Spicy Butternut Squash and Sweet Potato Soup

Spicy Butternut Squash and Sweet Potato Soup is a velvety, comforting bowl of warmth that brings a balance of sweetness and heat in every spoonful. Blended smooth and spiced just right, it’s perfect for chilly days or anytime I’m craving something hearty yet nourishing.

Why You’ll Love This Recipe

I love how this soup is rich, creamy, and full of natural sweetness from roasted squash and sweet potatoes, while the heat from chili or cayenne gives it a nice kick. It’s both cozy and vibrant, and I can make it ahead for easy lunches or dinners. Plus, it’s naturally vegan and gluten-free, so it’s a crowd-pleaser no matter who I’m serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, peeled and cubed

• Sweet potatoes, peeled and cubed

• Onion, chopped

• Garlic, minced

• Ginger, grated

• Vegetable broth

• Coconut milk or cream

• Olive oil

• Chili flakes or cayenne pepper (to taste)

• Salt and black pepper

• Fresh herbs for garnish (like cilantro or parsley)

Directions

1. I begin by preheating the oven to 400°F (200°C). I toss the squash and sweet potatoes in olive oil, salt, and pepper, then roast them on a baking sheet for about 25–30 minutes until tender and slightly caramelized.

2. In a large pot, I sauté chopped onion in olive oil until translucent, then add garlic and ginger, cooking for another minute until fragrant.

3. I stir in the roasted squash and sweet potatoes, then pour in the vegetable broth and bring everything to a simmer.

4. I let it cook for 10–15 minutes, then blend the soup using an immersion blender until it’s smooth and creamy (or I transfer it in batches to a regular blender).

5. I stir in coconut milk and add chili flakes or cayenne to taste, adjusting the salt and pepper if needed.

6. I reheat gently if needed, then ladle it into bowls and garnish with fresh herbs before serving.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes to prep and 45 minutes to cook, making the total time around 1 hour.

Variations

I sometimes add a carrot or apple to the roast for extra depth and sweetness. For a protein boost, I stir in some cooked red lentils or top it with roasted chickpeas. If I want a more indulgent version, I use full-fat coconut milk or even a swirl of heavy cream. For extra heat, I add a chopped chili or a spoonful of harissa paste during cooking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. To reheat, I warm it on the stove over medium heat until hot, stirring occasionally. A splash of broth or water helps loosen the consistency if it thickens too much.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day ahead—it actually tastes better after the flavors have had time to meld in the fridge.

Is this soup spicy?

It has a mild to moderate heat depending on how much chili I add. I always start small and adjust to my taste.

Do I have to roast the vegetables?

Roasting adds depth and sweetness, but if I’m short on time, I sauté the squash and sweet potatoes in the pot before simmering.

Can I use frozen squash or sweet potatoes?

Yes, I’ve used frozen cubed squash and sweet potatoes when I need a shortcut. I just thaw and roast them briefly or add them straight into the pot.

What can I serve with this soup?

I love serving it with crusty bread, a grilled cheese sandwich, or a side salad. It also makes a great starter for a fall dinner.

Conclusion

Spicy Butternut Squash and Sweet Potato Soup is my go-to when I want a bowl of comfort that’s wholesome, flavorful, and a little fiery. It’s easy to make, endlessly customizable, and warms me up from the inside out. Whether it’s a cold day or I’m just craving something nourishing, this soup always hits the spot.

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