This spicy butternut squash and sweet potato soup is like a warm hug in a bowl! With creamy squash and sweet potatoes, it’s perfect for warming up on a chilly day.
The hint of spice adds a fun kick that surprises your taste buds! I like to serve it with some crusty bread for dipping—so comforting!
Making this soup is a breeze. Just blend the ingredients together and let it simmer. It’s an easy way to enjoy healthy veggies and keep cozy!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup! Its sweetness and creaminess add depth. If you can’t find butternut squash, try pumpkin or acorn squash as a great substitute.
Sweet Potatoes: They contribute natural sweetness and a smooth texture. You could use regular potatoes, but you’ll lose that sweetness. Another option is to use carrots for a different flavor profile.
Spices: Ground cumin, smoked paprika, and cayenne really elevate the flavor. If you’re looking for a milder version, consider using just cumin and paprika. Curry powder can give it a different kick too!
Vegetable Broth: If you prefer a non-vegetarian option, chicken broth works well. For a low-sodium version, use a low-sodium broth or make your own!
How Do I Get the Perfect Creamy Texture?
Blending the soup is crucial for that lovely creamy texture. You have a couple of options here.
- Using an immersion blender is super easy and makes cleanup a breeze. Just blend right in the pot!
- If using a regular blender, let the soup cool slightly, then blend in batches. Be careful—hot liquid can splatter, so fill the blender halfway and vent it.
- Blend until smooth. If you like a chunkier texture, blend only half of the soup and mix it back in!
Adjusting the seasonings after blending ensures the final taste is just right. Enjoy this cozy soup with some crusty bread for dunking! It’s a great way to warm up on chilly days.
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
- 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 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- 4 cups vegetable broth (or chicken broth)
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Red pepper flakes (for garnish, optional)
How Much Time Will You Need?
This lovely soup requires about 10 minutes for prep and about 30 minutes for cooking, giving you a total of 40 minutes from start to finish. Perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the chopped onion. Sauté until the onion becomes translucent and soft, about 5 minutes. This will build a nice flavor base for your soup!
2. Add the Spices and Garlic:
Now it’s time to add the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Stir everything together and cook for another 1-2 minutes until the spices become fragrant. This will make your kitchen smell amazing!
3. Combine the Veggies:
Next, toss in the cubed butternut squash and sweet potatoes. Give them a good stir to coat them in those lovely spices. Trust me; they’ll taste delicious!
4. Pour in the Broth:
Now, add the vegetable broth to the pot along with a sprinkle of salt and black pepper. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes. You want the squash and sweet potatoes to become very tender.
5. Blend Until Smooth:
Once the veggies are tender, use an immersion blender to blend the soup right in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender, then blend until smooth.
6. Taste and Adjust:
Give the soup a taste and see if it needs any more salt, pepper, or a kick of cayenne pepper for heat. Adjust according to your liking!
7. Serve and Garnish:
Ladle the soup into bowls and top with chopped fresh cilantro or parsley. If you like a little extra heat, add a sprinkle of red pepper flakes on top.
8. Enjoy!
This delicious and creamy soup is so comforting, especially when served hot with some crusty bread for dipping. Enjoy every spoonful!
This creamy and spicy soup perfectly balances the natural sweetness of butternut squash and sweet potato with warm spices and heat. It’s a comforting, flavorful dish that’s ideal for cooler weather. Enjoy!
Can I Use Frozen Butternut Squash or Sweet Potatoes?
Yes, frozen butternut squash and sweet potatoes can be used! Just add them directly to the pot without thawing, but keep in mind that the cooking time may increase a bit. Ensure they cook until tender before blending.
How Can I Make This Soup Vegan?
This recipe is already vegan as it uses vegetable broth! Just double-check that your vegetable broth is free from animal products. You can also add coconut milk for added creaminess if desired.
Can I Adjust the Spice Level?
Absolutely! If you prefer a milder soup, reduce the cayenne pepper to a pinch or leave it out entirely. You can always add more spice when serving, so it’s easier to control the heat!
How Long Does This Soup Keep?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth if it thickens up too much.
