Name: Spiced Butternut Squash and Sweet Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 medium butternut squash, peeled, seeded, and chopped into cubes; 2 medium sweet potatoes, peeled and chopped into cubes; 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1-inch piece fresh ginger, grated (or 1 teaspoon ground ginger); 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric (optional); 4 cups vegetable broth; 1 can (14 oz) coconut milk (full-fat for extra creaminess); Salt and pepper, to taste; Fresh cilantro or parsley (for garnish, optional); Lime wedges (for serving, optional)

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Spiced Butternut Squash and Sweet Potato Soup is a warm and comforting dish that perfectly blends the natural sweetness of the squash and sweet potatoes with a rich array of spices. The combination of cinnamon, cumin, and ginger gives this soup a comforting warmth, while the creamy texture makes it a satisfying meal on its own. This is the ideal soup for chilly fall and winter days or any time you’re craving something hearty and nourishing. It’s vegan, healthy, and easy to prepare, making it a perfect addition to your meal rotation.

Why You’ll Love This Recipe

This Spiced Butternut Squash and Sweet Potato Soup is packed with flavor and nutrition. The earthy sweetness of butternut squash and sweet potatoes is enhanced by aromatic spices like cinnamon, cumin, and ginger, which bring warmth and depth to the soup. The result is a silky smooth texture that’s both satisfying and comforting. It’s the perfect balance of savory, sweet, and spiced, and can easily be adapted to your taste. Plus, it’s a fantastic vegan option that will please both plant-based eaters and non-vegans alike!

Spiced Butternut Squash and Sweet Potato Soup

Ingredients

1 medium butternut squash, peeled, seeded, and chopped into cubes
2 medium sweet potatoes, peeled and chopped into cubes
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1-inch piece fresh ginger, grated (or 1 teaspoon ground ginger)
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric (optional)
4 cups vegetable broth
1 can (14 oz) coconut milk (full-fat for extra creaminess)
Salt and pepper, to taste
Fresh cilantro or parsley (for garnish, optional)
Lime wedges (for serving, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes, until the onion is soft and translucent.
Add the Garlic and Spices: Add the minced garlic, grated ginger, cumin, cinnamon, and turmeric (if using) to the pot. Stir for 1-2 minutes until the spices are fragrant.
Cook the Squash and Sweet Potatoes: Add the chopped butternut squash and sweet potatoes to the pot. Stir to coat the vegetables with the spices. Cook for 3-4 minutes, allowing the flavors to meld together.
Add the Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 25-30 minutes, or until the squash and sweet potatoes are fork-tender.
Blend the Soup: Once the vegetables are tender, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth.
Add Coconut Milk: Stir in the coconut milk and season with salt and pepper to taste. Bring the soup back to a simmer for 5 more minutes to combine the flavors.
Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley, and serve with a wedge of lime for an extra burst of freshness.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Spicy Version: Add a pinch of cayenne pepper or a chopped fresh chili to give the soup a bit of heat.
Smoky Flavor: For a smoky twist, add a pinch of smoked paprika to the spices or roast the butternut squash and sweet potatoes in the oven before adding them to the soup.
Add Greens: Stir in some chopped spinach or kale for added nutrients and texture.
Creamier Soup: For a creamier texture, use cashew cream or add more coconut milk to your liking.
Protein Boost: Add chickpeas, lentils, or tofu cubes for additional protein.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well! Let it cool completely, then transfer it to a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup is too thick after refrigeration or freezing, you can add a little more vegetable broth or coconut milk to reach your desired consistency.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup actually gets better with time as the flavors develop. You can make it a day or two in advance and store it in the refrigerator. It can also be frozen for future use.

2. Can I use regular milk instead of coconut milk?

Yes, you can substitute regular milk or a dairy-free milk alternative like almond milk, but coconut milk provides a rich, creamy texture and adds a unique flavor that complements the spices.

3. Can I use frozen butternut squash and sweet potatoes?

Yes, you can use frozen vegetables. Just be sure to thaw them first and adjust the cooking time as needed.

4. Can I add other vegetables to this soup?

Yes, you can add other vegetables like carrots, parsnips, or even pumpkin for extra flavor. Just make sure to cook them until tender along with the sweet potatoes and squash.

5. How do I make this soup spicier?

To add more spice, you can stir in cayenne pepper, red pepper flakes, or fresh chili peppers during the cooking process. Adjust the amount to your desired heat level.

6. Can I make this soup smoother?

If you prefer a smoother texture, blend the soup longer or strain it through a fine mesh sieve after blending for an ultra-silky texture.

7. Can I add a topping to this soup?

Yes! A dollop of coconut yogurt, a sprinkle of roasted pumpkin seeds, or a swirl of extra coconut milk can add texture and flavor. You can also top it with a drizzle of balsamic glaze for a tangy contrast.

8. Can I make this soup in a slow cooker?

Yes! After sautéing the onions, garlic, and spices, add everything (including the chopped squash and sweet potatoes) to a slow cooker with the vegetable broth. Cook on low for 6-8 hours or high for 3-4 hours, then blend and stir in the coconut milk.

9. Is this soup gluten-free?

Yes, this soup is naturally gluten-free, making it a great option for those with dietary restrictions.

10. Can I add a protein source to this soup?

Yes! You can add cooked chickpeas, lentils, or beans to make this soup heartier and more filling. Simply add them after blending the soup and heat through.

Conclusion

Spiced Butternut Squash and Sweet Potato Soup is the ultimate comfort food, combining the natural sweetness of the vegetables with a blend of aromatic spices for a hearty and nourishing meal. With its creamy texture, vibrant color, and rich flavor, this soup is perfect for fall and winter, but it can be enjoyed year-round. Whether you’re looking for a simple weeknight dinner or a dish to serve guests, this soup is easy to make and full of flavor. Enjoy a bowl of warmth and comfort with every spoonful!