Spicy Butternut Squash Sweet Potato Soup
A harmonious blend of earthy sweetness and warming spices that creates a cozy and comforting soup for autumn evenings.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
Optional Garnishes
- Greek yogurt for garnish
- Fresh cilantro or parsley for garnish
Instructions
Preparation
- Peel and dice the butternut squash and sweet potatoes into manageable cubes for even cooking. Chop your onion and mince the garlic.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
- Toss the diced butternut squash and sweet potatoes into the pot, stirring to combine. Let them cook for about 5 minutes.
- Sprinkle the ground cumin, smoked paprika, and cayenne pepper over the vegetables. Season generously with salt and pepper, mixing well.
- Add the vegetable broth to the pot and bring to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the squash and sweet potatoes are tender.
- Remove the pot from heat and blend the soup until it’s smooth and creamy using an immersion blender or a countertop blender.
- Taste and adjust the seasoning if needed, adding more cayenne if you like it spicier.
- Ladle the soup into bowls and garnish with Greek yogurt and fresh herbs if desired.
Notes
Feel free to swap out the sweet potatoes for regular potatoes or carrots. For added protein, consider mixing in cooked lentils or shredded chicken. For a chunkier soup, reserve some diced vegetables before blending and stir them back in.