Quick Butternut Squash Soup with a Spicy Kick
This Spicy Butternut Squash Sweet Potato Soup is a creamy, warming bowl of comfort. Naturally vegan, it’s made with roasted vegetables, bold spices, and optional coconut milk for the perfect balance of sweet and heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 4 cups butternut squash, peeled & cubed
- 2 medium sweet potatoes, peeled & cubed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 carrot, chopped (optional)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼–½ tsp cayenne or red chili flakes
- 1 tsp curry powder (optional)
- Salt & pepper, to taste
- 4 cups vegetable broth
- ½–1 cup full-fat coconut milk (optional)
Instructions
- Roast squash and sweet potatoes at 400°F for 25–30 minutes until soft and caramelized.
- In a large pot, sauté onion in olive oil until soft. Add garlic, ginger, carrot, and spices. Cook 2 minutes.
- Add roasted vegetables and broth. Simmer 10–15 minutes.
- Blend until smooth with an immersion blender or in batches.
- Stir in coconut milk if using. Adjust seasoning. Serve hot.
Notes
- Skip roasting for a quicker version by simmering veggies directly in broth.
- Store in fridge up to 5 days or freeze for 2–3 months.
- Top with pumpkin seeds or fresh herbs for added texture.