This Spicy Butternut Squash and Sweet Potato Soup is a comforting, velvety blend of roasted butternut squash, sweet potatoes, and warming spices. It’s perfect for chilly days when you need a bowl of something nourishing yet full of flavor. With just the right kick of spice, this soup is both satisfying and easy to prepare.
Why You’ll Love This Recipe
Rich and creamy – The natural starches from butternut squash and sweet potatoes create a luscious texture.
Warming and comforting – The perfect dish to enjoy during fall and winter.
Spicy kick – The blend of spices adds a depth of flavor without overpowering the natural sweetness.
Healthy and nutritious – Packed with vitamins, fiber, and antioxidants.
Easy to make – Simple ingredients and straightforward preparation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Butternut squash
Sweet potatoes
Onion
Garlic
Vegetable broth
Coconut milk
Olive oil
Ground cumin
Ground coriander
Smoked paprika
Cayenne pepper
Salt and black pepper
Fresh ginger
Lime juice
Fresh cilantro (for garnish)
Directions
Roast the vegetables – Preheat the oven to 400°F (200°C). Toss the butternut squash and sweet potatoes with olive oil, salt, and black pepper. Roast for 25-30 minutes until tender.
Sauté aromatics – In a large pot, heat some olive oil over medium heat. Add the onion, garlic, and fresh ginger, cooking until fragrant.
Add spices – Stir in cumin, coriander, smoked paprika, and cayenne pepper, allowing them to bloom for about a minute.
Combine ingredients – Add the roasted vegetables to the pot along with vegetable broth. Simmer for 10 minutes.
Blend the soup – Use an immersion blender (or a regular blender in batches) to puree until smooth.
Add finishing touches – Stir in coconut milk and lime juice. Adjust seasoning to taste.
Serve – Ladle into bowls and garnish with fresh cilantro. Enjoy hot!
Servings and Timing
Servings: 4-6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
Make it extra spicy – Add a chopped chili pepper or increase the cayenne pepper.
Protein boost – Stir in some cooked lentils or chickpeas.
Creamier version – Swap coconut milk for heavy cream.
Nutty twist – Add a spoonful of peanut butter for a rich depth of flavor.
Mild version – Reduce or omit the cayenne pepper for a milder soup.
Storage/Reheating
Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze for up to 3 months in freezer-safe containers.
Reheating: Warm on the stove over medium heat, stirring occasionally. If too thick, add a splash of broth or water.
FAQs
How spicy is this soup?
The level of heat depends on the amount of cayenne pepper used. You can adjust it to your preference.
Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day as the flavors meld together.
Can I use frozen butternut squash?
Absolutely! Just roast it slightly less than fresh squash, or add it directly to the pot if already cooked.
What can I serve with this soup?
It pairs well with crusty bread, a grilled cheese sandwich, or a simple side salad.
Can I use a different type of milk?
Yes! You can substitute coconut milk with almond milk, cashew cream, or even dairy milk.
How can I thicken the soup?
If you want a thicker consistency, reduce the broth slightly or let it simmer longer.
Is this soup vegan?
Yes! It’s naturally vegan as long as you use vegetable broth.
Can I make this in a slow cooker?
Yes, cook everything on low for 6-8 hours or on high for 3-4 hours before blending.
Can I use a different squash?
Yes, kabocha or acorn squash can work as a substitute.
Does this soup freeze well?
Yes! It freezes beautifully for meal prep or future enjoyment.
Conclusion
This Spicy Butternut Squash and Sweet Potato Soup is the perfect blend of warmth, spice, and creaminess. Whether you’re looking for a nourishing weeknight meal or a cozy fall dish, this soup delivers on all fronts. Make a big batch and enjoy it throughout the week! Happy cooking!
Print
Spicy Butternut Squash and Sweet Potato Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This creamy and comforting Spicy Butternut Squash and Sweet Potato Soup is packed with warm flavors, a touch of heat, and a velvety texture. Perfect for chilly days, it blends roasted butternut squash and sweet potatoes with aromatic spices for a cozy, nourishing meal.
Ingredients
1 medium butternut squash, peeled, seeded, and diced
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (adjust for spice level)
4 cups vegetable broth
1 cup coconut milk (or heavy cream)
Salt and black pepper, to taste
Juice of 1 lime (optional, for brightness)
Fresh cilantro, for garnish
Instructions
-
Roast the Vegetables:
Preheat the oven to 400°F (200°C). Toss the butternut squash and sweet potatoes with half of the olive oil, salt, and pepper. Roast for 25-30 minutes, until soft and caramelized. -
Sauté the Aromatics:
In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until soft (about 5 minutes). Stir in the garlic, cumin, paprika, cinnamon, and cayenne, cooking for another minute until fragrant. -
Simmer the Soup:
Add the roasted squash and sweet potatoes to the pot. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes. -
Blend Until Smooth:
Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a blender, then return to the pot.)
-
Finish and Serve:
Stir in the coconut milk and lime juice (if using). Adjust seasoning with salt and black pepper. Heat for another 2 minutes, then serve hot, garnished with fresh cilantro.
Notes
For extra heat, add a pinch of red pepper flakes or more cayenne.
If you prefer a thicker soup, reduce the broth slightly.
Garnish with toasted pumpkin seeds or a swirl of yogurt for added texture.
Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
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