Craving a bowl of warmth that tingles your taste buds? Look no further! This Spicy Butternut Squash & Sweet Potato Soup is a vibrant, flavorful, and incredibly satisfying dish that will become your new go-to comfort food.
What is Spicy Butternut Squash & Sweet Potato Soup?
Have you ever stopped to wonder how a soup so vibrantly orange got such a wonderfully descriptive name? Is it the butternut squash that takes the lead, offering its creamy sweetness, or the sweet potato, adding a subtle earthiness? Or perhaps it’s that tantalizing kick of spice that truly defines it? Nobody truly knows!
One thing is for sure, though, this soup is more than just the sum of its parts. There’s a magic that happens when these ingredients combine, creating a symphony of flavors that’s both comforting and exciting. As they say, ‘the way to a man’s heart is through his stomach,’ and this soup is a direct route for anyone seeking a warm, nourishing, and delicious experience. So, go ahead, grab a spoon, and discover what all the fuss is about! You absolutely need to try this recipe!
Why You’ll Love This Spicy Butternut Squash & Sweet Potato Soup:
This soup is pure autumnal bliss in a bowl. First, it’s incredibly flavorful. The natural sweetness of butternut squash and sweet potato is perfectly balanced by a gentle spice that warms you from the inside out. Second, making it at home is budget-friendly. You can scoop up those seasonal veggies at a fraction of what you would pay for a pre-made soup at the store.
Third, it’s all about those delightful toppings! A swirl of coconut cream, a sprinkle of toasted pumpkin seeds, a dash of chili flakes – the possibilities are endless! If you love this, you might also enjoy a classic carrot and ginger soup – feel free to check out that similar recipe once you are done here! Trust me, you’ll be hooked after the first spoonful, so try making it at home.
Key Ingredients for Spicy Butternut Squash & Sweet Potato Soup:
- 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 can (13.5 oz) coconut milk (full-fat for extra creaminess)
- 1-2 red chilies, finely chopped (adjust to your spice preference)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Salt and pepper to taste
- Optional toppings: Toasted pumpkin seeds, coconut cream, chili flakes, fresh cilantro
How to Make Spicy Butternut Squash & Sweet Potato Soup:
This soup is surprisingly easy to make! It’s all about roasting the vegetables to bring out their sweetness and then blending it all together into a smooth, creamy deliciousness. From prep to bowl, you’re looking at about one hour of cooking time.
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Roast the Vegetables: In a large bowl, toss the cubed butternut squash, sweet potatoes, and chopped onion with olive oil, cumin, coriander, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Sauté Garlic and Chili: While the vegetables are roasting, heat a medium saucepan over medium heat. Add the minced garlic and chopped red chilies (if using) and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- Blend with Broth: Once the vegetables are roasted, transfer them to the saucepan with the garlic and chilies. Pour in the vegetable broth and bring to a simmer.
- 4. Blend the Soup: Carefully transfer the soup mixture to a blender (or use an immersion blender). Blend until smooth and creamy. If using a regular blender, be sure to vent the lid to prevent pressure buildup.
- 5. Add Coconut Milk: Return the blended soup to the saucepan and stir in the coconut milk. Heat through, but do not boil.
- 6. Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. If you want to amplify the spice, add some chili flakes. Serve hot, garnished with your desired toppings such as toasted pumpkin seeds, a swirl of coconut cream, and a sprinkle of fresh cilantro. If your soup looks too thick you can add a bit of broth to reach desired consistency.
What to Serve Spicy Butternut Squash & Sweet Potato Soup With:
This soup is a star on its own, but it also pairs beautifully with a variety of sides. Consider serving it with:
- Grilled Cheese Sandwich: The classic combination of creamy soup and melty cheese is always a winner.
- Crusty Bread: Perfect for dipping and soaking up all that delicious soup. Consider sourdough or artisan bread.
- Side Salad: A light and refreshing salad adds a nice contrast to the richness of the soup. Think a citrusy vinaigrette with mixed greens.
- Roasted Vegetables: A bit of extra vegetables with a similar flavour palate elevates the meal overall.
Top Tips for Perfecting Spicy Butternut Squash & Sweet Potato Soup:
- Roasting is Key: Don’t skip the roasting step! It brings out the natural sweetness of the vegetables and adds depth of flavor.
- Spice It Up: Adjust the amount of chili to your liking. Start with a small amount and add more if desired. You can also use chili powder or a pinch of cayenne pepper for extra heat.
- Use Quality Broth: The broth is the foundation of the soup, so use a good quality vegetable or chicken broth. Homemade broth is ideal, but store-bought works too.
- Creaminess Factor: For an even creamier soup, use full-fat coconut milk. You can also add a dollop of Greek yogurt or sour cream for a tangy twist.
- Ingredient Subs: Don’t have quite all the ingredients? Feel free to substitute butternut squash for your favourite variety of squash for similar results. Alternatively, you can adjust the thickness of the soup with more potato or squash.
- Avoid Burning: Keep a close eye on your soup to avoid burning the bottom.
- Taste Test: Remember to frequently taste until you achieve your desired flavour.
Storing and Reheating Tips:
- Storing: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the soup in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If the soup seems too thick after reheating, add a little broth or water to thin it out. If frozen, letting it thaw for multiple hours will result in a more uniform consistency.
Final Thoughts:
This Spicy Butternut Squash & Sweet Potato Soup is more than just a recipe – it’s an invitation to embrace the flavors of fall and create a bowl of comfort that nourishes both body and soul. So, gather your ingredients, preheat your oven, and get ready to experience the magic of this simple yet stunning soup. Enjoy!
FAQs:
Q: Can I make this soup vegan?
A: Absolutely! This soup is naturally vegan if you use vegetable broth.
Q: Can I use canned butternut squash or sweet potato?
A: While fresh is always best, you can use canned butternut squash or sweet potato in a pinch. Be sure to drain and rinse them well before using.
Q: Can I add ginger to this soup?
A: Yes, a little grated ginger would add a warm and spicy note. Add about 1 teaspoon of grated ginger along with the garlic and chilies.
Q: What can I do if my soup is not spicy enough?
A: If you want to add more heat, stir in a pinch of cayenne pepper, chili flakes, or a dash of hot sauce. You can also add a chopped jalapeño pepper along with the garlic and chilies.
Q: Can I make this in a slow cooker?
A: Yes! Roast the vegetables as directed. Then, transfer them to a slow cooker along with the garlic, chilies, and broth. Cook on low for 6-8 hours or on high for 3-4 hours. Blend with an immersion blender directly in the slow cooker or transfer to a regular blender. Stir in the coconut milk before serving.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest