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 .

Spicy Butternut Squash Sweet Potato Soup

Ingredients

Scale

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

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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.

Author: Emily Frost
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