Description
This Spicy Butternut Squash Sweet Potato Soup is a creamy, comforting, and flavorful vegan soup perfect for fall. Made with roasted butternut squash and sweet potatoes, aromatic spices, and a touch of coconut milk, it’s a warming dish that balances sweetness with a hint of heat. Ideal for a healthy, gluten-free meal that’s easy to prepare on the stovetop and deliciously nourishing.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Main Vegetables
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
Liquids & Seasonings
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tablespoon lime juice
- Salt and black pepper, to taste
Optional Toppings
- Fresh cilantro
- Pumpkin seeds
- A swirl of coconut milk
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Add Vegetables and Spices: Add the cubed butternut squash and sweet potatoes to the pot, along with the ground cumin, ground cinnamon, and cayenne pepper. Stir well to evenly coat the vegetables with the spices.
- Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 20–25 minutes or until the vegetables are tender when pierced with a fork.
- Purée the Soup: Use an immersion blender directly in the pot to carefully purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until silky.
- Finish the Soup: Stir in the full-fat coconut milk and lime juice. Season with salt and black pepper to taste. Simmer the soup gently for an additional 5 minutes to blend the flavors.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh cilantro, pumpkin seeds, or a swirl of coconut milk if desired.
Notes
- For extra depth of flavor, roast the butternut squash and sweet potatoes beforehand until caramelized.
- Adjust the amount of cayenne pepper to suit your preferred spice level.
- This soup stores well in the refrigerator for up to 4 days and also freezes beautifully, making it perfect for meal prep.
