🎉 Introduction
There’s something deeply satisfying about a hot bowl of homemade soup on a crisp autumn or winter day. But when that soup is a spicy, velvety blend of butternut squash and sweet potato, infused with garlic, warming spices, and creamy coconut milk—you know you’re about to experience comfort in a bowl.
This Spicy Butternut Squash Sweet Potato Soup is a nourishing and flavor-packed meal that’s perfect for weeknight dinners, meal prep, or entertaining. With layers of heat from chili and cumin, richness from full-fat coconut milk, and natural sweetness from roasted root vegetables, this vegan-friendly soup delivers depth, spice, and wholesome satisfaction in every spoonful.
Plus, it’s made with simple pantry staples, easy to customize, and ready in under an hour. Let’s get cozy!
🧰 Equipment Needed
Here’s everything you’ll need to make this soup with ease:
- Large baking tray
- Chef’s knife and cutting board
- Blender (stand or immersion)
- Large soup pot or Dutch oven
- Measuring spoons and cups
- Wooden spoon or ladle
- Vegetable peeler
🛒 Ingredients
🥕 Fruits & Vegetables:
- 1 small butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 yellow onion, chopped
- 3 cloves garlic, peeled
- ¼ tsp chili powder
- 1 tsp chili flakes (adjust to heat preference)
🥫 Canned Goods:
- 1 can (400 ml) full-fat coconut milk
🧂 Spices & Seasonings:
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- Salt and pepper, to taste
🛢️ Oils & Vinegars:
- 2 tbsp olive oil
💧 Liquids:
- 750 ml vegetable stock, chicken stock, or water
👩🍳 Directions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C).
On a baking tray, spread out the butternut squash, sweet potatoes, onion, and garlic cloves. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt, pepper, chili powder, and chili flakes.
Roast for 25–30 minutes, until the vegetables are golden and soft. Stir once halfway through to ensure even roasting.
Step 2: Build the Flavor Base
In a large soup pot or Dutch oven, heat a drizzle of olive oil over medium heat (optional if your roasted veggies already have enough).
Add the roasted vegetables, and stir in the ground cumin and cinnamon. Cook for 2–3 minutes, allowing the spices to bloom.
Step 3: Add Liquid and Simmer
Pour in the vegetable stock (or water/chicken stock if not vegan). Bring to a boil, then reduce to a simmer for 10 minutes, letting all the flavors meld together.
Step 4: Blend Until Smooth
Remove the pot from the heat. Using an immersion blender, blend until smooth and creamy. Alternatively, transfer the soup in batches to a stand blender (let it cool slightly before blending to avoid pressure buildup).
Step 5: Stir in Coconut Milk
Return the blended soup to the pot (if using a stand blender). Stir in the full-fat coconut milk and gently reheat over low heat for 5 minutes. Taste and adjust salt, pepper, or chili to your liking.
Step 6: Serve Hot
Ladle the soup into bowls, and garnish with a swirl of coconut milk, a sprinkle of chili flakes, or a drizzle of olive oil. Fresh herbs, toasted pumpkin seeds, or crusty bread are great accompaniments!
🍽️ Servings & Timing
- Servings: 4–6 bowls
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: ~50 minutes
Perfect for cozy lunches, dinner parties, or weekly meal prep.
🧊 Storage & Reheating
Storage:
- Store cooled soup in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze in portion-sized containers for up to 3 months.
Reheating:
- Reheat on the stovetop over medium heat, stirring often, until hot.
- For microwave: Heat in 1-minute intervals, stirring between each, until warmed through.
Tip: Soup thickens as it sits—add a splash of broth or water when reheating if needed.
🥄 Variations
This recipe is wonderfully versatile! Try these twists to mix things up:
- Add Protein: Stir in cooked lentils or shredded rotisserie chicken for a heartier meal.
- Make It Milder: Reduce or omit chili flakes for a kid-friendly version.
- Thai Twist: Add a tablespoon of red curry paste and a squeeze of lime for Thai-inspired flair.
- Crunch Factor: Top with roasted chickpeas, toasted pumpkin seeds, or garlic croutons.
- Spice Boost: Mix in a dash of smoked paprika or cayenne for extra kick.
- Herby Finish: Blend in fresh cilantro or basil for a bright, herbal finish.
- Add Apples or Carrots: Include 1 apple or 2 carrots to enhance the soup’s natural sweetness.
❓ 10 FAQs
1. Can I make this soup ahead of time?
Absolutely! It keeps beautifully in the fridge for up to 5 days and freezes well for up to 3 months.
2. Can I use frozen butternut squash or sweet potatoes?
Yes, just make sure to thaw them first and adjust roasting time slightly.
3. Is this soup spicy?
It has a mild to medium heat level. You can control the spice by adjusting chili flakes and chili powder.
4. What can I use instead of coconut milk?
Try heavy cream, oat milk, or cashew cream depending on your dietary preferences.
5. Do I have to roast the vegetables?
Roasting enhances sweetness and depth, but you can sauté the veggies in the pot if short on time.
6. Can I make this in a slow cooker?
Yes! Add all ingredients (except coconut milk) and cook on low for 6–8 hours, then blend and stir in the coconut milk.
7. Can I use canned sweet potato or squash?
You can, but the flavor won’t be as rich as fresh-roasted veggies.
8. Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check your stock to ensure it’s certified.
9. Can I add noodles or grains?
Absolutely—serve it over cooked quinoa, brown rice, or orzo for added substance.
10. What should I serve with this soup?
Try:
- Grilled cheese sandwiches
- Garlic naan or crusty sourdough
- Kale salad with lemon vinaigrette
- Roasted Brussels sprouts
🏁 Conclusion
Spicy Butternut Squash Sweet Potato Soup is more than just a warm meal—it’s a hug in a bowl. The rich combination of roasted vegetables, spice, and creamy coconut milk creates a dish that’s equal parts comfort and flavor explosion.
It’s a perfect example of how simple pantry ingredients and a few bold seasonings can create something truly special. Whether you’re enjoying a quiet night in or hosting friends for dinner, this soup is always a hit.
So grab your ladle, cozy up, and let every spoonful bring you joy, warmth, and just the right amount of heat.
Spicy Butternut Squash Sweet Potato Soup: A Comforting Blend of Heat, Sweetness & Creamy Bliss
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- On a baking tray, spread out the butternut squash, sweet potatoes, onion, and garlic cloves. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt, pepper, chili powder, and chili flakes.
- Roast for 25–30 minutes, until the vegetables are golden and soft. Stir once halfway through to ensure even roasting.
- In a large soup pot or Dutch oven, heat a drizzle of olive oil over medium heat (optional if your roasted veggies already have enough).
- Add the roasted vegetables, and stir in the ground cumin and cinnamon. Cook for 2–3 minutes, allowing the spices to bloom.
- Pour in the vegetable stock (or water/chicken stock if not vegan). Bring to a boil, then reduce to a simmer for 10 minutes, letting all the flavors meld together.
- Remove the pot from the heat. Using an immersion blender, blend until smooth and creamy. Alternatively, transfer the soup in batches to a stand blender (let it cool slightly before blending to avoid pressure buildup).
- Return the blended soup to the pot (if using a stand blender). Stir in the full-fat coconut milk and gently reheat over low heat for 5 minutes. Taste and adjust salt, pepper, or chili to your liking.
- Ladle the soup into bowls, and garnish with a swirl of coconut milk, a sprinkle of chili flakes, or a drizzle of olive oil. Fresh herbs, toasted pumpkin seeds, or crusty bread are great accompaniments!
Notes
Storage:
Store cooled soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portion-sized containers for up to 3 months. Reheating:
Reheat on the stovetop over medium heat, stirring often, until hot. For microwave: Heat in 1-minute intervals, stirring between each, until warmed through. Tip: Soup thickens as it sits—add a splash of broth or water when reheating if needed. 🥄 Variations
This recipe is wonderfully versatile! Try these twists to mix things up: Add Protein: Stir in cooked lentils or shredded rotisserie chicken for a heartier meal. Make It Milder: Reduce or omit chili flakes for a kid-friendly version. Thai Twist: Add a tablespoon of red curry paste and a squeeze of lime for Thai-inspired flair. Crunch Factor: Top with roasted chickpeas, toasted pumpkin seeds, or garlic croutons. Spice Boost: Mix in a dash of smoked paprika or cayenne for extra kick. Herby Finish: Blend in fresh cilantro or basil for a bright, herbal finish. Add Apples or Carrots: Include 1 apple or 2 carrots to enhance the soup’s natural sweetness. ❓ 10 FAQs
1. Can I make this soup ahead of time?
Absolutely! It keeps beautifully in the fridge for up to 5 days and freezes well for up to 3 months. 2. Can I use frozen butternut squash or sweet potatoes?
Yes, just make sure to thaw them first and adjust roasting time slightly. 3. Is this soup spicy?
It has a mild to medium heat level. You can control the spice by adjusting chili flakes and chili powder. 4. What can I use instead of coconut milk?
Try heavy cream, oat milk, or cashew cream depending on your dietary preferences. 5. Do I have to roast the vegetables?
Roasting enhances sweetness and depth, but you can sauté the veggies in the pot if short on time. 6. Can I make this in a slow cooker?
Yes! Add all ingredients (except coconut milk) and cook on low for 6–8 hours, then blend and stir in the coconut milk. 7. Can I use canned sweet potato or squash?
You can, but the flavor won’t be as rich as fresh-roasted veggies. 8. Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check your stock to ensure it’s certified. 9. Can I add noodles or grains?
Absolutely—serve it over cooked quinoa, brown rice, or orzo for added substance. 10. What should I serve with this soup?
Try: Grilled cheese sandwiches Garlic naan or crusty sourdough Kale salad with lemon vinaigrette Roasted Brussels sprouts 🏁 Conclusion
Spicy Butternut Squash Sweet Potato Soup is more than just a warm meal—it’s a hug in a bowl. The rich combination of roasted vegetables, spice, and creamy coconut milk creates a dish that’s equal parts comfort and flavor explosion. It’s a perfect example of how simple pantry ingredients and a few bold seasonings can create something truly special. Whether you’re enjoying a quiet night in or hosting friends for dinner, this soup is always a hit. So grab your ladle, cozy up, and let every spoonful bring you joy, warmth, and just the right amount of heat.
