Spicy Butternut Sweet Potato Soup

$- Butternut squash and sweet potatoes: - 1 medium butternut squash, peeled and cubed - 2 medium sweet potatoes, peeled and cubed - Spices and flavorings needed: - 1 onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust for your spice level) - Salt and freshly ground black pepper to taste - Garnishing options and serving suggestions: - 1 can (13.5 oz) coconut milk - Fresh cilantro leaves for garnish - Optional: lime wedges for a zesty serving twist This soup packs a lot of flavor. The butternut squash and sweet potatoes bring a creamy texture. The spices add warmth and depth. You can adjust the cayenne pepper to fit your taste. I love the bright touch of cilantro on top. Adding a lime wedge gives it a fresh kick. When you serve it, consider pairing it with crusty bread. It makes a great meal even better. {{ingredient_image_2}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté for about 5 minutes. The onion should be soft and clear. 3. Next, stir in 3 cloves of minced garlic. Sauté for one more minute until the garlic smells good. 4. Now, it’s time for the fun part! Add the cubed butternut squash and sweet potatoes. Mix them with the onion and garlic. 5. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper. Stir well to coat all the veggies with spices. 1. Pour in 4 cups of vegetable broth. Give it a good stir and bring the mix to a boil. 2. Once it bubbles, lower the heat to a gentle simmer. Cover the pot and cook for 20 to 25 minutes. The squash and sweet potatoes should be soft when you poke them with a fork. 3. After they are tender, use an immersion blender to puree the soup. If you don’t have one, carefully transfer it in batches to a regular blender. 1. After blending, stir in the rich coconut milk. Season the soup with salt and freshly ground black pepper to taste. 2. Warm the soup over low heat, stirring often until it is heated through. 3. Serve the soup hot in bowls. Garnish with fresh cilantro leaves. For a zesty twist, add a lime wedge on the side. 4. For a fancy touch, drizzle a bit of coconut milk on top of each bowl and sprinkle more cilantro. Enjoy with crusty bread! To get the best flavor in your soup, adjust the cayenne pepper. Start with a small amount, like ½ teaspoon. Taste the soup as you cook. If you like more heat, add a bit more cayenne. This way, you control the spice. Seasoning during cooking is key. Add salt and pepper at each step. This helps layer the flavors. Taste often to make sure it’s just right. A well-seasoned soup will bring out the best in the butternut squash and sweet potatoes. You need a few key tools for this recipe. A large pot is essential for cooking the soup. A wooden spoon is great for stirring the veggies and spices. For the smoothest soup, an immersion blender is best. It lets you blend right in the pot. If you don’t have one, use a regular blender. Just be careful to blend in small batches to avoid spills. You can replace coconut milk if you want a different flavor. Almond milk or cashew cream are good options. They add creaminess but change the taste a bit. You can also mix in other veggies. Carrots or parsnips work well. They add sweetness and depth. You can even try adding a few greens like spinach for extra nutrition. Just add them in during the last few minutes of cooking. Pro Tips Adjust the Spice Level: If you prefer a milder soup, reduce the cayenne pepper or omit it entirely. You can always add hot sauce at the table for those who enjoy extra heat. Use Fresh Herbs: Fresh cilantro adds vibrant flavor, but you can also experiment with other herbs like parsley or basil for a different twist. Store and Reheat Carefully: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stove over low heat to maintain the creamy texture. Garnish Creatively: Besides cilantro, consider topping the soup with roasted pumpkin seeds or a swirl of chili oil for added flavor and visual appeal. {{image_4}} You can make this soup healthier by changing a few things. Here are some ideas: - Use less oil: Cut the olive oil to one tablespoon. This helps lower the calories. - Add greens: Toss in some fresh spinach or kale while cooking. It boosts the nutrients without changing the taste much. These small changes keep the soup tasty and healthy, making it great for everyone. Want to mix things up? Here are some fun flavor twists: - Different spices: Try adding fresh ginger or turmeric. This gives the soup a warm, spicy kick. - Add protein: You can mix in cooked beans or diced chicken. This makes the soup heartier and adds more protein. These ideas help you create a soup that fits your mood and taste. Enjoy experimenting! To keep your Spicy Butternut Sweet Potato Soup fresh, follow these steps: - Refrigerating: Allow the soup to cool completely. Pour it into an airtight container. Store it in the fridge for up to 4 days. - Freezing: If you want to save it longer, freeze the soup. Use a freezer-safe container or zip-top bag. Make sure to leave space for expansion. It can last up to 3 months in the freezer. When it's time to enjoy your soup again, here’s how to reheat it properly: - Best Methods: For the best results, reheat the soup on the stove. Pour it into a pot over medium heat. Stir often until it’s hot throughout. - Microwave Option: You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. - Avoiding Texture Changes: To keep the soup creamy, reheat gently. If it thickens, add a splash of broth or water. Stir well before serving. Can I use frozen butternut squash? Yes, you can use frozen butternut squash. Just thaw it first. This saves time and still gives you great flavor. How can I make the soup vegan? To make this soup vegan, use vegetable broth and coconut milk. Both ingredients are plant-based. This keeps the soup rich and creamy without any animal products. What goes well with Spicy Butternut Sweet Potato Soup? This soup pairs well with crusty bread. You can also serve it with a fresh salad. The bread soaks up the soup nicely, making each bite delicious. Ideal sides for a complete meal For a complete meal, try adding a simple green salad. A side of roasted veggies also works great. You can even add a scoop of quinoa for extra protein. Overview of calories and nutritional benefits One serving has around 250 calories. It is full of vitamins A and C from the squash and sweet potatoes. Coconut milk adds healthy fats, making it a nourishing choice. Health considerations for the ingredients used This soup is high in fiber, which aids digestion. It is also gluten-free, making it friendly for many diets. The spices can boost your metabolism and add flavor without extra calories. This blog post has guided you through making a delicious Spicy Butternut Sweet Potato Soup. You learned about key ingredients, flavors, and tips for cooking and serving. I shared ideas for healthy versions and how to store leftovers. This soup is not just tasty; it’s easy to make and perfect for any meal. Enjoy your cooking and the comfort of this warm dish. Dive into this recipe, and let each spoonful bring you joy!$

Spicy Butternut Sweet Potato Soup

A creamy and spicy soup made with butternut squash and sweet potatoes, perfect for warming up on a chilly day.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 unit onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
4 cups vegetable broth
1 can (13.5 oz) coconut milk
to taste unit salt
to taste unit freshly ground black pepper
to garnish unit fresh cilantro leaves
optional unit lime wedges

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes soft and translucent, stirring occasionally to prevent browning.
Stir in the minced garlic and sauté for an additional minute, allowing the garlic to become fragrant but not burnt.
Add the cubed butternut squash and sweet potatoes to the pot, stirring well to combine them with the sautéed onion and garlic.
Sprinkle in 1 teaspoon each of ground cumin and smoked paprika along with ½ teaspoon of cayenne pepper. Mix thoroughly to ensure all the vegetables are well-coated with the aromatic spices.
Pour in 4 cups of vegetable broth, stir, and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cover the pot. Allow it to cook for about 20-25 minutes or until the squash and sweet potatoes are tender when pierced with a fork.
Once tender, use an immersion blender to puree the soup until it reaches a creamy smooth texture. For those without an immersion blender, carefully transfer the soup in batches to a traditional blender, blending until smooth.
After pureeing, stir in the rich coconut milk, and season the soup generously with salt and freshly ground black pepper to taste. Gently heat the soup over low heat just until warmed through, stirring often.
Serve the soup hot in bowls, garnished with fresh cilantro leaves. Add a lime wedge on the side to offer an extra burst of flavor for those who desire it.

Notes

For an elegant touch, drizzle a bit of coconut milk on top of each bowl before serving and sprinkle with additional cilantro. Serve with crusty bread for dipping!

Keyword butternut squash, soup, spicy, sweet potato, vegetarian