The first time I tasted spicy butternut squash sweet potato soup, it was a chilly October afternoon—leaves were crunching beneath my boots and I couldn’t shake the craving for something both warming and bold. You know that feeling when you want a soup that’s creamy, a little fiery, and totally comforting? This soup hits every note. It’s the kind of dish that fills your kitchen with that nutty aroma of roasted squash, sweet undertones from the potatoes, and just enough spice to make your cheeks flush.
Honestly, I stumbled onto this recipe after a day of rummaging through my pantry, desperate for a dinner that didn’t require an extra grocery trip (let’s face it, we’ve all been there). I grabbed some butternut squash, sweet potatoes, and a jar of chili flakes—magic happened. Over time, I’ve tweaked and tested this spicy butternut squash sweet potato soup so many ways, it’s now my favorite fall staple. Whether you’re a soup beginner or a seasoned cook, this one’s foolproof.
What makes this soup truly irresistible is the creamy texture paired with a punch of heat—perfect for busy families, anyone on a plant-based kick, or folks just looking for a nourishing meal as the weather cools down. As someone who’s spent years playing with autumn recipes, I can say this soup brings everything I love about fall into one bowl. If you’re searching for an easy, flavor-packed recipe that screams comfort (with a little kick!), you’re in for a treat with spicy butternut squash sweet potato soup.
Why You’ll Love This Recipe
After countless batches and more than a few taste tests (my family has become expert critics), I can vouch—this spicy butternut squash sweet potato soup stands out. Here’s why it’s a must-make for fall:
- Quick & Easy: Ready in under an hour, making it the perfect weeknight dinner or speedy lunch fix.
- Simple Ingredients: Nothing fancy—most of these are probably sitting in your kitchen right now, just waiting for their soup debut.
- Perfect for Cozy Gatherings: Ideal for holiday lunches, potluck parties, or just a solo Netflix night wrapped in blankets.
- Crowd-Pleaser: Kids love the creamy sweetness; adults dig the subtle heat. It always gets emptied first at family events!
- Unbelievably Delicious: The combo of squash and sweet potato creates a velvety base, while the spices add a surprise layer of flavor that keeps you coming back for seconds (or thirds, honestly).
What sets this spicy butternut squash sweet potato soup apart? I blend the veggies until totally smooth for ultra-creamy results, then finish with a swirl of coconut milk and a sprinkle of chili flakes. That extra step gives the soup a lush texture and a hint of exotic flavor you won’t find in basic versions. Plus, the balance of sweet and spicy is just right—not overpowering, but enough to warm you up from the inside out.
This is the kind of soup you make when you need a little pick-me-up or want to impress guests without spending hours in the kitchen. It’s hearty, wholesome, and just a little bit special. Trust me, it’s comfort food with a kick—perfect for chilly nights or anytime you need a hug in a bowl.
Ingredients Needed
This spicy butternut squash sweet potato soup relies on a handful of wholesome, easy-to-find ingredients that come together for maximum flavor and texture. Here’s what you’ll need:
- For the Soup Base:
- Butternut squash (about 1 medium, peeled and diced; approx. 2 pounds/900g) – brings earthy sweetness and creaminess
- Sweet potatoes (2 medium, peeled and diced; approx. 1 pound/450g) – adds depth and natural sugar
- Yellow onion (1 large, diced) – gives savory backbone to the soup
- Garlic cloves (3-4, minced) – for aromatic punch
- For the Flavor & Spice:
- Vegetable broth (4 cups/960ml) – adjust for desired thickness
- Olive oil (2 tablespoons/30ml) – for sautéing
- Ground cumin (1 teaspoon/5g) – adds warmth
- Ground coriander (1/2 teaspoon/2g) – gives a citrusy note
- Smoked paprika (1 teaspoon/5g) – smoky depth
- Crushed red chili flakes (1/2–1 teaspoon/2–4g, to taste) – the spicy kick; add more if you love heat
- Salt (1 1/4 teaspoons/6g, or to taste)
- Freshly ground black pepper (1/2 teaspoon/2g, or to taste)
- For Creaminess & Garnish:
- Coconut milk (1/2 cup/120ml, plus extra for drizzling) – dairy-free richness and subtle sweetness
- Fresh cilantro or parsley (a handful, chopped; optional) – bright finish
- Pumpkin seeds (for crunch, optional)
Ingredient notes: I usually go for small-cubed butternut squash—it cooks faster and blends smoother. For broth, homemade always wins, but store-bought works fine in a pinch. If you’re out of coconut milk, swap in heavy cream or oat milk for different vibes. Want it gluten-free? All the ingredients here pass the test! And if you’re out of cumin or coriander, a dash of curry powder does wonders.
Pro tip: Pick butternut squash that feels heavy for its size, with matte skin. The sweeter the squash, the better your soup! For sweet potatoes, I prefer the orange-fleshed variety—so much creamier.
Equipment Needed
Here’s what you’ll need to whip up this spicy butternut squash sweet potato soup (I promise, nothing too fancy):
- Large soup pot or Dutch oven: Essential for even cooking; I love my old enameled Dutch oven for this job.
- Chef’s knife and cutting board: For all the chopping—make sure your knife is sharp (life’s too short for dull blades!).
- Vegetable peeler: To make peeling squash and sweet potatoes a breeze.
- Wooden spoon or spatula: For stirring while sautéing and simmering.
- Blender or immersion blender: To achieve that ultra-smooth, creamy texture. Immersion blenders save dishes, but a regular blender works just as well—just blend in batches.
- Measuring cups and spoons: For precise seasoning and broth amounts.
If you don’t own a Dutch oven, any heavy-bottomed large pot works. For blending, a food processor can stand in, but you’ll need to work in smaller batches. I’ve had my trusty immersion blender for years—if you cook a lot of soups, it’s a worthy investment (and easy to clean!).
Maintenance tip: Keep your blender’s blades sharp and wash them right away—squash can get sticky. And if you’re on a budget, basic kitchen tools do the job just fine. No need to splurge!
Preparation Method
- Prep the veggies: Peel and dice the butternut squash (about 2 pounds/900g) and sweet potatoes (1 pound/450g) into even, 1-inch (2.5cm) cubes. Dice the onion and mince the garlic. This should take 10–15 minutes—set up a podcast and get chopping!
- Sauté the aromatics: Heat 2 tablespoons (30ml) olive oil in your large pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant—don’t let it burn!
- Add the squash and sweet potatoes: Toss in the cubed squash and sweet potatoes. Stir well to coat with oil and onion mixture. Cook for 3–4 minutes, letting the veggies pick up some golden edges.
- Spice it up: Sprinkle in 1 teaspoon (5g) cumin, 1/2 teaspoon (2g) coriander, 1 teaspoon (5g) smoked paprika, and 1/2–1 teaspoon (2–4g) chili flakes, depending on your heat preference. Stir to evenly distribute the spices. Season with 1 1/4 teaspoons (6g) salt and 1/2 teaspoon (2g) black pepper.
- Pour in the broth: Add 4 cups (960ml) vegetable broth. Scrape up any browned bits on the bottom—they’re pure flavor! Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until squash and potatoes are fork-tender.
- Blend the soup: Remove from heat. Use an immersion blender directly in the pot, or transfer to a blender in batches. Blend until completely smooth and creamy. (Caution: If using a blender, let the soup cool slightly and vent the lid—hot liquids expand!).
- Finish with coconut milk: Stir in 1/2 cup (120ml) coconut milk. Taste and adjust seasoning—if you want more spice, add a pinch of chili flakes.
- Serve and garnish: Ladle soup into bowls. Drizzle extra coconut milk, sprinkle with fresh cilantro or parsley, and top with pumpkin seeds for crunch if desired.
Troubleshooting: If your soup is too thick, add extra broth or water. Too thin? Simmer uncovered for a few more minutes. For extra silky texture, blend longer! If the soup tastes flat, add a squeeze of lime or a dash more salt.
Personal tip: I sometimes roast the squash and sweet potatoes first for deeper flavor (adds about 30 minutes). It’s worth it when you want that caramelized sweetness! And I always add a little squeeze of lime at the end for brightness.
Cooking Tips & Techniques
Here are some tried-and-true pointers for getting your spicy butternut squash sweet potato soup just right:
- Roasting for flavor: If you’ve got extra time, roast the squash and sweet potatoes first at 400°F (200°C) for 25–30 minutes. The caramelized edges deepen the soup’s flavor. It’s not mandatory, but the payoff is real!
- Avoiding bland soup: Don’t skimp on salt or spices. Taste and adjust before serving—sometimes squash can be mild and needs a flavor boost.
- Blending safely: Let the soup cool just a bit before blending. Hot liquids + sealed blender = soup volcano (learned that lesson the hard way!).
- Texture control: For extra creamy soup, blend longer. If you like a little bite, pulse until mostly smooth and leave some chunks.
- Multitasking: While the soup simmers, prep your garnishes, toast some bread, or whip up a quick salad. It makes dinner feel fancy without extra effort.
- Consistency: If you want a thicker soup, use less broth or simmer longer uncovered. For a lighter soup, add more broth or coconut milk.
Honestly, I’ve had a batch turn out bland once because I forgot to taste at the end. Lesson learned: always check the seasoning before you serve! And don’t be afraid to play with spice—chili flakes can sneak up on you. Start with less, add more if you dare.
Variations & Adaptations
This spicy butternut squash sweet potato soup is endlessly customizable. Here are a few ideas to make it your own:
- Vegan and Dairy-Free: This recipe is naturally vegan, but if you want extra creaminess, stir in unsweetened almond milk or oat milk instead of coconut milk.
- Low-Carb: Swap the sweet potatoes for cauliflower or rutabaga for a lower-carb soup that’s still creamy and satisfying.
- Extra Protein: Add cooked lentils or chickpeas before blending for a hearty, protein-packed version. Great for lunch leftovers!
- Seasonal Add-Ins: Toss in carrots, parsnips, or roasted apples for a fall twist. I’ve tried adding roasted apples—game changer for sweetness!
- Allergen-Friendly: For nut allergies, skip almond milk and use oat or coconut. For coconut allergies, use regular cream or a splash of soy cream.
- Different Cooking Methods: Make it in a slow cooker: Just add all ingredients except coconut milk, cook on low for 6–8 hours, then blend and finish.
My favorite personal twist? I like adding a tablespoon of Thai red curry paste for a spicy, aromatic punch. Seriously, it’ll transport your soup to another level!
Serving & Storage Suggestions
This soup shines when served hot, ladled into deep bowls with a swirl of coconut milk and a sprinkle of fresh herbs. Pair it with crusty bread, garlic toast, or a side salad for a complete meal. For a fancier touch, top with roasted pumpkin seeds or crispy chickpeas—adds a fun crunch!
Leftovers store beautifully. Cool the soup completely, then refrigerate in an airtight container for up to 4 days. It actually tastes richer on day two, as the flavors meld. To freeze, portion into zip-top bags or containers and freeze for up to 3 months. Thaw in the fridge overnight, then reheat gently on the stove, adding a splash of broth if needed.
Reheating tip: Warm slowly over medium-low heat, stirring often to prevent sticking. If you like your soup extra hot, microwave in 1-minute bursts, stirring between rounds. The spices deepen over time, so leftovers can be even spicier—taste as you go!
Nutritional Information & Benefits
This spicy butternut squash sweet potato soup is packed with vitamins and fiber. One serving (about 1 1/2 cups/360ml) contains roughly:
- Calories: 180
- Fat: 5g
- Carbohydrates: 32g
- Protein: 3g
- Fiber: 5g
Butternut squash and sweet potatoes are loaded with vitamin A, C, and potassium—great for immune support and healthy skin. The coconut milk adds healthy fats and creaminess without dairy. This soup is naturally gluten-free, vegan, and can be adapted for most dietary needs. Watch out if you have coconut allergies—swap with oat or nut milk instead.
Personally, I love serving this soup when I want something nourishing but light. It keeps you full without feeling heavy, and the spice helps wake up your taste buds!
Conclusion
If you’re craving a bowl of something warm, vibrant, and just a bit spicy, this spicy butternut squash sweet potato soup is calling your name. It’s easy to make, full of wholesome goodness, and honestly, it’s the kind of soup that turns dreary fall days into something special. Don’t be afraid to tweak the spice or add your favorite toppings—make it yours!
After years of making this soup for friends, family, and myself (more often than I’d like to admit), it’s still the one recipe I turn to when I need comfort in a bowl. Give it a try, share your spin in the comments, and let me know what you think—did you go extra spicy or keep it mellow?
Here’s to cozy fall evenings and homemade soup that warms you up from the inside out. Happy cooking!
Frequently Asked Questions
Can I make spicy butternut squash sweet potato soup ahead of time?
Absolutely! This soup tastes even better the next day. Prepare it in advance, store in the fridge, and reheat gently when ready to serve.
How spicy is this soup? Can I adjust the heat?
The heat level is customizable. Start with less chili flakes and add more after blending if you want it hotter. Kids usually enjoy the mild version!
Can I use frozen squash or sweet potatoes?
Yes, frozen diced squash or sweet potatoes work well—just toss them in straight from the freezer. You may need to simmer a few extra minutes until tender.
What can I use instead of coconut milk?
Swap coconut milk for heavy cream, oat milk, or almond milk. Each will give a slightly different flavor and texture, so experiment to find your favorite!
Can I freeze this soup?
Definitely! Cool the soup completely, transfer to freezer-safe containers, and freeze for up to three months. Thaw overnight and reheat on the stove for best results.
Pin This Recipe!
Spicy Butternut Squash Sweet Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A creamy, comforting fall soup featuring roasted butternut squash and sweet potatoes, blended with warming spices and finished with coconut milk for a touch of richness and heat. Perfect for cozy gatherings or a nourishing weeknight meal.
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 2 medium sweet potatoes (about 1 pound), peeled and diced
- 1 large yellow onion, diced
- 3–4 garlic cloves, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2–1 teaspoon crushed red chili flakes, to taste
- 1 1/4 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/2 cup coconut milk, plus extra for drizzling
- Fresh cilantro or parsley, chopped (optional, for garnish)
- Pumpkin seeds (optional, for garnish)
Instructions
- Peel and dice the butternut squash and sweet potatoes into 1-inch cubes. Dice the onion and mince the garlic.
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and cook for 4–5 minutes until softened and translucent. Stir in minced garlic and cook for another minute until fragrant.
- Add the cubed squash and sweet potatoes. Stir well to coat with oil and onion mixture. Cook for 3–4 minutes.
- Sprinkle in cumin, coriander, smoked paprika, and chili flakes. Stir to evenly distribute the spices. Season with salt and black pepper.
- Add vegetable broth and scrape up any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until squash and potatoes are fork-tender.
- Remove from heat. Use an immersion blender directly in the pot, or transfer to a blender in batches. Blend until completely smooth and creamy.
- Stir in coconut milk. Taste and adjust seasoning; add more chili flakes if desired.
- Ladle soup into bowls. Drizzle extra coconut milk, sprinkle with fresh cilantro or parsley, and top with pumpkin seeds if desired.
Notes
For deeper flavor, roast the squash and sweet potatoes at 400°F for 25–30 minutes before adding to the soup. Adjust spice level by varying the amount of chili flakes. If soup is too thick, add extra broth; if too thin, simmer uncovered. Garnish with pumpkin seeds or crispy chickpeas for crunch. Soup stores well and tastes richer the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups (360ml) per serving
- Calories: 180
- Sugar: 8
- Sodium: 650
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 5
- Protein: 3
Keywords: butternut squash soup, sweet potato soup, spicy soup, vegan soup, fall comfort food, gluten-free, creamy soup, easy soup recipe, autumn recipes
