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–+ servings
Spicy Butternut Squash Sweet Potato Soup

Spicy Butternut Squash Sweet Potato Soup for Cozy Evenings

A warm and comforting Spicy Butternut Squash Sweet Potato Soup that's vegan, gluten-free, and perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Butternut Squash substitution: Acorn squash or pumpkin can be used.
  • 2 medium Sweet Potatoes substitution: Carrots may work in a pinch.
  • 1 medium Onion Use yellow or white onion for best results.
  • 3 cloves Garlic Fresh garlic is preferred over powder.
  • 1 tablespoon Fresh Ginger substitution: Ground ginger can be used but is less potent.
For the Seasoning
  • 1 teaspoon Ground Cumin optional: Consider using smoked cumin for a different flavor profile.
  • 1 teaspoon Ground Coriander substitution: Fennel seeds can be an alternative.
  • 1/4 teaspoon Cayenne Pepper omit for a milder version.
  • to taste Salt and Pepper Always taste before seasoning to avoid over-salting.
For the Liquid
  • 4 cups Vegetable Broth Use low-sodium broth for a healthier option.
  • 1 can Coconut Milk substitution: Cashew cream can be used for a nutty flavor.
For Sautéing
  • 2 tablespoons Olive Oil Any cooking oil can be used.
For Garnish
  • to taste Fresh Cilantro substitution: Try parsley for a different herb kick.
  • 2 wedges Lime Use lemon as an alternative.

Equipment

  • Large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Begin by peeling and cubing the butternut squash and sweet potatoes into bite-sized pieces, ensuring even cooking. Chop the onion finely and mince the garlic.
  2. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant.
  3. Stir in the minced garlic and grated fresh ginger, allowing them to sauté for another 1-2 minutes until aromatic.
  4. Mix in the ground cumin, ground coriander, and cayenne pepper, toasting for about 1 minute to release their flavors.
  5. Introduce the cubed butternut squash and sweet potatoes, stirring well to combine, and cook for an additional 2-3 minutes.
  6. Pour in the vegetable broth, bringing the mixture to a boil.
  7. Reduce the heat to low and simmer for 20-25 minutes until the squash and sweet potatoes are fork-tender.
  8. Using an immersion blender, puree the soup directly in the pot until velvety smooth.
  9. Stir in the coconut milk gently and warm through on low heat for about 5 minutes.
  10. Taste and adjust seasoning with salt and pepper as necessary before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 300mgPotassium: 850mgFiber: 6gSugar: 10gVitamin A: 18000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently to maintain the soup’s creamy texture and fresh flavor.

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