This Spicy Butternut Squash Sweet Potato Soup is a cozy bowl of comfort with a little kick. The natural sweetness of butternut squash and sweet potatoes blends perfectly with the warmth of spices like chili and cumin, giving you a smooth, creamy soup that wakes up your taste buds in the best way.
I love making this soup when the weather starts to cool down because it fills the kitchen with the nicest smells. What’s great is that it’s easy to adjust the spice level—if you want it milder, just use less chili, or add a bit more if you like a bold and fiery flavor. I always make a big pot because it tastes even better the next day, and the leftovers are amazing for lunches.
My favorite way to serve this soup is with a sprinkle of fresh cilantro and a dollop of yogurt or sour cream on top to balance the heat. Sometimes, I add toasted pumpkin seeds for a little crunch, which is a nice surprise with each spoonful. It’s the kind of soup that feels like a warm hug in a bowl, perfect for sharing with family or enjoying on a quiet evening.
Key Ingredients & Substitutions
Butternut Squash and Sweet Potatoes: These give the soup its creamy texture and natural sweetness. If you don’t have butternut squash, try kabocha squash or pumpkin as a tasty alternative.
Spices (Cumin, Smoked Paprika, Cinnamon, and Red Pepper Flakes): These spices add warmth and a gentle heat. If you want less heat, reduce or skip the red pepper flakes. Chipotle powder can be a smoky substitute for smoked paprika.
Coconut Milk: It keeps the soup rich and smooth. You can swap this with heavy cream or cashew cream for a different creamy touch, but coconut milk adds a nice subtle sweetness that balances the spice well.
Broth: Vegetable broth keeps it vegan, but chicken broth works well if you want a deeper flavor. Homemade broth always adds an extra layer of goodness.
How Can I Get a Silky Smooth Soup Every Time?
A smooth texture makes this soup really comforting and enjoyable. Here’s how I get it just right:
- Cook the squash and sweet potatoes until very soft—this usually takes 25-30 minutes. You want them easily mashed with a fork.
- Use an immersion blender directly in the pot for convenience. If using a regular blender, puree the soup in batches to avoid spills.
- If your soup feels too thick after blending, add a bit more broth or water and stir well.
- Be careful not to boil the soup after adding coconut milk to keep it creamy and avoid separating.
With these tips, you’ll have a velvety soup that feels like a warm, smooth hug in every spoonful!
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and handles the soup while cooking.
- Immersion blender or regular blender – makes pureeing easy and smooth. I prefer the immersion blender for less cleanup.
- Measuring spoons and cups – for precise spice and ingredient measurements, ensuring the perfect flavor balance.
- Soup bowls and serving spoons – to serve up the warm, comforting soup beautifully.
Flavor Variations & Add-Ins
- Try adding a swirl of tahini or peanut butter for extra richness and nuttiness.
- Mix in cooked white beans or chickpeas to make it more filling and add protein.
- Add a squeeze of lime or lemon juice before serving for a fresh, zesty kick.
- Swirl in some Greek yogurt or sour cream for a cooling contrast to the spicy soup.
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
Soup Ingredients:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ to 1 teaspoon crushed red pepper flakes (adjust to taste for heat)
- ¼ teaspoon ground cinnamon
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh mint or cilantro leaves, for garnish
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and roughly 30 minutes to cook, so around 45 minutes total. It’s a quick, warm, and satisfying dish that you can easily whip up even on a busy day!
Step-by-Step Instructions:
1. Sauté the Onion:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it’s soft and translucent.
2. Add the Spices and Garlic:
Stir in the minced garlic, cumin, smoked paprika, crushed red pepper flakes, and cinnamon. Cook for about 1 minute until you can smell the spices.
3. Cook the Squash and Sweet Potatoes:
Add the cubed butternut squash and sweet potatoes to the pot and stir well to coat them with the spices. Pour in the broth, bring the mixture to a boil, then reduce heat and let it simmer uncovered for 25-30 minutes, until the vegetables are tender.
4. Blend the Soup Until Smooth:
Use an immersion blender right in the pot, or carefully transfer the soup to a blender in batches. Blend until it’s creamy and silky smooth.
5. Add Coconut Milk and Season:
Stir in the coconut milk and season with salt and black pepper to your taste. Warm the soup gently for about 5 minutes without boiling.
6. Serve and Garnish:
Ladle soup into bowls. Add a swirl of coconut milk, sprinkle fresh mint or cilantro leaves, and a few crushed red pepper flakes if you like it extra spicy.
Can I Use Frozen Butternut Squash or Sweet Potatoes?
Yes! Frozen works well and saves time. Just thaw them fully before cooking, and reduce the simmering time slightly since they’re already partially cooked.
How Can I Make This Soup Less Spicy?
Simply reduce or omit the crushed red pepper flakes. You can also add a little extra coconut milk or a dollop of yogurt when serving to mellow out the heat.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
Can I Freeze This Soup?
Absolutely! Cool the soup completely, then freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently before serving.