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Spicy Butternut Squash Sweet Potato Soup

Spicy Butternut Squash Sweet Potato Soup topped with cilantro, pumpkin seeds, red chili flakes, and a swirl of cream in a white bowl.
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A creamy, spicy, and vegan butternut squash and sweet potato soup that blends sweet fall vegetables with a bold kick of heat. It’s perfect for meal prep, freezer-friendly, and loaded with nutrients.

Ingredients

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  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 tbsp red curry paste
  • 2 cups sweet potato, peeled and cubed
  • 1 medium apple, peeled, cored, and cubed
  • 4 cups butternut squash, peeled and cubed
  • 1/2 tsp ground ginger
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp cayenne pepper
  • 3 cups low-sodium vegetable broth
  • 1/2 cup light coconut milk
  • Optional toppings: fresh cilantro, pumpkin or sunflower seeds, coconut cream

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 4 minutes).
  2. Stir in red curry paste and cook for 1 minute.
  3. Add butternut squash, sweet potato, apple, ginger, salt, and cayenne. Stir well.
  4. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
  5. Turn off the heat and blend the soup using an immersion blender or high-speed blender until smooth and creamy.
  6. Add coconut milk and blend again briefly to incorporate.
  7. Serve hot, topped with optional cilantro, seeds, and a swirl of coconut cream.

Notes

  • Soup can be stored in the fridge for up to 5 days or frozen for up to 2 months.
  • Use an immersion blender for easier blending directly in the pot.
  • For a richer flavor, roast vegetables before adding to soup.
  • Adjust spice level by modifying cayenne or curry paste.
  • Replace coconut milk with cashew or almond milk if preferred.

Nutrition

Find it online: https://recipeeasily.com/spicy-butternut-squash-sweet-potato-soup/