If you’ve been craving something cozy but with a little attitude, this Spicy Butternut Squash and Sweet Potato Soup might just become your new fall favorite.
It’s creamy, velvety, and gently spiced — the kind of soup that warms you from the inside out without setting off any alarms. I make this one whenever New York decides to remind me it’s October — that time of year when the air smells like leaves and every meal should be eaten from a bowl.
Between raising three kids and keeping dinner interesting (because yes, they notice when soup shows up again), I’ve learned that a little spice and a lot of comfort go a long way. This soup is both — simple enough for a weeknight, special enough for guests, and deeply nourishing in that “I made this with love” way.
Table of Contents
Why You’ll Love This Spicy Butternut Squash and Sweet Potato Soup
- Quick and easy: You can have it ready in about 40 minutes — less time than it takes to order takeout.
- Creamy without cream: Coconut milk adds that silky texture and natural sweetness that plays beautifully with the spice.
- Naturally healthy: Packed with vitamins, fiber, and antioxidants — but no one at your table will realize how good it is for them.
- Customizable heat: Adjust the chili powder or flakes to your taste — I go medium-spicy to keep peace at the dinner table.
(Love soups that balance comfort and flavor? You might also enjoy my Pumpkin Carrot Soup or Spinach and White Bean Soup.)
What Does Spicy Butternut Squash and Sweet Potato Soup Taste Like?
Imagine the sweetness of roasted butternut squash and sweet potato, blended with creamy coconut milk, a hint of cinnamon, and a whisper of heat from chili flakes. It’s earthy, lightly sweet, and finished with that gentle burn that lingers just enough to make you reach for another spoonful.
If fall had a flavor, this would be it.
Ingredients You’ll Need for Spicy Butternut Squash and Sweet Potato Soup
Here’s what you’ll need to make this golden bowl of goodness:
- 1 small butternut squash (about 2–3 cups), peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1 yellow onion, sliced
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 ½ cups coconut milk (reserve 2 tablespoons for garnish)
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- 3 cups vegetable or chicken stock
- Salt and black pepper, to taste
Optional but recommended: Roast the veggies first for that rich, caramelized flavor that deepens the soup’s sweetness.
How to Make Spicy Butternut Squash and Sweet Potato Soup (Step by Step)
Step 1: Optional Roasting
Preheat your oven to 375°F (190°C). Toss the squash, sweet potatoes, onion, and garlic with olive oil, cumin, cinnamon, and chili powder. Spread them on a baking sheet, sprinkle with salt and pepper, and roast for about 30 minutes — until golden and tender.
Step 2: Cook the Soup
Transfer the roasted vegetables to a large pot (or skip roasting and start here). Add 3 cups of stock and bring to a boil. Reduce the heat and simmer until everything is soft and fragrant.
Step 3: Blend Until Smooth
Using an immersion blender, puree until creamy. If you’re using a countertop blender, work in batches — carefully, because hot soup can splatter!
Step 4: Stir in Coconut Milk and Spice
Add the coconut milk, stir well, and sprinkle in the chili flakes. Adjust thickness with extra stock if needed. Taste and season again — it should hit that sweet-spicy balance just right.
Step 5: Serve with a Swirl
Ladle into bowls, drizzle with the reserved coconut milk, and top with chopped cilantro or pumpkin seeds for crunch.
Tips and Tricks for Perfect Spicy Butternut Squash and Sweet Potato Soup
- For extra depth: Roast your veggies. It’s worth the extra 20 minutes.
- Too thick? Add more stock or water until it’s just right.
- Too thin? Let it simmer uncovered for a few minutes to reduce.
- Want it milder? Skip the chili flakes, or replace them with a pinch of smoked paprika.
- Make it ahead: It keeps beautifully in the fridge for up to 4 days — and tastes even better the next day.
Storage
Let the soup cool completely, then refrigerate in an airtight container for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop — add a splash of stock or coconut milk to revive that silky texture.
FAQs
Can I use frozen squash or sweet potatoes?
Yes, absolutely! Just thaw before roasting or add them directly to the pot — you may need a few extra minutes of simmering.
Can I make it in a slow cooker?
Definitely! Add all the ingredients (except coconut milk) to your slow cooker and cook on low for 6–7 hours. Blend at the end and stir in the coconut milk.
What can I serve with this soup?
Crusty bread, grilled cheese, or a simple green salad make perfect companions.
Conclusion
This Spicy Butternut Squash and Sweet Potato Soup is more than just a recipe — it’s a bowl of comfort, a touch of spice, and a reminder that good food doesn’t have to be complicated. Whether you’re chasing away a chilly evening or meal-prepping for the week, it’s a dish that feeds both body and soul.
So go ahead, ladle up a little warmth — and don’t forget to share your bowl with someone you love.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Spicy Butternut Squash and Sweet Potato Soup – Cozy Fall Comfort
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This butternut squash and sweet potato soup is a quick and delicious meal ready in just 30 minutes. It’s creamy, flavourful, and easy to make—perfect for any meal. Roasting the vegetables is optional but recommended for added depth of flavour.
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. Preheat the oven: Set your oven to 190ºC (375ºF).
2. Prepare the vegetables: 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 and drizzle with olive oil. Sprinkle with cumin, cinnamon, and chili powder and salt and pepper.
3. Roast the vegetables: Roast in the oven for about 30 minutes, until tender and golden around the edges.
4. If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
5. Pour in 4–6 cups (1–1.5 litres) of water or vegetable stock over the vegetables, ensuring they are fully covered. Bring to a boil over high heat. Cook until the vegetables are completely tender—you should be able to easily insert a knife into them.
6. Blend the soup until smooth. (See notes for blending tips.)
7. Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning by adding more spices, salt and pepper according to taste. If needed, adjust the consistency by adding more water or stock or broth.
8. Swirl the reserved coconut milk on top and garnish with fresh chopped coriander.
Notes
Blending: If using an upright blender, carefully pour or ladle the hot vegetables and stock into the blender jug. Blend on high for about 2 minutes. Be cautious as the soup will be very hot. Once blended, pour the soup back into the saucepan, taste and adjust the seasoning. If using an immersion blender, blend the vegetables directly in the saucepan until smooth.
Spices and seasonings: The amounts for the spices are guidelines only. Add more or less of each spice depending on your preference and how spicy or mild you like your soup. The same goes for salt and pepper. Taste as you cook and adjust as necessary.
Cooking liquid: You can use stock, broth or water for the liquid in this soup. Broth and stock will give you more flavor, but water works too if that’s all you have. The amount required will depend on how thick you like your soup. Start with 750ml (3 cups) and add more as required. If you find your soup is not as thick as you would like, place the blended soup in a saucepan and simmer until the liquid has reduced and thickened.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Roasting, Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 5g
- Sodium: 48mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash, sweet potato, soup, creamy, easy, vegan, fall
