Spicy Butternut Squash Sweet Potato Soup – Cozy, Creamy & Warming

Introduction

When crisp air rolls in and sweaters come out, few things satisfy like a steaming bowl of Spicy Butternut Squash Sweet Potato Soup. This velvety, golden soup combines the natural sweetness of roasted squash and sweet potatoes with a gentle, lingering heat from warming spices and chili.

It’s deeply comforting, naturally creamy (without any cream), and packed with nutrients. The sweetness balances the spice, making each spoonful flavorful and nourishing. Whether you’re craving a cozy lunch, prepping for the week, or serving it as a starter at a fall gathering, this soup checks all the boxes: simple, plant-based, and full of bold flavor.

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Ingredients Overview

Each ingredient plays a role in flavor, texture, and nutrition. Here’s what makes this soup shine:

Butternut Squash

Naturally sweet and earthy, butternut squash gives the soup its silky body and subtle nutty flavor.

• Peel, seed, and cube before roasting or simmering
• Shortcut: Use pre-cut fresh squash or frozen chunks

Sweet Potatoes

Add depth and extra creaminess. Their starch helps thicken the soup naturally.

• Choose orange-fleshed sweet potatoes for the best color and texture
• Roast or simmer with squash

Onion & Garlic

The aromatic foundation. Sautéed onion and garlic build rich flavor that complements the sweetness of the vegetables.

Carrots (Optional)

Add extra sweetness and color — especially great if you like a slightly thicker soup.

Vegetable Broth

Used as the base liquid. A good-quality broth infuses flavor without overpowering.

• Use low-sodium to better control seasoning
• Add water as needed to adjust consistency

Coconut Milk (Optional)

Adds creaminess and a slight tropical note that cools the spice.

• Use full-fat for richness or light for a thinner soup
• Omit for a lower-fat version

Spices

This is where the “spicy” comes in:

• Cumin: Earthy and warm
• Smoked paprika: Adds a subtle smoky depth
• Cayenne pepper or red chili flakes: For heat — adjust to taste
• Ginger: Fresh or ground, it brightens and adds zing
• Curry powder (optional): Adds a complex, fragrant heat

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Step-by-Step Instructions

1. Roast the Vegetables (Optional but recommended)

• Preheat oven to 400°F (200°C).
• On a baking sheet, toss 4 cups butternut squash cubes and 2 medium sweet potatoes (peeled and cubed) with olive oil, salt, and pepper.
• Roast for 25–30 minutes until caramelized and soft.

Tip: Roasting deepens flavor but you can also simmer the veggies in broth for a faster version.

2. Sauté Aromatics

• In a large pot, heat 1 tbsp olive oil over medium heat.
• Add 1 diced onion and cook until translucent (5–6 minutes).
• Add 2–3 minced garlic cloves, 1 tsp grated ginger, and 1 chopped carrot (if using). Sauté for 2–3 minutes.

3. Add Spices

Stir in:

• 1 tsp cumin
• ½ tsp smoked paprika
• ¼–½ tsp cayenne or red chili flakes (to taste)
• 1 tsp curry powder (optional)
• Salt and pepper

Cook for 30 seconds to toast the spices and release aroma.

4. Add Vegetables and Broth

• Add roasted squash and sweet potatoes to the pot.
• Pour in 4 cups vegetable broth.
• Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes to let flavors meld.

5. Blend Until Smooth

• Use an immersion blender in the pot, or transfer to a blender in batches.
• Blend until silky and smooth.

6. Stir in Coconut Milk

• Optional: Stir in ½–1 cup full-fat coconut milk for extra creaminess and a balance to the spice.
• Taste and adjust seasoning (salt, spice, acidity).

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Tips, Variations & Substitutions

Spice Control

• For milder soup: Omit cayenne or reduce chili flakes.
• For more heat: Add a pinch of chipotle powder or a fresh chili when blending.

Flavor Boosters

• Add a splash of lime juice or apple cider vinegar at the end for brightness
• Stir in a spoonful of tahini or almond butter for richness without coconut

Meal Prep & Storage

• Make ahead: Flavors get better with time
• Store: In the fridge for 4–5 days
• Freeze: Up to 2–3 months; thaw overnight and reheat gently
• Add water or broth if soup thickens too much in storage

Substitutions

• Butternut squash: Use pumpkin, acorn squash, or even carrots
• Sweet potatoes: Use white potatoes for less sweetness
• Coconut milk: Use oat cream or cashew cream, or skip entirely

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Serving Ideas & Occasions

Serve this soup with:

• Crusty bread or garlic toast
• A dollop of vegan yogurt or coconut cream
• Pumpkin seeds, chili oil, or fresh herbs on top
• Grilled cheese (dairy-free or not) on the side
• As a starter for Thanksgiving or autumn dinners

Great for:

• Weeknight dinners
• Lunch meal prep
• Cold weather comfort
• Vegan dinner parties

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Nutritional & Health Notes (Per Serving, ~1½ cups)

• Calories: ~250
• Protein: 3–5g
• Fiber: 6–8g
• Carbs: 30–35g
• Fat: 10–12g (with coconut milk)

This soup is:

• Naturally vegan and gluten-free
• High in fiber, vitamins A & C, and beta carotene
• Easily adaptable for low-fat or low-sodium diets

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FAQs

Q1: Can I use canned butternut squash or sweet potato?

A1: Yes! Use about 1½ cups of canned squash or sweet potato purée per vegetable. The flavor is slightly different but still delicious.

Q2: How spicy is this soup?

A2: It’s warming, not overwhelmingly hot. You control the heat — start small and build up to your preference.

Q3: Do I have to roast the vegetables?

A3: No, but roasting adds sweetness and depth. If short on time, simmer cubed veggies in broth until tender.

Q4: Can I make it in an Instant Pot?

A4: Yes! Sauté aromatics in the pot, add all ingredients (except coconut milk), pressure cook for 10 minutes, then blend and stir in coconut milk.

Q5: Can I add protein to make it a full meal?

A5: Yes. Stir in cooked red lentils, chickpeas, or white beans after blending for extra plant-based protein.

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