This creamy and warm soup brings together the cozy flavors of butternut squash and sweet potatoes, with a little kick of spice! It’s perfect for chilly days and is super comforting.
Honestly, the spice adds just the right amount of heat, making each spoonful exciting! I love enjoying it with a slice of crusty bread for dipping—yum!
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient, bringing a sweet and nutty flavor. If you have trouble finding it, pumpkin can be a great alternative. Just remember to adjust the cooking time, as pumpkin might cook faster.
Sweet Potatoes: They add a creamy texture and natural sweetness. If you want to reduce carbs, consider using cauliflower. It won’t be as sweet, but it will still create a nice, creamy base.
Spices: I love using a combination of cumin, smoked paprika, and chili powder for a nice kick. Feel free to adjust the heat levels! If you want a milder flavor, try a pinch of curry powder instead of chili powder.
Coconut Milk: This ingredient adds creaminess and a subtle sweetness. If you’re not a fan or have a dairy allergy, swap it out for a bit of almond milk or omit it altogether for a lighter soup.
What’s the Best Way to Puree the Soup Smoothly?
A common struggle is ensuring the soup is perfectly smooth. Using an immersion blender is my top choice for convenience. Here’s a quick guide:
- After cooking, remove the pot from heat to avoid splatters.
- Immerse the blender in the pot and blend until smooth.
- If you use a traditional blender, blend in small batches and allow steam to escape through the lid by slightly lifting it off.
Whichever method you use, blend until there’s no visible texture left. This step is key for that delicious creaminess!
Easy Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste for spiciness)
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Optional: 1/2 cup coconut milk or cream for added creaminess
How Much Time Will You Need?
This delicious soup will take you about 10 minutes to prep and approximately 30 minutes to cook. In total, you should budget around 40 minutes to make this delightful dish, perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté it until it becomes soft and translucent, which will take about 5 minutes. This step builds a flavorful base for your soup!
2. Add the Aromatics:
Next, stir in the minced garlic, ground cumin, smoked paprika, chili powder, and cayenne pepper (if using). Cook this mixture for about 1 minute until the spices become fragrant. Your kitchen will smell wonderful—this is when the magic begins!
3. Combine the Vegetables:
Now, it’s time to add the cubed butternut squash and sweet potatoes to the pot. Stir them into the onion and spices, ensuring they’re evenly coated. This helps to infuse the flavor into the veggies!
4. Add Broth and Simmer:
Pour in the vegetable broth, making sure the vegetables are just covered. If needed, add a little extra water. Bring the mixture to a boil, then reduce the heat to let it simmer. Cook until the squash and sweet potatoes are tender, which usually takes about 20-25 minutes.
5. Blend Until Smooth:
Once the veggies are cooked through, remove the pot from the heat. Using an immersion blender, carefully puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can blend in batches in a regular blender, just be cautious of the steam.
6. Season and Enrich:
Stir in salt and pepper to taste. If you’re using coconut milk or cream, add it now for that lovely richness, and mix well to combine it all.
7. Serve and Enjoy!
Ladle the soup into bowls and sprinkle over some chopped fresh cilantro or parsley for a lovely touch. Serve it hot with some crusty bread or your favorite toppings. Enjoy this vibrant, smooth, and gently spicy soup that comforts and warms! It’s sure to be a hit!
Your kitchen is now filled with warmth and a delicious aroma—happy cooking!
FAQ: Easy Spicy Butternut Squash Sweet Potato Soup
Can I Use Canned Pumpkin Instead of Fresh Butternut Squash?
Absolutely! Canned pumpkin is a great time-saver. Use about 2 cups, and simply add it in with the broth. You might need to adjust cooking time, as canned pumpkin is already cooked.
How Can I Make This Soup Creamier?
If you’re looking for extra creaminess, adding coconut milk or cream is a perfect option! Stir in about 1/2 cup when blending the soup for a rich and velvety texture.
Can I Freeze Leftovers?
Yes, this soup freezes beautifully! Once cooled, transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove or in the microwave.
What If I Don’t Like Spicy Foods?
No problem! You can omit the chili powder and cayenne pepper entirely, or reduce the amount to suit your taste. The soup will still be delicious and flavorful without the added heat!
