Description
This Spicy Butternut Squash Sweet Potato Soup is creamy, comforting, and packed with bold flavor thanks to ginger, garlic, and a touch of chili. Naturally vegan and gluten-free, it’s the perfect bowl for chilly nights or meal prep season.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes (adjust to taste)
- 3 cups peeled and cubed butternut squash
- 2 cups peeled and cubed sweet potato
- 4 cups vegetable broth
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 cup canned coconut milk
- Salt and pepper, to taste
- Fresh cilantro or pumpkin seeds, for garnish (optional)
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes. Stir in garlic, ginger, and red pepper flakes. Cook for 1 minute.
- Add vegetables & spices: Stir in butternut squash, sweet potato, cumin, paprika, and season with salt and pepper.
- Simmer: Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
- Blend: Use an immersion blender (or transfer to a blender in batches) to blend until smooth.
- Stir in coconut milk and adjust seasoning. Simmer for 2–3 more minutes to heat through.
- Serve hot, garnished with cilantro, chili oil, or toasted seeds if desired.
Notes
For extra spice, add a chopped chipotle pepper or a pinch of cayenne. Great for freezing—just cool completely before storing in freezer-safe containers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Vegan, Healthy
- Method: Stovetop
- Cuisine: Global-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, sweet potato soup, spicy vegan soup, fall soup recipe, coconut squash soup