Description
This Spicy Butternut Squash Sweet Potato Soup is creamy, comforting, and packed with natural sweetness and a kick of heat. Perfect for fall or any cozy meal.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 medium sweet potato, peeled and cubed
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4–1/2 tsp cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup coconut milk or cream (optional for creaminess)
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
- Add cubed butternut squash and sweet potato. Stir in cumin, smoked paprika, cayenne, salt, and pepper.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Use an immersion blender to puree the soup until smooth. Stir in coconut milk or cream if desired.
- Serve hot, garnished with fresh cilantro or parsley.
Notes
Adjust cayenne pepper to your preferred spice level. Roasting the squash and sweet potato before cooking can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 7g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: spicy butternut squash soup, sweet potato soup, creamy vegan soup, fall soup recipe