This Spicy Butternut Squash and Sweet Potato Soup is cozy, creamy, and gently fiery with a hint of sweetness. It’s a simple, wholesome bowl of comfort perfect for chilly nights or easy meal prep.
Table of Contents
Why You’ll Love This Spicy Butternut Squash and Sweet Potato Soup
You’ll love this soup because it’s creamy, nourishing, and full of roasted goodness. The butternut squash and sweet potatoes bring natural sweetness, while cumin and chili add warmth and depth.
The roasting process caramelizes the vegetables, creating rich, earthy flavors that blend beautifully. There’s no dairy needed — coconut milk gives it that silky texture everyone loves. It’s also easy to make, comforting, and adaptable for any spice level.
You can make it ahead, freeze it, or enjoy it fresh with a drizzle of coconut milk. Whether you’re craving something cozy or healthy, this spicy butternut squash and sweet potato soup ticks every box. It’s satisfying enough for dinner yet light enough for lunch, and it makes delicious leftovers all week long.
Ingredients You’ll Need For Spicy Butternut Squash and Sweet Potato Soup
Key Vegetables
The stars of this soup are butternut squash and sweet potatoes. They add natural sweetness, a buttery texture, and a deep golden color. Both are packed with vitamins A and C, making every spoonful nutritious as well as tasty. Roasting them brings out a caramelized edge that gives the soup a richer flavor compared to boiling. The balance between the two vegetables ensures a velvety base that’s hearty but never heavy.
Aromatics and Spices
A sliced yellow onion and a few cloves of garlic lay the foundation of flavor. When roasted, they mellow out and infuse the soup with a subtle savory note. Then come the warming spices — cumin, cinnamon, and chili powder — adding heat and complexity. A sprinkle of chili flakes finishes it off, giving that extra touch of spice you can adjust to taste. Each spice complements the vegetables perfectly, making every bite full of flavor.
Creamy Base and Liquid
Full-fat coconut milk creates the lush, creamy texture that makes this soup so satisfying. It’s naturally dairy-free, yet rich enough to balance the spices. Use vegetable or chicken stock for extra flavor, though water works too. If you choose water, adding a bouillon cube can help bring out the depth. Season everything with salt and pepper to taste, and you’re all set for a perfectly balanced blend of sweet, spicy, and savory notes.
Step-by-Step Instructions
Roast the Vegetables
Preheat the oven to 190°C (375°F). Peel and chop your squash and sweet potatoes into chunks. Slice the onion and toss everything, including the garlic, in a roasting tin. Drizzle with olive oil, sprinkle with cumin, cinnamon, chili powder, and a pinch of salt and pepper. Mix until evenly coated. Roast for about 30 minutes, or until the vegetables are soft and golden. The roasting process intensifies flavor and gives the soup a subtle smoky note.
Simmer and Blend
Once roasted, transfer the vegetables into a large saucepan. Pour in just enough stock or water to cover them. Bring to a gentle boil, then reduce heat and simmer until everything is tender. Next, blend the mixture until silky smooth. An immersion blender works perfectly and keeps cleanup simple. For extra smoothness, you can strain the soup through a fine mesh sieve, but it’s often creamy enough as is.
Add Creaminess and Finish
Stir in the coconut milk, reserving a spoonful for garnish. Add chili flakes for heat and adjust the seasoning with more salt and pepper if needed. If you like a thicker texture, simmer the soup for a few more minutes to reduce it. When ready, ladle into bowls, swirl in coconut milk, and top with chopped coriander. It’s colorful, aromatic, and deeply satisfying.
Variations and Substitutions
ThisSpicy Butternut Squash and Sweet Potato Soup is easy to tweak depending on what you have. Swap the butternut squash for pumpkin or carrots for a slightly different flavor. Try nutmeg instead of cinnamon for a more autumnal touch. For a lighter version, use almond milk or cashew cream instead of coconut milk. If you prefer it heartier, add cooked quinoa, rice, or red lentils — these turn the soup into a full meal. For extra protein, stir in shredded chicken or chickpeas. You can even experiment with different spice levels by reducing or increasing chili flakes. However you customize it, the base recipe stays creamy, warming, and comforting.
Expert Tips for Best Results
To get an ultra-smooth texture, blend the soup thoroughly and avoid adding too much liquid at first — you can always thin it later. Roasting the vegetables until slightly browned adds that rich caramelized flavor. If you use water instead of stock, boost the taste with a dash of soy sauce or a bouillon cube. To thicken naturally, simmer uncovered for a few extra minutes. Adjust the spice level by starting with less chili powder and adding more after tasting. A small squeeze of lime juice before serving can also brighten up the flavors beautifully.
Storage and Reheating
This soup stores beautifully. Keep it in the refrigerator for up to five days in an airtight container. For longer storage, freeze it for up to three months. When reheating, do so gently on the stovetop or in the microwave, stirring occasionally. If it thickens after chilling, just add a splash of water or stock to loosen it. Always stir in the coconut milk again to restore the silky consistency. The flavor deepens over time, making leftovers even more delicious the next day.
Other Recipes You May Enjoy
- hearty Beef Barley Soup for cold nights
- comforting and creamy Pumpkin Soup
- Absolutely Ultimate Potato Soup to warm your soul
- Italian Penicillin Soup packed with flavor and nutrients
Conclusion
This Spicy Butternut Squash and Sweet Potato Soup is everything you want in a cozy homemade meal — smooth, flavorful, and comforting. It’s simple enough for a weekday dinner yet impressive enough for guests. The combination of roasted vegetables, warm spices, and creamy coconut milk creates a soul-soothing bowl that tastes like fall in a spoon. Make a big batch, save some for later, and enjoy a little warmth anytime you need it. Don’t forget to check out more comforting recipes and inspiration on Pinterest.
Spicy Butternut Squash and Sweet Potato Soup
Equipment
- Roasting tin For roasting the vegetables
- Saucepan For simmering the soup
- Immersion blender For blending directly in the pot
- Measuring cups To measure liquid and dry ingredients
Ingredients
- 1 small butternut squash (700–900g), peeled and chopped
- 2 sweet potatoes (about 275g), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock (about 3 cups)
- 400 ml full-fat coconut milk (reserve 2 tbsp for garnish)
- salt and pepper to taste
Instructions
- Preheat oven to 190°C (375°F). Peel and chop squash and sweet potatoes. Slice onion and add all vegetables with garlic to a roasting tin. Drizzle with olive oil, sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Toss well.
- Roast for about 30 minutes until soft and lightly browned. Transfer vegetables to a large saucepan, add stock until just covered, and bring to a boil. Simmer until vegetables are fully tender.
- Blend the soup using an immersion blender until smooth. Stir in coconut milk, adjust seasoning, and add chili flakes for extra heat. Serve warm with a swirl of coconut milk and chopped coriander.
