Description
This Spicy Butternut Squash Sweet Potato Soup is a comforting and flavorful vegan recipe perfect for fall. It features a creamy blend of butternut squash and sweet potatoes, infused with warming spices like cumin, smoked paprika, and a kick of cayenne pepper. Made with coconut milk for richness, this dairy-free soup is easily prepared on the stovetop and served hot with optional garnishes like fresh cilantro and pumpkin seeds.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- 4 cups peeled and cubed butternut squash (about 1 small squash)
- 2 cups peeled and cubed sweet potatoes (about 2 medium)
- 4 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup canned coconut milk (full fat)
Optional Toppings
- Fresh cilantro
- Pumpkin seeds
- Red pepper flakes
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent, softening the onion and developing its sweetness.
- Add Spices and Aromatics: Stir in minced garlic, grated ginger, ground cumin, smoked paprika, and cayenne pepper. Cook for 1–2 minutes until fragrant, allowing the spices to bloom and enhance the soup’s flavors.
- Add Vegetables and Broth: Add the cubed butternut squash and sweet potatoes to the pot. Pour in the vegetable broth and season with salt and black pepper, ensuring everything is well combined.
- Simmer: Bring the soup to a boil, then reduce heat to a simmer. Cook uncovered for 20–25 minutes until the vegetables are very tender, which is essential for a smooth puree.
- Puree Soup: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully blend the soup in batches using a countertop blender to achieve a creamy texture.
- Add Coconut Milk and Reheat: Stir in the canned coconut milk for creaminess. Reheat gently if needed to bring the soup back to serving temperature without boiling.
- Adjust and Serve: Taste and adjust seasoning if necessary. Serve the soup hot, garnished with optional fresh cilantro, pumpkin seeds, or red pepper flakes for extra flavor and texture.
Notes
- For extra spice, increase the amount of cayenne pepper or add a dash of hot sauce to taste.
- This soup stores well in the refrigerator for up to 5 days and freezes beautifully for longer storage.
- Serve with crusty bread for a hearty and satisfying meal.
