Ingredients
Equipment
Method
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!
Notes
🧊 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.
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.