Spicy Butternut Squash Sweet Potato Soup
A creamy, flavorful soup made with butternut squash and sweet potatoes, perfect for cold weather comfort.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper adjust to taste
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
Optional Garnishes
- to taste toasted pumpkin seeds
- to taste fresh cilantro
Instructions
Preparation
- Peel and cube the butternut squash and sweet potatoes. Chop the onion and mince the garlic.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become fragrant and translucent—about 3-4 minutes.
- Toss in the cubed butternut squash and diced sweet potatoes. Sauté for another 5-7 minutes, allowing their natural sweetness to caramelize slightly.
- Sprinkle in the ground cumin and cayenne pepper, stirring well to coat the veggies with those aromatic spices.
- Pour in the vegetable broth, ensuring the vegetables are submerged. Bring to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes or until the squash and sweet potatoes are tender.
- Using an immersion blender or a regular blender, blend the soup until it reaches a creamy consistency. If you prefer a chunkier texture, blend to your desired smoothness.
- Season with salt and pepper to your liking. If the soup feels too thick, add more broth or water to adjust the consistency.
- Ladle soup into bowls, and garnish with toasted pumpkin seeds and fresh cilantro if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, pour cooled soup into freezer-safe bags or containers, lasting up to 3 months. Reheat over medium heat, adding broth or water as needed.