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Delicious and vibrant spicy butternut squash sweet potato soup is featured, highlighting its appealing texture and color in this recipe article.

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.