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Sweet Potato Soup

Spicy Butternut Squash Sweet Potato Soup Recipe

A rich, flavorful, and comforting soup, combining earthy butternut squash, sweet potatoes, and aromatic spices for a hearty and nutritious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 4 Peoples
Course: Sauté, Simmer, Blend
Cuisine: American, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash 2 lbs, peeled and diced
  • 2 medium sweet potatoes 1 lb, peeled and diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper adjust for heat preference
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk or cream
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

  1. Prepare Vegetables: Peel and dice the butternut squash, sweet potatoes, and chop the onion. Mince the garlic.
  2. Sauté Aromatics: Heat olive oil in a large pot. Add onion and sauté for 5 minutes. Add garlic and cook for 1 minute.
  3. Add Spices: Stir in cumin, coriander, paprika, and cayenne pepper. Cook for 30 seconds until fragrant.
  4. Add Squash & Sweet Potatoes: Stir in the squash and sweet potatoes. Coat with spices.
  5. Pour in Broth: Add broth, bring to a boil, then simmer for 20 minutes, or until vegetables are tender.
  6. Blend Soup: Blend the soup using an immersion blender or in batches until smooth.
  7. Add Coconut Milk: Stir in coconut milk, season with salt and pepper to taste.
  8. Serve: Ladle into bowls, garnish with cilantro if desired.

Notes

  • Adjust the spice level by adding more or less cayenne pepper.
  • Store leftovers in an airtight container in the fridge for 4-5 days or freeze for up to 3 months.
  • Can be made with chicken broth for a richer flavor.