Description of this recipe
This Spicy Butternut Squash Sweet Potato Soup is a heartwarming dish that brings the flavors of autumn right to your table. With its creamy texture and a hint of spice, this soup is perfect for cozy evenings or as a starter for an elegant dinner. The combination of roasted butternut squash and sweet potatoes creates a naturally sweet base, while the spices add warmth and depth, making it a delightful choice for any occasion.
Why you will love this recipe
You will love this recipe for its incredible blend of flavors and textures. The natural sweetness of the butternut squash and sweet potatoes is perfectly balanced by the warmth of cumin, cinnamon, and chili, creating a soup that is both comforting and exciting. It’s easy to make, versatile, and can be customized to suit your taste. Plus, it’s vegan and gluten-free, making it a great option for a variety of dietary preferences. Enjoy it with a swirl of coconut milk for a creamy finish that elevates the dish to a whole new level!
Introduction
As the temperature drops and the leaves turn golden, there’s nothing quite like a steaming bowl of soup to warm your soul. This Spicy Butternut Squash Sweet Potato Soup not only offers comfort but also a vibrant explosion of flavors that will awaken your taste buds. This recipe is perfect for meal prep, as it stores well and tastes even better the next day. Whether you’re looking for a healthy lunch option or a satisfying dinner, this soup is sure to impress.
Ingredients:
- 1 butternut squash, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml (1 ½ cups) tin full-fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper to taste
Preparation:
Step 1: Optional Roasting
Preheat your oven to 190ºC (375ºF). This step is optional but adds a wonderful depth of flavor to the soup. Prepare the vegetables by peeling and chopping the butternut squash and sweet potatoes into large chunks, about 2 inches in size. Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
Step 2: Roast the Vegetables
Roast the vegetables in the oven for about 30 minutes, or until they are tender and golden around the edges. This roasting process caramelizes the natural sugars in the vegetables, enhancing their flavors.
Step 3: Cook the Soup
If you opted to roast the vegetables, transfer them to a large saucepan. If not roasting, simply place the chopped vegetables directly into the saucepan. Cover the vegetables with vegetable stock or water, and bring to a boil over high heat. Ensure that the vegetables are completely cooked by inserting a knife into them; they should be soft and tender.
Step 4: Blend the Soup
Using a blender, blend the soup until smooth. If you are using an upright blender, carefully pour or ladle the hot vegetables and stock into the blender jug. Blend on high for about 2 minutes, taking care as the soup will be very hot. If you have an immersion blender, you can blend the soup directly in the saucepan until smooth.
Step 5: Add Coconut Milk and Serve
Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning by adding more spices, salt, and pepper according to your taste. If the soup is too thick, you can adjust the consistency by adding more water or stock. Ladle the soup into bowls, swirl the reserved coconut milk on top, and garnish with fresh chopped coriander for an extra touch of flavor.
COOKING Rating:
This soup is rated 4.5 out of 5 for its ease of preparation and rich, satisfying taste. Perfect for novice cooks and seasoned chefs alike!
Serving Suggestions:
Serve this Spicy Butternut Squash Sweet Potato Soup with crusty bread or a side salad for a complete meal. It also pairs beautifully with a dollop of yogurt or sour cream for added creaminess.
Tips:
- Blending: If using an upright blender, be cautious as the soup will be very hot. You may want to let it cool slightly before blending.
- Spices and Seasonings: Adjust the spice levels to your liking. If you prefer a milder soup, reduce the amount of chili powder and flakes.
- Cooking Liquid: For more flavor, use vegetable or chicken stock instead of water. If you prefer a thicker soup, reduce the amount of liquid gradually until you achieve your desired consistency.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Nutritional Information:
- Calories: 250 per serving
- Protein: 4g
- Sodium: 300mg
Conclusion
This Spicy Butternut Squash Sweet Potato Soup is a delightful addition to your recipe collection. It’s not only nourishing and comforting but also incredibly flavorful and easy to prepare. Whether you’re enjoying it on a chilly day or serving it at a gathering, this soup is sure to be a hit. So gather your ingredients and embrace the warmth of this delicious dish!
Questions and Answers about this recipe:
- Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months. - What can I substitute for coconut milk?
If you prefer not to use coconut milk, you can substitute it with heavy cream or a non-dairy alternative like almond milk or soy cream. However, this will change the flavor and texture slightly. - Is this soup vegan?
Yes, this soup is vegan as it contains no animal products. It’s a great option for those following a plant-based diet. - Can I add other vegetables to this soup?
Absolutely! Feel free to add other vegetables like carrots, parsnips, or even spinach to boost the nutritional content and flavor. - How can I make this soup spicier?
To increase the heat, add more chili powder, chili flakes, or even a splash of hot sauce. Adjust according to your spice tolerance for the perfect kick!
