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- 1 medium butternut squash, peeled and diced - 2 medium sweet potatoes, peeled and chopped - 1 onion, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 red chili, finely chopped (adjust to taste) - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - Salt and pepper to taste - 2 tablespoons olive oil - 1 can coconut milk (optional for creaminess) - Fresh cilantro, for garnish When measuring, use a scale for the squash and sweet potatoes. This ensures you have the right amounts. For chopped ingredients, a sharp knife makes quick work. Fresh herbs should be packed lightly but not crushed. Always taste as you go to adjust flavors. You can add more heat with extra red chili. For a smoky flavor, try adding smoked paprika. If you like crunch, top your soup with toasted pumpkin seeds. You can also stir in some cooked quinoa for added protein. Fresh lime juice adds brightness, so don’t skip it! Start by peeling and dicing your butternut squash. A medium squash works great here. Next, peel and chop two sweet potatoes. You will also need to chop one onion and mince two cloves of garlic. Grate one tablespoon of fresh ginger. Finally, finely chop a red chili to add heat. Adjust the amount based on your spice preference. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and sauté it. Cook until the onion looks translucent, about five minutes. Then, add the minced garlic, grated ginger, and chopped chili. Stir for about two minutes until it smells amazing. Now, add the diced butternut squash and sweet potatoes to the pot. Mix everything well. Next, sprinkle in one teaspoon of ground cumin, one teaspoon of ground coriander, and half a teaspoon of turmeric. Season with salt and pepper to taste. Sauté the mixture for three to four minutes to toast the spices. Pour in four cups of vegetable broth. Bring the soup to a boil, then reduce the heat. Let it simmer for 20 to 25 minutes. Check that the squash and sweet potatoes are tender. Once cooked, remove the pot from the heat. Use an immersion blender to purée the soup until it is smooth. If you don’t have one, you can carefully transfer the soup in batches to a regular blender. If you want extra creaminess, stir in one can of coconut milk. Adjust the seasoning if needed. Heat gently before serving. Ladle the soup into bowls and finish with fresh cilantro on top. When using an immersion blender, keep it submerged to avoid splatters. Start blending at the bottom of the pot. Gradually move it up to mix everything well. This tool makes blending easy and quick. If you prefer a chunkier soup, blend only half the mixture. Enjoy the lovely texture! To change the spice in your soup, start with the red chili. You can use less or more depending on your taste. If you want it milder, remove the seeds and membranes from the chili. You can also use paprika or sweet bell peppers for a gentler kick. For extra heat, add more chili or a dash of cayenne pepper. Taste as you go to get your perfect level. You can make this soup in different ways. Try roasting the butternut squash and sweet potatoes first. This adds a rich flavor. Simply bake them at 400°F for 25-30 minutes. After that, add them to the pot with the other ingredients. You can also use a slow cooker for a hands-off method. Just combine all ingredients and cook on low for 6-8 hours. Blend once it's ready, and enjoy! Add depth to your soup with a few simple tricks. Fresh herbs like basil or thyme can brighten the flavor. A squeeze of lime juice will add a nice zing. Also, consider adding a splash of soy sauce or a spoon of miso for umami. If you like sweetness, stir in a bit of maple syrup or honey. Each addition will make your soup unique and exciting! {{image_2}} You can easily make this soup vegan and dairy-free. Simply skip the coconut milk or use a nut milk instead. Almond or cashew milk adds creaminess without dairy. You can also enhance the flavor with a splash of lime juice or a bit of nutritional yeast. Want to change the spice profile? You can try adding a pinch of smoked paprika for a deeper flavor. If you love more heat, add cayenne pepper. For warmth, try a dash of nutmeg. Don’t be afraid to mix spices to find your favorite blend. You can swap sweet potatoes for carrots or parsnips if you want. Butternut squash is key, but acorn or kabocha squash can work well too. If you don't have fresh ginger, use a dash of ground ginger. These swaps keep the soup tasty and fun! After cooking your Spicy Butternut Sweet Potato Soup, let it cool. Transfer it to an airtight container. Store it in the fridge for up to 5 days. Make sure to label the container with the date. This way, you'll know when to enjoy it again. If you want to keep the soup longer, freezing is a great option. Cool the soup completely before freezing. Pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. It can last up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. To reheat your soup, you can use a pot on the stove. Heat it over medium heat, stirring often. This method keeps the soup smooth and creamy. If you're in a hurry, use the microwave. Place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. Check the temperature to ensure it's hot all the way through. Enjoy your warm, spicy bowl of goodness! To tone down the heat, skip the red chili. You can also use less ginger. Another way is to add more coconut milk. This will make the soup creamier and milder. If you want some heat later, serve chili flakes on the side. This way, everyone can adjust to their taste. Yes, you can use frozen butternut squash and sweet potatoes. Just remember to thaw them first. This helps them cook evenly. Add them to the pot just like fresh ones. They will still taste great in your soup! This soup pairs well with crusty bread. A fresh salad also works nicely. If you want a heartier meal, serve it with grilled cheese. You can even top the soup with roasted seeds for a crunchy bite. The options are endless! This post covered everything you need for Spicy Butternut Sweet Potato Soup. We explored the ingredients, including measurements and tasty additions. I provided step-by-step cooking instructions and tips for using an immersion blender. You learned how to adjust spice levels, switch cooking methods, and enhance flavors. Several variations, including vegan options, are available. Lastly, we discussed storage, freezing, and reheating techniques. In summary, with these tips, your soup will be delicious every time. Enjoy your cooking journey!

Spicy Butternut Sweet Potato Soup

Warm up with this delicious Spicy Butternut Sweet Potato Soup that packs a flavorful punch! This creamy, comforting dish is perfect for chilly days and features a blend of fresh ingredients like butternut squash, sweet potatoes, and aromatic spices. It's easy to make and can be ready in just 40 minutes. Dive into this recipe for a bowl of warming goodness and enjoy the spicy twist on a classic favorite. Click to explore the full recipe and get cooking!
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Ingredients
  

1 medium butternut squash, peeled and diced

2 medium sweet potatoes, peeled and chopped

1 onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red chili, finely chopped (adjust to taste)

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

Salt and pepper to taste

2 tablespoons olive oil

1 can coconut milk (optional for creaminess)

Fresh cilantro, for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic, grated ginger, and chopped red chili, cooking for another 2 minutes until fragrant.

      Add the diced butternut squash and sweet potatoes to the pot, stirring well to combine.

        Sprinkle in the cumin, coriander, turmeric, salt, and pepper, and sauté for another 3-4 minutes to toast the spices.

          Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the squash and sweet potatoes are tender.

            Once cooked, remove from heat and use an immersion blender to purée the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.

              Stir in the coconut milk (if using) for added creaminess and adjust seasoning to taste. Heat gently before serving.

                Ladle the soup into bowls and garnish with fresh cilantro.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6