This Spicy Butternut Squash Sweet Potato Soup is warm, creamy, and just the right amount of spicy! It’s packed with flavor from healthy veggies to make your taste buds happy.
I love cozying up with a big bowl of this soup on chilly days. Plus, it’s super easy to make—just blend and simmer! Perfect for a quick dinner or lunch. 🍲
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient with its sweet, nutty flavor. If you can’t find it, try using pumpkin or even acorn squash, though the taste may vary slightly.
Sweet Potatoes: They add natural sweetness and creaminess. You can substitute regular potatoes if needed, but the flavor will be different. Butternut squash alone can work too!
Onion: A must for flavor, but if you’re out, shallots or leeks can be a great alternative, offering a slightly sweeter taste.
Coconut Milk: This gives the soup a creamy texture and rich flavor. You can replace it with heavy cream or any non-dairy milk but keep in mind it won’t be as rich.
Chili Powder and Cayenne Pepper: Adjust these to your spice preference! If you don’t have chili powder, you can use paprika or taco seasoning for different flavors.
How Do I Get a Creamy Texture Without Overthinking It?
For a silky smooth soup, the key is the blending process. Using an immersion blender is the easiest way; just blend right in the pot. If you prefer using a regular blender, do this in batches and let the soup cool slightly to avoid hot splashes.
- Cook the soup until all veggies are very tender. This makes blending easier.
- For less mess, let it cool for 5 minutes before transferring it to a blender. Always blend in small batches—fill the blender only halfway!
- Return the blended soup to the pot, stir in the coconut milk, and reheat gently.
Following these tips will help you achieve the perfect creamy consistency every time!
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-2 teaspoons grated fresh ginger (optional for extra warmth)
- 1-2 teaspoons chili powder (adjust to preferred spice level)
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1 teaspoon ground cumin
- 4 cups vegetable or chicken broth
- 1 cup coconut milk (plus extra for garnish)
- Salt and black pepper to taste
- Fresh sage leaves or cilantro for garnish
- Optional: a squeeze of lime juice for brightness
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll need about 40 minutes from start to finish. Perfect for a quick, hearty meal on a chilly day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until it’s softened and translucent. Smell that delicious aroma!
2. Spice It Up:
Next, stir in the minced garlic, optional grated ginger, chili powder, cayenne pepper, and cumin. Cook everything together for another 1-2 minutes until it’s fragrant and you can see the spices coating the onions.
3. Add the Veggies:
Now, toss in the cubed butternut squash and sweet potatoes. Make sure all the pieces are well coated with the spices you just added, giving everything a good stir.
4. Bring to a Boil:
Pour in the vegetable or chicken broth. Bring it all to a boil, then reduce the heat. Cover the pot and let it simmer for about 20-25 minutes, or until the squash and sweet potatoes are very tender.
5. Blend It Smooth:
Using an immersion blender, blend the soup until it’s nice and smooth. If you don’t have one, carefully transfer the soup in batches to a blender. Always allow it to cool slightly to prevent splattering!
6. Finish with Coconut Milk:
Stir in the coconut milk, adding it for creaminess. Taste and season with salt and pepper. If you’d like, squeeze in some lime juice for an extra zing!
7. Serve It Up:
If necessary, gently reheat the soup, then ladle it into bowls. Don’t forget to give it a beautiful garnish with a swirl of coconut milk and fresh sage or cilantro leaves.
8. Enjoy!
Now, sit back, relax, and enjoy your hearty bowl of spicy butternut squash sweet potato soup! It’s the perfect dish to warm you up!
Can I Use Frozen Butternut Squash or Sweet Potatoes?
Yes! Frozen butternut squash or sweet potatoes can be used directly in the recipe. Just follow the same steps without thawing; they may require a few extra minutes of cooking time.
What Can I Substitute for Coconut Milk?
If you’re looking for a substitute, heavy cream will give you a rich texture. For a lighter option, you can use almond milk or any other non-dairy milk, but the flavor and creaminess will differ.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To freeze, portion it in freezer-safe bags or containers for up to 3 months. Just reheat gently on the stove or in the microwave when you’re ready to enjoy it again!
Can I Add Other Vegetables?
Absolutely! Feel free to mix in other veggies like carrots or celery for added flavor and nutrition. Just make sure to adjust cooking times as needed, depending on the vegetables you add!