Name: Spicy Butternut Squash Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled, seeded, cubed (For a creamy base.); 2 medium sweet potatoes, peeled and cubed (Adds sweetness and creaminess.); 1 onion, chopped (Provides savory flavor.); 3 to 4 cloves garlic, minced (Enhances the soup with richness.); 1 to 2 inches fresh ginger, peeled and grated (Adds brightness and a zesty kick.); 1 to 2 teaspoons curry powder (For warmth and flavor.); 1/4 to 1/2 teaspoon chili flakes or cayenne (Adjust based on desired heat level.); 1/2 teaspoon ground cumin or coriander (Optional for added depth.); Salt and black pepper (To taste.); 4 cups vegetable broth (Base for the soup.); 1 cup full-fat coconut milk or 1/2 cup cream (Optional for added creaminess.); 1 tablespoon olive oil or butter (For sautéing ingredients.); 1 splash maple syrup (For sweetness.); 1 squeeze lime (To brighten flavor.); chopped cilantro (For garnish.); roasted pepitas (For crunch.); yogurt swirl (For garnish.)

Description

A creamy, cozy soup featuring butternut squash and sweet potatoes, spiced with ginger and chili, perfect for chilly days.

Ingredients

Main Ingredients

1 medium butternut squash, peeled, seeded, cubed (For a creamy base.)
2 medium sweet potatoes, peeled and cubed (Adds sweetness and creaminess.)
1 onion, chopped (Provides savory flavor.)
3 to 4 cloves garlic, minced (Enhances the soup with richness.)
1 to 2 inches fresh ginger, peeled and grated (Adds brightness and a zesty kick.)

Spices and Seasoning

1 to 2 teaspoons curry powder (For warmth and flavor.)
1/4 to 1/2 teaspoon chili flakes or cayenne (Adjust based on desired heat level.)
1/2 teaspoon ground cumin or coriander (Optional for added depth.)
Salt and black pepper (To taste.)

Liquids

4 cups vegetable broth (Base for the soup.)
1 cup full-fat coconut milk or 1/2 cup cream (Optional for added creaminess.)
1 tablespoon olive oil or butter (For sautéing ingredients.)

Optional Extras

1 splash maple syrup (For sweetness.)
1 squeeze lime (To brighten flavor.)
chopped cilantro (For garnish.)
roasted pepitas (For crunch.)
yogurt swirl (For garnish.)

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Instructions

Preparation

Heat 1 tablespoon oil in a large pot over medium heat. Add onion and cook until soft.
Stir in garlic and ginger for 30 seconds until fragrant.
Add curry powder, chili flakes, and a pinch of salt. Stir to toast the spices briefly.
Tip in the squash and sweet potatoes. Stir to coat with the spices.

Cooking

Pour in the broth. Bring to a boil, then lower to a gentle simmer. Cook for 20 to 25 minutes, until the veggies are tender.
Blend until smooth using an immersion blender, or carefully transfer to a blender in batches.
Stir in coconut milk or cream if using. Simmer a few minutes to warm through. Adjust salt, pepper, and spice levels.
Finish with lime juice or a tiny drizzle of maple syrup if you like that sweet-salty balance.

Notes

This soup freezes beautifully; store in airtight containers for up to 3 months. To reheat, add a splash of water or broth.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Appetizer, Soup
Cuisine: American