Description
A comforting and flavorful Spicy Butternut Squash and Sweet Potato Soup featuring roasted vegetables blended into a creamy, aromatic base enriched with coconut milk and warm spices. Perfect for a cozy meal with a delightful balance of sweetness and heat.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
Liquids
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, sweet potatoes, and diced onion with olive oil, cumin, cinnamon, smoked paprika, cayenne pepper, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- Sauté the Garlic: In a large pot over medium heat, sauté the minced garlic in a bit of olive oil for 1-2 minutes until fragrant, ensuring it does not burn to maintain the flavor.
- Combine and Simmer: Add the roasted vegetables to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes to meld the flavors together.
- Blend the Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a blender and puree until velvety.
- Add Coconut Milk: Stir in the coconut milk (or heavy cream as an alternative) to enrich the soup’s texture and flavor. Adjust seasoning with additional salt or spices as desired. Heat through on low for 2-3 minutes without boiling.
- Serve: Ladle the hot soup into bowls and garnish with croutons or your favorite toppings. Enjoy immediately for a warm, wholesome meal.
Notes
- Adjust cayenne pepper to control the spice level according to your preference.
- Coconut milk can be substituted with heavy cream for a richer, dairy version.
- Roasting the vegetables enhances the natural sweetness and depth of flavor.
- Use an immersion blender for easy cleanup or a countertop blender for a smoother texture.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
