There is nothing quite like a bowl of warming soup to comfort and delight your senses, and this Spicy Butternut Squash and Sweet Potato Soup Recipe hits every note perfectly. The beautiful orange hues from roasted butternut squash and sweet potato create a rich, velvety base, while the subtle heat from cayenne pepper or red pepper flakes adds a cozy kick that keeps you coming back for more. It’s an absolute favorite for chilly evenings or whenever you crave something nourishing, flavorful, and easy to make with pantry staples.
Ingredients You’ll Need
Each ingredient in this Spicy Butternut Squash and Sweet Potato Soup Recipe plays an essential role in building layers of flavor and texture. From the sweetness of the roasted veggies to the zest of fresh ginger and the creaminess of coconut milk, this soup is simplicity turning into magic.
- Butternut squash: Provides a naturally sweet and creamy foundation when roasted and pureed.
- Sweet potato: Adds depth, heartiness, and additional natural sweetness to complement the squash.
- Olive oil: Used in roasting and sautéing to enhance flavors and add richness.
- Salt and pepper: Essential seasonings to balance and elevate the soup’s taste.
- Onion: Offers a mild sweetness and savory base when softened gently.
- Garlic cloves: Infuse savory warmth and complexity.
- Fresh ginger: Brings a bright, zesty kick that pairs beautifully with spice.
- Cayenne pepper or red pepper flakes: Adds the exciting heat that makes this soup truly stand out.
- Vegetable broth: The flavorful liquid that unites all the ingredients into a comforting soup.
- Coconut milk (optional): Introduces a luscious creaminess and subtle tropical note.
How to Make Spicy Butternut Squash and Sweet Potato Soup Recipe
Step 1: Prepare the Vegetables
Begin by preheating your oven to 400°F (200°C). Peel and cube the butternut squash and sweet potato, then spread them out on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss everything so each piece is well coated. This simple step ensures delicious caramelization that enhances sweetness and flavor complexity.
Step 2: Roast the Vegetables
Roast the squash and sweet potatoes for 25-30 minutes, until they’re tender and have developed beautiful golden edges. This roasting stage is key because it deepens the taste and creates that naturally sweet, slightly nutty backdrop essential to this Spicy Butternut Squash and Sweet Potato Soup Recipe.
Step 3: Cook the Aromatics
While the veggies roast, heat the remaining tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes until softened and gently translucent. Then stir in the minced garlic and grated fresh ginger, cooking for another 1-2 minutes until their fragrances fill your kitchen, setting the stage for vibrant flavor.
Step 4: Add Spices and Broth
Sprinkle in the cayenne pepper or red pepper flakes, adjusting the heat level to your liking. Immediately add the roasted butternut squash and sweet potatoes to the pot, followed by the vegetable broth. Bring everything to a gentle simmer and allow it to meld together for 10-15 minutes. This simmering step harmonizes the bold spicy notes with the natural sweetness in the base.
Step 5: Blend the Soup
Once your flavors have mixed beautifully, it’s time to blend. Using an immersion blender right in the pot is easiest, or work in batches with a stand blender. Puree the soup until it achieves a silky smooth texture that promises comfort in every spoonful—this creamy consistency is a hallmark of the Spicy Butternut Squash and Sweet Potato Soup Recipe.
Step 6: Add Coconut Milk and Season
If you want to elevate the soup’s richness, stir in the coconut milk now. This ingredient lends a subtle sweetness and brings together the spicy and savory elements perfectly. Taste your soup and finish by adjusting salt, pepper, or spice level. Serve piping hot and enjoy the rewarding flavors you’ve created!
How to Serve Spicy Butternut Squash and Sweet Potato Soup Recipe
Garnishes
A garnish can make your soup feel extra special. Consider a sprinkle of toasted pumpkin seeds for crunch, a swirl of coconut cream for visual appeal, or fresh chopped cilantro or parsley to brighten the bowl. Each garnish enhances the textures and flavors, making your bowl delightful from first sip to last.
Side Dishes
This soup pairs wonderfully with slices of crusty bread for dipping or a fresh green salad with tangy dressing to balance the richness. For something heartier, serve with roasted chickpeas or a warm grain bowl to turn your meal into a satisfying feast.
Creative Ways to Present
For entertaining, serve the soup in small mason jars or elegant glass bowls so the vibrant color pops. You could also layer the soup with dollops of flavored yogurt or chili oil to add contrasting tastes and captivating swirls. Presentation that shows off the beautiful texture and color invites everyone to dig in enthusiastically.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Transfer it to an airtight container once fully cooled. The flavors tend to deepen overnight, making leftovers even tastier and ready to enjoy on busy days.
Freezing
Spicy Butternut Squash and Sweet Potato Soup Recipe freezes wonderfully. Pour cooled soup into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months. When thawed, give it a good stir and gently reheat for a quick, comforting meal anytime.
Reheating
Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of vegetable broth or water can help loosen the texture if needed. Avoid boiling vigorously to keep the flavors bright and the texture silky smooth.
FAQs
Can I make this soup vegan?
Absolutely! This soup is naturally vegan as long as you use vegetable broth and coconut milk, which is optional but adds wonderful creaminess. It’s a perfect plant-based comfort soup.
How spicy is the soup?
The heat level depends on how much cayenne pepper or red pepper flakes you add. Start with a small amount and increase to your taste. The spice gives the soup a warm kick without overpowering the natural sweetness of the squash and sweet potato.
Can I use canned squash or sweet potato?
Fresh roasting provides the best flavor and texture, but canned or pre-cooked squash and sweet potato can be used in a pinch. Reduce the roasting step and adjust cooking times so you don’t overcook the softer canned produce.
What can I substitute for coconut milk?
If you’re avoiding coconut, feel free to substitute with any plant-based milk like oat, almond, or cashew milk. For extra richness, a splash of cream or half-and-half can be used if you don’t need the recipe to be vegan.
Is it necessary to roast the vegetables?
Roasting the squash and sweet potato adds a delicious caramelized flavor and deepens the soup’s richness. While you can boil them directly, roasting is highly recommended to achieve the full signature flavor of this Spicy Butternut Squash and Sweet Potato Soup Recipe.
Final Thoughts
This Spicy Butternut Squash and Sweet Potato Soup Recipe is one of those dishes that feels like a warm hug in a bowl—full of flavor, texture, and just the right amount of spice. It’s easy enough for weeknights yet impressive enough to share when you want to wow your friends or family. Grab your ingredients, follow these simple steps, and get ready to fall in love with a soup that’s as vibrant as it is comforting.
Print
Spicy Butternut Squash and Sweet Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This Spicy Butternut Squash Sweet Potato Soup combines roasted butternut squash and sweet potatoes with aromatic spices and a hint of heat. Enhanced with coconut milk for creaminess, this comforting soup is perfect for cozy meals and showcases a delightful balance of sweetness and spice.
Ingredients
Vegetables
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1 large sweet potato (peeled and cubed)
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
Spices & Seasonings
- Salt and pepper to taste
- ½ teaspoon cayenne pepper or red pepper flakes (adjust to taste)
Liquids & Oils
- 2 tablespoons olive oil (divided)
- 4 cups vegetable broth
- ½ cup coconut milk (optional, for creaminess)
Instructions
- Prepare the Vegetables: Preheat the oven to 400°F (200°C). Place the cubed butternut squash and sweet potato on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Spread into a single layer to ensure even roasting.
- Roast the Vegetables: Roast the butternut squash and sweet potato for 25-30 minutes, or until they’re fork-tender and slightly caramelized. This roasting step enhances their natural sweetness and adds depth of flavor to the soup.
- Cook the Aromatics: In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant to build a flavorful base.
- Add Spices & Broth: Stir in the cayenne pepper or red pepper flakes, adjusting to your preferred spice level. Add the roasted butternut squash and sweet potatoes to the pot, then pour in the vegetable broth. Bring the soup to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld together.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a stand blender and blend, then return to the pot.
- Add Coconut Milk & Season: Stir in the coconut milk to add a rich, creamy texture and mellow flavor, if using. Taste and adjust salt, pepper, and spice levels as needed. Serve the soup hot for a comforting, flavorful meal.
Notes
- The coconut milk is optional but adds a lovely creaminess and subtle sweetness to balance the heat from the cayenne pepper.
- You can adjust the spice level by reducing or increasing the amount of cayenne pepper or red pepper flakes.
- To make the soup vegan and gluten-free, ensure the vegetable broth is compliant with your dietary needs.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a thicker soup, reduce the amount of vegetable broth slightly or cook the soup uncovered to concentrate flavors.
