Spicy Butternut Squash & Sweet Potato Soup
Easy, tasty, and nutritious Potato Soup Recipe – This Butternut Squash and Sweet Potato Soup is Sweet, Creamy, Flavorful and Full of Comforting Flavors!
This Spicy Butternut Squash & Sweet Potato Soup is a warm, comforting and wholesome meal for this time of the year. Naturally sweet veggies infused with fragrant seasoning, veggie stock and coconut milk; everything is well blended into a smooth and velvety soup. I always believed that soups should reflect a personal touch, and this recipe can easily represent your unique taste helping you create a truly special and memorable soup for your entire family.
Why you’ll love this Spicy Butternut Squash and Sweet Potato soup?
It has sweet and savory flavors: The recipe contains naturally sweet veggies, which are nicely complemented with savory flavors from the onion, garlic, and veggie stock.
It’s so creamy: The butternut squash and sweet potatoes are roasted until tender, then pureed into a silky smooth texture. The added coconut milk enhances the soup’s creaminess.
It’s nutritious: This Sweet Potato soup is packed with nutrients; it’s a great source of fiber, antioxidants, and beta carotene.
What ingredients do I need for this recipe?
1 butternut squash (peeled and chopped)
2 sweet potatoes (peeled and chopped)
1 red onion (sliced)
3 garlic cloves (peeled)
2 tablespoons olive oil
1 ½ cup coconut milk
1 teaspoon ground cumin
½ teaspoon cinnamon
¼ teaspoon chili powder
1 teaspoon chili flakes
3 cups vegetable or chicken stock
Salt and pepper
How to make this Creamy Butternut Squash & Sweet Potato Soup?
Firstly get your oven to 375 degrees F.
Remove the outer layer of the veggies and cut them into chunks. Slice the onion into half-moons. Place them with the minced garlic in a roasting pan or casserole dish. Add the olive oil on top and the seasoning.
Place in the oven to roast for about 30 minutes or until the veggies are tender and a bit crispy around the edges.
Place the roasted veggies in a saucepan (if you choose not to roast them first, then simply cut them up and transfer directly to the saucepan).
Add vegetable stock or water in the saucepan, enough to cover the veggies. Set to boil over high heat.
Insert a knife to check the veggies are thoroughly cooked, then mix in a blender until smooth.
Pour in the coconut milk and combine. Add chili flakes, or more seasoning if you like; you can also adjust the consistency at this stage by adding a bit more veggie stock or water.
Fill up your favorite soup bowl, top with swirled coconut milk and sprinkle some fresh chopped coriander. Enjoy your Sweet Potato Soup!
Helpful Tips and Variations:
Can I blend in other veggies? The roasted butternut squash and sweet potato offer enough richness and flavor to the soup, but you can still ad in other veggies if you want. You can add some carrots, spinach, celery, leeks, or cauliflower.
Can I add some protein? For some added protein, you can add cooked lentils, white beans, chickpeas, or quinoa. If you don’t mind having meat, then simply add some shredded chicken.
How can I replace the coconut milk? You can use another milk you prefer or sub with heavy cream. You can also skip this part entirely if you want, the chicken broth or veggie stock is enough to give you a good soup consistency.
Can I add in some cheese? Definitely! Once you blend the veggies, mix in some Parmesan, cheddar, or cream cheese. If you don’t want to mix it into your soup, sprinkle some on top before serving. (don’t add too much salt if you’re choosing to add a salty cheese)
Can I make it a crockpot? Absolutely! Peel, chop and add the veggies to the crockpot, add in the chosen liquid and seasoning; then cook on low for 6 to 7 hours or on high for 3 to 4 hours.
How can I store any leftovers? Pour your soup leftovers in an airtight container and store for up to 4 days in the fridge.
How can I serve this Creamy Butternut Squash & Sweet Potato Soup?
Before serving your creamy butternut squash and sweet potato soup, garnish according to taste. You can add a drizzle of cream on top, sprinkle chili flakes, fresh herbs, seeds, or crumbled cheese. Pair with crusty bread, a fresh salad or your favorite grilled protein.
Spicy Butternut Squash & Sweet Potato Soup
Ingredients
- 1 butternut squash peeled and chopped
- 2 sweet potatoes peeled and chopped
- 1 red onion sliced
- 3 garlic cloves peeled
- 2 tablespoons olive oil
- 1 ½ cup coconut milk
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- 3 cups vegetable or chicken stock
- Salt and pepper
Instructions
- Before getting started, set your oven to 375 degrees F.
- Remove the outer layer of the veggies and cut them into chunks. Slice the onion into half-moons. Place them with the minced garlic in a roasting pan or casserole dish. Add the olive oil on top and the seasoning.
- Place in the oven to roast for about 30 minutes or until the veggies are tender and a bit crispy around the edges.
- Place the roasted veggies in a saucepan (if you choose not to roast them first, then simply cut them up and transfer directly to the saucepan).
- Add vegetable stock or water in the saucepan, enough to cover the veggies. Set to boil over high heat. Insert a knife to check the veggies are thoroughly cooked, then mix in a blender until smooth.
- Pour in the coconut milk and combine. Add chili flakes, or more seasoning if you like; you can also adjust the consistency at this stage by adding a bit more veggie stock or water.
- Fill up your favorite soup bowl, top with swirled coconut milk and sprinkle some fresh chopped coriander. Enjoy!
