There’s something magical about soups that hug you from the inside out. And this one – bold with spice but creamy with coconut – is the very definition of cozy food done right. Warm, sweet, a little fiery… perfection in a bowl.

This isn’t your average veggie soup. The roasted squash and sweet potato bring caramelized sweetness, while cumin, cinnamon, and chili spark it up with playful heat. The coconut milk smooths everything into silky comfort. Trust me, this recipe is going to be a keeper.

Best Time to Serve This Dish

Autumn is the obvious winner here – when markets overflow with squash and days feel crisper. But honestly, this soup wears no season. It works wonderfully after a chilly walk in December, or even as a lighter dinner in March when the transition to spring demands something hearty, yet still bright.

You can serve it as a weekend lunch, a dinner starter before richer mains, or even portion it out into jars for quick weekday meals. Tip: serve with warm bread on a rainy night for maximum soul-healing effect.

Ingredients Needed for the Recipe

• 1 small butternut squash (700–900g), peeled and chopped
• 2 sweet potatoes (about 275g), peeled and chopped
• 1 yellow onion, sliced into half-moons
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 400ml full-fat coconut milk (reserve 2 tbsp for garnish)
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ¼ teaspoon chili powder
• 1 teaspoon chili flakes
• 750ml vegetable or chicken stock (or water)
• Salt and black pepper, to taste
• Fresh coriander (cilantro), chopped – for garnish

Each ingredient has a job: sweetness from squash and potatoes, depth from garlic and onion, heat from the spices, creaminess from coconut, and a bright herbal lift from fresh coriander.

Ingredient Substitutions

No squash on hand? Pumpkin or even carrots can fill that role beautifully. Sweet potatoes can be swapped for parsnips if you like a nuttier edge.

Not a fan of coconut milk? Almond milk, cashew cream, or even a splash of heavy cream work fine – though you’ll lose a little of that tropical whisper. Herbs can dance too – thyme, rosemary, or sage all add their own character to the soup.

How to Make Spicy Butternut Squash and Sweet Potato Soup?

Step 1: Preheat the Oven

Heat your oven to 190ºC (375ºF). This is where those veggies will caramelize, locking in flavor. Don’t skip the roasting, it deepens everything tenfold.

Step 2: Prep the Veggies

Chop the squash and sweet potatoes into large chunks. Scatter them with sliced onions and unpeeled garlic on a roasting tray. Drizzle generously with olive oil, sprinkle cumin, cinnamon, chili powder, salt, and pepper.

Step 3: Roast Until Golden

Roast for 30 minutes, or until those edges look caramel-kissed and the cubes are fork-tender. That smell filling your kitchen? Pure happiness.

Step 4: Cook Everything Together

Transfer roasted vegetables to a saucepan. Pour in stock (or water if that’s what you’ve got handy). Bring to a gentle boil and let simmer until everything easily falls apart with a fork.

Step 5: Blend Until Smooth

Using an immersion blender, blend directly in the pot. Or carefully transfer in batches into a high-speed blender – but watch out, it’s hot. The result: creamy golden velvet.

Step 6: Coconut Swirl and Spice

Whisk in coconut milk until the soup sighs into silk. Add chili flakes, taste, adjust salt and spices if needed. You decide the heat level; it’s your bowl after all.

Step 7: Serve & Garnish

Ladle steaming soup into bowls. Swirl a spoonful of reserved coconut milk on top and scatter chopped coriander. Sit back, sip slowly, feel the coziness wrap around you.

How to Store and Reheat Soup?

Cool completely before storing. In the fridge, it’ll stay fresh for up to 5 days – perfect for easy lunches during the week. The flavors even bloom more the next day.

Want to freeze? Pour into freezer-safe containers or bags, leaving a little room for expansion. Freeze for 3 months. Just thaw overnight and gently reheat in a pot. If it thickens after storage, stir in a splash of stock or water while reheating.

Tips

• Roast, don’t rush: The extra 30 minutes in the oven is the difference between a good soup and a “please gimme seconds” soup.
• Spice balance: Start small with chili. It’s easy to add more afterward, but impossible to reverse.
• Thicker soup? Use less stock. Thinner soup? Add more. It’s forgiving – your taste dictates the final call.
• Serving flair: Top with toasted pumpkin seeds, a sprinkle of paprika, or a swirl of yogurt instead of coconut milk.
• Batch cooking: Double the recipe – because once you taste it, “just one pot” won’t cut it.

Pairing Ideas

This rich, golden soup is dreamy with crusty sourdough bread (buttered, if you want to lean indulgent). Cheese toasties – especially sharp cheddar – are an unbeatable sidekick here. They balance sweet-spicy creaminess with salty crunch.

If you’d like to go lighter, pair with a crisp green salad with lemon dressing. Or for a more comforting spread, serve with naan, pita chips, or homemade garlic bread. This soup loves company, but it won’t complain if enjoyed solo either.

So there you have it: a bold, cozy Spicy Butternut Squash and Sweet Potato Soup that feels every bit like a warm hug. It’s flexible, forgiving, and flavorful – a little sweet, a touch fiery, and a whole lot satisfying. Whether it’s autumn or spring, weekday or holiday, this bowl of sunshine won’t let you down.

If you try it – don’t just eat it, make it your own. Extra heat, new herbs, or ladled over rice for texture. Cooking, after all, is magic when it bends to your taste. Enjoy your spoonful of warmth.

Print Recipe

Spicy Butternut Squash and Sweet Potato Soup Recipe

Author: katie Smith Cooking Method: Simmering, Stovetop Cuisine: American Courses: Appetizers, Main Course, Side Dish, Soup

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 190  C Servings: 6 Estimated Cost: $ 7.50 Calories: 310

Best Season: Fall, Winter

Description

This creamy, vibrant Spicy Butternut Squash and Sweet Potato Soup is a comforting, nutrient-packed dish ready in under 30 minutes. Roasting the vegetables deepens their natural sweetness, while a blend of cumin, cinnamon, and chili adds a warm, spicy kick. Finished with silky coconut milk and fresh coriander, this dairy-free soup is rich, satisfying, and perfect for cozy nights or meal prep.

Ingredients

Servings

• 1 small butternut squash (about 700–900g, peeled and chopped)
• 2 sweet potatoes (about 275g, peeled and chopped)
• 1 yellow onion (sliced)
• 3 cloves garlic (peeled)
• 2 tbsp olive oil
• 400 ml full-fat coconut milk (reserve 2 tbsp for garnish)
• 1 tsp ground cumin
• 0.5 tsp cinnamon
• 0.25 tsp chili powder
• 1 tsp chili flakes (adjust to taste)
• 750 ml vegetable or chicken stock (or water)
• salt and pepper (to taste)
• fresh coriander (for garnish)

Instructions

1. Preheat Oven & Prepare Veggies

   Preheat oven to 190°C (375°F). Peel and chop the butternut squash and sweet potatoes into 2-inch chunks. Slice the onion into half-moons. Place all vegetables and garlic cloves in a roasting tin.
   Roasting enhances sweetness and depth of flavor.
   Mark as complete

2. Season & Roast

   Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Toss to coat. Roast for 30 minutes, or until tender and golden at the edges.
   Skip roasting for a quicker stovetop version.
   Mark as complete

3. Transfer and Simmer

   Transfer roasted vegetables to a large saucepan. Pour in 750ml (3 cups) of stock or water, ensuring vegetables are covered. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
   If not roasting, add raw chopped veggies directly to the pot with liquid.
   Mark as complete

4. Blend Until Smooth

   Use an immersion blender to puree the soup until smooth. (For a countertop blender, blend in batches and return to the pot.)
   Be cautious with hot liquids when blending.
   Mark as complete

5. Add Coconut Milk

   Stir in the coconut milk and chili flakes. Whisk to combine. Taste and adjust seasoning—add more spices, salt, or pepper as needed. Add more stock for a thinner consistency.
   Coconut milk adds creaminess without dairy.
   Mark as complete

6. Serve

   Ladle into bowls. Swirl with reserved coconut milk and garnish with fresh chopped coriander.
   Perfect with crusty bread or a side salad.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1.5 cups

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Amount Per Serving

Calories 310kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 16g80%

Sodium 780mg33%

Potassium 1150mg33%

Total Carbohydrate 34g12%

Dietary Fiber 7g29%

Sugars 10g

Protein 4g8%

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Calcium 80 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Roasting Tip: Roasting the veggies deepens flavor. For a shortcut, skip roasting and simmer raw chopped vegetables for 25–30 mins.
• Spice Level: Adjust chili powder and flakes to your taste. Start low and add more after blending.
• Dairy-Free Creaminess: Full-fat coconut milk is key. For a lighter version, use light coconut milk or cashew cream.
• Make It Heartier: Stir in cooked quinoa, lentils, or chickpeas for extra protein and fiber.
• Storage: Cool and store in an airtight container for up to 5 days in the fridge or 3 months in the freezer.
• Reheating: Warm gently on the stovetop, stirring in a splash of broth if needed.

Keywords: butternut squash soup, sweet potato soup, spicy soup, creamy vegetable soup, dairy-free soup, vegan soup, easy soup recipe, fall soup, healthy dinner