This Cozy Spicy Butternut Squash Sweet Potato Soup is warm and comforting. It blends sweet butternut squash and sweet potatoes with a kick of spice, perfect for chilly days!
Making this soup is a breeze! I love how it fills the kitchen with yummy smells. Plus, a splash of cream on top makes it feel extra special—just like a warm hug in a bowl! 😍
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup! If you can’t find it, you can use pumpkin or acorn squash as a substitute. Both provide a slightly different flavor but work well.
Sweet Potatoes: These add natural sweetness. If you’re looking to cut carbs, try using regular potatoes, but they won’t be as sweet. Also, you can opt for yams for a similar taste.
Spices: Ground cumin and coriander bring warmth. If you’re out of either one, try using taco seasoning; it often contains similar spices. Fresh herbs, like thyme or rosemary, can be interesting additions too.
Coconut Milk or Cream: This adds creaminess. If you prefer dairy, use heavy cream. For a lighter version, try plain yogurt after cooking but keep it off the heat to avoid curdling.
How Can You Achieve a Creamy Texture in Your Soup?
Getting that silky, smooth texture is key to a great soup. The best way to do this is by blending it well after cooking. Here’s my tip:
- Use an immersion blender directly in the pot for convenience, which reduces mess and cleanup.
- If using a traditional blender, allow the soup to cool slightly to avoid splatter when blending. Always fill the blender only halfway and let some steam escape.
- For that luxurious feel, stir in some cream or coconut milk after blending. It not only enhances the taste but also the creaminess.
Cozy Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon cayenne pepper (adjust to spice preference)
- 1/2 teaspoon ground cinnamon
Liquid and Seasoning:
- 4 cups vegetable broth (or chicken broth)
- Salt and freshly ground black pepper, to taste
Optional Additions:
- Fresh cilantro or parsley, chopped (for garnish)
- Optional: 1/2 cup coconut milk or heavy cream for added creaminess
How Much Time Will You Need?
This delightful soup will take about 15 minutes for prep and around 30 minutes for cooking, making a total of about 45 minutes from start to finish. Perfect for a cozy meal that doesn’t take ages to prepare!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. This step builds a flavorful base for your soup.
2. Add Garlic and Spices:
Once your onions are nice and soft, add the minced garlic to the pot and stir for about 30 seconds until fragrant. Then sprinkle in the cumin, coriander, smoked paprika, cayenne pepper, and ground cinnamon. Stir everything together and cook for another minute to toast the spices; this really brings out their flavors!
3. Combine the Vegetables:
Next, add the cubed butternut squash and sweet potatoes to the pot. Give everything a good stir to coat the vegetables nicely with the spices.
4. Simmer the Soup:
Pour in your vegetable broth, ensuring that the vegetables are completely submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the butternut squash and sweet potatoes are tender enough to be easily pierced with a fork.
5. Blend the Soup:
After the vegetables are tender, take the pot off the heat. Use an immersion blender to blend the soup until it’s nice and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Just remember to let the steam escape to avoid any mishaps while blending!
6. Add Creaminess:
If you want to make your soup extra rich, stir in the coconut milk or heavy cream at this point. It adds a lovely texture and flavor!
7. Season and Serve:
Give the soup a taste and season it with salt and freshly ground black pepper to your liking. Serve it hot, garnished with fresh chopped cilantro or parsley for a pop of color and flavor.
Enjoy the warm, spicy, and comforting flavors of this hearty butternut squash and sweet potato soup! It’s your perfect companion for chilly days.
Frequently Asked Questions (FAQ)
Can I Use Frozen Butternut Squash and Sweet Potatoes?
Absolutely! You can use frozen butternut squash and sweet potatoes for this recipe. Just add them directly to the pot without thawing, and you may need to extend the cooking time by a few minutes until they’re tender.
What Should I Do if I Don’t Have All the Spices?
No problem! You can play around with the spices. If you’re missing cumin or coriander, try using curry powder or taco seasoning instead. Just remember to adjust the quantities according to your taste!
How to Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to your freezer-friendly container. When ready to eat, thaw in the fridge overnight and reheat on the stove or microwave.
Can I Make This Soup in a Slow Cooker?
Yes, you can! Simply follow your sautéing steps in a skillet, then transfer everything to a slow cooker, adding the broth and spices. Cook on low for 6-8 hours or high for about 3-4 hours, then blend as directed. Enjoy the hands-off approach!
