Why Make This Recipe

Spicy Butternut Squash Sweet Potato Soup is a comforting and nutritious dish that’s perfect for chilly days. The blend of sweet potatoes and butternut squash creates a creamy base, while the spices add a kick that warms you from the inside out. This soup is not only delicious but also packed with vitamins and minerals, making it a great choice for a healthy meal. Plus, it’s easy to make and can be prepared in under an hour!

How to Make Spicy Butternut Squash Sweet Potato Soup

Ingredients:

• 1 small Butternut squash
• 1/4 tsp Chilli
• 1 tsp Chilli flakes
• 3 cloves Garlic
• 2 Sweet potatoes
• 1 Yellow onion
• 1 400 ml tin Coconut milk, full fat
• 1/2 tsp Cinnamon
• Salt and pepper to taste
• 2 tbsp Olive oil
• 1 tsp Cumin, ground
• 750 ml Vegetable or chicken stock or water

Directions:

1. Peel and dice the butternut squash and sweet potatoes.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and garlic, and sauté until softened.
4. Stir in the butternut squash, sweet potatoes, chilli, chilli flakes, cumin, cinnamon, salt, and pepper.
5. Pour in the vegetable or chicken stock and bring the mixture to a boil.
6. Reduce heat and simmer until the vegetables are tender, about 20 minutes.
7. Blend the soup until smooth, then stir in the coconut milk.
8. Heat through and adjust seasoning before serving.

How to Serve Spicy Butternut Squash Sweet Potato Soup

Serve the soup hot in bowls. You can garnish it with a sprinkle of chilli flakes or some fresh herbs for added flavor and a pop of color. Pair it with crusty bread or a side salad for a complete meal.

How to Store Spicy Butternut Squash Sweet Potato Soup

If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. Just thaw in the fridge overnight before reheating.

Tips to Make Spicy Butternut Squash Sweet Potato Soup

• For extra creaminess, use light coconut milk or add more than the suggested amount.
• Feel free to adjust the spices according to your heat preference.
• If you want a chunkier soup, reserve some of the diced vegetables before blending and stir them back in after.

Variation

You can add other vegetables like carrots or bell peppers for a different flavor. For an herbaceous touch, try adding fresh thyme or rosemary while cooking.

FAQs

1. Can I make this soup vegan?
Yes, the soup is already vegan as it uses coconut milk and vegetable stock.

2. What can I use instead of coconut milk?
You can use almond milk or any other dairy-free milk, but this will alter the flavor and creaminess.

3. Can I use frozen butternut squash or sweet potatoes?
Yes, frozen vegetables work well and can save you some prep time. Just make sure to add them directly to the pot without thawing.