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- 1 medium butternut squash, peeled and cut into 1-inch cubes - 2 medium sweet potatoes, peeled and diced into 1-inch pieces - 1 large onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of fresh ginger, grated These main ingredients form the heart of the soup. Butternut squash brings a rich, sweet flavor. Sweet potatoes add creaminess and a hint of earthiness. The onion gives depth, while garlic and ginger add warmth and spice. - 1 tablespoon curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust according to your spice preference) - Salt and black pepper to taste Spices elevate the soup's flavor. Curry powder adds a warm, fragrant touch. Smoked paprika offers a subtle smokiness. The cayenne pepper gives it a spicy kick, while salt and black pepper balance the taste. - 1 can (14 oz) full-fat coconut milk - 4 cups vegetable broth (homemade or store-bought) - 2 tablespoons extra virgin olive oil Liquid ingredients bring everything together. Coconut milk gives the soup a creamy texture and a hint of sweetness. Vegetable broth adds depth and richness. Olive oil helps sauté the aromatics, enhancing the overall flavor. {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Sauté for about 5 minutes until the onion turns translucent. This step builds a great base for your soup. Next, add the minced garlic and grated ginger. Stir this mixture for one more minute. You want to smell that warm, spicy fragrance filling your kitchen. Now it's time to bring in the stars of the show! Carefully add the butternut squash and sweet potatoes to the pot. Sprinkle in the curry powder, smoked paprika, and cayenne pepper. This will coat the vegetables in a lovely mix of flavors. Don’t forget to season with salt and black pepper. Stir everything well so the spices hug each piece of vegetable. Pour the vegetable broth into the pot. Bring this mixture to a rolling boil. Once boiling, lower the heat and cover the pot. Let it simmer for 20 to 25 minutes. You want the squash and sweet potatoes to be tender. When they are ready, remove the pot from the heat. Use an immersion blender to blend the soup until it's smooth. If you don’t have one, carefully blend it in batches in a regular blender. Just let it cool slightly first to avoid splatters. After blending, stir in the coconut milk. Make sure it’s mixed in well. Taste the soup and adjust the seasoning. If you want more heat, add more cayenne. If it's too thick, add a bit more broth or water. Finally, warm the soup on medium heat for about 5 minutes. Stir occasionally until it’s heated through. Now, you're ready to serve! To make your soup just right, adjust the spice levels. If you love heat, add more cayenne pepper. For a milder taste, reduce it. Always taste as you go. This way, you can get the flavor perfect for you. Extra garnishes can brighten the soup. Fresh cilantro adds a burst of flavor. You might also try a drizzle of coconut milk on top. A sprinkle of smoked paprika can enhance the look and taste. This soup pairs well with crusty bread. A slice of sourdough or whole-grain bread makes it feel special. You can also serve it with a fresh salad for a complete meal. For presentation, use deep bowls. Ladle the soup in and top it with cilantro. Drizzle extra coconut milk over each bowl. This adds creaminess and makes it look great. A heavy-bottomed pot works best for this soup. It spreads heat evenly and prevents burning. An immersion blender is ideal for smooth soup. If you don’t have one, a standard blender works too. Just be careful when transferring hot soup. Let it cool a bit first to avoid splatters. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh butternut squash and sweet potatoes. They will provide a richer taste than canned or frozen options. Adjust the Spice Level: Feel free to modify the amount of cayenne pepper according to your heat preference. Start with a smaller amount and add more as needed. Blend for Creaminess: For an ultra-smooth texture, ensure you blend the soup thoroughly. An immersion blender works well, but a stand blender can achieve a creamier consistency. Garnish Creatively: Enhance presentation by garnishing with toasted pumpkin seeds or a swirl of coconut milk. This adds visual appeal and texture to your soup. {{image_4}} You can play with spices in this soup. Try using different spice blends like garam masala or chili powder. You can also add a pinch of cinnamon for warmth. If you want a milder soup, skip the cayenne pepper. For more heat, add more cayenne or even fresh peppers. Feel free to swap out vegetables too. Carrots or parsnips can add sweetness. Roasted red peppers can give a nice depth of flavor. You can even add greens like kale for extra nutrients. For a vegan version, ensure your vegetable broth is plant-based. The soup is naturally gluten-free, so you are good there. To make it low-carb, reduce the sweet potatoes. You could use cauliflower instead. It will still add creaminess when blended. If you want a lighter option, use less coconut milk. Try half a can and add more broth instead. This will keep the soup rich but lower the calories. Bring global flavors into your soup! Add coconut aminos for a hint of umami. Or stir in some miso paste for a Japanese twist. You can also try adding lime juice for a bright finish. For a Mexican flair, mix in some black beans and top with avocado. Or use Thai ingredients like lemongrass and cilantro for a fresh taste. The choices are endless! To keep your spicy butternut sweet potato soup fresh, let it cool first. Pour the soup into an airtight container. This helps keep flavors intact. Store it in the fridge for up to five days. If you want to enjoy it later, make sure you label the container with the date. To freeze the soup, let it cool down completely. Transfer it to freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. The soup will stay fresh for about three months. When you are ready to eat it, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir it often to warm it evenly. Leftover soup is a great base for many dishes. Add cooked grains like rice or quinoa for a filling meal. You can also mix in some beans for extra protein. Try using it as a sauce for pasta or drizzling it over roasted vegetables. Serve it alongside a fresh salad or crusty bread for a complete dinner. Yes, you can make this soup ahead of time. It tastes great even after a day or two. To prepare, cook the soup as directed. Let it cool, then store it in an airtight container in the fridge. When you are ready to eat, simply reheat it on the stove over low heat. Stir often to prevent sticking. If it is too thick after reheating, add a splash of vegetable broth or water. To adjust the spice level, add more or less cayenne pepper. Start with a small pinch, then taste. If you want more heat, add cayenne gradually. For a milder soup, reduce the cayenne and skip the smoked paprika. You can also add a dollop of yogurt or sour cream to tone down the spice. You can use canned options, but fresh ingredients offer better flavor. Canned squash or sweet potatoes save time, but they may lack texture. If you choose canned, drain and rinse them to remove extra liquid and sodium. Add them to the pot just before blending. This way, they heat through without overcooking. This soup pairs well with crusty bread or warm naan. A simple green salad adds freshness. You can also serve it with grilled cheese for a comforting combo. For a fancy touch, add a sprinkle of pumpkin seeds or a drizzle of olive oil on top. This blog post covered how to make a rich butternut sweet potato soup. We explored key ingredients like butternut squash, sweet potatoes, and spices. I shared step-by-step instructions for cooking and blending the soup. You learned tips for flavor, serving, and storage options. In conclusion, this soup is warm and inviting. You can adapt it to suit your taste. Enjoy making it your own!

Spicy Butternut Sweet Potato Soup

A creamy and spicy soup made with butternut squash and sweet potatoes, perfect for warming up on a chilly day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 2 medium sweet potatoes, peeled and diced into 1-inch pieces
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 1 can (14 oz) full-fat coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • to taste salt and black pepper
  • for garnish fresh cilantro leaves

Instructions
 

  • In a large, heavy-bottomed pot, warm the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for approximately 5 minutes until it becomes translucent and fragrant.
  • Add the minced garlic and grated ginger to the pot, stirring frequently for an additional minute until the mixture is aromatic.
  • Carefully add the cubed butternut squash and diced sweet potatoes to the pot. Sprinkle in the curry powder, smoked paprika, cayenne pepper, and season with salt and black pepper. Stir thoroughly to ensure the vegetables are evenly coated with the spices.
  • Pour the vegetable broth into the pot and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the squash and sweet potatoes are tender and easily pierced with a fork.
  • After simmering, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is completely smooth. Alternatively, you can transfer the soup in batches to a traditional blender; just be sure to let it cool slightly and blend carefully to avoid splatters.
  • Once blended, stir in the coconut milk and ensure it is fully incorporated. Taste the soup and adjust the seasoning with additional salt, pepper, or cayenne if you desire more heat. If the soup seems too thick, gradually add more vegetable broth or water to achieve your preferred consistency.
  • Return the pot to medium heat and warm the soup gently for about 5 minutes, stirring occasionally until heated through.

Notes

Garnish with fresh cilantro and a drizzle of coconut milk for added flavor.
Keyword butternut squash, soup, spicy, sweet potato, vegan