Spicy Butternut Squash Sweet Potato Soup: A Warm & Cozy Fall Favorite 🍠🎃🔥
1. Introduction
When autumn arrives, nothing beats a comforting bowl of butternut squash soup roasted infused with the warmth of spices and the natural sweetness of sweet potatoes. This potato and squash soup combines the richness of roasted vegetables with a spicy kick, making it one of the best fall soups with butternut squash. Whether you’re preparing a nutritious meal or looking for healthy squash soup options for the season, this recipe is sure to delight your taste buds. It’s easy, delicious, and perfect for cozy evenings or festive gatherings like Thanksgiving. Let’s dive into making this yummy fall soup recipe that will become a new family favorite.
2. Ingredients List
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 thumb-sized piece of ginger, grated
- 4 cups vegetable broth
- 1 can coconut milk (optional for creaminess)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
3. Preparation & Cooking Steps for Spicy Butternut Squash Sweet Potato Soup
3.1. Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized. Roasting is essential to achieve the rich flavor of this roasted butternut squash soup.
3.2. Sauté Aromatics
Meanwhile, in a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant. This step adds to the depth of flavor in your pumpkin and squash soup.
3.3. Combine and Simmer
Add the roasted vegetables to the pot. Pour in the vegetable broth and coconut milk if using. Stir in smoked paprika and cayenne pepper for that spicy kick. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld perfectly. This makes the healthy squash soup rich and flavorful.
3.4. Blend Until Smooth
Use an immersion blender or transfer the soup to a blender in batches. Puree until silky smooth, ensuring the butternut squash soup roasted achieves the ideal creamy consistency. Return to the pot and adjust seasoning if necessary. For a dairy-free version, keep the soup vegan by skipping the coconut milk or substituting with a plant-based alternative.
3.5. Serve and Garnish
Serve hot, garnished with fresh cilantro or parsley. For extra flavor, consider a drizzle of cream or a squeeze of lemon. This crockpot pumpkin bread pairs beautifully with the soup. Whether served as a starter or a main dish, this fall soup with butternut squash is sure to impress.
4. Storage Tips for Your Spicy Butternut Squash Sweet Potato Soup
Allow the soup to cool completely before storing. Keep leftovers in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or coconut milk to restore creaminess.
5. Serving Suggestions and Pairings
This butternut squash soup roasted is incredibly versatile. Serve it with crusty bread, like a baguette from the Cuisinart cookware set, or topped with crunchy pumpkin seeds. You can also add a dollop of yogurt or sour cream for extra richness. For a complete fall meal, pair with spicy high-protein bowls or even a light salad for a balanced dining experience.
6. Variations and Tips for Perfecting Your Soup
- Experiment with different spices like cumin or coriander for varied flavor profiles.
- Use fresh herbs such as thyme or rosemary for added aroma.
- Make it thicker by reducing the broth or adding cooked rice or lentils for extra texture and nutritional value.
- For an extra smoky taste, sprinkle with smoked paprika or add a dash of liquid smoke.
7. Why This Spicy Butternut Squash Sweet Potato Soup is a Must-Try
This pure soup recipe combines the health benefits of sweet potatoes and squash with bold spices, making it an ideal choice for
health-conscious eaters seeking a cozy, flavorful meal. Its vibrant color and hearty taste also make it a standout thanksgiving soups recipe for seasonal celebrations. Plus, the squash soup healthy vibe fits perfectly into a nutritious diet plan.
8. Frequently Asked Questions about Spicy Butternut Squash Sweet Potato Soup
- Can I make this soup ahead of time? Absolutely! It tastes even better after a day as the flavors meld. Store in airtight containers and reheat before serving.
- Is this soup suitable for vegan diets? Yes, by using coconut milk or omitting cream, this soup remains vegan-friendly.
- Can I freeze leftover soup? Yes, this soup freezes well for up to 3 months. Just ensure it’s cooled and stored in freezer-safe containers.
- What are some good toppings for this soup? Consider toasted pumpkin seeds, chopped herbs, or a swirl of coconut cream to enhance presentation and flavor.
9. Conclusion
This spicy butternut squash sweet potato soup is your go-to recipe for fall. With roasted vegetables, a hint of spice, and a creamy texture, it embodies the essence of fall soups with butternut squash. Whether served as a comforting starter or a main dish, it is guaranteed to warm your heart and nourish your body. Try it today and enjoy the best of seasonal thanksgiving soups recipes — a perfect blend of health, flavor, and cozy vibes.
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Spicy Butternut Squash Sweet Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegan, Vegetarian, Dairy-Free
Description
Spicy Butternut Squash Sweet Potato Soup is a cozy, flavorful fall favorite that combines roasted vegetables with a spicy kick and creamy coconut milk. Perfect for chilly evenings, this nutritious soup offers a delicious balance of sweetness and heat, making it an ideal seasonal meal for Thanksgiving or any autumn day.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 thumb-sized piece of ginger, grated
- 4 cups vegetable broth
- 1 can coconut milk (optional for creaminess)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash and sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- In a large pot, heat remaining olive oil over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and grated ginger and cook for another minute.
- Add roasted vegetables to the pot. Pour in vegetable broth and coconut milk if using. Stir in smoked paprika and cayenne pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Puree the soup using an immersion blender or in batches in a blender until smooth and creamy.
- Return the soup to the pot, adjust seasoning as needed, and serve hot garnished with fresh cilantro or parsley. Optional: add a squeeze of lemon or drizzle of coconut cream.
Notes
- Roasting vegetables enhances their natural sweetness and flavor.
- Adjust cayenne pepper for desired spice level.
- For a vegan or dairy-free version, skip or substitute the coconut milk.
- Use fresh herbs or spices for an aromatic flavor boost.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American, Seasonal