Spicy Butternut Squash and Sweet Potato Soup Recipe

Name: Spicy Butternut Squash and Sweet Potato Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 small butternut squash (700–900g), peeled and chopped; 2 sweet potatoes (275g), peeled and chopped; 1 yellow onion, sliced; 3 garlic cloves, peeled; 2 tablespoons olive oil; 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; ¼ teaspoon chili powder; 1 teaspoon chili flakes; 750ml (3 cups) vegetable or chicken stock; 400ml (1½ cups) full-fat coconut milk (reserve 2 tbsp for garnish); Salt and pepper to taste

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On the first really crisp night of fall, I roasted a batch of sweet potatoes and squash just to warm up the kitchen. As the scent of cumin and cinnamon drifted out of the oven, I thought — this needs to be soup. Something spicy, creamy, and just sweet enough to feel like a hug in a bowl.

This Spicy Butternut Squash and Sweet Potato Soup is that exact hug. It’s one of those recipes you’ll turn to again and again — quick, cozy, and bursting with roasted flavor. Whether you make it on a weeknight or for meal prep, Spicy Butternut Squash and Sweet Potato Soup checks every box. Roasting brings out the natural sugars in the squash and sweet potatoes. Coconut milk adds a creamy finish without any dairy. And warming spices—like cumin, cinnamon, and a touch of chili—bring heat without overpowering. Plus, it’s vegan, gluten-free, and perfect for batch cooking.

Why You’ll Love Spicy Butternut Squash and Sweet Potato Soup

Spicy Butternut Squash and Sweet Potato Soup hits the sweet spot (literally and figuratively). First, roasting the vegetables brings out a richness that makes every spoonful more flavorful.The edges caramelize, and the flavors deepen. You could simmer everything raw, sure—but the extra step? So worth it.

Then comes the texture. The coconut milk blends in like velvet, turning it silky and smooth. No cream needed.

The spices balance the sweetness, giving the soup a gentle kick. It’s warm, not fiery—though you can always dial it up. It’s also great for meal prep, freezer-friendly, and makes your kitchen smell like cozy comfort.

You can serve it solo or bulk it up with rice, lentils, or crusty bread. Honestly, it’s a little bowl of fall magic.

Ingredients You’ll Need

The key to Spicy Butternut Squash and Sweet Potato Soup is using ripe, sweet vegetables that roast beautifully and blend into a creamy base. Choose ripe, firm ones. Roasting brings out their sweetness and gives the soup a rich, earthy base.

Coconut milk: Use full-fat for creaminess. It softens the spice and gives a smooth finish.

Yellow onion & garlic: These round out the base flavor. Don’t skip them.

Spices: Cumin adds depth, cinnamon brings warmth, and chili gives a little kick.

Stock or water: Either works. Stock adds more flavor, but water with a bouillon cube works just fine too.

Olive oil, salt & pepper: For roasting and seasoning throughout.

Chili flakes: Stirred in at the end for a touch of heat and visual sparkle.

Ingredients for Spicy Butternut Squash and Sweet Potato Soup on white-gray surface — Spicy Butternut Squash and Sweet Potato Soup Recipe 27

Chopped vegetables and spices for Spicy Butternut Squash and Sweet Potato Soup — Spicy Butternut Squash and Sweet Potato Soup Recipe 27

Step-by-Step Instructions

Step 1: Roast the Vegetables

Preheat your oven to 190°C (375°F).

Peel and chop your butternut squash, sweet potatoes, onion, and garlic. Aim for 2-inch chunks so everything cooks evenly.

Toss everything into a roasting tin. Drizzle with olive oil, sprinkle cumin, cinnamon, salt, pepper, and a tiny bit of chili powder.

Roast for about 30 minutes, or until the edges are golden and everything feels fork-tender. Your kitchen will smell amazing.

Roasted butternut squash and sweet potatoes for Spicy Soup — Spicy Butternut Squash and Sweet Potato Soup Recipe 29

Roasted vegetables in pot for Spicy Butternut Squash and Sweet Potato Soup — Spicy Butternut Squash and Sweet Potato Soup Recipe 29

Step 2: Simmer with Stock

Once roasted, transfer the veggies to a large pot.

Add your stock or water (start with 3 cups), and bring everything to a gentle boil. Simmer for 5–10 minutes to blend the flavors and soften any firmer bits.

Simmering vegetables and broth for Spicy Butternut Squash and Sweet Potato Soup — Spicy Butternut Squash and Sweet Potato Soup Recipe 31

Step 3: Blend Until Smooth

Use an immersion blender right in the pot—or transfer carefully in batches to a blender. Blend until completely smooth.

Be careful with hot liquid! If using a blender, leave a little vent for steam to escape.

Blended spicy butternut squash and sweet potato soup in a pot

Step 4: Stir in Coconut Milk and Finish

To finish your Spicy Butternut Squash and Sweet Potato Soup, stir in the coconut milk, saving a bit for garnish. Whisk well and let the flavors come together. Stir it through and whisk gently. Add chili flakes and taste. Adjust seasoning if needed.

If the soup feels too thick, just add more stock or warm water until you reach your perfect consistency.

Ladle into bowls, swirl a spoon of coconut milk on top, and sprinkle with fresh chopped herbs or seeds.

Variations & Substitutions

No butternut squash? Try pumpkin or even carrots.
No coconut milk? Almond milk or cashew cream work well.
Want more herbs? Add thyme or rosemary while simmering.
Like it spicier? Use more chili flakes or add a pinch of cayenne.
Not into cinnamon? Nutmeg or smoked paprika can step in.

Soup is forgiving, and this one welcomes your personal touch.

Storage & Reheating

This soup stores beautifully.

Fridge: Keep it in an airtight container for up to 5 days.

Freezer: Pour into freezer-safe bags or containers. Freeze for up to 3 months.

To reheat: Warm on the stove or in the microwave. Stir halfway through so it heats evenly.

It thickens a bit in the fridge, so add a splash of water or stock while reheating if needed.

Recipe FAQs

Can I make this in a slow cooker?

Yes, absolutely. Just add the chopped raw veggies, garlic, oil, spices, and stock to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, then blend and stir in the coconut milk at the end.

What if I don’t have stock?

No problem. Use water and add a bouillon cube or seasoning of your choice. You’ll still get rich flavor from the roasted vegetables and spices.

What are the best garnishes for this soup?

Try a swirl of coconut milk, a sprinkle of chili flakes, chopped coriander, or toasted pumpkin seeds. Even a spoonful of cooked quinoa or crispy chickpeas would be great for texture.