This creamy spicy butternut squash and sweet potato soup warms you right up! It’s packed with flavor thanks to spices that give it a nice kick. Perfect for chilly days!
Honestly, there’s nothing like a bowl of this soup to make me smile. I like to top it with crunchy seeds for added texture—makes it feel fancy without the fuss!
Key Ingredients & Substitutions
Butternut Squash: This vegetable gives the soup its creamy texture and natural sweetness. If you can’t find it, pumpkin or acorn squash can work as substitutes. Just make sure they are similarly cubed for even cooking.
Sweet Potatoes: They add a lovely sweetness and color. Yams can be used as an alternative, but they’re sweeter than sweet potatoes, so adjust the spices accordingly!
Onion: A large onion is perfect for the flavor base. If you want a milder taste, consider using shallots or leeks instead!
Spices: Ground cumin and smoked paprika bring depth. If you don’t have them, curry powder or garam masala can provide a unique twist. Experiment to find what you like!
Broth: Vegetable broth is great for a vegetarian option, but chicken broth gives a richer flavor. You can even use water if you’re in a pinch, just add more spices.
What’s the Best Way to Blend Soup Smoothly?
Blending the soup to a creamy consistency is vital! Here’s how to make it easy:
- If you’re using an immersion blender, simply submerge it fully in the soup as you blend. This keeps everything contained!
- If using a regular blender, let the soup cool a bit first. Fill the blender jar only halfway and remove the center cap to allow steam to escape. Cover it with a cloth to avoid splatters.
- Blend in small batches for a consistently smooth texture. Always handle hot liquids with care!
Pay attention to the blending technique; it can make a huge difference between a chunky and creamy soup. Enjoy your cooking adventure!
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
Vegetables:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
For Cooking:
- 1 tablespoon olive oil
- 4 cups vegetable or chicken broth
Spices:
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 to 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
Optional Garnish:
- Chopped fresh cilantro or parsley
- A swirl of coconut milk or cream
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep and around 25 minutes to cook. So, in about 35 minutes, you can have a warm and spicy bowl of goodness ready to serve!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté it for about 5 minutes until it becomes translucent and soft. This is where your flavor base begins!
2. Adding the Spices:
Now, stir in the minced garlic along with the ground cumin, smoked paprika, red pepper flakes, and ground cinnamon. Cook for another minute until everything is fragrant and well combined.
3. Adding the Squash and Sweet Potatoes:
Next, add the cubed butternut squash and sweet potatoes to the pot. Stir well to coat the pieces in the spice mixture. It’s starting to smell amazing already!
4. Simmering the Soup:
Pour in the vegetable or chicken broth, and bring the mixture to a boil. Once boiling, lower the heat and let the soup simmer for about 20 to 25 minutes. You want the vegetables to be very tender—this makes blending easier!
5. Blending to Creaminess:
Using an immersion blender, puree the soup right in the pot until it’s smooth and creamy. If you prefer, you can carefully transfer the soup to a blender in batches and blend it that way. Just be careful of hot splashes!
6. Adjusting the Consistency:
Now, taste your soup and season it with salt and black pepper as needed. If you find it too thick, add a bit more broth or water until you reach your desired consistency. We want it just right!
7. Serving It Up:
Serve your spicy butternut squash sweet potato soup hot. Feel free to garnish with chopped cilantro or parsley and swirl in some coconut milk or cream if you’re feeling extra fancy. A sprinkle of additional red pepper flakes on top will add that final spicy kick. Enjoy your delicious creation!
Can I Use Other Types of Squash in This Recipe?
Absolutely! You can substitute butternut squash with pumpkin, acorn squash, or even sweet dumpling squash. Just make sure they are similarly peeled, seeded, and cubed for even cooking.
How Do I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the fridge and reheat gently before serving.
How Can I Adjust the Spice Level?
If you prefer a milder soup, start with just a pinch of red pepper flakes and taste as you go. You can always add more spice later, but it’s hard to take it out once it’s in!
