Name: Easy Butternut Squash Soup – Spicy, Creamy & Cozy
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium butternut squash (about 2½ lbs), halved and seeds removed; 1 large sweet potato, peeled and chopped; 1 medium yellow onion, diced; 3 cloves garlic, minced; 3 cups vegetable broth; 1 cup coconut milk or heavy cream; 2 tbsp olive oil; ½ tsp ground cumin; ½ tsp smoked paprika; ⅛ tsp cayenne pepper (optional); Salt and pepper to taste; Fresh herbs for garnish (thyme, parsley, or sage)

Description

A creamy, comforting butternut squash soup made with sweet potatoes, roasted squash, and warm spices — perfect for cozy fall evenings.

Ingredients

Scale

1 medium butternut squash (about 2½ lbs), halved and seeds removed
1 large sweet potato, peeled and chopped
1 medium yellow onion, diced
3 cloves garlic, minced
3 cups vegetable broth
1 cup coconut milk or heavy cream
2 tbsp olive oil
½ tsp ground cumin
½ tsp smoked paprika
⅛ tsp cayenne pepper (optional)
Salt and pepper to taste
Fresh herbs for garnish (thyme, parsley, or sage)

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Instructions

Preheat oven to 400°F (200°C). Roast butternut squash (cut side down) and sweet potato on a lined baking sheet with olive oil, salt, and pepper. Bake 35–40 minutes until tender.
In a large pot, sauté onion in olive oil until soft. Add garlic and spices; cook 1–2 minutes.
Add roasted squash and sweet potato to pot with broth. Simmer 10–15 minutes.
Blend until smooth using immersion blender or regular blender. Return to pot.
Stir in coconut milk or cream. Heat gently. Adjust seasoning.
Serve hot with garnish.

Notes

Use frozen squash for convenience.
Add a squeeze of lemon for brightness.
Garnish with cream swirl, herbs, or pumpkin seeds.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Cuisine: American, Fall-Inspired

Nutrition

Calories: ~260 per serving