This Spicy Butternut Squash Sweet Potato Soup is a warm, comforting bowl that balances sweetness and heat perfectly. The creamy texture comes from roasted butternut squash and sweet potatoes, while a kick of spice gives it an exciting, cozy twist. It’s simple but full of flavor, making it a great meal on chilly days.
I love making this soup when I want something easy but a little special. The combo of sweet veggies and just the right amount of spice feels like a gentle hug on a cold afternoon. I usually add a sprinkle of chili flakes or a dash of cayenne to turn up the heat if I’m in the mood. It’s one of those recipes I come back to again and again because it’s both nourishing and satisfying.
My favorite way to serve it is with a slice of crusty bread or a handful of crunchy roasted seeds on top for some texture. It’s great as a light lunch or a cozy dinner starter. Whenever I make this soup, it fills the house with a wonderful, inviting smell that always puts everyone in a good mood. I hope you enjoy it as much as I do!
Key Ingredients & Substitutions
Butternut Squash & Sweet Potatoes: These two give a natural sweetness and creamy texture when roasted. If you can’t find butternut squash, try acorn squash or pumpkin.
Spices: Cumin, coriander, ginger, paprika, and cayenne build the warm, spicy base. Use chili powder if you want a milder heat or add more cayenne for strength. Fresh ginger adds brighter flavor than ground if you have it.
Coconut Milk: Adds richness and a slight sweetness that balances the spice. You can substitute heavy cream or plain yogurt if you’re not avoiding dairy.
Broth: Vegetable broth keeps it vegan, but chicken broth works well if you prefer. If in a pinch, water can be used but be sure to boost the seasoning.
How Do You Get That Perfect Creamy Texture in the Soup?
Roasting the squash and sweet potatoes is key. It softens them and deepens the flavor, which makes the soup naturally creamy later.
- Roast cubes tossed in oil for 25-30 mins at 400°F (200°C) until tender and slightly caramelized.
- Cook onions and spices separately to build layers of flavor before adding the roasted veggies and broth.
- Use an immersion blender or regular blender to puree fully until silky smooth – patience ensures no lumps.
- If too thick, add broth slowly to reach your desired consistency.
Equipment You’ll Need
- Oven – to roast the squash and sweet potatoes for deep flavor and creamy texture.
- Cutting board and sharp knife – for peeling and chopping the veggies safely and efficiently.
- Baking sheet – to spread out the roasted vegetables evenly.
- Large pot – for cooking the onions, spices, and simmering the soup.
- Immersion blender or regular blender – to puree the soup until smooth and creamy.
- Measuring spoons and cups – for accurate spice and liquid measurements.
- Spoon or ladle – for stirring and serving the soup.
Flavor Variations & Add-Ins
- Swap the spices: Add curry powder or smoked paprika for a different smoky or spicy flavor.
- Protein boost: Stir in cooked chickpeas, shredded chicken, or crumbled bacon for added texture and richness.
- Veggie extras: Blend in cooked carrots or roasted red peppers for more color and flavor variation.
- Spice level: Adjust cayenne or add a dash of hot sauce to increase heat, or use milder spices for a gentler soup.
How to Make Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable or chicken broth
Spices and Seasoning:
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ to ½ tsp cayenne pepper (adjust for desired spiciness)
- ½ tsp paprika (smoked or sweet)
- ½ tsp ground ginger or 1 inch fresh ginger, peeled and grated
- Salt and freshly ground black pepper to taste
For Creaminess and Garnish:
- ½ cup coconut milk or cream (plus extra for garnish)
- Fresh cilantro leaves for garnish
- Optional: red pepper flakes for garnish
How Much Time Will You Need?
This soup takes about 15 minutes to prep, 25 to 30 minutes to roast the veggies, and another 20 minutes to cook and blend everything together, so roughly around 1 hour from start to finish.
Step-by-Step Instructions:
1. Roast the Veggies:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with half the olive oil, along with salt and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until the veggies are tender and lightly caramelized.
2. Cook the Aromatics and Spices:
While the veggies are roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it turns translucent. Stir in the minced garlic, cumin, coriander, paprika, ginger, and cayenne pepper. Cook for another 1-2 minutes until the spices become fragrant.
3. Combine and Simmer:
Add the roasted butternut squash and sweet potatoes to the pot. Pour in the broth and bring everything to a boil. Then reduce the heat to low and let it simmer for 10 to 15 minutes, allowing the flavors to blend together nicely.
4. Puree the Soup:
Use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. Alternatively, carefully transfer the soup in batches into a standing blender and blend until silky.
5. Add Creaminess and Adjust Seasoning:
Stir in the coconut milk or cream to give the soup a rich and velvety texture. Taste and add more salt, pepper, or cayenne pepper if you want it spicier.
6. Serve and Garnish:
Ladle the hot soup into bowls. Drizzle a little coconut milk or cream on top for a pretty swirl and garnish with fresh cilantro leaves and a sprinkle of red pepper flakes if you like extra heat.
This soup is a warm, comforting bowl full of cozy spices and natural sweetness. Enjoy every creamy, spicy spoonful!
Can I Use Frozen Butternut Squash or Sweet Potatoes?
Yes! Just make sure they’re fully thawed before roasting. Pat them dry to avoid excess moisture, which can affect roasting and texture.
How Can I Make This Soup Vegan?
Use vegetable broth instead of chicken broth and stick with coconut milk or a plant-based cream for richness. This keeps the soup completely vegan and delicious.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors often improve after sitting overnight. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
What If I Don’t Have an Immersion Blender?
You can carefully blend the soup in batches using a regular blender. Make sure to vent the lid slightly to avoid steam build-up and blend in small portions for safety.