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Spicy Butternut Squash and Sweet Potato Soup

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A velvety, comforting soup made with roasted butternut squash and sweet potatoes, balanced by warming spices and a touch of heat. Naturally vegan and gluten-free, it’s perfect for chilly days or make-ahead meals.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6 servings
  • Category: Soup
  • Method: Roasting and Blending
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups vegetable broth
  • 1 cup coconut milk or cream
  • 2 tbsp olive oil
  • 1/2 tsp chili flakes or cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • Fresh herbs (cilantro or parsley) for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash and sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and slightly caramelized.
  2. In a large pot, sauté chopped onion in olive oil over medium heat until translucent. Add garlic and ginger; cook for 1 minute.
  3. Add roasted squash and sweet potatoes to the pot. Pour in vegetable broth and bring to a simmer for 10–15 minutes.
  4. Blend the soup until smooth using an immersion blender or transfer in batches to a regular blender.
  5. Stir in coconut milk and chili flakes or cayenne pepper. Season with salt and black pepper to taste.
  6. Reheat gently if needed, serve hot, and garnish with fresh herbs.

Notes

  • Add a carrot or apple during roasting for added sweetness.
  • Top with roasted chickpeas or stir in red lentils for protein.
  • Use full-fat coconut milk or heavy cream for a richer version.
  • Increase chili or add harissa paste for more heat.
  • Use frozen squash or sweet potatoes as a shortcut.

Nutrition

Find it online: https://elladishes.com/spicy-butternut-squash-and-sweet-potato-soup/