Spicy Butternut Squash Sweet Potato

This spicy butternut squash and sweet potato soup is my go to when I need something warming comforting and full of flavor on a chilly night I love how quick it comes together even after a long day and how each spoonful gives you creamy richness with just the right amount of kick

The first time I made this soup my entire kitchen filled with the aroma of caramelized squash and sweet potatoes My little one came running in begging for a taste and it has been in our weekly rotation ever since

Ingredients

• Butternut squash: this provides a natural sweetness and velvety body when roasted Pick one that feels heavy with matte skin and no soft spots
• Sweet potatoes: these add creaminess and a subtle earthy sweetness Choose small to medium roots with tight skin and no sprouts
• Yellow onion: builds a savory foundation for the soup Look for ones that are firm and heavy for their size
• Garlic: adds complexity and a fragrant depth Use fresh whole cloves for the best flavor
• Olive oil: helps roast the veggies and brings richness Choose extra virgin for the most robust taste
• Coconut milk: this is the magic that makes the soup silky and dairy free Go for full fat for the ultimate creamy feel
• Ground cumin: brings a warm earthy note Use freshly ground if you can for potency
• Cinnamon: offers a gentle warmth with a hint of natural sweetness High quality Ceylon cinnamon tastes best
• Chilli powder: packs in heat and depth Use your favorite blend but check labels for intensity
• Chilli flakes: for extra spice and color Go with bright red flakes that are still aromatic

Instructions

Prep the veg:

Cut butternut squash and sweet potatoes into large chunky pieces about two inches each Slice onion into even half moons Toss all together in a roasting tin with olive oil making sure to coat evenly Sprinkle over cumin cinnamon and chilli powder so the flavors infuse with the veg

Roast for flavor:

Place your tin in the oven at one hundred ninety degrees celsius or three hundred seventy five fahrenheit Roast everything for about thirty minutes until everything is soft golden and edges look caramelized This step builds the base flavor and sweet notes

Simmer it up:

Transfer the roast veg to a large saucepan Add water or vegetable stock to cover the vegetables Raise heat to bring it all to a boil then lower and simmer until everything is fully tender when pierced with a knife

Blend to creamy:

Use an immersion blender right in the pot or transfer in batches to a regular blender Whiz until the texture becomes completely smooth This step is where the creamy magic happens

Stir in coconut milk:

Pour in the coconut milk and whisk gently Blend again if needed to fully incorporate Add the chilli flakes for a deeper punch Taste and adjust with salt pepper or more spice as desired If the soup is too thick add a splash more water or stock until you like the consistency

Serve and garnish:

Ladle hot soup into bowls Swirl a spoonful of reserved coconut milk over the top for a pretty finish Scatter fresh chopped coriander if you like for a bright herbal lift

My favorite ingredient is the coconut milk It lifts the soup with creamy sweetness and takes away the need for any dairy which is perfect when cooking for friends who are lactose intolerant I love serving this to my family every fall when we go pumpkin picking The smell reminds me of those first cool nights together

Storage Tips

After the soup cools store it in an airtight container in your fridge It will keep for five days easily When reheating I like to add a splash of water to loosen it up as it thickens slightly in the fridge This soup freezes beautifully for up to three months just portion it out freeze flat in bags and thaw overnight in the fridge before reheating gently on the stove

Ingredient Substitutions

No butternut squash Use pumpkin or even carrots for a similar golden color and flavor profile Coconut milk can be swapped for almond milk if you prefer or a little cashew cream for added richness Play with the spices Try nutmeg in place of cinnamon or add a sprig of rosemary as it simmers for a savory depth

Serving Suggestions

Serve this soup hot with crusty sourdough or a cheesy toast on the side A swirl of yogurt works if you do not need dairy free Or go fancy and top each bowl with roasted chickpeas pomegranate seeds or pumpkin seeds for crunch

Cultural and Seasonal Context

This type of pureed vegetable soup is a comfort classic in many parts of the world inspired by both European and Caribbean flavors The warm spices and coconut milk nod to Caribbean tradition while the roasting is a tip borrowed from autumnal European kitchens I make big batches every year when farmers markets are bursting with root veggies

Seasonal Adaptations

Swap butternut squash for pumpkin in October and November for a more autumnal taste Make use of leftover root vegetables in winter for a heartier flavor Try adding fresh spring herbs in late spring as a garnish

Success Stories

I once brought this soup to a neighborhood potluck on a snowy evening and it vanished almost instantly People loved the balance of spice and sweetness Friends keep asking for the recipe and it has become a regular request for family gatherings too

Freezer Meal Conversion

Ladle completely cooled soup into single serve containers or zip bags and freeze flat Thaw in the fridge before gently reheating on the stovetop with a splash of water It is just as delicious as the day you made it truly a lifesaver on hectic nights

This soup is always a winner in my house The creamy texture and deep flavor make every bowl the highlight of any chilly evening

Common Questions About Recipes

→ How can I make the soup smoother?

Use an immersion blender in the pot or transfer in batches to a high-speed blender for a silky finish.

→ Can I adjust the spiciness?

Absolutely! Increase or decrease the chilli flakes according to your taste for more or less heat.

→ What can I substitute for coconut milk?

Try almond milk or cashew cream for similar creaminess and a new flavor profile.

→ How should leftovers be stored?

Keep cooled soup in an airtight container in the fridge up to 5 days, or freeze up to 3 months.

→ What other vegetables work well?

Carrots or pumpkin can replace butternut squash for a different take while maintaining texture.