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Spicy Butternut Squash Sweet Potato Soup

Spicy Butternut Squash Sweet Potato Soup is a comforting bowl of warmth with a touch of heat and a hint of natural sweetness. The blend of butternut squash and sweet potato gives this soup a creamy, rich texture without any heavy cream, and the spices add a perfect kick that will keep you coming back for more.
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Ingredients Equipment Method

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 large sweet potato peeled and cubed
  • 2 tablespoons olive oil divided
  • Salt and pepper to taste
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • ½ teaspoon cayenne pepper or red pepper flakes adjust to taste
  • 4 cups vegetable broth
  • ½ cup coconut milk optional, for creaminess

Equipment

  • Baking Sheet – for roasting the vegetables, which deepens their flavor.
  • Large Soup Pot or Dutch Oven – for simmering the soup.
  • Immersion Blender or Stand Blender – to puree the soup into a velvety texture.
  • Knife and Cutting Board – for chopping the vegetables.
  • Wooden Spoon or Ladle – for stirring and serving.

Method
 

  1. Prepare the Vegetables: Preheat the oven to 400°F (200°C). Place the cubed butternut squash and sweet potato on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Spread into a single layer.
  2. Roast the Vegetables: Roast the butternut squash and sweet potato for 25-30 minutes, or until they’re fork-tender and slightly caramelized.
  3. Cook the Aromatics: In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
  4. Add Spices & Broth: Stir in the cayenne pepper or red pepper flakes, then add the roasted squash and sweet potatoes to the pot. Pour in the vegetable broth and bring the soup to a gentle simmer. Let it cook for 10-15 minutes for the flavors to meld.
  5. Blend the Soup: Using an immersion blender (or transferring to a stand blender in batches), blend the soup until it’s smooth and creamy.
  6. Add Coconut Milk & Season: Stir in the coconut milk for an extra touch of creaminess, if desired. Adjust salt, pepper, and spice levels to taste. Serve hot and enjoy!