This soup is cozy, smooth, and has just the right kick of heat to warm you up on a chilly day. It’s loaded with roasted butternut squash and sweet potatoes, blended into a creamy texture, and finished with a little spice to wake up your taste buds. I’ve made this soup for quiet evenings or when I just need something that feels like a hug in a bowl. It’s simple, nourishing, and perfect for fall and winter.
Why I Love This Recipe
I keep coming back to this soup every fall. It’s one of those recipes that always hits the spot.
- You roast the veggies first, so everything tastes sweeter and richer
- It’s a one-pot situation after roasting—less mess, more comfort
- It freezes beautifully, so you can save some for a busy day
- The texture is silky and luxurious without needing cream
- It’s warming but not too spicy—you can adjust the heat to your liking
Servings and Time
Serves: 4 to 6
Total Time: 55 minutes
Active Prep: 15 minutes
Cook Time: 40 minutes
Macros (Per Serving, based on 6 servings)
- Calories: 220
- Carbs: 34g
- Protein: 3g
- Fat: 9g
- Fiber: 6g
- Sugar: 8g
Why This Recipe Works (Quick Science)
Roasting the butternut squash and sweet potato caramelizes their natural sugars, which makes the soup taste sweet and deep without adding any extra sugar. Then simmering them in broth with spices helps the flavors blend together perfectly. Finally, blending the soup traps air and makes it smooth and creamy, even without dairy.
Common Mistakes
- Not roasting the veggies long enough: You want browning—this builds flavor.
- Too much liquid too soon: Start with less broth so your soup doesn’t get too thin.
- Skipping the spice balance: If you leave out the chili flakes, the soup may taste flat. Adjust the heat but don’t skip it.
- Not blending long enough: Let it run until the soup is super smooth—no gritty texture.
What You’ll Need
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
- 4 cups vegetable broth
- ½ cup canned full-fat coconut milk (plus extra for drizzling)
- Salt and pepper to taste
- Optional toppings: pumpkin seeds, extra coconut milk, red chili flakes
Pro Tips
- Cube your veggies evenly so they roast at the same rate
- Use parchment paper on your baking sheet for easy clean-up
- A stick blender is easiest for cleanup, but a blender gives the smoothest texture
- Always taste before serving—sweet potatoes can vary in sweetness
- Add more broth at the end if your soup feels too thick
Tools Needed
- Baking sheet
- Parchment paper
- Large soup pot or Dutch oven
- Wooden spoon
- High-speed blender or immersion blender
- Knife and cutting board
- Measuring spoons and cups
Substitutions and Variations
- No butternut squash? Use pumpkin or more sweet potato
- Need it spicier? Add a pinch of cayenne
- Want it creamy without coconut? Try cashew cream or a splash of oat milk
- Make it heartier? Add white beans before blending for protein
- Love curry? Stir in a teaspoon of curry powder
Make Ahead Tips
- Roast the veggies a day ahead and store them in the fridge
- Soup can be made up to 3 days in advance—flavor improves over time
- Freeze in individual portions for easy lunches
How to Make Spicy Butternut Squash Sweet Potato Soup
Step 1: Roast the Squash and Sweet Potatoes
Preheat oven to 400°F. Spread 1 medium butternut squash (peeled, seeded, cubed) and 2 medium sweet potatoes (peeled, cubed) on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25–30 minutes until tender and golden on the edges.
Step 2: Sauté Onion and Garlic
In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add 1 chopped yellow onion and cook for 3–4 minutes until soft. Add 3 minced garlic cloves and stir for 1 more minute.
Step 3: Add Spices
Add 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon cinnamon, and ¼ teaspoon crushed red pepper flakes. Stir for 30 seconds until fragrant.
Step 4: Add Roasted Veggies and Broth
Add the roasted squash and sweet potatoes to the pot. Pour in 4 cups of vegetable broth. Bring to a simmer and cook for 10 minutes.
Step 5: Blend Until Smooth
Use an immersion blender to puree the soup directly in the pot, or carefully transfer it in batches to a blender. Blend until very smooth and creamy.
Step 6: Stir in Coconut Milk and Adjust Seasoning
Stir in ½ cup of full-fat coconut milk. Add salt and pepper to taste. If the soup is too thick, add a bit more broth. Simmer for 2 more minutes to warm through.
Step 7: Serve and Garnish
Ladle soup into bowls and top with a drizzle of coconut milk, a few toasted pumpkin seeds, and a pinch of crushed red pepper flakes if desired.
Leftovers and Storage
- Store in the fridge for up to 4 days in an airtight container
- Freeze in freezer-safe containers or silicone soup cubes for up to 3 months
- Reheat on the stove or microwave—add a splash of broth if it thickens
Conclusion
This spicy butternut squash sweet potato soup is comfort food done right—rich, warm, a little spicy, and so easy to make. Whether you’re cooking it for a quiet night in or meal prepping for the week, I hope it brings the same comfort to you as it does for me. If you try it, I’d love to hear what you think—drop a comment with your thoughts or any questions!
