When the leaves start to fall and there’s a chill in the air, nothing beats a warm, comforting bowl of soup. This Spicy Butternut Squash and Sweet Potato Soup is my go-to recipe for those cozy evenings. It’s simple to make, bursting with flavor, and always a crowd-pleaser.
This recipe is surprisingly quick, ready in about 30 minutes if you skip the roasting step. Roasting the vegetables first intensifies their flavor and adds a lovely caramelized sweetness, but it’s entirely optional. So, whether you have time to roast or prefer a speedier version, this soup is a fantastic choice for any weeknight meal.
Why You’ll Love It
- Flavorful & Aromatic: This soup is a delightful blend of sweet butternut squash, earthy sweet potatoes, and warm, inviting spices.
- Healthy & Satisfying: Packed with vitamins, minerals, and fiber, this soup is a nourishing and comforting meal.
- Easy & Versatile: Whether you roast the vegetables or simmer them on the stovetop, this recipe is incredibly simple to make and can be easily adapted to your preferences.
Spicy Butternut Squash and Sweet Potato Soup
- Total Time: 50 mins
- Yield: 6 servings
Description
This spicy butternut squash and sweet potato soup is a perfect blend of sweet, earthy, and warm spices. It’s simple to make, easily adaptable, and ready in about 30 minutes if you skip the roasting step. Garnish with coconut milk and cilantro for an extra touch of flavor.
Ingredients
- Butternut squash
- Sweet potatoes
- Yellow onion
- Garlic
- Coconut milk
- Cumin
- Cinnamon
- Chili powder
- Chili flakes
- Vegetable or chicken stock (or water)
- Olive oil
- Salt
- Pepper
Instructions
- Prep Your Veggies: Peel and chop the butternut squash and sweet potatoes into roughly 2-inch chunks. Slice the onion into half-moons, and peel the garlic cloves.
- Roast (Optional): Preheat oven to 375°F (190°C). Toss the vegetables and garlic with olive oil, cumin, cinnamon, chili powder, salt, and pepper. Roast for 30 minutes.
- Simmer (If Not Roasting): Place chopped vegetables in a pot with stock. Boil, then simmer for 20-25 minutes until tender.
- Blend It Up: Carefully transfer the cooked vegetables and stock to a blender and blend until smooth.
- Coconut Cream & Spice: Return soup to pot. Stir in coconut milk and chili flakes. Adjust seasoning.
- Serve & Savor: Ladle into bowls. Garnish with coconut milk, cilantro, or toasted pumpkin seeds.
Notes
Adjust the spices to your preference for a milder or spicier soup. For a smoother texture, strain the soup through a fine-mesh sieve after blending. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches to avoid burns.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soups
- Method: blend
- Cuisine: American
Ingredient Lowdown
This soup calls for simple, wholesome ingredients:
- Butternut Squash & Sweet Potatoes: These root vegetables provide sweetness, creaminess, and vibrant color.
- Yellow Onion & Garlic: Aromatic essentials that build a savory base for the soup.
- Coconut Milk: Adds richness and a touch of tropical sweetness, balancing the spices.
- Spices: Cumin, cinnamon, chili powder, and chili flakes create a warm and inviting flavor profile. Adjust these to your liking!
- Vegetable or Chicken Stock: Use either for a flavorful broth; water works in a pinch.
From Start to Finish
Step 1: Prep Your Veggies
Peel and chop the butternut squash and sweet potatoes into roughly 2-inch chunks. Slice the onion into half-moons, and peel the garlic cloves.
Step 2: Roast (Optional)
Preheat your oven to 375°F (190°C). Toss the chopped vegetables and garlic with olive oil, cumin, cinnamon, chili powder, salt, and pepper. Spread them on a baking sheet and roast for 30 minutes, or until tender and slightly caramelized.
Step 3: Simmer (If Not Roasting)
If skipping the roasting step, place the chopped vegetables in a large pot with the vegetable or chicken stock (or water). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
Step 4: Blend It Up
Carefully transfer the cooked vegetables and stock (or the roasted veggies) to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious with hot liquids!
Step 5: Coconut Cream & Spice
Return the blended soup to the pot. Stir in the coconut milk and chili flakes. Adjust the seasoning with salt, pepper, and any additional spices to your liking. If the soup is too thick, add more stock or water to reach your desired consistency.
Step 6: Serve & Savor
Ladle the soup into bowls. Garnish with a swirl of reserved coconut milk, fresh cilantro, or toasted pumpkin seeds. Serve hot and enjoy!
Better-Than-Grandma Tips
- Spice It Up: For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce. Or, try our delicious chili oil – find it in our Desserts section.
- Blending Safely: If using a regular blender, be extra careful when blending hot liquids. Fill the blender only halfway, vent the lid, and hold a towel over the top to prevent splattering.
- Garnish Generously: A swirl of coconut milk, a sprinkle of toasted pumpkin seeds, or a dollop of fresh cilantro adds a beautiful finishing touch and extra flavor.
Try These Variations
- Curried Variation: Substitute curry powder for the cumin and cinnamon. Add a pinch of turmeric for a vibrant golden color. Perhaps you’d also like our amazing Matcha Castella Cake.
- Apple & Ginger Twist: Add a diced apple and a knob of grated fresh ginger to the pot while simmering the vegetables for a sweet and spicy twist.
- Creamy Coconut: For an extra creamy soup, increase the amount of coconut milk or add a dollop of coconut cream before serving.
- Spicy Peanut: Stir in a tablespoon of peanut butter before serving for a nutty, slightly spicy variation.
Can I customize the spices in this soup?
Absolutely! This soup is incredibly versatile. You can add different spices like curry powder or garam masala for an Indian twist. A dollop of plain yogurt or a sprinkle of toasted nuts would also be delicious.
How long can I store this soup?
This soup is best served immediately after cooking. If storing, let it cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Gently reheat on the stovetop or in the microwave before serving.
Is roasting the vegetables necessary?
Yes, roasting the vegetables adds a rich depth of flavor, but if you’re short on time, you can skip this step. Simply add the chopped vegetables directly to the pot with the stock and simmer until tender.
Is this recipe suitable for dietary restrictions?
This soup is naturally vegan and gluten-free, making it a great option for those with dietary restrictions. Be sure to check your ingredient labels to ensure they align with your needs.
How to Serve
- Crusty Bread: A slice of crusty bread is the perfect accompaniment for dipping and soaking up every last drop of this flavorful soup. Check out our delicious easy sourdough recipe.
- Side Salad: A light and refreshing salad provides a nice contrast to the richness of the soup. A simple green salad with a vinaigrette dressing is a great choice.
- Protein Boost: For a heartier meal, top the soup with grilled chicken or roasted chickpeas.
That’s a Wrap
This Spicy Butternut Squash and Sweet Potato Soup is a delicious and satisfying meal. Perfect for a chilly evening or a light lunch, it’s sure to become a new family favorite. The blend of sweet and spicy flavors is truly irresistible! Don’t forget to explore our other delicious dinner recipes for more culinary inspiration. Share your creations and tag us on Instagram, Pinterest, and Facebook!
