Description
This spicy butternut squash sweet potato soup is a cozy, nourishing fall favorite. Naturally vegan and gluten-free, it blends roasted squash and sweet potatoes with warming spices for a creamy, comforting bowl of goodness.
Ingredients
Scale
Squash and Sweet Potatoes:
- 1 medium butternut squash (about 2.5–3 lbs), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
Aromatics and Seasonings:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon grated fresh ginger (optional)
Liquid Base and Garnishes:
- 4 cups vegetable broth
- 1 cup water (as needed for thinning)
- Optional: coconut milk drizzle
- Fresh herbs (parsley, cilantro, or chives)
- Toasted pumpkin seeds or croutons
Instructions
- Roast the Vegetables: Preheat oven to 400°F (200°C). Toss cubed squash and sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
- Sauté and Season: In a large pot, heat remaining olive oil over medium. Cook onion until translucent, 5–7 minutes. Add garlic, ginger, cumin, smoked paprika, and cayenne. Cook for 1 minute more.
- Simmer and Blend: Add roasted vegetables and vegetable broth to the pot. Simmer 10 minutes to meld flavors. Remove from heat and puree with an immersion blender until smooth, adding water as needed for consistency.
- Adjust and Serve: Taste and adjust seasoning. Serve hot, garnished with coconut milk, fresh herbs, and pumpkin seeds.
Notes
- Roasting deepens flavor — don’t skip it.
- Blend thoroughly for creamy texture.
- Increase cayenne or add chili flakes for more heat.
- Substitute half with roasted acorn squash for variety.
- Store in fridge up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: about 1/6 of recipe
- Calories: 160
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Butternut Squash Soup, Healthy Squash Soup, Fall Soups With Butternut Squash, Butternut Squash Soup Vegetarian, Soup Fall Recipes