Spicy Butternut Squash and Sweet Potato Soup Recipe

Introduction

This Spicy Butternut Squash and Sweet Potato Soup is a cozy, flavorful dish perfect for chilly days. Creamy coconut milk and warming spices create a comforting blend that’s both nourishing and easy to make.

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. Step 1: Optional roasting – Preheat your oven to 190ºC (375ºF). 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, drizzle with olive oil, then sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
2. Step 2: Roast the vegetables for about 30 minutes until tender and golden around the edges. If you choose not to roast, you can proceed directly to the next step by placing the prepared vegetables into a saucepan.
3. Step 3: Transfer the roasted vegetables to a medium saucepan or place raw chopped vegetables directly into the pan. Pour in the stock or water, ensuring the vegetables are fully covered. Bring to a boil over high heat, then cook until the vegetables are very tender and easily pierced with a knife.
4. Step 4: Blend the soup until smooth using a blender or immersion blender. Add the coconut milk and whisk thoroughly to combine. Stir in the chili flakes and adjust seasoning with additional spices, salt, or pepper to your taste. If the soup is too thick, add more stock or water to reach your desired consistency.
5. Step 5: To serve, swirl the reserved coconut milk on top and garnish with fresh chopped coriander for a burst of freshness.

Tips & Variations

• Roasting the vegetables before cooking enhances their natural sweetness and adds depth to the soup’s flavor.
• Adjust the chili flakes and powder to control the spice level according to your preference.
• For a nuttier taste, add a handful of roasted cashews before blending.
• Use vegetable stock to keep the soup vegan, or chicken stock for a richer flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened too much. This soup also freezes well for up to 2 months—thaw thoroughly before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without roasting the vegetables?

Yes, you can skip roasting and cook the vegetables directly in the stock or water. Roasting adds extra flavor, but the soup will still be delicious without this step.

What can I use if I don’t have coconut milk?

You can substitute coconut milk with cream or a non-dairy cream alternative, though it will alter the flavor slightly. For a lighter soup, you can simply add more stock or water instead.

Spicy Butternut Squash and Sweet Potato Soup Recipe

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4.4 from 136 reviews

This Spicy Butternut Squash and Sweet Potato Soup is a comforting, creamy, and flavorful dish perfect for chilly days. Combining roasted butternut squash, sweet potatoes, and aromatic spices like cumin, cinnamon, and chili powder, this soup is blended smooth and enriched with creamy coconut milk for a luscious texture and a hint of heat. Ideal as a warming starter or a light main course, it brings a delightful balance of sweetness and spice with a velvety finish.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables:

• 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

Spices and Seasonings:

• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• ¼ teaspoon chili powder
• 1 teaspoon chili flakes
• Salt and pepper to taste

Other Ingredients:

• 2 tablespoons olive oil
• 400 ml (1 ½ cups) tin full fat coconut milk (reserve 2 tablespoons for serving)
• 750 ml (3 cups) vegetable or chicken stock or water

Instructions

1. Optional Roasting: Preheat your oven to 190ºC (375ºF). Peel and cut the butternut squash and sweet potatoes into large chunks, approximately 2 inches each. Slice the onion into half-moon shapes and place all vegetables along with the garlic cloves in a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast in the oven for about 30 minutes until the vegetables are tender and golden around the edges.
2. Cook the Soup: If you have roasted the vegetables, transfer them to a medium saucepan. If you chose not to roast, place the peeled and chopped vegetables directly into the saucepan. Pour in 750 ml (3 cups) of vegetable or chicken stock or water, enough to fully cover the vegetables. Bring the liquid to a boil over high heat, then reduce heat and simmer until the vegetables are very tender, allowing a knife to easily insert into them.
3. Blend the Soup: Use an immersion blender or transfer the soup in batches to a countertop blender, and blend until completely smooth. Take care when blending hot liquids by venting the blender lid slightly to avoid steam build-up.
4. Add Coconut Milk and Seasoning: Stir in the full-fat coconut milk and whisk well to combine evenly. Add chili flakes for extra heat and adjust the seasoning by adding more spices, salt, or pepper to taste. If the soup is too thick, adjust the consistency by adding more stock or water as needed.
5. Serve: Pour the soup into bowls, swirl the reserved 2 tablespoons of coconut milk on top for a decorative touch, and garnish with freshly chopped coriander or cilantro. Serve warm and enjoy your creamy, spicy soup!

Notes

• Roasting intensifies the natural sweetness and adds depth of flavor to the soup but is optional.
• Using full-fat coconut milk gives the soup a rich, creamy texture, but light coconut milk can be used for fewer calories.
• The choice of stock vs. water affects the flavor; vegetable or chicken stock adds more depth.
• Adjust chili flakes to control the spice level according to your preference.
• For blending hot soups safely, use a blender with a vented lid or an immersion blender.

Keywords: Spicy Butternut Squash Soup, Sweet Potato Soup, Coconut Milk Soup, Roasted Vegetable Soup, Vegetarian Soup, Comfort Soup, Autumn Soup