Spicy Butternut Squash and Sweet Potato Soup is the perfect comfort dish for fall and winter, combining hearty, nutritious vegetables with a subtle kick of spice. The creamy sweetness of the squash and potatoes pairs beautifully with the warmth of chili flakes and spices like cumin and cinnamon, making this a rich, flavor-packed soup that will warm you from the inside out. This soup is not only delicious but also packed with vitamins and nutrients, making it a healthy choice for any meal.
Whether you’re roasting the vegetables for an extra depth of flavor or simmering everything together on the stovetop, this recipe is simple to make, yet delivers gourmet-level results. The addition of coconut milk adds a velvety smoothness, while the chili flakes offer a bold punch, making each bite an exciting blend of sweet, savory, and spicy.
Ingredients:
- 1 medium butternut squash
- 2 medium sweet potatoes
- 1 large yellow onion
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml (1 ½ cups) full-fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
- 1 liter vegetable stock or water (adjust for desired consistency)
- Fresh chopped coriander for garnish
Instructions:
1. Optional Roasting:
- Preheat the oven: Set your oven to 190ºC (375ºF).
- Prepare the vegetables: Peel and chop the butternut squash and sweet potatoes into large chunks (about 2-inch cubes). Slice the onion into half-moons.
- Season the vegetables: Place all the vegetables on a roasting tin and drizzle with olive oil. Sprinkle with ground cumin, cinnamon, and chili powder. Season with salt and pepper to taste.
- Roast the vegetables: Roast for about 30 minutes, or until the vegetables are tender and caramelized at the edges.
2. Cook the Soup:
- If roasting: Transfer the roasted vegetables into a large saucepan. If you’re not roasting, simply peel and chop the vegetables as described and place them directly into the pot.
- Add stock: Cover the vegetables with the vegetable stock or water. Bring to a boil, then reduce to a simmer. Let the vegetables cook until they are very soft, about 20 minutes.
- Blend the soup: Use an immersion blender to blend the soup until smooth, or carefully transfer the mixture in batches to a blender. Ensure a smooth and creamy texture.
- Stir in coconut milk: Once blended, stir in the coconut milk and whisk until fully incorporated. Adjust the seasoning with chili flakes, salt, and pepper. If the soup is too thick, add more vegetable stock or water until you reach your desired consistency.
3. Serve:
- Garnish: Ladle the soup into bowls, swirl a tablespoon of reserved coconut milk on top for a beautiful finish, and garnish with fresh chopped coriander. Serve warm.
Cooking Tips:
- Roasting option: Roasting the vegetables adds an extra layer of depth and sweetness to the soup. If you’re short on time, you can skip this step and simmer the vegetables directly, but the roasting process really enhances the flavor.
- Blending tip: For a velvety smooth texture, use a high-speed blender. If using a standard blender, blend in batches and be careful with the hot liquid.
- Adjust spice level: The chili flakes and chili powder give the soup a mild heat. If you prefer a spicier dish, feel free to add more chili flakes or powder. For a milder version, you can reduce these spices.
- Customize the texture: If you prefer a chunkier soup, blend just half of the soup and leave the rest as it is, for some added texture.
- Vegan/Vegetarian friendly: This recipe is naturally vegan, using coconut milk for creaminess instead of dairy, making it suitable for plant-based diets.
Nutritional Benefits:
This Spicy Butternut Squash and Sweet Potato Soup is a powerhouse of nutrition, offering numerous health benefits in each bowl:
- Butternut squash: Rich in vitamins A and C, fiber, and antioxidants, butternut squash supports eye health and boosts the immune system.
- Sweet potatoes: Packed with beta-carotene, vitamins B6 and C, as well as potassium, sweet potatoes help with digestion and support heart health.
- Coconut milk: Adds healthy fats, specifically medium-chain triglycerides (MCTs), which are beneficial for brain health and provide a source of quick energy.
- Spices: Cumin, cinnamon, and chili flakes not only bring warmth to the dish but also offer anti-inflammatory properties and aid in digestion.
Why You’ll Love This Recipe:
You’ll love this Spicy Butternut Squash and Sweet Potato Soup for its versatility and robust flavor. The balance of sweet vegetables with the spiciness of chili flakes makes it a comforting yet exciting meal. It’s easy to prepare, uses wholesome ingredients, and can be enjoyed as a light lunch or hearty dinner. Plus, the addition of coconut milk creates a luscious, creamy texture that feels indulgent but is entirely plant-based and healthy.
Dietary Information:
- Gluten-Free: This soup contains no gluten, making it safe for those with celiac disease or gluten sensitivities.
- Dairy-Free and Vegan: Coconut milk is used instead of cream, making this soup suitable for those avoiding dairy or following a vegan diet.
- Low in Calories: Despite its creamy texture, this soup is relatively low in calories, thanks to the nutrient-dense vegetables and healthy fats from the coconut milk.
Why This Recipe Works:
The combination of butternut squash and sweet potatoes provides a naturally sweet, hearty base, while the spices add warmth and a slight kick. Roasting the vegetables first intensifies their flavor, and blending them together with coconut milk creates a smooth, rich soup without needing heavy cream or butter. The spice level can be easily adjusted to your liking, and the ingredients are flexible, allowing for personal tweaks based on what you have in your pantry. This soup is not only satisfying but also packed with vitamins and minerals, making it a great option for boosting your immune system during colder months.
Conclusion:
Spicy Butternut Squash and Sweet Potato Soup is a perfect blend of sweet, creamy, and spicy, making it a hit for any occasion. Whether you’re serving it as a starter for a holiday meal or enjoying it on a quiet weeknight, this soup delivers on both flavor and nutrition. It’s easy to make, and the recipe is highly adaptable, whether you want to roast the vegetables or cook everything in one pot. The coconut milk adds a rich creaminess that makes this soup feel indulgent, while the spices ensure it’s packed with flavor. Plus, it’s vegan, gluten-free, and nutrient-rich, so it’s a great dish to share with everyone at your table.
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Spicy Butternut Squash and Sweet Potato Soup
- Total Time: 40mins
Description
Spicy Butternut Squash and Sweet Potato Soup is the perfect comfort dish for fall and winter, combining hearty, nutritious vegetables with a subtle kick of spice. The creamy sweetness of the squash and potatoes pairs beautifully with the warmth of chili flakes and spices like cumin and cinnamon, making this a rich, flavor-packed soup that will warm you from the inside out. This soup is not only delicious but also packed with vitamins and nutrients, making it a healthy choice for any meal.
Ingredients
Ingredients:
- 1 medium butternut squash
- 2 medium sweet potatoes
- 1 large yellow onion
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml (1 1/2 cups) full-fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
- 1 liter vegetable stock or water (adjust for desired consistency)
- Fresh chopped coriander for garnish
Instructions
Optional Roasting:
- Preheat the oven: Set your oven to 190ºC (375ºF).
- Prepare the vegetables: Peel and chop the butternut squash and sweet potatoes into large chunks (about 2-inch cubes). Slice the onion into half-moons.
- Season the vegetables: Place all the vegetables on a roasting tin and drizzle with olive oil. Sprinkle with ground cumin, cinnamon, and chili powder. Season with salt and pepper to taste.
- Roast the vegetables: Roast for about 30 minutes, or until the vegetables are tender and caramelized at the edges.
2. Cook the Soup:
- If roasting: Transfer the roasted vegetables into a large saucepan. If you’re not roasting, simply peel and chop the vegetables as described and place them directly into the pot.
- Add stock: Cover the vegetables with the vegetable stock or water. Bring to a boil, then reduce to a simmer. Let the vegetables cook until they are very soft, about 20 minutes.
- Blend the soup: Use an immersion blender to blend the soup until smooth, or carefully transfer the mixture in batches to a blender. Ensure a smooth and creamy texture.
- Stir in coconut milk: Once blended, stir in the coconut milk and whisk until fully incorporated. Adjust the seasoning with chili flakes, salt, and pepper. If the soup is too thick, add more vegetable stock or water until you reach your desired consistency.
3. Serve:
- Garnish: Ladle the soup into bowls, swirl a tablespoon of reserved coconut milk on top for a beautiful finish, and garnish with fresh chopped coriander. Serve warm.
- Prep Time: 10mins
- Cook Time: 30mins