If there’s one soup that feels like a warm hug on a chilly day, it’s this Spicy Butternut Squash and Sweet Potato Soup Recipe. It’s a vibrant, velvety blend of roasted butternut squash and sweet potatoes, perfectly balanced with warming spices and a kick of heat. The rich coconut milk adds a silky creaminess, making every spoonful utterly comforting and satisfying. Whether you’re cozying up on the couch or sharing with friends, this soup hits all the right notes for a hearty, flavorful meal.
Ingredients You’ll Need
The magic of this Spicy Butternut Squash and Sweet Potato Soup Recipe lies in its simple yet thoughtfully chosen ingredients. Each one brings a unique flavor, texture, or color to the dish, making it both nutritious and delicious.
- Butternut squash: Roasting brings out its natural sweetness and creates a creamy base.
- Sweet potatoes: Adds depth and a subtle earthy sweetness that complements the squash.
- Onion: Provides a savory backbone to intensify the overall flavor.
- Garlic: Adds aromatic warmth and enhances the soup’s complexity.
- Olive oil: Helps roast the vegetables to caramelized perfection and enriches the texture.
- Ground cumin: Introduces a slightly nutty, smoky note.
- Ground cinnamon: Adds warm, sweet undertones that pair beautifully with the squash and sweet potato.
- Smoked paprika: Lends a smoky depth that makes the spice blend unforgettable.
- Cayenne pepper: Gives the soup its signature kick, adjustable to your heat preference.
- Salt and pepper: Essential for balancing flavors perfectly.
- Vegetable broth: Creates the soup’s flavorful liquid base.
- Coconut milk (or heavy cream): Adds luscious creaminess that rounds out the spices and vegetables.
How to Make Spicy Butternut Squash and Sweet Potato Soup Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash, sweet potatoes, and diced onion with olive oil and the warming spices: cumin, cinnamon, smoked paprika, cayenne pepper, salt, and pepper. Spread them out on a baking sheet to ensure even roasting. Roast for about 25-30 minutes until the vegetables are tender and have those delightful caramelized edges that bring out their natural sweetness. This roasting step is crucial because it deepens the flavors and creates an irresistible aroma that fills your kitchen.
Step 2: Sauté the Garlic
While your veggies are roasting, heat some olive oil in a large pot over medium heat. Add the minced garlic and sauté gently for 1-2 minutes, just until it becomes fragrant but not browned. The garlic infuses the oil with its savory aroma, providing a wonderful base for the soup’s flavor.
Step 3: Combine and Simmer
Once the vegetables are roasted to perfection, transfer them into the pot with the sautéed garlic. Pour in the vegetable broth and bring everything to a boil. Then reduce the heat and let it simmer for about 10 minutes. Simmering helps all the flavors meld together and ensures the vegetables are super tender and ready to blend.
Step 4: Blend the Soup
Now comes the satisfying part — using an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. The result is a rich, velvety texture that’s both satisfying and rich in flavor.
Step 5: Add Coconut Milk
Stir in the coconut milk or heavy cream, depending on your preference. This addition brings a silky richness that perfectly balances the spices and bright vegetable flavors. Heat the soup through for a couple of minutes to blend all the elements together beautifully and adjust salt and pepper as needed.
Step 6: Serve and Enjoy
Ladle your gorgeous Spicy Butternut Squash and Sweet Potato Soup Recipe into bowls and get ready to savor every spoonful. But before digging in, consider some delicious garnishes and sides to elevate your meal.
How to Serve Spicy Butternut Squash and Sweet Potato Soup Recipe
Garnishes
Adding garnishes is like putting the cherry on top of this soul-warming soup. Croutons provide a crispy, buttery contrast to the creamy texture. Fresh herbs like cilantro or parsley add brightness and fresh aroma, while toasted pumpkin seeds contribute a satisfying crunch and nutty flavor — all perfect ways to personalize your bowl.
Side Dishes
This soup shines even more when paired with complementary sides. A crusty artisan bread or warm naan is perfect for dipping into the creamy delight. A simple green salad with a lemony vinaigrette can add a refreshing counterpoint to the spicy richness. You might also enjoy it alongside roasted vegetables or a light grain salad for a fuller feast.
Creative Ways to Present
If you’re serving this soup to guests or want to make it a bit special, try serving it in hollowed-out mini pumpkins or squash for a stunning presentation. Drizzle with a swirl of coconut milk or a dollop of sour cream for visual appeal. You can also sprinkle a pinch of smoked paprika or cayenne on top for that gorgeous pop of color and a hint of extra spice.
Make Ahead and Storage
Storing Leftovers
This Spicy Butternut Squash and Sweet Potato Soup Recipe is perfect for making ahead. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before reheating, as the coconut milk might separate slightly.
Freezing
Freezing the soup is also a great option. Let it cool completely, then pour it into freezer-safe containers or bags, leaving some room for expansion. It can be frozen for up to 3 months. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally until heated through. If it feels too thick, add a splash of vegetable broth or water to loosen it up. Avoid boiling as it can affect the flavors and texture.
FAQs
Can I make this soup vegan?
Absolutely! Using vegetable broth and coconut milk keeps the Spicy Butternut Squash and Sweet Potato Soup Recipe completely vegan and just as delicious. Avoid heavy cream to maintain its vegan status.
How can I adjust the spice level?
Feel free to tweak the cayenne pepper amount to your taste. If you prefer milder flavors, use less cayenne or omit it altogether. You can always add a little more as you blend if you want a bit more heat.
Can I substitute other winter squash for butternut?
Yes, butternut squash is ideal for its sweet, nutty flavor and smooth texture. However, you can substitute with kabocha or acorn squash for a similar effect. Just adjust roasting time accordingly since different squashes vary in density.
What if I don’t have an immersion blender?
No worries! You can carefully transfer the soup in batches to a regular blender. Just make sure the soup has cooled slightly to avoid splatters. Blend thoroughly until smooth and creamy.
Is this soup healthy?
Definitely! Loaded with nutrient-rich vegetables and warming spices, this Spicy Butternut Squash and Sweet Potato Soup Recipe is packed with fiber, vitamins, and antioxidants. Using coconut milk adds healthy fats that make it a wholesome and satisfying meal.
Final Thoughts
This Spicy Butternut Squash and Sweet Potato Soup Recipe is one of those dishes that feels special without demanding hours in the kitchen. Its comforting flavors, vibrant colors, and velvety texture make it an absolute joy to prepare and enjoy. I promise, once you make it, it will become your go-to recipe for cool evenings or any time you crave something cozy and nourishing. Give it a try—you’re going to love it!
Print
Spicy Butternut Squash and Sweet Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Spicy Butternut Squash and Sweet Potato Soup combines roasted butternut squash and sweet potatoes with warming spices like cumin, cinnamon, smoked paprika, and a hint of cayenne. Blended into a smooth, creamy texture with coconut milk, this comforting soup is perfect for chilly days and offers a delightful balance of sweet and spicy flavors.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
Liquids and Others
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, sweet potatoes, and diced onion with olive oil, cumin, cinnamon, smoked paprika, cayenne pepper, salt, and pepper on a baking sheet. Roast for 25-30 minutes until the vegetables are tender and slightly caramelized, enhancing their natural sweetness and flavor.
- Sauté the Garlic: In a large pot over medium heat, add a small amount of olive oil and sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn it to maintain a rich aroma.
- Combine and Simmer: Add the roasted vegetables to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld together.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
- Add Coconut Milk: Stir in the coconut milk (or heavy cream) to add richness and creaminess. Adjust the seasonings, adding more salt, pepper, or cayenne if desired. Heat the soup through for an additional 2-3 minutes without boiling.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings such as croutons, fresh herbs like parsley or cilantro, or pumpkin seeds for some crunch. Serve warm and enjoy!
Notes
- Adjust cayenne pepper according to your preferred spice level.
- You can substitute coconut milk with heavy cream or a dairy-free alternative for varying creaminess and flavor.
- Oven roasting the vegetables enhances their natural sweetness and depth of flavor.
- Use an immersion blender for easier and safer blending directly in the pot.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
