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Spicy Butternut Squash Sweet Potato Soup – A Cozy, Warming Bowl

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A velvety, spiced soup featuring roasted butternut squash and sweet potatoes, balanced with coconut milk and a warming blend of spices. Perfect for cozy nights and meal prep.

Ingredients

Scale

  • 1 medium butternut squash, peeled and cubed (about 4 cups)

  • 2 medium sweet potatoes, peeled and chopped

  • 1 large carrot, peeled and sliced

  • 1 yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ¼ tsp cayenne pepper (or to taste)

  • 4 cups vegetable broth

  • 1 cup canned coconut milk (full-fat)

  • 2 tbsp olive oil

  • Salt and pepper, to taste

Instructions

  • Preheat oven to 400°F (optional). Toss squash, sweet potatoes, and carrots in olive oil, salt, and pepper. Roast for 25–30 minutes.

  • In a large pot, heat olive oil and sauté onions for 5–7 minutes until golden. Add garlic and cook 1 minute.

  • Stir in cumin, paprika, and cayenne. Cook 30 seconds.

  • Add roasted vegetables and broth. Bring to a boil, then simmer for 20–25 minutes.

  • Blend the soup until smooth using an immersion blender or regular blender.

  • Stir in coconut milk. Simmer for 5–10 more minutes.

  • Taste and adjust seasoning. Serve hot with desired toppings.

Notes

  • Use red lentils or white beans for added protein.

  • Garnish with toasted seeds or fresh herbs.

  • Soup can be frozen for up to 3 months.

Find it online: https://besthomeflavors.com/spicy-butternut-squash-sweet-potato-soup-a-cozy-warming-bowl/