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Spicy Butternut Squash Sweet Potato Soup

A heartwarming bowl of Spicy Butternut Squash Sweet Potato Soup with a velvety texture and a gentle kick from spices, perfect for cozy winter evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole butternut squash, peeled and cubed
  • 2 whole sweet potatoes, peeled and cubed
  • 1 whole onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper adjust to taste
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Optional: cream or coconut milk for garnish

Method
 

Preparation
  1. Make sure all your vegetables are peeled and cubed before starting.
Cooking
  1. In a large pot, pour in the olive oil and heat it over medium heat.
  2. Add the chopped onion and minced garlic to the pot and sauté until they become translucent and fragrant, usually about 5 minutes.
  3. Stir in the cubed butternut squash and sweet potatoes. Sauté for an additional 5 minutes.
  4. Sprinkle in the ground cumin and cayenne pepper; stir well to coat the vegetables.
  5. Add the vegetable broth, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 25-30 minutes, until the squash and sweet potatoes are tender.
  6. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
  7. Add salt and pepper to taste. Stir in cream or coconut milk if desired.
  8. Ladle the soup into bowls and top with garnishes before serving warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stovetop and consider adding a splash of coconut milk for extra creaminess.