Description
Creamy, spicy butternut squash and sweet potato soup blended smooth with red chili flakes and wholesome veggies. Cozy fall comfort food in a bowl.
Ingredients
Butternut squash, peeled & cubed – 3 cups
Sweet potato, peeled & cubed – 2 cups
Onion, chopped – 1 medium
Garlic cloves, minced – 2–3 cloves
Vegetable or chicken broth – 3 cups
Red chili flakes (or chili powder) – ¼–½ tsp
Olive oil or butter – 1 tbsp
Salt & pepper to taste
Instructions
1. Heat oil in a pot and sauté onion until translucent.
2. Add garlic and cook briefly until fragrant.
3. Add butternut squash and sweet potato. Stir to coat.
4. Pour in broth to just cover the vegetables.
5. Simmer for 20–25 minutes, until tender.
6. Stir in chili flakes, salt, and pepper to taste.
7. Blend until smooth using immersion blender or standard blender.
8. Adjust seasoning, reheat gently, and serve with chili oil and herbs.
Notes
Add coconut milk for a creamier soup with a tropical touch.
Garnish with toasted pumpkin seeds or chives.
Smoked paprika adds depth alongside chili flakes.
Freeze portions for quick cozy meals later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fall Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 6 g
- Sodium: 490 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: spicy butternut squash soup, sweet potato soup, creamy fall soup