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

Scale

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