• Amy Malone RN LAc DiplOM

Spicy Sweet Potato Soup


This is by far one of my favorite fall recipes. I use this recipe with all sorts of adaptations through the fall and winter. It is definitely a fan favorite which is great because it's simple, nutritious, and works well as leftovers for lunch.


Part of having a balanced, healthy approach to nutrition is eating seasonally. This helps you get the most out of produce especially. That means when it comes to fall and winter, root vegetables and squashes reign supreme. I like making this recipe with a combination of sweet potato and butternut squash, both are great for supporting digestion and strengthening Spleen qi, but you could use pumpkin, acorn, or delicata squash too! Leftover squash or sweet potatoes from the night before....make this soup!


The nut butter increases the protein content and satiety of the soup and the cayenne warms it and helps balance the sweetness from the potato. I like to top it with some pumpkin seeds and/or pomegranate seeds for crunch, but it's great as is too.



Spicy Sweet Potato Soup


Ingredients -


  • 2 sweet potatoes, peeled and chopped (can increase to 4-5 for a quicker recipe and omit the squash

  • 1 butternut squash (half, de-seed, bake cut side down at 375 for 45 min or until fork tender)

  • 1 small vidalia onion, chopped

  • 1 small celery stick, chopped

  • 1 inch peeled, grated ginger

  • 2 cloves garlic, minced

  • 1/4 tsp cayenne pepper

  • 1/2 c peanut butter (can sub almond or cashew butter)

  • 2 tbsp tomato paste

  • 3 cups chicken or vegetable stock (may need additional liquid at the end for consistency)

  • 1 tbsp high temp oil (avocado is my favorite, but you can also use ghee or coconut oil)

  • salt and pepper to taste

  • 2 tbsp of pumpkin seeds, pomegranate seeds, or chopped scallions for garnish


Saute oil, onion, and celery until onion is translucent, then add ginger, cayenne, and garlic and saute for an additional 1-2 minutes until garlic is cooking but before the onions fully carmelize. Add sweet potatoes, squash, and stock and bring to a boil. Add tomato paste, reduce to simmer for 15 minutes or until sweet potatoes are tender. Turn off heat, add nut butter and then using an immersion blender, blender, or food processer, blend the soup until smooth. At this point, stir salt and pepper to taste. You can also add a little more stock or water if needed to achieve your desired consistency. I prefer a smooth thin puree, that drips off a spoon easily, which sometimes means adding a few more tablespoons of liquid when blending. Portion into bowls, add garnish and enjoy!













I'm Amy! I'm an acupuncturist, herbalist, registered nurse, and expert in women's health, anxiety, and stress relief.


If you are looking for acupuncture, herbal medicine, or cupping in Denver, Lakewood, or Golden Colorado, get more info here.







**All information and resources found on balancedstonewellness.com are based on the opinions, experience, and research of the author unless otherwise noted. All information is intended to educate and motivate readers to make their own health decisions after consulting with their health care provider...even if that provider may be the author ;)







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