Curl up with a bowl of Spiced Butternut Squash and Sweet Potato Soup and let the golden color, aromatic spices, and creamy texture transport you right into the heart of autumn. This is one of those soups that feels as nurturing as it is flavorful, balancing the natural sweetness of squash and sweet potato with a backdrop of warm spices and just a whisper of coconut milk richness. Whether you’re making it for a quiet weeknight dinner or serving guests at your holiday table, this vibrant soup will quickly become a seasonal favorite.
Ingredients You’ll Need
Ingredients You’ll Need
What makes this Spiced Butternut Squash and Sweet Potato Soup so irresistible is the way a handful of wholesome, everyday ingredients come together to form something truly comforting. Every item plays a pivotal role—contributing depth, natural sweetness, or a lively spark of spice—to create a harmonious blend in every spoonful.
- Olive oil: Adds a silky base and helps soften the onions, bringing out their natural sweetness as they cook.
- Onion: Lays the savory foundation for the soup’s flavor profile, making everything else shine brighter.
- Garlic: Just a bit of garlic adds aromatic depth and a hint of warmth.
- Butternut squash: The star ingredient, lending creamy texture and a beautiful golden hue.
- Sweet potatoes: Bring sweet earthiness and complement the squash for even more color and body.
- Ground cumin: Offers warm, nutty notes that balance the natural sugars of the vegetables.
- Ground cinnamon: Infuses the soup with subtle warmth and the essence of cozy fall days.
- Ground ginger: Adds a gentle zing and complexity to the flavor profile.
- Cayenne pepper (optional): For those who crave a gentle heat, this optional kick is a game-changer.
- Vegetable broth: Lifts and ties all the flavors together while maintaining a vegetarian (and vegan) base.
- Coconut milk: Delivers a luxurious creaminess and a touch of sweetness that makes every sip velvety smooth.
- Salt: Essential for highlighting and balancing all the vibrant flavors in the soup.
- Black pepper: Offers brightness and a finishing touch of gentle heat.
- Fresh thyme or pumpkin seeds (optional): The perfect garnishes to add contrast and a little bit of flair.
How to Make Spiced Butternut Squash and Sweet Potato Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and let it slowly soften for about 4–5 minutes, stirring occasionally. This gentle cooking brings out the onion’s natural sugars, creating the savory backbone for your Spiced Butternut Squash and Sweet Potato Soup. Toss in the garlic and cook for another minute until the kitchen starts to smell irresistibly good.
Step 2: Build the Base with Vegetables and Spices
Add in your peeled and cubed butternut squash and sweet potatoes, stirring them into the softened onions and garlic. Sprinkle the cumin, cinnamon, ginger, and, if you like, a pinch of cayenne pepper over the veggies. Let everything mingle and cook for 2–3 minutes—the spices will bloom, filling the air with a warm and cozy aroma that’s a hallmark of this soup.
Step 3: Simmer Until Tender
Pour in the vegetable broth and give everything a thorough stir, making sure the vegetables are submerged. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 25–30 minutes. You’ll know it’s ready when the squash and sweet potatoes are fork-tender and practically melting.
Step 4: Blend to Creamy Perfection
Now comes the fun part—blending! Use an immersion blender right in the pot, or transfer the soup carefully in batches to a countertop blender. Puree until perfectly smooth and luscious. This step is what gives Spiced Butternut Squash and Sweet Potato Soup its signature velvety texture.
Step 5: Finish with Coconut Milk and Seasoning
Once your soup is silky smooth, return it to the pot (if needed). Stir in the coconut milk and season with salt and black pepper to taste. Let the soup heat through, tasting as you go to perfect the balance of sweetness, spice, and salt. Serve it up steaming hot, ready for your favorite garnishes.
How to Serve Spiced Butternut Squash and Sweet Potato Soup
Garnishes
Elevate each bowl by drizzling a touch of coconut milk on top or scattering fresh thyme leaves or toasted pumpkin seeds for a bit of textural contrast. These finishing touches not only make your Spiced Butternut Squash and Sweet Potato Soup irresistibly pretty but also add pops of flavor with every bite.
Side Dishes
Pair this hearty soup with crusty bread—think a slice of rustic sourdough or a warm roll—to soak up every last drop. A crisp green salad topped with apples or walnuts makes a refreshingly bright partner to the soup’s rich creaminess, rounding out your meal beautifully.
Creative Ways to Present
For a little wow factor, serve Spiced Butternut Squash and Sweet Potato Soup in hollowed-out squash or pumpkin bowls. It’s a showstopping presentation for gatherings. Alternatively, serve in small shooter glasses as an appetizer at your next dinner party, with a sprinkle of microgreens for a pop of color.
Make Ahead and Storage
Storing Leftovers
Leftover Spiced Butternut Squash and Sweet Potato Soup is a gift from your past self. Let the soup cool completely before transferring to airtight containers. It keeps well in the fridge for up to 4 days, and the flavors only get deeper and more developed with time.
Freezing
This soup freezes beautifully, making it a staple for easy weeknight meals. Pour cooled soup into freezer-safe jars or resealable bags, leaving an inch at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator for a fuss-free dinner down the line.
Reheating
To reheat, pour the soup into a pot and warm over low to medium heat, stirring occasionally until it’s steaming hot. If the soup has thickened a bit, add a splash of broth or coconut milk to loosen it while reheating. You can also microwave individual servings in short bursts, stirring in between.
FAQs
Can I make Spiced Butternut Squash and Sweet Potato Soup in advance?
Absolutely! In fact, this soup often tastes even better the next day as the spices have a chance to meld. Prepare it a day or two ahead, refrigerate, and just reheat before serving when you’re ready.
How do I make the soup extra creamy?
For an ultra-creamy Spiced Butternut Squash and Sweet Potato Soup, simply increase the coconut milk to 1 cup, or add a dollop of your favorite plant-based yogurt when blending. Make sure to blend thoroughly to reach that dreamy, smooth consistency.
Can I use pre-cut vegetables?
Definitely! Pre-cut butternut squash and sweet potato are huge time savers, especially on busy weeknights. Just ensure the pieces are similar in size for even cooking.
Is there a way to add protein to this soup?
Try swirling in a few spoonfuls of cooked red lentils or chickpeas before blending. These options keep the soup vegan, thicken the texture, and provide an extra boost of plant-based protein.
What can I do if the soup is too thick?
Don’t worry—just add more vegetable broth or a splash of water, a little at a time, until it reaches your perfect soup consistency. Taste and adjust seasoning as needed after thinning.
Final Thoughts
If you crave soulful flavor, bright autumn color, and nourishing comfort, Spiced Butternut Squash and Sweet Potato Soup has you covered. Give it a try, play with the garnishes, and share it with those you love—this bowl of goodness is destined to become a tradition in your kitchen!
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Spiced Butternut Squash and Sweet Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Enjoy a warm and comforting bowl of Spiced Butternut Squash and Sweet Potato Soup – a flavorful blend of fall vegetables and aromatic spices. This vegan soup is perfect for chilly days and can be easily customized to suit your taste.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
Vegetable Mixture:
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper (optional)
Spice Blend:
- 4 cups vegetable broth
- 1/2 cup coconut milk (plus more for drizzling)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- fresh thyme or pumpkin seeds for garnish (optional)
Liquid and Seasoning:
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic.
- Add Vegetables and Spices: Add butternut squash, sweet potatoes, cumin, cinnamon, ginger, and cayenne pepper. Cook until fragrant.
- Cook Soup: Pour in vegetable broth, bring to a boil, then simmer until vegetables are tender.
- Blend and Season: Puree the soup until smooth. Stir in coconut milk, salt, and pepper.
- Serve: Reheat if needed and garnish with coconut milk, thyme, or pumpkin seeds.
Notes
- For a creamier texture, increase coconut milk to 1 cup.
- This soup freezes well and can be made ahead.
- Adjust spices to taste or add a squeeze of lime for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 7g
- Sodium: 490mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
