SPICY SQUASH SWEET POTATO HEAVEN

I can still remember the crisp autumn air and the vibrant orange hues of the pumpkins and sweet potatoes at the farmers market the year I first tried making soup with these ingredients. The aroma of cinnamon and a subtle hint of spice filled my kitchen that day, creating a sense of cozy warmth that I desperately needed as the days grew shorter. That’s when I discovered the magic of Spicy Butternut Squash Sweet Potato Soup and it has been a seasonal staple ever since. Today, I’m sharing all my secrets for the most amazing Spicy Butternut Squash Sweet Potato Soup you’ll ever make!

Why You’ll Absolutely LOVE This Soup

Okay, friends, let’s be honest. There are a *lot* of soup recipes out there. So, why should you dedicate your precious time to *this* one? Well, let me tell you, this isn’t just any soup. This Spicy Butternut Squash Sweet Potato Soup is a flavor explosion in a bowl. It’s creamy, comforting, and has just the right amount of kick to keep things interesting. Plus, it’s packed with nutrients, naturally vegan (or easily adaptable), and incredibly easy to make. Seriously, you’ll be amazed at how something so delicious can be so simple.

Think of it as autumn in a bowl! The sweetness of the butternut squash and sweet potato beautifully complements the warmth of the spices. And that little hint of chili? Pure perfection! This soup is fantastic as a starter, a light lunch, or even a satisfying dinner. Plus, it’s a crowd-pleaser, even for those who aren’t usually fans of squash!

Key Ingredients That Make This Soup Shine

• Butternut Squash: The star of the show! Look for one that feels heavy for its size, indicating it’s nice and dense.
• Sweet Potato: Adds another layer of sweetness and creaminess, plus a vibrant orange color.
• Onion & Garlic: The aromatic base that builds the flavor. Don’t skimp on these!
• Vegetable Broth: Use a good quality broth for the best flavor. You can also use chicken broth if you’re not vegan/vegetarian.
• Coconut Milk (Full-Fat): This is what makes the soup incredibly creamy and decadent. Don’t use light coconut milk, as it won’t provide the same richness.
• Spices: Cumin, coriander, ginger, chili powder (or flakes!), cinnamon, and nutmeg work together to create a warm and inviting flavor profile. Adjust the chili to your preferred spice level!
• Olive Oil: For roasting the vegetables and sautéing the aromatics.
• Salt & Pepper: To taste!

Step-by-Step Guide to Spicy Butternut Squash Sweet Potato Soup Perfection

1. Preheat your oven to 400°F (200°C). This high heat helps to caramelize the vegetables, bringing out their natural sweetness.
2. Prepare the vegetables. Peel and seed the butternut squash, then chop it into 1-inch cubes. Peel and chop the sweet potato into similar-sized pieces. Roughly chop the onion.
3. Roast the vegetables. Toss the butternut squash, sweet potato, and onion with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. You want them to be easily pierced with a fork. The edges should have a nice golden-brown color.
4. Sauté the garlic and spices. While the vegetables are roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic, cumin, coriander, ginger, chili powder (or flakes), cinnamon, and nutmeg. Sauté for 1-2 minutes, until fragrant. The aroma will fill your kitchen and make you incredibly hungry!
5. Add the roasted vegetables and broth. Once the vegetables are roasted, add them to the pot with the sautéed garlic and spices. Pour in the vegetable broth (or chicken broth).
6. Simmer. Bring the soup to a simmer, then reduce the heat and let it simmer for 10-15 minutes. This allows the flavors to meld together beautifully. The soup should be gently bubbling.
7. Blend until smooth. Carefully transfer the soup to a blender (in batches if necessary). Blend until completely smooth and creamy. Alternatively, you can use an immersion blender directly in the pot. Be careful when blending hot liquids!
8. Stir in the coconut milk. Return the blended soup to the pot and stir in the full-fat coconut milk. Heat through gently, but don’t boil. The coconut milk will add a luxurious creaminess and a subtle sweetness that complements the spices perfectly.
9. Season to taste. Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or chili powder to your liking.
10. Serve and enjoy! Ladle the soup into bowls and garnish with your favorite toppings, such as toasted pumpkin seeds, a swirl of coconut milk, a sprinkle of chili flakes, or some chopped fresh cilantro.

The Complete Recipe for Spicy Butternut Squash Sweet Potato Soup

Alright, let’s get down to the nitty-gritty! Here’s the complete recipe you can easily follow:

Ingredients:

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 large sweet potato (about 1 pound), peeled and cubed
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon olive oil, plus more for roasting
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 – 1/2 teaspoon chili powder or red pepper flakes (adjust to your spice preference)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional toppings: toasted pumpkin seeds, coconut milk swirl, chili flakes, chopped cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash, sweet potato, and onion with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized.
4. While vegetables roast, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add garlic, cumin, coriander, ginger, chili powder, cinnamon, and nutmeg. Sauté for 1-2 minutes, until fragrant.
5. Add roasted vegetables and broth to the pot. Bring to a simmer, then reduce heat and simmer for 10-15 minutes.
6. Carefully transfer soup to a blender (in batches if necessary) and blend until smooth. Alternatively, use an immersion blender in the pot.
7. Return blended soup to the pot and stir in coconut milk. Heat through gently, but don’t boil.
8. Season to taste with salt and pepper.
9. Serve hot and garnish with your favorite toppings.

Success Tips for Spicy Butternut Squash Sweet Potato Soup

• Roast, Don’t Skip: Roasting the vegetables is KEY to developing the deep, rich flavor of this soup. Don’t be tempted to skip this step! It makes a huge difference.
• Spice it Right: Start with a small amount of chili powder or flakes and add more to taste. You can always add more spice, but you can’t take it away!
• Full-Fat is Your Friend: Trust me on this one. The full-fat coconut milk is essential for achieving that creamy, luxurious texture. Light coconut milk just won’t cut it.
• Blending Safety: When blending hot liquids, always vent the blender lid to prevent pressure buildup. You can do this by removing the small cap in the center of the lid and covering the opening with a towel.
• Make it Ahead: This soup is even better the next day! The flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.

Variations & Customizations – Make it Your Own!

The beauty of soup is its versatility! Feel free to adapt this Spicy Butternut Squash Sweet Potato Soup to your liking. Here are a few ideas:

• Add some protein: Stir in cooked chickpeas, lentils, or shredded chicken for a heartier meal.
• Boost the veggies: Add other roasted vegetables like carrots, parsnips, or apples.
• Make it even creamier: Add a swirl of heavy cream or sour cream (if not vegan) before serving.
• Change up the spices: Try adding a pinch of smoked paprika for a smoky flavor or a dash of curry powder for an exotic twist.
• Add a citrusy note: A squeeze of lime or lemon juice at the end brightens up the flavors.

Serving Suggestions – Beyond the Bowl

While this Spicy Butternut Squash Sweet Potato Soup is delicious on its own, here are a few ideas for taking it to the next level:

• Grilled Cheese Pairing: Serve with a classic grilled cheese sandwich for the ultimate comfort food meal.
• Crusty Bread: A slice of crusty bread is perfect for dipping and soaking up all that delicious soup.
• Salad Side: Pair with a simple green salad for a lighter meal.
• Gourmet Grilled Cheese: Elevate your grilled cheese game with fancy cheeses like Gruyere or Brie.

Other Soups You Might Love

If you’re a soup lover like me, you’ll definitely want to check out some of my other favorite soup recipes. For a comforting classic, you can’t go wrong with CHICKEN DUMPLING SOUP. Or, if you’re looking for something creamy and indulgent, try the CREAMY TORTELLINI SOUP. For a vibrant and flavorful option, give ROASTED TOMATO SOUP a try. If you crave something with a kick, the CAJUN CHICKEN SOUP is for you! And of course, who can resist a bowl of comforting CREAMY POTATO SOUP? Finally, for a sophisticated and flavorful vegetarian option, try the ROASTED CAULIFLOWER SOUP. There’s a soup for every mood and occasion!

Troubleshooting: Common Issues & How to Fix Them

Even with the best recipes, sometimes things don’t go exactly as planned. Here are some common issues you might encounter when making Spicy Butternut Squash Sweet Potato Soup, and how to fix them:

• Soup is too thick: Add more broth or water to thin it out.
• Soup is too thin: Simmer the soup for a longer period of time to allow some of the liquid to evaporate.
• Soup is not creamy enough: Add more coconut milk or a swirl of heavy cream (if not vegan).
• Soup is not spicy enough: Add more chili powder or red pepper flakes to taste.
• Soup is too spicy: Add a squeeze of lime or lemon juice, or a dollop of sour cream or yogurt (if not vegan). The acidity and fat will help to balance the spice.
• Soup tastes bland: Add more salt, pepper, or other spices to taste. A squeeze of lime or lemon juice can also brighten up the flavors.

Conclusion: Your Spicy Soup Adventure Awaits!

So there you have it! My ultimate guide to making the most delicious Spicy Butternut Squash Sweet Potato Soup you’ve ever tasted. From roasting the vegetables to adding that perfect blend of spices, every step is designed to create a symphony of flavors that will warm your soul. Don’t be afraid to experiment and make it your own. I promise, once you try this recipe, it will become a staple in your kitchen, especially during those chilly autumn and winter months. Happy cooking!

Spicy Butternut Squash Sweet Potato Soup

Amelia

This creamy and comforting soup is a flavor explosion in a bowl, combining the sweetness of butternut squash and sweet potato with a warm blend of spices. It’s easy to make, packed with nutrients, and perfect as a starter, lunch, or dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6

Calories 250 kcal

Equipment

• Baking Sheet
• Large pot or Dutch oven
• Blender or immersion blender
• Measuring cups and spoons
• Peeler
• Knife
• Cutting board
• Wooden spoon or spatula

Ingredients

  

• 1 medium butternut squash about 2 pounds
• 1 large sweet potato about 1 pound
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth or chicken broth
• 1 tablespoon olive oil, plus more for roasting
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground ginger
• ¼ – ½ teaspoon chili powder or red pepper flakes adjust to your spice preference
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Salt to taste
• Black pepper to taste
• Optional toppings: toasted pumpkin seeds
• Optional toppings: coconut milk swirl
• Optional toppings: chili flakes
• Optional toppings: chopped cilantro

Instructions

 

• Preheat oven to 400°F (200°C).
• Toss butternut squash, sweet potato, and onion with olive oil, salt, and pepper on a baking sheet. Ensure vegetables are spread in a single layer.
• Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized. Pierce with a fork to test for tenderness.
• While vegetables roast, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
• Add garlic, cumin, coriander, ginger, chili powder, cinnamon, and nutmeg. Sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic.
• Add roasted vegetables and broth to the pot. Stir well to combine.
• Bring to a simmer, then reduce heat and simmer for 10-15 minutes. This allows the flavors to meld together.
• Carefully transfer soup to a blender (in batches if necessary) and blend until smooth. Vent the blender lid to prevent pressure buildup. Alternatively, use an immersion blender in the pot.
• Return blended soup to the pot and stir in coconut milk. Heat through gently, but don’t boil. Overheating can cause the coconut milk to separate.
• Season to taste with salt and pepper. Add more chili powder for extra spice.
• Serve hot and garnish with your favorite toppings such as toasted pumpkin seeds, a swirl of coconut milk, chili flakes, or chopped cilantro.

Notes

Roasting the vegetables is crucial for the best flavor. For a creamier soup, use an immersion blender directly in the pot. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. This soup tastes even better the next day as the flavors meld together. If soup is too thick, add more broth. If it’s too thin, simmer longer to evaporate some liquid. Consider adding a squeeze of lime or lemon juice for brightness.