Spicy Butternut Squash and Sweet Potato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
