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- 1 medium butternut squash, peeled and cubed - 2 medium sweet potatoes, peeled and diced - 1 large onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 4 cups vegetable broth - 1 cup coconut milk - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro for garnish Butternut squash brings a sweet, nutty flavor. It gives the soup a smooth texture. Sweet potatoes add more sweetness and a creamy feel. They also boost the soup’s nutrition. Onion and garlic create a savory base. They add depth and warmth to each bowl. Red bell pepper adds a pop of color and sweetness. Spices like cumin and smoked paprika give the soup its warm flavor. Cayenne pepper adds heat, which you can adjust. Vegetable broth keeps it light and savory. Coconut milk provides creaminess and a hint of sweetness. Olive oil adds richness and helps sauté the veggies. Finally, salt and pepper enhance all the flavors. Fresh cilantro is perfect for garnish, adding freshness and color. If you can’t find butternut squash, use pumpkin or acorn squash. Orange carrots can replace sweet potatoes for a different taste. Yellow onion works instead of white or red onion. You can swap coconut milk with almond milk for a lighter option. For a non-vegan choice, heavy cream can be used. Adjust the spice level with less cayenne pepper or omit it entirely. Start by gathering all your ingredients. You’ll need: - 1 medium butternut squash, peeled and cubed - 2 medium sweet potatoes, peeled and diced - 1 large onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 4 cups vegetable broth - 1 cup coconut milk - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro for garnish Make sure your vegetables are cut into even pieces. This helps them cook evenly. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté them until the onion looks clear. This takes about 5 minutes. Then, stir in the diced red bell pepper and cook for 3 more minutes. Next, add the butternut squash and sweet potatoes. Mix them well for about 2 minutes. Sprinkle in the cumin, smoked paprika, and cayenne pepper. Stir to coat the veggies with these spices. Now, pour in the vegetable broth. Bring it to a gentle boil. Once boiling, lower the heat, cover the pot, and let it simmer. Cook for about 20-25 minutes, or until the squash and sweet potatoes are soft. After simmering, it’s time to blend the soup. You can use an immersion blender for this. If you don’t have one, carefully transfer batches to a regular blender. Make sure to be careful with the hot liquid. Once the soup is smooth and creamy, stir in the coconut milk. Season with salt and pepper to taste. Heat it through for another 5 minutes, then remove from the heat. Serve the soup in bowls. Drizzle some leftover coconut milk on top. Finish with freshly chopped cilantro for a nice touch. Enjoy your flavorful delight! If you want more details, check the Full Recipe. You can change how spicy your soup is. Start with half a teaspoon of cayenne pepper. Taste the soup as it cooks. If you want more heat, add a bit more. For less spice, use less cayenne. You can also swap cayenne for paprika for a milder flavor. Herbs and spices make this soup shine. Try adding fresh ginger for warmth. A pinch of nutmeg can add depth to the flavor. Fresh herbs like cilantro or parsley give a bright taste. Stir them in just before serving for the best flavor. This soup pairs well with crusty bread or a fresh salad. Serve it in bowls, drizzled with coconut milk. Garnish with chopped cilantro for color. You can also top it with roasted pumpkin seeds for crunch. For a full meal, try serving it with grilled chicken or shrimp. For the full recipe, check out the detailed instructions. {{image_2}} You can boost the soup's nutrition by adding proteins. Chicken works well here. Just cook the chicken in the pot before adding the veggies. Dice it up after it's cooked. If you want a plant-based option, use chickpeas. Canned chickpeas are great. Rinse and add them when you put in the broth. They add fiber and flavor. This soup is already a great vegetarian choice. For a vegan version, make sure to use vegetable broth and coconut milk. Both options are dairy-free. You can also add vegetables for more texture. Try adding kale or spinach. They cook quickly and add nutrients. Feel free to get creative with your soup! You can add different vegetables. Carrots and parsnips add sweetness. Zucchini or spinach can add a fresh taste. Just chop them small so they cook fast. Add these when you add the butternut squash and sweet potatoes. Each twist gives a new flavor that keeps the soup exciting. For the full recipe, check out the Spicy Butternut Sweet Potato Soup details. To keep your leftover spicy butternut sweet potato soup fresh, store it in an airtight container. Allow the soup to cool a bit before sealing it. Place it in the fridge if you plan to eat it within three days. If you want to save your soup for later, freezing works well. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. Seal tightly and label with the date. It can last up to three months in the freezer. When you're ready to enjoy your soup again, thaw it overnight in the fridge if frozen. Heat it on the stove over medium heat, stirring often. You can also use a microwave. Just be sure to cover it to avoid splatters. Enjoy your warm, spicy delight! For the full recipe, check the full recipe section. Yes, you can make this soup ahead of time. The flavors improve as it sits. Store it in an airtight container in the fridge for up to three days. Reheat on the stove for the best taste. You can serve many things with this soup. A crusty bread or warm rolls pair well. A simple salad adds freshness. You can also try grilled cheese for a classic combo. These sides make a full meal. To reduce the heat, cut down on cayenne pepper. You can start with just a pinch. Adding more coconut milk also helps cool the soup. If it’s still too spicy, mix in some yogurt before serving. This will balance the flavors nicely. For the full recipe, check the recipe section above. This blog covered everything you need for a delicious soup. You learned about key ingredients, their roles, and possible substitutes. We then detailed each step from prep to serving, ensuring your soup turns out perfect. I shared tips to adjust spice levels and enhance flavors. You also explored variations, like adding proteins or different veggies. Finally, I included essential storage tips and answers to common questions. With this knowledge, you can create your own tasty soup and impress everyone. Enjoy cooking and experimenting!

Spicy Butternut Sweet Potato Soup

Warm up with this delicious Spicy Butternut Sweet Potato Soup that's packed with flavor and nutrition! This creamy recipe blends butternut squash, sweet potatoes, and spices for a comforting bowl that's perfect for any season. Easy to make in just 45 minutes, it's great for meal prep or cozy dinners. Click through to explore this hearty soup recipe and elevate your culinary skills with a touch of spice!
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Ingredients
  

1 medium butternut squash, peeled and cubed

2 medium sweet potatoes, peeled and diced

1 large onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

4 cups vegetable broth

1 cup coconut milk

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

      Stir in the diced red bell pepper, cooking for an additional 3 minutes.

        Add the cubed butternut squash and sweet potatoes to the pot, mixing well for about 2 minutes.

          Sprinkle in the cumin, smoked paprika, and cayenne pepper, stirring to coat the vegetables evenly.

            Pour in the vegetable broth, bringing the mixture to a gentle boil.

              Reduce the heat, cover the pot, and let it simmer for about 20-25 minutes, or until the squash and sweet potatoes are tender.

                Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer batches to a regular blender (be cautious of the hot liquid).

                  Stir in the coconut milk, and season with salt and pepper to taste.

                    Heat through for another 5 minutes, then remove from heat.

                      - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                        - Presentation Tips: Serve the soup in bowls drizzled with a bit of leftover coconut milk, and top with freshly chopped cilantro for a pop of color.