I’m passionate about cooking and sharing that love through my blog, Simply Taster. My journey began in my grandmother’s kitchen, where I learned that food creates connection and sparks creativity. Over the years, cooking became my therapy and my gift to loved ones. Now, as a mom, I explore protein-packed, healthy treats and revive family recipes with my kids as helpers. My dream is to open a cooking school for families, but until then, I hope to inspire you to turn every meal into a beautiful memory. Let’s cook something beautiful together!
This Spicy Butternut Squash and Sweet Potato Soup recipe calls for roasted butternut squash, sweet potatoes, aromatic spices, and creamy coconut milk. First, roast the vegetables at 375ºF with cumin, cinnamon, and chili powder until tender. Next, simmer them in vegetable stock, then blend until smooth. Stir in coconut milk, add chili flakes, and season to taste. Finally, garnish with fresh cilantro and a swirl of coconut milk for an elegant finish. This easy, healthy squash soup delivers a spicy, comforting flavor that’s perfect for fall dinners, Thanksgiving soups recipes, or a cozy weekday meal. Serve with crusty bread for a hearty, nourishing dinner that everyone will love.
Nothing says autumn quite like a vibrant bowl of Spicy Butternut Squash and Sweet Potato Soup. This recipe balances natural sweetness and a gentle kick of heat, making it one of the best Pumpkin And Squash Soup variations you’ll find. Moreover, it doubles as one of the Yummy Fall Soup Recipes to warm you through crisp evenings. It uses simple pantry staples and yields a silky, nutrient-packed bowl in under an hour. Whether you skip the oven and make a quick Potato And Squash Soup on busy nights or roast for deeper flavor, this Healthy Squash Soup fits every lifestyle. Let’s dive into why this recipe matters and how you can make it your own.
Table of Contents
The Story & Inspiration Behind Spicy Butternut Squash and Sweet Potato Soup
A Personal Memory
Autumn always reminds me of family dinners around my grandmother’s farmhouse table. I still recall her rich Pumpkin And Squash Soup, fragrant with cinnamon and nutmeg. One crisp evening, she surprised me by adding a pinch of chili flakes to her classic recipe. Her eyes twinkled as she watched me taste the spicy twist for the first time. That moment sparked my love for Fall Soups With Butternut Squash and gentle heat. Every spoonful carried comfort and excitement, proving that a simple recipe could evoke lasting memories.
Why This Recipe Matters
This Spicy Butternut Squash and Sweet Potato Soup matters because it combines wholesome ingredients with bold flavors. It belongs among the top Thanksgiving Soups Recipes you’ll serve to guests craving both nostalgia and novelty. Also, it qualifies as a Squash Soup Healthy option, packed with fiber, vitamins A and C, and heart-friendly nutrients. In addition, coconut milk adds a creamy, dairy-free twist, so vegans and lactose-intolerant friends can join in. Finally, this Pure Soup Recipe demonstrates how small tweaks—like swapping regular squash for sweet potato—can transform a familiar dish into something extraordinary.
Ingredients & Instructions
Spicy Butternut Squash and Sweet Potato Soup
Ingredients
Equipment
Method
- Preheat oven to 190°C (375°F). Peel and chop butternut squash and sweet potatoes into 2-inch chunks. Slice the onion. Place all vegetables and garlic on a baking sheet.
- Drizzle with olive oil, sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Toss to coat evenly.
- Roast for 30 minutes or until golden and tender.
- Transfer roasted vegetables to a saucepan. Add stock or water to just cover the ingredients. Bring to a boil, then reduce heat and simmer until fully soft.
- Remove from heat. Blend until smooth using an immersion or stand blender. Return to low heat.
- Stir in coconut milk, add chili flakes, and adjust seasoning. If too thick, thin with more stock or water.
- Serve hot. Garnish with reserved coconut milk, extra chili flakes, or fresh coriander.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Ingredients You Need for Spicy Butternut Squash and Sweet Potato Soup
| Ingredient | Quantity |
|---|---|
| Butternut squash, peeled & chopped | 700–900 g (2–3 cups) |
| Sweet potatoes, peeled & chopped | 275 g (2 cups) |
| Yellow onion, sliced | 1 medium |
| Garlic cloves, peeled | 3 |
| Olive oil | 2 tbsp |
| Full-fat coconut milk | 400 ml (reserve 2 tbsp) |
| Ground cumin | 1 tsp |
| Ground cinnamon | ½ tsp |
| Chili powder | ¼ tsp |
| Chili flakes | 1 tsp |
| Vegetable or chicken stock | 750 ml |
| Salt & pepper | To taste |
Step-by-Step Instructions for Spicy Butternut Squash and Sweet Potato Soup
- Preheat your oven to 190ºC (375ºF). Meanwhile, prepare your vegetables.
- Place squash, sweet potatoes, onion, and garlic in a roasting tin. Drizzle with olive oil and season with cumin, cinnamon, chili powder, salt, and pepper.
- Roast for 30 minutes, until edges turn golden and vegetables feel tender when pierced with a fork.
- Transfer roasted vegetables into a medium saucepan. Pour in stock to just cover the veggies.
- Bring to a boil over high heat. Then reduce to a gentle simmer until all vegetables are completely soft, about 10 minutes.
- Use an immersion blender or transfer to a countertop blender. Blend until smooth and velvety, adding stock if needed to reach desired consistency.
- Stir in coconut milk and heat through. Then sprinkle in chili flakes, and taste. Adjust spices, salt, and pepper as needed.
- Divide soup into bowls. Swirl reserved coconut milk on top and garnish with chopped coriander or parsley.
- Serve hot with warm, crusty bread or crunchy croutons. Enjoy a bowl of pure fall comfort!
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
To make this soup even more nutrient-dense, swap half the potato for carrot or parsnip. If you prefer a lower-carb option, replace potatoes with cauliflower florets, creating a more keto-friendly squash soup. For a nut-free twist, use oat or almond milk instead of coconut milk. Meanwhile, those who love extra heat can double the chili flakes or add a diced jalapeño before roasting. Also, you can stir in a spoonful of Greek yogurt at the end for tangy richness.
Serving Suggestions
This Spicy Butternut Squash and Sweet Potato Soup pairs beautifully with crusty artisan bread or garlic naan. Moreover, you can top each bowl with roasted pumpkin seeds for a crunchy texture. For meal prep, portion leftovers into airtight containers and refrigerate up to 4 days. It freezes well for up to 3 months—just thaw overnight and reheat gently on the stove. Finally, garnish with fresh herbs or a drizzle of chili-infused oil to impress guests.
Health Benefits of Spicy Butternut Squash and Sweet Potato Soup
Butternut squash and sweet potatoes both rank high in vitamin A, supporting healthy vision and skin. In addition, the fiber content promotes digestion and stable blood sugar levels. Moreover, coconut milk provides medium-chain triglycerides that fuel your metabolism and support heart health.
This recipe remains a Pure Soup Recipe free from cream or added sugars, making it suitable for balanced diets. Meanwhile, the spices—cumin, cinnamon, and chili—offer anti-inflammatory compounds that may boost immunity. For those following a plant-based or dairy-free lifestyle, it ticks all the boxes without sacrificing flavor.
Whether you seek a vegetarian weeknight dinner or a vegan Thanksgiving Soups Recipes option, this squash soup healthy bowl delivers. It fits seamlessly into low-fat, gluten-free, or weight-management plans. Finally, a single serving provides a hearty 4–5 grams of fiber and a satisfying volume to keep you full.
Conclusion
Spicy Butternut Squash and Sweet Potato Soup offers a vibrant balance of sweetness, spice, and silky texture. By roasting the vegetables and blending them with aromatic spices and creamy coconut milk, you create a dish that feels both familiar and fresh. It ranks among the best fall soups you’ll serve all season, whether for cozy family dinners or festive gatherings. Moreover, it showcases how simple, whole-food ingredients can transform into a comforting masterpiece. I hope this recipe inspires you to experiment, share, and savor every spoonful of this healthy squash soup. Let’s keep cooking and making sweet memories together!
Follow me on Pinterest for recipes that feel like home.
FAQs About Spicy Butternut Squash and Sweet Potato Soup
Can I make this soup ahead of time?
Absolutely. You can prepare the soup up to two days in advance, refrigerate it in an airtight container, and reheat gently on the stove. Stir well before serving to restore its creamy texture.
How do I store leftovers?
Refrigerate leftovers in a sealed container for up to 4 days. For longer storage, freeze in freezer-safe jars or bags for up to 3 months. Thaw overnight and reheat on low heat.
Is this soup freezer-friendly?
Yes. Portion the cooled soup into individual containers, leaving a little headspace for expansion. Freeze flat in freezer bags or in rigid containers, then thaw in the fridge before reheating.
Can I adjust the spice level?
Certainly. Reduce or omit the chili flakes and chili powder for a milder flavor. To add more heat, increase the chili flakes or stir in a pinch of cayenne pepper to taste.