Description
This Spicy Butternut Squash and Sweet Potato Soup is a creamy, flavorful vegan and gluten-free dish perfect for fall. Blended with warming spices and rich coconut milk, it offers a comforting yet spicy twist on classic autumn soups. It’s easy to prepare on the stovetop and can be customized with your favorite toppings.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Vegetables & Spices
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 2 medium sweet potatoes, peeled and cubed (about 2 cups)
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
Liquids & Seasonings
- 4 cups vegetable broth
- 1 cup canned coconut milk (full fat)
- Salt and black pepper to taste
Optional Toppings
- Swirl of coconut cream
- Fresh cilantro
- Pumpkin seeds
- Chili flakes
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5–6 minutes until softened. Stir in the garlic and ginger and cook for another 1–2 minutes until fragrant.
- Add Vegetables and Spices: Add the cubed butternut squash and sweet potatoes to the pot along with the cumin, cinnamon, smoked paprika, and cayenne pepper. Stir to coat the vegetables evenly in the spices.
- Simmer Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes or until the squash and sweet potatoes are fork-tender.
- Puree Soup: Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
- Finish and Season: Stir in the coconut milk and season with salt and black pepper to taste. Return to low heat if needed to warm through before serving.
- Serve: Ladle the soup into bowls and garnish with your choice of optional toppings such as a swirl of coconut cream, fresh cilantro, pumpkin seeds, or chili flakes.
Notes
- Adjust spice levels by increasing or reducing cayenne pepper according to your heat preference.
- For extra depth and a caramelized flavor, roast the butternut squash and sweet potatoes before adding them to the soup.
- This soup freezes well; store in an airtight container for up to 3 months for convenient future meals.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 7g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
