Description
This Spiced Butternut Squash and Sweet Potato Soup is a comforting and flavorful seasonal dish, featuring tender roasted vegetables blended into a creamy, spiced soup with warming cumin, cinnamon, and a touch of heat from cayenne pepper. Enhanced with optional coconut milk for richness and garnished with fresh cilantro, it’s perfect for cool weather or anytime you crave a cozy bowl of healthy, vegan soup.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (adjust for heat)
- Salt and pepper to taste
- Optional: Red pepper flakes, extra cayenne for extra heat
Liquids and Oils
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (optional for creaminess)
Garnish
- Fresh cilantro for garnish
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes on a baking sheet with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until the vegetables are tender and slightly caramelized, which brings out their natural sweetness and depth of flavor.
- Sauté the Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until they become soft and fragrant, forming a flavorful base for the soup.
- Toast the Spices: Stir in the ground cumin, cinnamon, and cayenne pepper into the pot. Cook for about 1 minute, allowing the spices to release their aroma and enhance the soup’s taste.
- Simmer the Soup: Add the roasted butternut squash, sweet potatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes. This allows the flavors to meld and the vegetables to soften further.
- Blend Until Smooth: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. If desired, stir in the coconut milk at this stage for extra richness and a silky texture.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper. For additional heat, add more cayenne pepper or red pepper flakes if you like it spicier. Garnish with fresh cilantro leaves and serve the soup hot for a cozy meal.
Notes
- You can substitute coconut milk with heavy cream or leave it out for a lighter soup.
- Adjust the cayenne pepper according to your heat preference; omit if serving children or those sensitive to spice.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a nutty twist, garnish with roasted pumpkin seeds or a drizzle of toasted sesame oil.
- If you don’t have an immersion blender, carefully transfer soup in batches to a blender to puree.
