Spicy Butternut Squash and Sweet Potato Soup Recipe
This Spicy Butternut Squash Sweet Potato Soup is a warm, cozy, and nutritious recipe perfect for fall and winter. Combining the natural sweetness of butternut squash and sweet potatoes with aromatic spices like ginger, cumin, and red pepper flakes, this creamy soup offers a comforting meal that’s rich in vitamins A and C. Ideal for busy nights or meal prep, it can be garnished with fresh cilantro and enjoyed by vegans and vegetarians alike.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids & Oils
- 4 cups vegetable broth
- 1 tablespoon olive oil
Spices & Seasonings
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
Garnish
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the vegetables: Peel and cube the butternut squash and peel and dice the sweet potatoes. Chop the onion and mince the garlic cloves to have all ingredients ready for cooking.
- Sauté aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and softened, about 5 minutes.
- Add vegetables and spices: Add the cubed butternut squash and diced sweet potatoes to the pot. Stir in ground ginger, cumin, red pepper flakes, salt, and pepper. Cook for a few minutes to let the spices bloom and coat the veggies well.
- Pour in broth and simmer: Pour in 4 cups of vegetable broth, stir to combine, and bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 25-30 minutes until the squash and sweet potatoes are tender.
- Blend until smooth: Using an immersion blender directly in the pot, blend the soup until creamy and smooth. Alternatively, transfer in batches to a blender, then return to the pot. Reheat if necessary.
- Adjust seasoning and serve: Taste the soup and adjust salt, pepper, or red pepper flakes to your preference. Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve hot for a comforting meal.
Notes
- You can adjust the amount of red pepper flakes to make the soup more or less spicy.
- For a richer flavor, consider adding a splash of coconut milk or a dollop of plain yogurt when serving.
- This soup freezes well for up to 3 months—cool completely before freezing in airtight containers.
- Try garnishing with kale chips or nutritional yeast for extra texture and flavor, especially great for vegans and vegetarians.
