Hey there, soup lovers! If you’re anything like me, there’s just something magical about a warm, hearty bowl of soup when the weather gets a little nippy. That’s why I’m so excited to share my absolute favorite Spicy Butternut Squash and Sweet Potato Soup with you today. This isn’t just any soup; it’s a hug in a bowl, packed with comforting sweetness from the squash and potato, all kicked up with just the right amount of spice.
You know, I started Reciqa because I truly believe that cooking should be a joy, a way to connect with yourself and the people you love. It’s not about being a fancy chef; it’s about making delicious, nourishing food that brings smiles to faces. This soup is a perfect example of that philosophy – simple ingredients, a little bit of love, and a whole lot of flavor that you can totally make your own. It’s the kind of dish that makes a chilly evening feel cozy and special, and I can’t wait for you to try it!
Why You’ll Love This Spicy Butternut Squash and Sweet Potato Soup
Seriously, this soup is a game-changer for those cozy nights! It’s packed with goodness and so easy to whip up. Here’s why it’ll become a staple in your kitchen:
Quick and Easy Preparation
Life’s busy, right? This recipe is designed with you in mind. Minimal chopping, simple steps, and it comes together faster than you think, making it perfect for weeknights or when you’re just starting out.
Rich and Comforting Flavors
Imagine the natural sweetness of roasted butternut squash and sweet potatoes mingling with warm spices like cinnamon and cumin, all finished with a gentle kick of chili. It’s pure comfort in a bowl!
Customizable Spice Level
Don’t love too much heat? Or maybe you want to dial it up? This soup is totally adaptable. You’re in control of the chili flakes, so you can make it perfectly mild or wonderfully fiery, just for you!
Gather Your Ingredients for Spicy Butternut Squash and Sweet Potato Soup
Alright, let’s talk about what you’ll need to make this amazing soup! The beauty of this recipe is that it uses pretty simple, wholesome ingredients that you can often find right in your pantry or at your local grocery store. I always say that using the freshest ingredients you can get your hands on really makes a difference, especially with something like butternut squash and sweet potatoes. Make sure your veggies are firm and your spices are fragrant – it’ll pay off in the final bowl, trust me!
Essential Ingredients
| 1 small butternut squash (about 700-900g), peeled and chopped |
| 2 medium sweet potatoes (about 275g total), peeled and chopped |
| 1 yellow onion, thinly sliced |
| 3 cloves garlic, peeled and minced |
| 2 tablespoons olive oil |
| 400 ml full-fat coconut milk, divided |
| 1 teaspoon ground cumin |
| ½ teaspoon ground cinnamon |
| ¼ teaspoon chili powder |
| 1 teaspoon chili flakes (adjust to taste) |
| 750 ml low-sodium vegetable broth or water |
| Salt and freshly ground black pepper to taste |
| Optional garnish: fresh cilantro, chopped |
Ingredient Notes and Substitution Ideas
A couple of notes on these ingredients! For the coconut milk, definitely go for the full-fat kind – it makes the soup wonderfully creamy. If you can’t find it, a good quality light coconut milk will work in a pinch, but it won’t be quite as rich. When it comes to the chili situation, the chili powder and flakes are your heat control! If you want it milder, just use less, or omit the flakes entirely. If you love a good kick, feel free to add more! For the liquid, vegetable broth will give you a bit more depth of flavor than water, but water is perfectly fine too. You could even use chicken broth if you’re not keeping this vegetarian.
Crafting Your Spicy Butternut Squash and Sweet Potato Soup: Step-by-Step
Alright, let’s get cooking! Making this Spicy Butternut Squash and Sweet Potato Soup is a pretty straightforward process, and honestly, it’s where all the magic happens. We’re going to coax out all the best flavors from these humble veggies. Don’t worry if you’re new to cooking; I’ll walk you through every little step. It’s all about building those layers of deliciousness!
Roasting the Vegetables
First things first, let’s get those veggies ready for their flavor transformation. Preheat your oven to 190ºC (375ºF). Grab a big roasting tin and toss in your chopped butternut squash and sweet potatoes, along with the sliced onion and those whole garlic cloves. Drizzle everything generously with olive oil. Now, for the spices! Sprinkle over the cumin, cinnamon, chili powder, salt, and pepper. Give it all a good toss right there in the tin to make sure everything is coated. Pop that into the oven for about 30 minutes. You want them to be tender and have these lovely golden, slightly caramelized edges. Roasting really brings out the natural sweetness of the squash and potatoes, giving the soup so much more depth! For more on the benefits of roasting vegetables, check out this guide to roasting vegetables.
Simmering and Blending
Once your veggies are beautifully roasted and smell amazing, carefully transfer them into a large saucepan. If you’re short on time or just don’t feel like roasting, you can totally skip that step and just put the raw chopped vegetables directly into the pot – they’ll just need a bit longer to cook down. Pour in your 750 ml of vegetable broth or water. Make sure the veggies are mostly covered. Bring this to a boil, then reduce the heat and let it simmer gently until all the vegetables are super tender. For blending, you have a couple of options. If you have an immersion blender, just stick it right into the pot and blend until it’s smooth and creamy. If you’re using a regular upright blender, work in batches and be super careful because the soup is hot! Fill the blender only about halfway, hold the lid down with a kitchen towel, and blend until smooth. Pour the blended soup back into the saucepan.
Finishing Touches and Flavor Adjustment
Now for the fun part – making it truly yours! Stir in that reserved full-fat coconut milk. This is what gives the soup its lovely creamy texture and a hint of richness. Add in your chili flakes now – this is where you control the heat! Start with the amount listed, but feel free to add more if you like it spicier, or less if you prefer it mild. Give it a good stir and then, the most important step: taste it! Does it need more salt? A bit more pepper? Maybe another pinch of cumin or cinnamon? Don’t be shy! Adjust everything until it tastes just right to you. If the soup seems a bit too thick, just stir in a little more broth or water until you get your perfect consistency. If it’s too thin, you can let it simmer gently for a few more minutes to thicken up.
Essential Equipment for Your Spicy Butternut Squash and Sweet Potato Soup
Before you dive into making this amazing soup, let’s make sure you have everything ready to go! Having the right tools on hand makes the whole process so much smoother and more enjoyable. It’s like setting up your little cooking station – makes everything feel organized and fun!
Kitchen Tools You’ll Need
- Baking sheet (if roasting)
- Large saucepan
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Immersion blender or upright blender
- Ladle
Expert Tips for Perfect Spicy Butternut Squash and Sweet Potato Soup
Alright, let’s talk about making this Spicy Butternut Squash and Sweet Potato Soup absolutely perfect every single time. Cooking is all about a little know-how, and I’ve picked up a few tricks over the years that I think will really help you nail this one. These little tips can make all the difference between a good soup and an *amazing* soup!
Achieving the Right Consistency
Sometimes soup can turn out a little too thick or a tad too thin, and that’s totally okay! If your soup is looking a bit like paste after blending, don’t panic. Just stir in a splash more vegetable broth or water, a little at a time, until it reaches that lovely, velvety consistency you’re after. On the flip side, if it’s thinner than you like, simply let it simmer gently on the stovetop for a few extra minutes. This allows some of the liquid to evaporate, thickening it up beautifully without adding anything extra.
Balancing the Spice
This is where you become the soup boss! The chili flakes and chili powder are your best friends for controlling the heat in this Spicy Butternut Squash and Sweet Potato Soup. My recipe gives you a starting point, but I always tell people to trust their own taste buds. If you’re sensitive to spice, start with just half the chili flakes – you can always add more later. If you love a fiery kick, feel free to double them or even add a pinch of cayenne pepper! Remember, you can always add more heat, but you can’t take it away, so start slow and taste as you go.
Enhancing Flavor Depth
For an extra layer of deliciousness, I really recommend using a good quality vegetable broth instead of just water. It adds a wonderful savory foundation that makes the whole soup sing. If you have a bit of fresh ginger on hand, a tiny knob grated and added with the garlic before roasting can give it a lovely warm zing. And for a hint of smokiness, a tiny pinch of smoked paprika stirred in with the other spices before roasting is just divine. These little additions can really elevate your Spicy Butternut Squash and Sweet Potato Soup from great to unforgettable! You can find more tips on building flavor in soups here.
Understanding the Nutrition of Your Spicy Butternut Squash and Sweet Potato Soup
Just a friendly heads-up, the nutritional info below is an estimate. Think of it as a general guide, as things can vary a bit depending on the exact ingredients you use and how you prepare it! But it gives you a good idea of the goodness packed into each bowl of this delicious soup.
Estimated Nutritional Breakdown
| Serving Size | 1 bowl |
| Calories | 230kcal |
| Fat | 14g |
| Saturated Fat | 10g |
| Carbohydrates | 26g |
| Fiber | 4g |
| Protein | 3g |
| Sodium | 48mg |
| Sugar | 5g |
Storing and Reheating Your Delicious Soup
I always love having leftovers of this Spicy Butternut Squash and Sweet Potato Soup because it tastes just as good, if not better, the next day! Storing and reheating it properly makes sure you get to enjoy that comforting flavor all over again without any fuss.
Best Practices for Leftovers
| Refrigeration | Once cooled, pop any leftover soup into an airtight container. It’ll keep beautifully in the fridge for about 3 to 4 days. |
| Reheating | The best way is on the stovetop! Gently warm it over medium-low heat, stirring now and then until it’s nice and hot. If it’s gotten a bit too thick from sitting, just stir in a little splash of broth or water to loosen it up. A quick zap in the microwave works too! |
| Freezing | Honestly, I usually find it’s best to enjoy it fresh or within those few days. Freezing can sometimes change the texture a bit, making it a little watery upon thawing. BUT, if you really need to freeze it, make sure the soup is completely cooled first. Portion it out into freezer-safe containers, and when you’re ready to eat it, thaw it overnight in the fridge and then reheat it thoroughly. |
Frequently Asked Questions about Spicy Butternut Squash and Sweet Potato Soup
Got questions about this cozy soup? I’ve got answers! It’s always good to know a few extra tricks up your sleeve, especially when you’re diving into a new recipe. Here are some things folks often ask about my Spicy Butternut Squash and Sweet Potato Soup!
Can I make this soup ahead of time?
Oh, absolutely! This is one of my favorite make-ahead meals. In fact, I think the flavors in this Spicy Butternut Squash and Sweet Potato Soup actually get even better when they have a chance to meld together overnight in the fridge. So go ahead and make it a day in advance – it reheats beautifully on the stovetop or in the microwave. It’s perfect for busy weeknights when you want something delicious and comforting without all the last-minute fuss.
What if I don’t have an immersion blender?
No worries at all! If you don’t have an immersion blender, a regular upright blender works just fine. Just be super careful because the soup is hot! Work in batches, filling the blender only about halfway. Make sure to hold the lid down really firmly with a kitchen towel while you blend. If you don’t have either, a food processor can also do the trick, though you might need to process in smaller batches. You want it nice and smooth!
How can I make this soup even spicier?
If you’re a heat-seeker like me, you’ll love this! To really amp up the spice in your Spicy Butternut Squash and Sweet Potato Soup, you can easily add more chili flakes. I’d suggest starting with the amount in the recipe, tasting it, and then adding more a little at a time until it’s just right for you. For an extra kick, a tiny pinch of cayenne pepper stirred in during the last few minutes of simmering works wonders. You could even add a finely chopped fresh chili pepper (like a jalapeño, seeds removed if you prefer less heat) when you sauté the onions!
Can I use different types of squash or potatoes?
You sure can! While butternut squash and sweet potatoes are my go-to for their wonderful sweetness and texture, feel free to experiment. Acorn squash is a great substitute for butternut squash; it has a similar flavor profile. For potatoes, Yukon Gold or even red potatoes can work well, though they might have a slightly different starchiness. Just keep in mind that different types of veggies might cook a bit faster or slower, so always test for tenderness before blending. The core flavors of this Spicy Butternut Squash and Sweet Potato Soup will still shine through!
Print
Spicy Butternut Squash Soup: 1 Amazing Bowl
- Total Time: 1 hour
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Spicy Butternut Squash and Sweet Potato Soup is a flavorful and comforting dish, perfect for a chilly evening. It’s easy to make and can be customized to your spice preference.
Ingredients
- 1 small butternut squash (about 700-900g), peeled and chopped
- 2 sweet potatoes (about 275g), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml full fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chilli powder
- 1 teaspoon chilli flakes
- 750 ml vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
- Preheat oven to 190ºC (375ºF) if roasting.
- Peel and chop butternut squash and sweet potatoes into large chunks. Slice onion into half-moons.
- Place vegetables and garlic in a roasting tin. Drizzle with olive oil. Sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
- Roast for about 30 minutes, until tender and golden.
- Transfer roasted vegetables to a saucepan. If not roasting, place chopped raw vegetables directly in the saucepan.
- Pour 750 ml water or stock over vegetables, ensuring they are covered. Bring to a boil and cook until vegetables are tender.
- Blend the soup until smooth using an upright or immersion blender.
- Stir in the coconut milk. Add chili flakes and adjust seasoning with more spices, salt, and pepper as needed. Adjust consistency with more liquid if necessary.
- Swirl reserved coconut milk on top and garnish with chopped coriander before serving.
Notes
- For blending, use an upright blender with caution due to hot ingredients, or an immersion blender directly in the saucepan.
- Spice amounts are a guide; adjust to your preference. Taste and adjust seasoning throughout cooking.
- Stock, broth, or water can be used. Stock and broth add more flavor. Start with 750ml liquid and add more if needed. Simmer to thicken if the soup is too thin.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: International
