Description

This Spiced Butternut Squash and Sweet Potato Soup is a warm, comforting dish perfect for chilly days. Roasting the squash and sweet potatoes enhances their natural sweetness, while warming spices like cumin, cinnamon, and cayenne add depth and a subtle kick. Finished with creamy coconut milk and fresh cilantro, this soup offers a rich, velvety texture and vibrant flavor that’s both nourishing and satisfying.

Ingredients

Scale

Vegetables

1 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, minced

Spices and Seasonings

1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper (adjust for heat)
Salt and pepper to taste
Optional: Red pepper flakes, extra cayenne for extra heat

Liquids

2 tbsp olive oil (divided)
4 cups vegetable broth
1 cup coconut milk (optional for creaminess)

Garnish

Fresh cilantro for garnish

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Instructions

Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until the vegetables are tender and slightly caramelized, which enhances their natural sweetness and adds depth of flavor.
Sauté the Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until they soften and become fragrant. This step builds the flavor foundation for the soup.
Add the Spices: Stir in the ground cumin, cinnamon, and cayenne pepper. Cook the mixture for about 1 minute to release the spices’ essential oils and deepen their flavors, which will infuse the soup.
Combine and Simmer: Add the roasted butternut squash, sweet potatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and allow it to simmer gently for 10 minutes. This melds the flavors together and lets the soup ingredients soften further.
Blend the Soup: Use an immersion blender to puree the soup until it’s smooth and creamy. If desired, stir in the coconut milk to add richness and a velvety texture, balancing the spices with a mild sweetness.
Season and Serve: Taste and adjust the seasoning by adding salt, pepper, or more cayenne/red pepper flakes if you prefer extra heat. Garnish with fresh cilantro before serving hot, adding a bright, fresh finish.

Notes

Coconut milk is optional but recommended for a creamier texture; substitute with heavy cream or almond milk if preferred.
Adjust cayenne pepper and red pepper flakes according to your preferred spice level.
To make this soup vegan and gluten-free, ensure the vegetable broth is free from animal products and gluten-containing ingredients.
This soup freezes well; store in an airtight container for up to 3 months.
For an extra depth of flavor, consider roasting the onion and garlic alongside the squash and sweet potatoes.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting and Stovetop
Cuisine: American