Spicy Sweet Potato and Butternut Squash Soup

Spicy Sweet Potato and Butternut Squash Soup


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This rich soup is the same color as fall leaves and the perfect blend of spicy and sweet. Now’s your chance to feel the blend of sweet and heat.

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Chicago, IL

Time needed

20 min preparation + 70 min cooking

Serving Size / Yield

4 servings


  • 1 Butternut Squash
  • 3 Sweet Potatoes
  • 2 Red Chili Peppers
  • 2 Onions
  • 3 Garlic Cloves
  • 3 Cups of Vegetable Stock
  • ¼ Cup of Honey
  • 2 Teaspoons of Cinnamon
  • 1 Teaspoon of Ground Ginger
  • 1 Teaspoon of Chili Powder
  • ½ Teaspoon of Cayenne Pepper
  • ½ Teaspoon of Red Pepper Flakes
  • 1 Pinch of Salt
  • 1 Pinch of Pepper

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Begin by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with tinfoil. Place the squash and the onions on the baking sheet, and then wrap the sweet potatoes, red chili peppers, and garlic in separate foil pieces and place them on the sheet, as well. Bake for 30-45 minutes, or until the squash and sweet potatoes have softened.

Discard the peels from the onions and the skins from the sweet potatoes. Place the sweet potato flesh, onions, and chopped peppers into a large soup pot, and squeeze the garlic into the pot, too. Cut the squash in half lengthwise so you can remove the seeds and scoop the insides into the pot.

Pour in the vegetable stock and the honey into the pot and bring it to a boil, reducing it to a low heat once it’s boiled and allowing it to simmer for 20-30 minutes. Then, blend the soup in a food processor or a blender until it’s as smooth as you would like it to be and return it to the pot with 2-4 cups of water.

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