This Spicy Butternut Squash Sweet Potato Soup is a bowl full of warmth and comfort, perfect for those cooler evenings. It’s a simple, creamy recipe that brings together the natural sweetness of roasted butternut squash and sweet potatoes with a gentle, warming spice.
I can still picture my dad, James, coming in from the crisp fall air and asking about the incredible smell from the kitchen. This spicy, roasted soup was one of his favorites, a bowl that truly felt like a warm hug. It’s a simple, comforting memory I cherish with every spoonful.
What Makes This Soup a Family Favorite
- Flavor Profile: A delightful balance of sweet, savory, and spicy.
- Texture: Incredibly smooth and creamy, especially with the addition of coconut milk.
- Difficulty: This is a simple and easy recipe, perfect for cooks of all levels.
- Time: Most of the time is hands-off while the vegetables are roasting.
- Dietary: This soup is naturally vegan and healthy.
The Heart of the Soup: Your Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1/2 cup coconut milk (or light cream)
- Salt and pepper to taste
- Fresh cilantro and red pepper flakes for garnish
My Trusted Kitchen Helpers
Before we begin, there are two tools that make this recipe a joy to prepare.
Immersion Blender
An immersion blender is a lifesaver for soups like this; it allows you to blend everything right in the pot, making for a much easier cleanup.
Baking Sheet
A sturdy baking sheet is essential for getting that beautiful, light caramelization on the squash and sweet potatoes, which is key to the soup’s deep flavor.
Bringing the Soup to Life, Step by Step
Step 1: A Warm Start for a Warm Soup
First things first, let’s get that oven warming up to 400°F (200°C). I always like to line my baking sheet with parchment paper, it makes cleanup a breeze!
Step 2: Roasting for a Deeper Sweetness
In a large bowl, gently toss the butternut squash and sweet potato cubes with olive oil, a sprinkle of salt, and a bit of pepper. Spread them in a single layer on your prepared baking sheet and roast for 25–30 minutes. You’re looking for them to be tender and just starting to get those lovely caramelized edges.
Step 3: The Fragrant Beginning
While your vegetables are roasting, warm a large pot or Dutch oven over medium heat. Add the chopped onion and garlic and sauté until they’re soft and fragrant, which usually takes about 4 minutes. Your kitchen will start to smell amazing!
Step 4: A Little Spice to Wake Things Up
Now, add the cumin, smoked paprika, and cayenne pepper to the pot. Stir everything together for about 30 seconds. This little step really helps to wake up the spices and deepen their flavor.
Step 5: Letting the Flavors Marry
Once the roasted vegetables are ready, carefully add them to the pot along with the vegetable broth. Bring everything to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld together.
Step 6: The Secret to a Silky Smooth Soup
This is where the magic happens! Use an immersion blender to purée the soup directly in the pot until it’s velvety smooth. If you don’t have one, you can carefully transfer the soup in batches to a regular blender.
Step 7: The Creamy Finishing Touch
Stir in the coconut milk to give the soup that extra creamy texture. Give it a taste and adjust the seasoning with salt and pepper as needed. Sometimes I find it needs just a little more salt to make all the flavors pop.
Step 8: Ready for the Table
Ladle the warm soup into bowls. I love to add a little swirl of extra coconut milk, a sprinkle of fresh cilantro, and a few red pepper flakes for a final touch of color and flavor.
A Note on Nutrition
Please note that any nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.
Light and Healthy Twists
- For less fat, you can use a light coconut milk or even a dairy-free milk like unsweetened almond milk, though it will be slightly less creamy.
- To add more nutrients, consider stirring in a handful of spinach or kale at the end until it wilts.
- Instead of olive oil, you could use avocado oil for roasting the vegetables, which has a higher smoke point.
Ideas for Serving and Sharing
- I love to serve this soup with a piece of warm, crusty bread for dipping. It’s simple, but so satisfying.
- For a bit of crunch, try topping it with roasted pumpkin seeds or a sprinkle of toasted nuts.
- A dollop of plain yogurt or a vegan alternative can add a lovely tangy contrast to the sweetness of the soup.
A Few Gentle Reminders
- Under-roasting the vegetables: Don’t rush the roasting process. That caramelization is where so much of the best flavor comes from.
- Not blooming the spices: It’s a quick step, but toasting the spices for 30 seconds before adding the liquid makes a big difference in the final taste.
- Over-blending in a regular blender: Be careful not to fill your blender more than halfway with hot soup, and always vent the lid to allow steam to escape. Working in batches is the safest way to go.
Keeping the Warmth for Another Day
This soup stores beautifully! Simply let it cool completely and then place it in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months. When you’re ready to enjoy it again, just gently reheat it on the stovetop.
From My Kitchen to Yours
There is something so special about a simple bowl of soup. It’s a meal that warms you from the inside out and feels like a hug in a bowl. I hope this recipe brings as much comfort and joy to your table as it has to mine. May it be the start of many warm memories for you and your loved ones.
A Little Q&A From My Kitchen
Can I prepare this soup in advance?
Absolutely! This is a great recipe for meal prep. The flavors actually tend to deepen and become even more delicious the next day.
Is this a very spicy soup?
The cayenne pepper adds a gentle warmth. If you prefer a milder soup, you can reduce the amount or leave it out altogether. If you love heat, feel free to add a little extra!
Are there any good substitutes for coconut milk?
Yes, heavy cream or half-and-half will also work well if you’re not looking for a vegan option. For a lighter, dairy-free alternative, you could try a splash of unsweetened almond or cashew milk.
Print
Spicy Butternut Squash Sweet Potato Soup
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Spicy Butternut Squash Sweet Potato Soup is a bowl full of warmth and comfort, perfect for those cooler evenings. Creamy, naturally sweet, and lightly spiced, it’s a cozy favorite that feels like a warm hug in every spoonful.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1/2 cup coconut milk (or light cream)
- Salt and pepper to taste
- Fresh cilantro and red pepper flakes for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss butternut squash and sweet potatoes with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes until tender and caramelized.
- In a large pot, sauté onion and garlic over medium heat until soft and fragrant, about 4 minutes.
- Add cumin, smoked paprika, and cayenne pepper. Stir for 30 seconds to bloom the spices.
- Add roasted vegetables and vegetable broth. Simmer for 10 minutes to blend the flavors.
- Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a regular blender.
- Stir in coconut milk and season with salt and pepper to taste.
- Ladle into bowls and garnish with coconut milk swirl, fresh cilantro, and red pepper flakes.
Notes
This soup is naturally vegan and full of flavor. Roast the vegetables well for depth, and don’t skip blooming the spices for the best taste. Stores 4–5 days in the fridge or freezes up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: spicy butternut squash soup, sweet potato soup, vegan soup, fall comfort food