Spicy Butternut Squash Sweet Potato Soup
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There’s something about a creamy, spicy soup that makes cold evenings instantly better. This Spicy Butternut Squash Sweet Potato Soup is naturally sweet from the roasted vegetables, with a bold kick of chili and smoked spices that bring it to life. It’s the perfect mix of comfort and flavor, and best of all, it’s simple to prepare.
Why You’ll Love This Spicy Butternut Squash Sweet Potato Soup
Besides being incredibly delicious, this soup is:
- Healthy and filling – rich in fiber, vitamins, and plant-based goodness.
- Customizable – make it as spicy or mild as you like.
- Meal-prep friendly – stores well for the week and freezes beautifully.
- Naturally creamy – no heavy cream needed, thanks to roasted veggies and coconut milk.
What’s in This Soup?
The magic of this recipe is in the balance of sweet and spicy flavors. Roasted butternut squash and sweet potatoes create a velvety base, while onions, garlic, and warm spices like smoked paprika and cumin add depth. A touch of chili flakes (or cayenne) gives it just the right heat. Finish it with coconut milk for creaminess and fresh cilantro for brightness, and you’ve got a bowl that feels like a hug.
Ingredients (Exact)
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili flakes (more or less to taste)
- 4 cups vegetable broth
- ½ cup coconut milk
- Salt and black pepper, to taste
- Fresh cilantro or parsley, for garnish
How to Make Spicy Butternut Squash Sweet Potato Soup
- Roast the veggies: Preheat oven to 400°F (200°C). Toss squash and sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Build the flavor base: In a large pot, sauté onion and garlic until fragrant. Add cumin and chili flakes for a quick toast.
- Blend to perfection: Add roasted vegetables and vegetable broth. Simmer for 10 minutes, then blend until smooth and creamy.
- Finish with creaminess: Stir in coconut milk and adjust seasoning.
- Serve: Garnish with fresh cilantro, extra chili flakes, and a swirl of coconut milk.
Tips & Variations
- Extra Heat: Add cayenne pepper or a fresh red chili while blending.
- Make Ahead: Store in the fridge up to 4 days or freeze for up to 3 months.
- Protein Boost: Add red lentils or white beans while simmering for extra protein and creaminess.
- Swap Veggies: Pumpkin or carrots can replace sweet potatoes for a different twist.
FAQs
How long does this soup last in the fridge?
About 4 days in an airtight container.
Can I make it without coconut milk?
Yes! Use regular milk, cream, or leave it out for a lighter version.
Is this soup vegan and gluten-free?
Yes – it’s naturally vegan, dairy-free, and gluten-free.
Conclusion
This Spicy Butternut Squash Sweet Potato Soup is more than just a meal – it’s comfort in a bowl. Creamy, cozy, and spiced just right, it’s a recipe you’ll come back to all season long. Whether you enjoy it fresh off the stove or pull it from the freezer for a quick dinner, it’s guaranteed to warm you up from the inside out.
