Spicy Butternut Squash And Sweet Potato Soup Recipe

There’s something truly magical about a steaming bowl of soup on a chilly day. When the leaves start to turn, my cravings shift from fresh salads to rich, velvety soups—and nothing hits the spot quite like this spicy butternut squash and sweet potato soup. It’s one of those recipes that feels like a big, warm hug from the inside out, balancing sweet and earthy flavors with just the right amount of spice. Plus, the creamy swirl of coconut milk on top makes it feel a little extra indulgent.

The best part? This soup is incredibly easy to make, yet feels so special. If you’re looking for something to warm you up and impress your friends (or just yourself), give this recipe a go. Let me tell you how I first fell in love with it…

this RECIPE

How I discovered this perfect fall soup

I first made this soup on a cold, gray Sunday in late October. It was one of those days where you just don’t want to leave the house, so I decided to raid my pantry and see what I could make without a grocery run. I found a butternut squash that had been sitting on my counter for weeks, a few sweet potatoes, and a can of coconut milk. I thought, “Why not make a soup out of this?”

The kitchen filled with the warm, comforting aroma of roasted veggies and spices, and I knew I was onto something good. By the time I ladled myself a bowl, I was hooked. The sweetness of the squash and potatoes, the creaminess from the coconut milk, and that kick from the chili… it was perfect! Now, it’s one of my go-to recipes whenever I need something comforting and easy to make.

Why this spicy butternut squash and sweet potato soup deserves a spot on your table

This soup is not only delicious but also nourishing. Butternut squash and sweet potatoes are both nutrient powerhouses, loaded with fiber, vitamin A, and antioxidants. The addition of coconut milk brings a luscious creaminess without any dairy, making this soup vegan-friendly too. The spices—cumin, cinnamon, and chili flakes—give it a warming kick, while the coconut milk adds a tropical twist. The result? A perfectly balanced, cozy bowl of soup that tastes like fall in every spoonful.

Let’s talk ingredients: What makes this soup so special?

• Butternut squash: This is the star of the soup! Butternut squash brings a natural sweetness and creaminess when blended. If you’re out of butternut, acorn squash or even pumpkin can work as substitutes.
• Sweet potatoes: They add another layer of sweetness and a velvety texture that’s just irresistible. You could swap these with regular potatoes, but you’ll lose a bit of that natural sweetness.
• Yellow onion: The onion adds depth and richness, and when roasted, it develops a lovely caramelized flavor. Red or white onions work too, though yellow onions have a slightly milder, sweeter taste.
• Garlic: A must for any good soup! Garlic brings a subtle warmth and umami that ties everything together. Roasting it mellows the flavor, so don’t skip this step.
• Spices (cumin, cinnamon, chili powder, and chili flakes): The spices are what give this soup its signature warmth and hint of spice. Cumin and cinnamon bring warmth, while chili powder and flakes add a little heat. Adjust to your spice tolerance!
• Coconut milk: This adds a creamy, slightly sweet base that pairs beautifully with the squash and spices. If you’re not a fan of coconut, you can use heavy cream, but you’ll lose a bit of that unique flavor.
• Stock or water: I like using vegetable stock for an extra layer of flavor, but you can use chicken stock or even plain water if that’s all you have on hand.

Essential kitchen tools: What you need for this soup

• A sharp chef’s knife: You’ll need this to slice through that tough squash and sweet potatoes. A sharp knife makes all the difference!
• Roasting pan: If you decide to roast the veggies (which I highly recommend for extra flavor), a sturdy roasting pan or baking sheet will work great.
• Large saucepan or Dutch oven: This is where everything comes together. A heavy-bottomed pot helps distribute heat evenly, so the soup cooks gently.
• Blender or immersion blender: For that silky-smooth texture, blending is key. An immersion blender is super convenient, but a regular blender will work just as well. Just be careful with hot liquids!

Step-by-step: How to make spicy butternut squash and sweet potato soup

1. Roast the veggies for extra flavor

Preheat your oven to 190ºC (375ºF). Peel and chop the butternut squash and sweet potatoes into large chunks, around 2 inches each. Slice your onion into half-moons and add them, along with the garlic cloves, to a roasting tin. Drizzle with olive oil, and sprinkle the cumin, cinnamon, chili powder, salt, and pepper over the top.

Roast the vegetables for about 30 minutes, or until they’re tender and starting to turn golden at the edges. This roasting step deepens the flavor, making the soup taste richer and more complex.

2. Simmer the veggies (if you didn’t roast them)

If you’re skipping the roasting step, simply place your chopped veggies and garlic into a large saucepan. Add the water or stock, bring it to a boil, and let it simmer until the veggies are completely tender.

3. Blend it all up

Once your veggies are tender (whether roasted or simmered), it’s time to blend. Use an immersion blender directly in the pot, or transfer everything to a blender in batches. Blend until smooth and creamy.

4. Stir in the coconut milk and spices

Pour in most of the coconut milk, reserving a few tablespoons for serving. Whisk to combine, and add the chili flakes for an extra kick. Taste the soup, and adjust the seasoning—add more salt, pepper, or spices to suit your taste. If the soup is too thick, add a bit more water or stock until you reach your desired consistency.

5. Serve and garnish

Ladle the soup into bowls, swirl a little of that reserved coconut milk on top, and sprinkle with fresh chopped coriander for a pop of color and flavor.

Fun variations to try with this soup

1. Make it extra spicy: If you’re a fan of heat, add more chili flakes or a dash of hot sauce.
2. Add ginger: For a zingy twist, add fresh ginger to the roasting pan with the veggies.
3. Make it creamy without coconut: Swap coconut milk with cashew cream or almond milk if you’re not a coconut fan.
4. Add greens: Stir in a handful of spinach or kale at the end for extra nutrients.
5. Thai-inspired version: Add a spoonful of red curry paste and a splash of lime juice for a Thai twist. Top with chopped peanuts or fresh basil!

How to serve and enjoy your spicy butternut squash and sweet potato soup

This soup is gorgeous on its own, but if you’re looking to make it a full meal, consider serving it with crusty bread for dipping or a side salad. Garnish with a swirl of coconut milk and a sprinkle of chili flakes or fresh coriander. If you’re hosting, serve it in individual bowls with a side of warm, buttered baguette slices—it’ll look and feel like a cozy, casual dinner party.

Drink pairings: What to sip alongside your bowl

I love a light, slightly fruity wine with this soup, like a Pinot Grigio or a Sauvignon Blanc. The acidity cuts through the richness beautifully. If you’re in the mood for something non-alcoholic, try ginger beer or a glass of cold apple cider for a fall-inspired twist.

Storage and reheating tips

Store any leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well—just portion it out into freezer bags or containers, leaving a little room for expansion. To reheat, simply warm it in a saucepan over medium heat, stirring occasionally. You may need to add a splash of water or stock if it’s too thick.

Adjusting for different serving sizes

This recipe makes enough for about 4 hearty servings. If you’re cooking for a crowd, simply double the ingredients. Just keep in mind that you might need to blend in batches if you’re using a standard blender. For smaller portions, halve the recipe, but you’ll likely want to keep the roasting time the same for the best flavor.

Common questions about spicy butternut squash and sweet potato soup

1. Can I make this soup without roasting the vegetables?
Absolutely! Roasting adds depth of flavor, but you can simply simmer the veggies if you’re short on time.

2. What if I don’t have coconut milk?
You can use any creamy alternative like cashew cream or almond milk, though the flavor will change slightly.

3. How can I make it spicier?
Just add more chili flakes or a dash of hot sauce to taste!

4. Is this soup freezer-friendly?
Yes! It freezes beautifully for up to 3 months. Just thaw in the fridge overnight before reheating.

5. Can I add meat to this soup?
Sure! Cooked, shredded chicken or crispy bacon would be a delicious addition for extra protein.

So there you have it—a warm, spicy, and creamy butternut squash and sweet potato soup that’s perfect for fall. I hope you give it a try and make it your own. Whether you follow the recipe to the letter or add your own twists, I promise this soup will warm you up on the chilliest days. Enjoy!

Print