There’s something so deeply comforting about a big bowl of soup on a chilly day, especially when it’s full of bold flavors and nourishing ingredients. My Spicy Butternut Squash Sweet Potato Soup was inspired by a cozy autumn afternoon when I needed something both creamy and fiery to warm us up after a walk through fallen leaves with my kids. I love how this soup blends the velvety texture of butternut squash with the earthy sweetness of sweet potatoes—and just the right kick of chili. It’s now a seasonal favorite in our home and one of the most requested meals on busy weeknights. Whether you’re meal-prepping or craving something wholesome and cozy, this recipe will hit all the right notes
Table of Contents
Table of Contents
Why You’ll Love This Spicy Butternut Squash Sweet Potato Soup
A bold twist on cozy comfort
The beauty of Spicy Butternut Squash Sweet Potato Soup lies in how it takes simple, earthy vegetables and turns them into something special with just a handful of warming spices. Roasting the butternut squash, sweet potatoes, garlic, and onions caramelizes their natural sugars, creating a flavor base that’s rich and slightly sweet. Then, chili powder, cumin, and cinnamon step in to add a spicy warmth that lingers after every spoonful.
With just one pot (if you skip the roasting), this soup is perfect for busy evenings. You can also double the batch and freeze leftovers for a quick lunch or dinner down the line. It’s especially convenient when paired with crusty bread or even as a starter before a heartier meal like this chicken gnocchi soup.
Family-friendly, dairy-free, and easily adjustable
Thanks to full-fat coconut milk, this soup is incredibly creamy without any dairy. The flavor is deepened with vegetable or chicken stock, and you can easily tweak the spice level to match your preference—just dial back the chili flakes for younger eaters or bump them up if you’re like us and love a real kick.
Even my little ones enjoy this soup, especially when I serve it with cheesy toast or after a fun dinner of butternut squash gnocchi with sausage. It’s just that versatile.
Here’s what you’ll need to make this flavorful soup:
| Ingredient | Amount |
|---|---|
| Butternut squash (peeled, chopped) | 1 small (700–900g or 2–3 cups) |
| Sweet potatoes (peeled, chopped) | 2 medium (275g or 2 cups) |
| Yellow onion, sliced | 1 large |
| Garlic cloves | 3, peeled |
| Olive oil | 2 tablespoons |
| Full-fat coconut milk (reserve 2 tbsp) | 400ml (1½ cups) |
| Ground cumin | 1 teaspoon |
| Cinnamon | ½ teaspoon |
| Chili powder | ¼ teaspoon |
| Chili flakes | 1 teaspoon |
| Vegetable or chicken stock | 750ml (3 cups) |
| Salt and pepper | To taste |
Spicy Butternut Squash Sweet Potato Soup: Cozy, Bold, and Comforting
A bold and creamy spicy butternut squash sweet potato soup made with coconut milk, perfect for cozy fall and winter meals.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
1 small butternut squash (700–900g), peeled and chopped
2 medium sweet potatoes (275g), peeled and chopped
1 yellow onion, sliced
3 cloves garlic, peeled
2 tbsp olive oil
400 ml full-fat coconut milk (reserve 2 tbsp for garnish)
1 tsp ground cumin
½ tsp cinnamon
¼ tsp chili powder
1 tsp chili flakes
750 ml vegetable or chicken stock
Salt and pepper to taste
Instructions
1. Preheat oven to 190ºC (375ºF).
2. Place squash, sweet potatoes, onion, and garlic on a roasting tray.
3. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
4. Roast for 30 minutes until golden and soft.
5. Transfer roasted vegetables to a saucepan and add stock.
6. Bring to a boil, reduce heat, and simmer until vegetables are very tender.
7. Blend until smooth using immersion or upright blender.
8. Stir in coconut milk and chili flakes. Adjust seasoning and thickness.
9. Serve with a swirl of reserved coconut milk and chopped coriander.
Notes
For a deeper flavor, always roast the vegetables.
Adjust the spices to your heat preference.
For a lower-carb version, reduce sweet potatoes and add cauliflower.
Soup keeps well frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop & Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
How to Make This Spicy Butternut Squash Sweet Potato Soup Step-by-Step
Start with roasting for bold flavor
For the best flavor, start by roasting the vegetables. Preheat your oven to 375ºF (190ºC). Peel and chop your butternut squash and sweet potatoes into 2-inch chunks. Slice the onion and toss it all in a roasting tin with garlic cloves. Drizzle generously with olive oil and season with cumin, cinnamon, chili powder, salt, and pepper.
Roast for about 30 minutes until everything is golden and tender. Roasting brings out the vegetables’ natural sweetness while adding subtle smoky notes that make this spicy butternut squash sweet potato soup unforgettable.
Not in the mood to roast? You can still toss everything into a large saucepan and boil the veggies directly in the stock. It’s quicker and still delicious—just slightly less caramelized.
Blend, simmer, and spice it up
Transfer the roasted vegetables into a saucepan (or use the same one you cooked in). Pour in your stock—start with 3 cups (750ml) and add more later if needed. Bring to a boil, then reduce to a simmer. Cook until the vegetables are soft enough to easily pierce with a knife.
Now comes the fun part—blending. Use an immersion blender right in the pot, or transfer to a high-speed blender in batches (carefully!). Blend until smooth and velvety.
Stir in the full-fat coconut milk and whisk to combine. Sprinkle in the chili flakes and taste your creation. Need more heat? Add a pinch more. Too spicy? Stir in a touch more coconut milk to cool it down. The beauty of this soup is how easy it is to adjust.
You can serve this dish immediately or let it simmer to thicken. Top with a swirl of reserved coconut milk and a sprinkle of fresh chopped coriander for a final touch. I love pairing it with a toasted sandwich or leftovers from something hearty like this cheeseburger soup.
Customize Your Spicy Butternut Squash Sweet Potato Soup
Adjust spice levels for any taste
This soup is all about balance—you’ve got sweetness from the vegetables, creaminess from the coconut milk, and heat from the spices. But you’re the boss here. You can increase or reduce any of the spices to fit your taste. For example, if you’re serving younger kids, cut the chili powder and flakes in half. On the other hand, if you’re a spice lover, add a dash of cayenne or a chopped red chili for extra fire.
Another tip: blend in roasted red pepper or smoked paprika for added complexity. Or skip the cinnamon if you want a more savory, pepper-forward flavor. You can also use honey butter mashed sweet potatoes as a side to complement the spice with sweetness.
Make it protein-rich or low-carb
To boost protein, stir in a scoop of unflavored collagen powder or top with roasted chickpeas. Want a lower-carb version? Reduce the sweet potato by half and replace it with cauliflower or carrots. This soup is naturally vegan and gluten-free, so it fits many dietary needs.
And if you’re planning ahead, this spicy butternut squash sweet potato soup freezes like a dream. Store in portions for easy lunches all week long. Serve it alongside something filling like this anti-inflammatory chicken soup for a satisfying soup night lineup.
Health Benefits and Delicious Ways to Serve This Soup
Nourishing and naturally gluten-free
This spicy butternut squash sweet potato soup is not only comforting but also nutrient-dense. Butternut squash is packed with vitamin A, vitamin C, and fiber, while sweet potatoes offer potassium and antioxidants like beta-carotene. Combined with anti-inflammatory spices like cumin and chili flakes, this soup supports immunity and digestion—especially during colder months when we all need a little extra warmth.
Coconut milk brings healthy fats to the table, making the soup filling and satisfying without feeling heavy. Since it’s naturally gluten-free and vegan, it fits a variety of diets without requiring substitutions.
Need a lower-carb option? You can reduce the sweet potato content or swap it with cauliflower without compromising on texture. It’s a great idea if you’re pairing this soup with something a bit more indulgent like creamy butternut squash sweet potato soup for a duo tasting night.
Perfect pairings and serving tips
This soup is incredibly versatile and pairs well with a variety of sides and garnishes. A swirl of coconut milk and a pinch of fresh coriander on top is classic. Want something richer? Add toasted pumpkin seeds or crispy bacon bits for crunch.
Serve it with a thick slice of crusty sourdough, grilled cheese, or a seasonal salad for a full meal. I also love it with herbed croutons or leftover roasted veggies. For a cozy soup-and-sandwich dinner, try it alongside a warm dish like butternut squash gnocchi with sausage.
Hosting a dinner party or holiday gathering? Serve this spicy soup as a starter in small bowls or mugs with a side of rustic breadsticks. It sets the tone for a warm and welcoming meal, and guests always ask for the recipe.
Whether you’re cooking for yourself, your family, or friends, this soup is a bowlful of comfort that doesn’t compromise on flavor—or health.
Frequently Asked Questions About Spicy Butternut Squash Sweet Potato Soup
What’s the best way to blend spicy butternut squash sweet potato soup?
The best method for blending this soup is using an immersion blender right in the pot—it’s fast, safe, and avoids messy transfers. If you’re using a high-speed upright blender, make sure to let the mixture cool slightly, then blend in small batches to prevent steam pressure. Blend until smooth and silky. Once blended, return the soup to the pot and stir in the coconut milk and chili flakes for that signature spicy kick. For smoother texture, blend it longer. Don’t forget to taste and adjust seasonings before serving.
Can I make this soup ahead of time or freeze it?
Absolutely! Spicy butternut squash sweet potato soup is an ideal make-ahead meal. Prepare a full batch, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. For freezing, portion the soup into freezer-safe bags or containers, leaving some space for expansion. It keeps well for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally, and add a little water or broth to loosen the texture if needed. This is a great option for meal-prep alongside cozy staples like this slow cooker tomato tortellini soup.
Can I make this soup without coconut milk?
Yes, you can make a delicious version of spicy butternut squash sweet potato soup without coconut milk. Replace it with a splash of oat milk, almond milk, or heavy cream if you’re not dairy-free. These alternatives will still give you that smooth, velvety finish. You can also skip the milk entirely and enjoy a lighter broth-style soup. If you want extra creaminess without added milk, blend in a boiled potato or a spoonful of tahini.
How can I make this soup even spicier?
If you love heat, there are a few simple ways to dial up the spice in this butternut squash sweet potato soup. Try adding fresh chopped chili, a dash of cayenne pepper, or an extra sprinkle of chili flakes during cooking. For smoky heat, add a spoonful of chipotle in adobo. Want to layer the spice? Roast the vegetables with hot paprika or red pepper flakes for deeper warmth. Just be sure to taste as you go—you want it spicy, not overwhelming. A little spice goes a long way, especially when paired with something creamy like cottage cheese mashed sweet potatoes.
Conclusion
This spicy butternut squash sweet potato soup brings everything you want in a comforting meal—creamy texture, bold flavor, and nourishing ingredients that warm you from the inside out. Whether you roast the veggies or cook them all in one pot, the result is a rich and cozy soup that’s easy to make and even easier to love. With flexible spice levels, dairy-free creaminess, and freezer-friendly options, it’s the kind of recipe that fits into any busy weeknight or relaxing weekend. Add it to your cold-weather rotation—you’ll be glad you did.
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