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth, if preferred)
• 1 (13.5 oz) can coconut milk (full-fat for extra creaminess)
• 1-2 tablespoons olive oil
• 1-2 teaspoons chili powder (adjust to your spice preference)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Optional toppings: toasted pumpkin seeds, chopped cilantro, a swirl of coconut cream, a drizzle of sriracha, croutons

Instructions:

1. Prep the veggies: Peel, seed, and cube the butternut squash and sweet potatoes. Chop the onion and mince the garlic. Tip: To make peeling the butternut squash easier, microwave it for 2-3 minutes to soften the skin.
2. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. The aroma will fill your kitchen, and it’s pure bliss!
3. Add the squash and sweet potato: Add the cubed butternut squash and sweet potato to the pot. Stir to coat with the oil and aromatics.
4. Season the soup: Sprinkle in the chili powder, cumin, cayenne pepper (if using), salt, and pepper. Stir well to combine.
5. Add the broth: Pour in the vegetable broth (or chicken broth). Make sure the vegetables are covered with liquid. If not, add a little more broth or water.
6. Simmer until tender: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash and sweet potato are very tender. You should be able to easily pierce them with a fork.
7. Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids! If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
8. Stir in the coconut milk: Pour the blended soup back into the pot and stir in the coconut milk. Heat through gently. Do not boil.
9. Taste and adjust: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, chili powder, or cayenne pepper to your liking.
10. Serve and garnish: Ladle the soup into bowls and garnish with your favorite toppings, such as toasted pumpkin seeds, chopped cilantro, a swirl of coconut cream, or a drizzle of sriracha.

Success Tips for Perfect Spicy Butternut Squash Sweet Potato Soup

Want to make sure your soup turns out absolutely perfect? Here are a few of my top tips:

• Roast the vegetables for extra flavor: Roasting the butternut squash and sweet potato before adding them to the soup will intensify their natural sweetness and add a delicious depth of flavor. Simply toss the cubed vegetables with olive oil, salt, and pepper, and roast them at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
• Don’t skimp on the coconut milk: Full-fat coconut milk is the key to achieving that creamy, velvety smooth texture. If you’re watching your calories, you can use light coconut milk, but the soup won’t be quite as rich.
• Adjust the spice level to your liking: Start with a small amount of chili powder and cayenne pepper, and then add more to taste. Remember, you can always add more spice, but you can’t take it away!
• Use an immersion blender for convenience: An immersion blender makes blending the soup super easy and convenient. You can blend it directly in the pot, which means fewer dishes to wash!
• Make it ahead of time: This soup tastes even better the next day, as the flavors have had time to meld together. You can make it a day or two in advance and store it in the refrigerator.

Variations and Additions

The beauty of this soup is its versatility. Here are a few ideas to customize it to your liking:

• Add protein: Stir in some cooked chickpeas, lentils, or shredded chicken for a heartier meal.
• Add more veggies: Toss in some chopped carrots, celery, or bell peppers along with the butternut squash and sweet potato.
• Make it curried: Add a teaspoon of curry powder along with the other spices for a warm and fragrant flavor.
• Add ginger: A little fresh ginger, grated or minced, adds a delightful zing.
• Top it off: Get creative with your toppings! Some of my favorites include toasted pepitas, a dollop of Greek yogurt, crispy fried sage, and a drizzle of maple syrup.

Serving Suggestions

This Spicy Butternut Squash Sweet Potato Soup is delicious on its own, but it also pairs well with a variety of other dishes.

• Serve it with a side of crusty bread for dipping.
• Pair it with a grilled cheese sandwich for a comforting lunch.
• Serve it as a starter for a fancy dinner party.
• Enjoy it as a light and healthy lunch on a busy day.

Speaking of delicious meals, have you ever tried Spicy Ginger Chicken Delight? It’s another fantastic recipe that combines sweet and spicy flavors in the most delightful way!

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. To reheat, simply warm it up on the stovetop or in the microwave.

Freezing Tips:

• Let the soup cool completely before transferring it to freezer-safe containers or bags.
• Leave some headspace in the containers, as the soup will expand when frozen.
• For easy thawing, divide the soup into individual portions.

Equipment You’ll Need

Here’s a list of the essential equipment you’ll need to make this Spicy Butternut Squash Sweet Potato Soup:

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Vegetable peeler
• Measuring cups and spoons
• Blender or immersion blender
• Ladle

Health Benefits

Besides being incredibly delicious, this soup is also packed with nutrients and health benefits!

• Butternut squash: Rich in vitamins A and C, as well as fiber and antioxidants.
• Sweet potato: A good source of vitamin A, vitamin C, potassium, and fiber.
• Coconut milk: Contains healthy fats that can help improve cholesterol levels.
• Spices: Chili powder, cumin, and cayenne pepper have anti-inflammatory properties.

So, not only are you treating yourself to a delicious and comforting meal, but you’re also nourishing your body with essential nutrients. It’s a win-win!

Troubleshooting

Sometimes, things don’t go exactly as planned in the kitchen. Here’s how to handle some common soup-making issues:

• Soup is too thick: Add more broth or water until you reach your desired consistency.
• Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
• Soup is not spicy enough: Add more chili powder, cayenne pepper, or a dash of hot sauce.
• Soup is too spicy: Stir in a dollop of sour cream or Greek yogurt to cool it down. You can also add a squeeze of lime juice to balance the flavors.

A Few More Tips For Soup Success

• Use Quality Ingredients: The better the ingredients, the better the soup. Opt for fresh, vibrant butternut squash and sweet potatoes.
• Don’t Rush the Sauté: Taking the time to properly sauté the onions and garlic is essential for building a flavorful base.
• Taste as You Go: Seasoning is key! Taste the soup at each stage and adjust the seasonings as needed.
• Garnish Generously: Toppings add flavor, texture, and visual appeal. Don’t be afraid to get creative with your garnishes!

There you have it – my ultimate guide to making the most delicious Spicy Butternut Squash Sweet Potato Soup – So Good! I truly believe this recipe is a game-changer, and I can’t wait for you to try it. Remember, cooking should be fun and enjoyable, so don’t be afraid to experiment and make it your own. Happy cooking, my friend!

Spicy Squash Sweet Potato Soup

This creamy and comforting soup perfectly balances the sweetness of butternut squash and sweet potato with a delightful kick of spice. It’s easy to customize and perfect for a cozy weeknight meal. Garnish with toasted pumpkin seeds, cilantro, or a swirl of coconut cream for an extra touch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium butternut squash about 2 pounds
• 2 medium sweet potatoes about 1 pound
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper optional
• Salt to taste
• Pepper to taste
• Optional toppings: toasted pumpkin seeds
• Optional toppings: chopped cilantro
• Optional toppings: a swirl of coconut cream
• Optional toppings: a drizzle of sriracha
• Optional toppings: croutons

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Vegetable peeler
• Measuring cups and spoons
• Blender or immersion blender
• Ladle
• Mixing Spoon

Method

 

1. Prep the veggies: Peel, seed, and cube the butternut squash and sweet potatoes. Chop the onion and mince the garlic. To make peeling the butternut squash easier, microwave it for 2-3 minutes to soften the skin.
2. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Add the squash and sweet potato: Add the cubed butternut squash and sweet potato to the pot. Stir to coat with the oil and aromatics.
4. Season the soup: Sprinkle in the chili powder, cumin, cayenne pepper (if using), salt, and pepper. Stir well to combine.
5. Add the broth: Pour in the vegetable broth. Make sure the vegetables are covered with liquid. If not, add a little more broth or water.
6. Simmer until tender: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash and sweet potato are very tender. You should be able to easily pierce them with a fork.
7. Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids! If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
8. Stir in the coconut milk: Pour the blended soup back into the pot and stir in the coconut milk. Heat through gently. Do not boil.
9. Taste and adjust: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, chili powder, or cayenne pepper to your liking.
10. Serve and garnish: Ladle the soup into bowls and garnish with your favorite toppings, such as toasted pumpkin seeds, chopped cilantro, a swirl of coconut cream, or a drizzle of sriracha.

Notes

For a deeper flavor, roast the butternut squash and sweet potato before adding them to the soup. Toss with olive oil, salt, and pepper and roast at 400°F (200°C) for 20-25 minutes. This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. If the soup is too thick, add more broth or water to reach the desired consistency. If it’s too thin, simmer uncovered to evaporate some liquid. For added protein, stir in cooked chickpeas or lentils.