Spicy Butternut Squash and Sweet Potato Soup
This Spicy Butternut Squash and Sweet Potato Soup is a comforting bowl of warmth with a little kick. It blends the natural sweetness of butternut squash and sweet potatoes with…
Tip: save now, cook later.This Spicy Butternut Squash and Sweet Potato Soup is a comforting bowl of warmth with a little kick. It blends the natural sweetness of butternut squash and sweet potatoes with just enough spice to keep your taste buds interested. The smooth, creamy texture makes it feel like a cozy hug on chilly days.
I love making this soup when I want something that’s both filling and full of flavor. The hint of spice gives it a nice balance, so it’s not too sweet or bland. One tip I use is to roast the squash and potatoes first to bring out their natural flavors before blending everything together—that step really adds depth to the soup.
My favorite way to enjoy this soup is with a big slice of crusty bread on the side for dipping. It’s perfect for lunch or a simple dinner when you want something easy but satisfying. Friends always ask me for this recipe because it’s healthy but still feels like a treat, and I keep making it whenever I want to feel cozy without spending too much time in the kitchen.
Key Ingredients & Substitutions
Butternut Squash: This is the main star, giving the soup its creamy texture and natural sweetness. If you can’t find butternut, try kabocha or acorn squash—they have a similar flavor.
Sweet Potatoes: They add extra sweetness and body to the soup. You can swap with regular potatoes for less sweetness or pumpkin for a slightly different taste.
Spices: Cumin, smoked paprika, cinnamon, and cayenne give the soup warmth and a little heat. Feel free to adjust the cayenne to suit your spice tolerance. If you don’t have smoked paprika, regular paprika works fine.
Coconut Milk: Adds creaminess and a subtle tropical flavor. You can replace with heavy cream or plain yogurt if you prefer a dairy version.
How Do I Get That Smooth, Creamy Texture Without a Blender Mess?
Blending hot soups can be tricky! Here’s what I do:
- If using an immersion blender, blend directly in the pot in short bursts. Move slowly to get an even puree without splashing.
- If using a blender, cool the soup slightly, blend in batches, and hold the lid firmly with a kitchen towel to avoid spills.
- If you don’t have a blender, try mashing cooked squash and potatoes with a potato masher for a chunkier, rustic texture.
This step is key for that velvety finish that makes the soup feel cozy and satisfying.
Equipment You’ll Need
- Baking sheet – perfect for roasting squash and sweet potatoes evenly.
- Large pot – you’ll cook the onions, spices, and simmer the soup here.
- Immersion blender or regular blender – essential to get that smooth, creamy texture.
- Sharp knife – makes peeling and chopping squash and potatoes much easier.
- Wooden spoon – great for stirring the soup without scratching your pot.
Flavor Variations & Add-Ins
- Add a diced apple or pear when roasting for a touch of natural sweetness and fresh flavor.
- Stir in cooked lentils or chickpeas to boost protein and make it heartier.
- Swap coconut milk for cream or cashew cream for different creamy textures and flavors.
- Top with toasted pumpkin seeds or crispy bacon bits for crunchy contrast.
Spicy Butternut Squash and Sweet Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (plus extra for garnish)
- Salt and pepper to taste
Spices and Garnishes:
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ to ½ tsp cayenne pepper (adjust to your spice preference)
- Red chili flakes, for garnish
- Fresh mint or basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 25–30 minutes to roast the vegetables, and around 15 minutes of simmering and blending. Overall, plan for about 50 minutes to an 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 olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25 to 30 minutes until tender and beautifully caramelized.
2. Sauté Onions and Spices:
While the veggies roast, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in cumin, smoked paprika, cinnamon, and cayenne pepper, cooking for 1 minute to bring out their flavor.
3. Combine and Simmer:
Add the roasted squash and sweet potatoes to the pot. Pour in the broth and bring everything to a boil. Then reduce the heat and let it simmer for 10 to 15 minutes, giving the flavors a chance to meld beautifully.
4. Blend and Finish:
Turn off the heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender. Stir in the coconut milk, and adjust salt and pepper as needed. Add more broth or milk if you prefer a thinner soup.
5. Serve and Garnish:
Ladle the soup into bowls. Drizzle a bit of extra coconut milk on top and sprinkle with red chili flakes. Add fresh mint or basil leaves for a pop of color and freshness. Enjoy your warming, spicy soup!
Can I Use Frozen Butternut Squash or Sweet Potatoes?
Yes! Just make sure to thaw them completely before roasting. Pat them dry to avoid extra moisture, which can affect roasting and texture.
How Can I Make This Soup Less Spicy?
Simply reduce or omit the cayenne pepper and red chili flakes. You can also add a little more coconut milk or broth to mellow the heat.
Can I Make This Soup Ahead of Time?
Absolutely! The soup keeps well in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it smooth.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
