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Spicy Butternut Squash and Sweet Potato Soup

Creamy Spicy Butternut Squash and Sweet Potato Soup Delight

Indulge in this delicious Spicy Butternut Squash and Sweet Potato Soup, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Best Recipe Ideas
Cuisine: Comfort Food, Soups, Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Butternut Squash Substitution: Can use pumpkin for a similar taste.
  • 2 medium Sweet Potatoes Substitution: Replace with carrots for a different flavor profile.
  • 1 medium Yellow Onion Prep Note: Sliced into half-moons for even cooking.
  • 2 cloves Garlic Use fresh; it enhances flavor more than powdered garlic.
  • 2 tablespoons Olive Oil Substitution: Avocado oil can be used for a different flavor.
  • 1 can Coconut Milk Substitution: Almond milk or cashew cream may be used.
  • 1 teaspoon Ground Cumin Adjust to taste for more or less intensity.
  • 1 teaspoon Cinnamon Substitution: Nutmeg may be used for a different warm flavor.
  • 1 teaspoon Chili Powder Adjust based on heat preference.
  • 1/2 teaspoon Chili Flakes Optional: Omit for a milder soup.
  • 4 cups Vegetable/Chicken Stock or Water Using stock enhances flavor richness.

Equipment

  • Oven
  • Roasting tin
  • Saucepan
  • Blender
  • Knife
  • Cutting board

Method
 

Cooking Instructions
  1. Preheat your oven to 190°C (375°F). Prepare your veggies while the oven heats.
  2. Peel and chop the butternut squash and sweet potatoes into large, even chunks. Slice the yellow onion into half-moons.
  3. Drizzle the prepared vegetables with olive oil, then sprinkle generously with ground cumin, cinnamon, chili powder, salt, and pepper. Toss everything together.
  4. Roast the seasoned vegetables in the preheated oven for about 30 minutes until they are golden and tender.
  5. Carefully transfer the roasted vegetables to a saucepan. You can also add raw chopped vegetables directly.
  6. Pour in enough vegetable stock or water to cover the vegetables. Bring to a boil, then simmer until fork-tender (about 10 to 15 minutes).
  7. Blend the soup until smooth and creamy using a high-powered blender or an immersion blender.
  8. Stir in the coconut milk into the blended soup and adjust seasoning as needed.
  9. Serve warm, garnished with a swirl of reserved coconut milk and fresh herbs.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 38gProtein: 4gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 6gVitamin A: 19000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Leftover soup can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.

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