Description

This Spicy Butternut Squash Sweet Potato Soup is a creamy, comforting vegan soup perfect for fall. Combining the natural sweetness of butternut squash and sweet potatoes with warming spices like cumin, smoked paprika, and a touch of cayenne, it delivers vibrant flavors with a gentle spicy kick. Coconut milk adds richness and a silky texture, while optional lime juice and cilantro bring brightness to each bowl. Easy to prepare on the stovetop, this soup is nourishing, wholesome, and freezes well for convenient meals.

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (adjust to taste)
1 medium butternut squash, peeled and cubed (about 3 cups)
1 large sweet potato, peeled and cubed (about 2 cups)
4 cups vegetable broth
1 cup canned coconut milk
Salt and pepper to taste

Optional Garnishes

Fresh lime juice
Chopped cilantro

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Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. This step develops the base flavors for the soup.
Add Spices and Garlic: Stir in the minced garlic, grated ginger, ground cumin, smoked paprika, and cayenne pepper. Cook for about 1 minute until the spices are fragrant, which intensifies their flavor.
Incorporate Vegetables: Add the peeled and cubed butternut squash and sweet potato to the pot. Stir to coat the vegetables evenly with the aromatic spices.
Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and cook for 20 to 25 minutes or until the vegetables are tender and easily pierced with a fork.
Blend the Soup: Remove the pot from heat. Carefully blend the soup until smooth using an immersion blender directly in the pot, or transfer in batches to a countertop blender. Blend until creamy without lumps.
Add Coconut Milk and Season: Return the smooth soup to the pot if you used a countertop blender. Stir in the coconut milk for creaminess. Season with salt and pepper to taste. Warm the soup gently over low heat until heated through, adjusting seasoning as needed.
Serve: Ladle the soup into bowls, and if desired, garnish with fresh lime juice and chopped cilantro to add brightness and a fresh herbal note. Serve hot for the best experience.

Notes

For a milder soup, reduce or omit the cayenne pepper according to your spice tolerance.
You can substitute the coconut milk with heavy cream or any non-dairy cream alternatives if preferred.
This soup freezes well for up to 3 months; allow it to cool completely before freezing in airtight containers.