If fall had a flavor, it would taste exactly like spicy butternut squash and sweet potato soup. Creamy, comforting, and just the right amount of kick—it’s like wrapping yourself in a cozy blanket after a long day. Whether you’re feeding a crowd or just trying to warm up on a chilly weeknight, this soup has you covered. And the best part? It’s quick, nourishing, and packed with flavors that feel like a hug from the inside out.
Table of Contents
Why You’ll Love This Spicy Butternut Squash and Sweet Potato Soup
- Ready in about 40 minutes (including roasting time if you go that route).
- Creamy and satisfying thanks to coconut milk.
- Perfect balance of sweet, savory, and spicy flavors.
- Naturally gluten-free and can easily be made vegan.
- Family-approved—even my three kiddos slurp this one up!
What Does Spicy Butternut Squash and Sweet Potato Soup Taste Like?
Imagine the natural sweetness of butternut squash and sweet potatoes, paired with the warmth of cumin, cinnamon, and chili. The coconut milk brings everything together with a velvety texture, while a sprinkle of chili flakes gives it just enough heat to make your taste buds dance. It’s cozy, it’s vibrant, and it smells so good that neighbors might “accidentally” pop by around dinner time.
Ingredients You’ll Need for Spicy Butternut Squash and Sweet Potato Soup
When it comes to making a pot of spicy butternut squash and sweet potato soup, the magic is really in the ingredients. Each one adds a layer of flavor and comfort that makes this soup perfect for busy weeknights or cozy weekends at home. Here’s a closer look at what you’ll need and why it matters:
- Butternut Squash – You’ll need one small butternut squash, peeled and chopped. This is the star of the show, bringing natural sweetness and a velvety texture once it’s blended. If peeling squash feels like a mini workout (I get it, trust me), check your grocery store’s produce section—many places sell it pre-cubed.
- Sweet Potatoes – Two medium sweet potatoes balance out the squash with earthy sweetness and a boost of fiber. They also make the soup extra creamy without needing heavy cream. I love using sweet potatoes because they remind me of cozy holiday dishes, just like my Ground Turkey Sweet Potato Bake.
- Yellow Onion – A sliced onion might not seem like much, but it builds the savory foundation this soup needs. Once roasted or simmered, it softens into a mild sweetness that ties all the flavors together.
- Garlic – Three cloves of garlic, peeled and ready to go. Garlic adds depth and just the right amount of kick—it’s like the flavor glue in this recipe.
- Olive Oil – A drizzle of olive oil helps caramelize the veggies if you choose to roast them. It also brings out those golden edges that make your kitchen smell heavenly.
- Coconut Milk – One and a half cups of full-fat coconut milk give the soup its signature creamy texture. Save a couple of tablespoons for swirling on top at the end—it makes the finished bowl look restaurant-worthy.
- Spices: Cumin, Cinnamon, Chili Powder, and Chili Flakes – This is where the spicy in spicy butternut squash and sweet potato soup really shines. The cumin adds warmth, cinnamon brings a subtle sweetness, and chili powder plus chili flakes add that gentle heat. Don’t be afraid to adjust these to your family’s spice comfort level.
- Vegetable or Chicken Stock – About 3 cups, though you can adjust based on how thick or thin you like your soup. Stock adds a savory backbone that water alone just can’t provide.
- Salt and Pepper – The simplest seasonings are often the most important. Salt sharpens the sweetness of the squash and sweet potatoes, while pepper adds balance.
These ingredients may be simple, but together they create a soup that’s both nourishing and flavorful. Plus, they’re all easy to find, which means you can whip up this recipe any time you’re craving something cozy and satisfying.
How to Make Spicy Butternut Squash and Sweet Potato Soup
Cooking spicy butternut squash and sweet potato soup is easier than you might think. Whether you’re a beginner or a seasoned home cook, this recipe is straightforward and forgiving—perfect for busy weeknights when you want something cozy and wholesome without a ton of fuss. Here’s how to do it, step by step:
Step 1: Prep Your Vegetables
Start by peeling and chopping your butternut squash and sweet potatoes into even chunks, about 2 inches in size. Don’t worry about making them picture-perfect; they’ll be blended later. Slice your onion into half-moons and peel the garlic cloves.
👉 Pro Tip: If chopping squash feels intimidating, buy pre-cut squash and sweet potatoes from the store. It’s a lifesaver on busy days—just like when I make my Creamy Garlic Mushroom Spinach Chicken.
Step 2: Optional Roasting for Deeper Flavor
If you have a little extra time, roasting is the secret to unlocking that deep, caramelized flavor. Preheat your oven to 375°F. Spread the squash, sweet potatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, then sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast for about 30 minutes, or until the veggies are tender and golden on the edges.
👉 Shortcut: Skip the roasting if you’re in a hurry. The soup will still taste amazing—just a bit lighter in flavor.
Step 3: Simmer the Vegetables
Transfer the roasted vegetables (or raw, if you skipped roasting) into a large pot. Pour in about 3 cups of vegetable or chicken stock—enough to cover the veggies. Bring everything to a gentle boil over medium-high heat. Let it simmer until all the vegetables are completely tender, usually around 15–20 minutes. You’ll know they’re ready when a knife slides in effortlessly.
Step 4: Blend Until Creamy
Now it’s time for the magic. Use an immersion blender right in the pot to blend everything into a silky-smooth soup. If you don’t have one, carefully transfer the mixture in batches to a countertop blender. Blend until creamy and luscious, then pour it back into the pot.
👉 Safety Tip: If using a blender, don’t overfill—it can splatter hot soup. Blend in small batches with the lid slightly vented and a towel over the top.
Step 5: Add Coconut Milk and Spice
Stir in your coconut milk, saving a tablespoon or two for garnishing later. Sprinkle in the chili flakes for that spicy kick. Give it a taste and adjust with more salt, pepper, or spices to suit your preferences. Some nights I make it extra fiery; other times, I tone it down so the kids can enjoy it, too.
Step 6: Adjust Consistency
If your soup is thicker than you like, add a splash more stock or water until it reaches your preferred consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to thicken up naturally.
Step 7: Serve and Enjoy
Ladle the soup into bowls and swirl a spoonful of reserved coconut milk on top for a pretty finish. Sprinkle with fresh cilantro if you’d like a pop of color and freshness. Pair it with crusty bread or a simple salad, and you’ve got dinner done.
And there you have it—your bowl of spicy butternut squash and sweet potato soup is ready to be enjoyed! It’s creamy, warming, and just spicy enough to feel exciting without overwhelming your taste buds.
Tips and Tricks for Perfect Spicy Butternut Squash and Sweet Potato Soup
- Make it creamier: Add extra coconut milk for ultra-rich texture.
- Dial up the spice: A pinch more chili flakes will give it serious heat.
- Kid-friendly version: Skip the chili powder and flakes, then spice up individual bowls for adults.
- Freeze for later: This soup freezes beautifully—just cool completely and store in freezer-safe containers.
- Shortcut tip: Buy pre-cut squash and sweet potato cubes from the grocery store to save time (no shame in that!).
Storage for Spicy Butternut Squash and Sweet Potato Soup
- Fridge: Keeps well for 4 days in an airtight container.
- Freezer: Up to 3 months—reheat gently on the stove with a splash of stock or water.
FAQs
Can I make this vegan?
Yes! Just use vegetable stock and you’re good to go.
Do I have to roast the veggies?
Nope. Roasting adds depth, but skipping it still gives you a delicious soup.
Can I use pumpkin instead of squash?
Absolutely. It will slightly change the flavor, but it works beautifully.
Conclusion
This spicy butternut squash and sweet potato soup is the kind of meal that makes busy nights feel special. It’s quick, flavorful, and nourishing—perfect for anyone craving comfort in a bowl. Whether you serve it as a starter or the star of the table, it’s guaranteed to be a repeat recipe.
And if you love cozy bowls like this, you might also enjoy my Mexican Street Corn Soup or Creamy Garlic Mushroom Spinach Chicken.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Spicy Butternut Squash and Sweet Potato Soup – Healthy, Creamy & Delicious
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: International
- Diet: Vegan
Description
This butternut squash and sweet potato soup is a quick and delicious meal ready in just 30 minutes. It’s creamy, flavourful, and easy to make—perfect for any meal. Roasting the vegetables is optional but recommended for added depth of flavour.
Ingredients
- 1 small butternut squash (about 700–900g or 2–3 cups), peeled and chopped
- 2 sweet potatoes (about 275g or 2 cups), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml (1 ½ cups) tin full fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chilli powder
- 1 teaspoon chilli flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
1. Preheat the oven to 190ºC (375ºF).
2. Peel and cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, chilli powder, salt, and pepper.
3. Roast the vegetables in the oven for about 30 minutes, until tender and golden around the edges.
4. If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
5. Pour in 4–6 cups (1–1.5 litres) of water or vegetable stock over the vegetables, ensuring they are fully covered. Bring to a boil over high heat. Cook until the vegetables are completely tender.
6. Blend the soup until smooth using a blender or immersion blender.
7. Stir in the coconut milk and whisk to combine. Add chilli flakes and adjust the seasoning to taste. If needed, adjust the consistency by adding more water or stock.
8. Swirl the reserved coconut milk on top and garnish with fresh chopped coriander.
Notes
If using an upright blender, carefully pour or ladle the hot vegetables and stock into the blender jug. Blend on high for about 2 minutes. Be cautious as the soup will be very hot. Once blended, pour the soup back into the saucepan, taste and adjust the seasoning.
If using an immersion blender, blend the vegetables directly in the saucepan until smooth.
The amounts for the spices are guidelines only. Add more or less depending on your preference for spice level. Always taste and adjust during cooking.
You can use stock, broth, or water as the cooking liquid. Stock or broth adds more flavour, but water is perfectly fine. Start with 750ml (3 cups) and add more if needed. To thicken, simmer the blended soup longer to reduce liquid.
