Spicy Butternut Squash and Sweet Potato Soup is warm, creamy, and full of bold flavor. Roasted veggies bring sweetness, while spices add a cozy kick. Perfect for chilly nights or a comforting weeknight dinner.
Table of Contents
Spicy Butternut Squash and Sweet Potato Soup – Why You’ll Love It
Bold flavor with a cozy kick
This Spicy Butternut Squash and Sweet Potato Soup blends the natural sweetness of squash and potatoes with chili, cumin, and cinnamon for a warm, slightly spicy finish.
Naturally creamy with no dairy
Thanks to coconut milk, the soup gets a silky, rich texture without any cream. It’s naturally dairy-free yet incredibly satisfying, with a subtle tropical hint balancing the spice.
Easy to customize and make ahead
You can adjust the heat, swap veggies, or make it in the slow cooker. It stores beautifully, making it a smart choice for meal prep or freezing for busy nights.
Ingredients You’ll Need
Key vegetables and aromatics
The base of this Spicy Butternut Squash and Sweet Potato Soup comes from roasted squash, sweet potatoes, onion, and garlic. Roasting them first deepens their flavor and brings out caramelized sweetness.
Warming spices and seasoning
Cumin, cinnamon, chili powder, and chili flakes create a bold spice blend. You can adjust amounts depending on whether you prefer mild warmth or fiery heat.
Coconut milk for richness
Coconut milk makes the soup smooth and creamy without adding dairy. It also balances the spice with a gentle sweetness and lush texture.
Stock or water – what works best
Vegetable or chicken stock boosts the flavor, while water works if you want a lighter taste. Either way, the soup will be rich and delicious.
How to Make Spicy Butternut Squash and Sweet Potato Soup
Step 1 – Roast the vegetables
Preheat your oven to 190ºC (375ºF). Place chopped squash, sweet potatoes, onion, and garlic in a roasting tin. Toss with olive oil, cumin, cinnamon, chili powder, salt, and pepper. Roast for 30 minutes until golden and tender.
Step 2 – Simmer with stock
Transfer roasted vegetables to a saucepan. Add enough stock or water to cover them. Bring to a boil, then lower the heat and let it simmer until the vegetables are soft.
Step 3 – Blend until smooth
Use an immersion blender directly in the pot or carefully transfer the mixture to a jug blender. Blend until velvety smooth. Return to the pot if needed.
Step 4 – Add coconut milk and adjust seasoning
Stir in coconut milk and sprinkle in chili flakes. Taste and adjust seasoning with more salt, pepper, or extra spices. Add more stock if you prefer a thinner soup.
Step 5 – Garnish and serve
Serve hot with a swirl of reserved coconut milk. Fresh coriander, toasted seeds, or a dusting of paprika make beautiful finishing touches.
Optional Variations and Swaps
Vegetable substitutions
Pumpkin or carrots can replace butternut squash, giving a slightly different sweetness. Both work well with the spice blend.
Spice level adjustments
Dial back chili flakes for a milder bowl or add extra for a fiery version. A pinch of nutmeg can be swapped in for cinnamon for a new twist.
Dairy-free and nut-free alternatives
If coconut milk isn’t your thing, try almond or cashew milk for a lighter finish. All options keep it dairy-free.
Add-ins for a heartier soup
For more protein and texture, stir in cooked quinoa, rice, or lentils before serving. They make the soup filling enough for a full meal.
Pro Tips for the Best Texture and Flavor
Roasting tips for maximum flavor
Cut the veggies into even chunks and roast until caramelized. This step adds depth and makes the soup taste more complex.
Blending techniques
An immersion blender gives you a rustic finish, while a jug blender creates ultra-smooth results. Blend in batches if needed to avoid spills.
Adjusting consistency like a pro
If the soup feels too thick, add more stock. For a creamier version, simmer a bit longer or stir in extra coconut milk.
Storage, Freezing, and Reheating Tips
How long it lasts in the fridge
Stored in an airtight container, the soup keeps fresh in the fridge for up to 5 days.
Freezing and thawing
Freeze cooled soup in portions for up to 3 months. Thaw overnight in the fridge for the best texture.
Best reheating methods
Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of stock if it thickens during storage.
FAQs About This Spicy Soup
How long does butternut soup take?
About 40 minutes total, including roasting and simmering.
How do you make sweet potato butternut soup?
Roast veggies, simmer with stock, blend, and finish with coconut milk.
How long does sweet potato soup last in the fridge?
It lasts up to 5 days in a sealed container.
How to make butternut squash soup more interesting?
Add toppings like fresh herbs, toasted seeds, or a swirl of coconut milk. Try different spices or extra add-ins like quinoa.
Related Recipes to try
- Absolutely ultimate potato soup recipe
- Quick and easy split pea soup with wontons
- Hearty beef barley soup recipe
- Healthy and hearty minestrone soup
Final Thoughts
A perfect soup for chilly nights
This Spicy Butternut Squash and Sweet Potato Soup is cozy, nourishing, and flavorful, making it ideal for cold evenings.
Easy to prep, customize, and enjoy all season
With simple ingredients, flexible swaps, and great storage, this soup is a keeper you’ll return to all season long. For more cozy ideas, check out Pinterest.
Print
Spicy Butternut Squash and Sweet Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Spicy Butternut Squash and Sweet Potato Soup is creamy, cozy, and lightly spiced with chili and cinnamon for the perfect cold-weather bowl.
Ingredients
1 small butternut squash (700–900 g / 2–3 cups), peeled and chopped
2 sweet potatoes (275 g / 2 cups), peeled and chopped
1 yellow onion, sliced
3 garlic cloves, peeled
2 tablespoons olive oil
400 ml (1 ½ cups) full-fat coconut milk, reserve 2 tablespoons for serving
1 teaspoon ground cumin
½ teaspoon cinnamon
¼ teaspoon chili powder
1 teaspoon chili flakes
750 ml (3 cups) vegetable or chicken stock or water
Salt and pepper to taste
Instructions
1. Heat oven to 190ºC (375ºF). Cut squash and sweet potatoes into 2-inch chunks, slice onion into half-moons, and place with garlic in a roasting tin. Toss with olive oil, cumin, cinnamon, chili powder, salt, and pepper. Roast about 30 minutes until golden and tender.
2. Transfer roasted vegetables to a saucepan. Add stock or water until vegetables are covered and bring to a boil. Simmer until vegetables are soft.
3. Blend until smooth.
4. Stir in coconut milk, season with chili flakes, salt, and pepper, and adjust consistency with extra stock or water if needed.
5. Serve topped with reserved coconut milk and chopped coriander.
Notes
Spices can be adjusted to taste for more or less heat.
Blending can be done with an immersion blender in the pot or by transferring to a jug blender.
Soup can be thickened by simmering longer or thinned with extra stock or water.
Broth adds more flavor than water, but both work.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Roasting, Blending
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 5 g
- Sodium: 48 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
