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Brianna Hughes

Spicy Butternut Squash and Sweet Potato Soup

This roasted butternut squash and sweet potato soup is creamy, velvety, and full of cozy fall flavor. Roasted vegetables, warm cinnamon, cumin, and chili powder blend with vegetable broth and heavy cream for a smooth soup with just the right balance of sweetness and gentle spice. Finish with fresh sage, salted pepitas, and a swirl of cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 Servings
Course: Appetizer, dinner, lunch
Cuisine: American
Calories: 230
Ingredients Method

Ingredients
  

  • 1 butternut squash 2-3 cups peeled and chopped
  • 2 sweet potatoes 2 cups peeled and chopped
  • 1 yellow onion sliced
  • 3 cloves of garlic smashed and peeled
  • 2 TBSP olive oil
  • 1 1/4 cups heavy whipping cream reserve 1/4 cup for serving
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp chili powder
  • 1 tsp red pepper flakes
  • 3 cups homemade vegetable broth can use store bought
  • salt and pepper to taste

Method
 

  1. Prepare the vegetables. Peel and cube the butternut squash and sweet potatoes. Slice the onion into half moons and smash and peel the garlic cloves.
  2. Season and roast. Spread the vegetables on a roasting pan. Drizzle with olive oil and season with cinnamon, cumin, chili powder, salt, and black pepper. Roast at 400°F until tender, about 30 minutes.
  3. Simmer the soup. Transfer the roasted vegetables to a large pot. Add vegetable broth until the vegetables are just barely covered. Bring to a boil.
  4. Blend until smooth. Use an immersion blender to blend the soup until creamy and velvety.
  5. Add the cream. Stir in the heavy cream. Taste and adjust the salt, pepper, cumin, chili powder, or crushed red pepper as desired.
  6. Garnish and serve. Ladle into bowls and finish with a swirl of heavy cream, fresh sage leaves, and salted pepitas. Add a pinch of crushed red pepper or chili powder if desired.
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