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- 1 medium butternut squash, peeled and diced into bite-sized pieces - 2 medium sweet potatoes, peeled and chopped into cubes - 1 medium onion, finely chopped - 2 garlic cloves, minced - 1 tablespoon fresh ginger, finely grated - 1 red chili, finely chopped (adjust quantity based on heat preference) These main ingredients form the heart of your spicy butternut sweet potato soup. Butternut squash adds a sweet, nutty flavor. Sweet potatoes bring extra creaminess and warmth. Onion and garlic provide a savory base. Ginger adds a zesty kick, while the red chili introduces a fiery touch. - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric powder - Salt and black pepper, to taste The spices elevate the soup's flavor. Ground cumin adds depth, while coriander gives a citrus note. Turmeric enhances color and brings health benefits. Salt and black pepper balance the flavors perfectly. You can adjust these spices to suit your taste. - 4 cups vegetable broth, low-sodium preferred - 1 can (14 oz) coconut milk (optional for a creamier texture) - Fresh cilantro leaves, for garnish - 2 tablespoons olive oil Vegetable broth forms the soup's base. Coconut milk adds creaminess if you choose to use it. Fresh cilantro provides a bright finish and enhances the soup's aroma. Olive oil helps sauté the base ingredients, creating a rich flavor profile. 1. Sauté onion in olive oil. Heat two tablespoons of olive oil in a large pot over medium heat. Add one finely chopped onion. Cook it until it turns soft and clear, about five minutes. 2. Add garlic, ginger, and chili. Stir in two minced garlic cloves, one tablespoon of grated fresh ginger, and one finely chopped red chili. Cook for two more minutes. This step makes the kitchen smell amazing! 1. Incorporate butternut squash and sweet potatoes. Now, add one medium butternut squash, peeled and diced, and two cubed sweet potatoes. Stir well to mix everything together. 2. Season with spices and sauté. Sprinkle in one teaspoon of ground cumin, one teaspoon of ground coriander, and half a teaspoon of turmeric powder. Add salt and black pepper to taste. Sauté for another three to four minutes. This helps the spices bloom and adds depth to your soup. 1. Pour in vegetable broth and simmer. Pour in four cups of low-sodium vegetable broth. Increase the heat until it boils. Once boiling, lower the heat and let it simmer uncovered for 20 to 25 minutes. The squash and sweet potatoes should be tender when pierced with a fork. 2. Blend soup until smooth. After cooking, remove the pot from heat. Use an immersion blender to purée the soup until it is smooth. If you do not have an immersion blender, carefully transfer the soup to a countertop blender. Blend until it reaches a creamy, velvety texture. With these steps, you create a warm, spicy delight that warms the soul. Enjoy every scoop! To get the best flavor from your soup, you might want to adjust the spice levels. The red chili gives heat, but you can add more or less based on your taste. If you want a milder soup, use just half a chili. For more heat, add a second chili. Sautéing your base is key too. Start with the onion, garlic, and ginger in olive oil. This step brings out the flavors. When the onion is soft and clear, it means it’s ready for the next steps. Coconut milk adds a nice creaminess to the soup. If you want a richer taste, add a can after blending. It makes the soup smooth and luscious. If you skip this, the soup is still tasty but will be less creamy. Blending techniques matter as well. An immersion blender works great and keeps things easy. If you don’t have one, pour the soup into a regular blender in batches. Just be careful not to fill it too full. This ensures a smooth texture throughout. Serving your soup nicely makes it more enjoyable. For a pretty touch, swirl some coconut milk on top. A sprinkle of crushed red pepper adds color and extra heat. Pair the soup with warm crusty bread. It’s perfect for dipping, and it balances the flavors. You might also consider a light salad on the side for freshness. {{image_4}} You can easily adjust this soup to fit your diet. To make it vegan or vegetarian, simply skip the coconut milk or choose a plant-based cream. For gluten-free options, ensure your vegetable broth is gluten-free. Most brands are, but it’s good to check the label. Feel free to swap in other vegetables if you want. Carrots or pumpkin work great too. You can also use parsnips for a sweet twist. For different flavors, try adding smoked paprika or even a pinch of cinnamon. These swaps bring a new taste to your soup. If you love heat, you can increase the spice. Add more red chili or use jalapeños for a kick. You could also try using chipotle peppers for a smoky flavor. Just remember, start small, then taste as you go. This way, you can control the heat level to your liking. Store leftover spicy butternut sweet potato soup in an airtight container. This helps keep it fresh. Let the soup cool to room temperature before sealing it. It is best to refrigerate it within two hours after cooking. The soup will stay good for about three to five days in the fridge. Always check for any signs of spoilage before eating. To freeze the soup, allow it to cool completely. Then, pour the soup into freezer-safe containers, leaving some space at the top. This will help prevent spills as it expands when freezing. You can freeze it for up to three months. To reheat, thaw the soup overnight in the fridge. Then, warm it on the stove or in the microwave until it is hot. In the fridge, your soup lasts about three to five days. If you freeze it, it can last up to three months. Signs that the soup has gone bad include off smells, changes in color, or mold. Always trust your senses and discard it if you have doubts. Yes, you can make this soup ahead of time. It stores well in the fridge. - Storage Duration: You can keep it in an airtight container for up to 5 days. To reheat, place it on the stove over low heat. Stir often until warm. If you're not a fan of coconut, there are great substitutes. - Alternative Creamy Options: - Use heavy cream for richness. - Try almond milk for a lighter option. - Oat milk adds a nice creaminess too. These options keep the soup smooth and tasty. Absolutely! This soup is flexible with veggies. - Suggestions for Vegetable Variations: - Carrots can add sweetness. - Add cauliflower for extra fiber. - Spinach or kale boosts nutrients. Feel free to mix and match based on your taste! You now have a clear guide to create a tasty soup. I covered key ingredients like butternut squash and spices that make it special. The step-by-step instructions will help you cook it with ease. Don't forget the tips for great flavor and texture! You can even make variations to fit your needs. Proper storage ensures you enjoy it later. Dive in and enjoy this warm, hearty dish. Happy cooking!

Spicy Butternut Sweet Potato Soup

Dive into a bowl of Fiery Butternut Sweet Potato Bliss Soup that warms your soul! This delightful recipe combines the sweetness of butternut squash and sweet potatoes with spicy red chili and aromatic spices for a comforting meal. Perfect for cold nights, this creamy soup is easy to make in just 40 minutes. Click through to discover the full recipe and elevate your cooking with this flavorful dish!
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Ingredients
  

1 medium butternut squash, peeled and diced into bite-sized pieces

2 medium sweet potatoes, peeled and chopped into cubes

1 medium onion, finely chopped

2 garlic cloves, minced

1 tablespoon fresh ginger, finely grated

1 red chili, finely chopped (adjust quantity based on heat preference)

4 cups vegetable broth, low-sodium preferred

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

Salt and black pepper, to taste

2 tablespoons olive oil

1 can (14 oz) coconut milk (optional for a creamier texture)

Fresh cilantro leaves, for garnish

Instructions
 

Sauté the Base: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, approximately 5 minutes.

    Add Aromatics: Stir in the minced garlic, grated ginger, and chopped red chili. Cook for an additional 2 minutes, allowing the spices to release their fragrance.

      Incorporate Vegetables: Add the diced butternut squash and the cubed sweet potatoes into the pot, stirring to combine all the ingredients evenly.

        Season It Up: Sprinkle in the ground cumin, ground coriander, turmeric powder, salt, and black pepper. Continue to sauté for another 3-4 minutes to toast the spices and deepen their flavors.

          Simmer to Perfection: Pour in the vegetable broth, raising the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for about 20-25 minutes, or until the butternut squash and sweet potatoes are tender when pierced with a fork.

            Blend the Soup: Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to purée the soup until it is completely smooth and creamy. If an immersion blender is not available, carefully transfer the soup in batches to a countertop blender, blending until smooth.

              Finishing Touches: If desired, stir in the coconut milk for a rich, creamy texture. Check for seasoning and adjust salt and pepper to your preference. Gently warm the soup over low heat before serving.

                Serve and Garnish: Ladle the soup into bowls and finish with a sprinkle of fresh cilantro leaves on top for a vibrant and fragrant touch.

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

                    - Presentation Tips: Consider serving the soup with a swirl of coconut milk on top and a sprinkle of crushed red pepper for an extra pop of color and heat. Accompany with warm crusty bread for dipping!