Why Make This Recipe
Spicy Butternut Squash and Sweet Potato Soup is a delightful dish that warms you up from the inside out. This soup is perfect for chilly days, providing comfort with its smooth texture and rich flavors. The combination of butternut squash and sweet potatoes gives a natural sweetness, while the spices add a touch of heat. It is also a great way to enjoy healthy ingredients, making it not only tasty but also nutritious.
How to Make Spicy Butternut Squash and Sweet Potato Soup
Ingredients
- 1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped
- 2 sweet potatoes (about 275g or 2 cups), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml (1 ½ cups) full fat coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper to taste
Directions
Preheat the oven to 190ºC (375ºF) if you choose to roast the vegetables. Prepare the butternut squash and sweet potatoes by peeling and chopping them. Slice the onion and place all the vegetables in a roasting tin. Drizzle with olive oil and sprinkle on the spices. Roast for about 30 minutes until tender and golden.
If you prefer not to roast, you can put the chopped butternut squash, sweet potato, onion, and garlic directly into a saucepan. Pour 4-6 cups of water or stock over the vegetables. Bring to a boil and cook until everything is tender.
Once the vegetables are cooked, blend the soup until smooth. You can use a regular blender or an immersion blender for this step.
Stir in the coconut milk and adjust the seasoning with chili flakes, salt, and pepper. If you like a thinner soup, add more liquid until it reaches your desired consistency.
Serve hot, garnished with a swirl of reserved coconut milk and fresh chopped coriander.
How to Serve Spicy Butternut Squash and Sweet Potato Soup
This soup can be served as a starter or a main meal. For an extra touch, serve it alongside some crusty bread or a fresh salad. The vibrant colors and aroma make it appealing, while the toppings of coconut milk and herbs add a lovely look.
How to Store Spicy Butternut Squash and Sweet Potato Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, place the soup in freezer-safe containers and store it for up to 3 months. When you want to enjoy it again, simply reheat in a saucepan or microwave until hot.
Tips to Make Spicy Butternut Squash and Sweet Potato Soup
- For more flavor, add a squeeze of lime or lemon juice right before serving.
- If you want a smoother texture, blend the soup longer or strain it after blending.
- Adjust the spice levels to your taste by adding more or fewer chili flakes.
Variation
You can make this soup even richer by adding a teaspoon of ginger or a dash of curry powder. For a vegan option, ensure the stock you use is vegetable-based, and use coconut milk as the only cream base.
FAQs
Q: Can I use other vegetables in this soup?
A: Yes, you can add carrots, parsnips, or even pumpkin for extra flavor and nutrition.
Q: How can I make this soup spicier?
A: If you like heat, increase the amount of chili flakes or add a chopped fresh chili pepper to the mix.
Q: Is this soup suitable for a vegan diet?
A: Yes, as long as you use vegetable stock and coconut milk, it’s a great vegan option!
Spicy Butternut Squash and Sweet Potato Soup
Ingredients
Method
- Preheat the oven to 190ºC (375ºF). Prepare the butternut squash and sweet potatoes by peeling and chopping them. Slice the onion and place all the vegetables in a roasting tin.
- Drizzle with olive oil and sprinkle on the spices. Roast for about 30 minutes until tender and golden.
- If you prefer not to roast, place the chopped butternut squash, sweet potato, onion, and garlic into a saucepan. Pour 750 ml of stock or water over the vegetables.
- Bring to a boil and cook until everything is tender.
- Once the vegetables are cooked, blend the soup until smooth using a regular blender or an immersion blender.
- Stir in the coconut milk and adjust the seasoning with chili flakes, salt, and pepper. Add more liquid for a thinner soup if desired.
- Serve hot, garnished with a swirl of reserved coconut milk and fresh chopped coriander.