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Spicy Butternut Squash Sweet Potato Soup

Spicy Butternut Squash Sweet Potato Soup for Cozy Nights

A comforting, vegan-friendly Spicy Butternut Squash Sweet Potato Soup that blends creamy sweetness with a kick, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 large Butternut Squash Peeled and cubed
  • 2 medium Sweet Potatoes Peeled and cubed
  • 1 large Onion Chopped finely
  • 3 cloves Garlic Minced
  • 1 tablespoon Fresh Ginger Grated
  • 4 cups Vegetable Broth Low-sodium recommended
For the Spices
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 pinch Cayenne Pepper Adjust to taste
For Creaminess
  • 1 cup Coconut Milk Can substitute heavy cream
  • 2 tablespoons Olive Oil For sautéing
For Seasoning
  • to taste Salt
  • to taste Pepper
For Garnishing
  • ¼ cup Fresh Cilantro Chopped
  • 2 pieces Lime Wedges

Equipment

  • large pot
  • immersion blender

Method
 

Step‑by‑Step Instructions
  1. Prepare by peeling and cubing the butternut squash and sweet potatoes into 1-inch cubes. Dice the onion and mince the garlic.
  2. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent.
  3. Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add ground cumin, ground coriander, and cayenne pepper. Stir well and toast for 1 minute.
  5. Toss in the cubed butternut squash and sweet potatoes, cooking for a few minutes to heat through.
  6. Pour in the vegetable broth, bringing the mixture to a gentle boil within 10 minutes.
  7. Once boiling, reduce heat to low and let the soup simmer for 20-25 minutes until the vegetables are tender.
  8. Blend the soup using an immersion blender until smooth and creamy.
  9. Stir in the coconut milk over low heat and warm for 5 minutes, avoiding a full boil.
  10. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 15000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container. Refrigerate for 4-5 days or freeze for up to 3 months.

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