Hey there, friends! If you’re like me, you’re always on the hunt for quick and satisfying meals that the whole family will love. One of my favorite go-to recipes is this Spicy Butternut Squash and Sweet Potato Soup. It’s perfect for those cozy evenings when you need a wholesome dish that doesn’t take all day to make. With just a hint of spice and a creamy texture, this soup feels like a warm hug in a bowl. Speaking of cozy recipes, you might also love trying out my Breakfast Pizza Recipe perfect for brunch gatherings.
Why you’ll love this recipe
This soup has it all: it’s hearty, easy to prepare, and brings a bit of spice to your dinner table. The combination ofbutternut squashandsweet potatoesoffers a natural sweetness, while spices like cumin and cinnamon enhance the rich, savory flavors. Plus, it’s dairy-free thanks to coconut milk, yet still super creamy. Lastly, it’s versatile enough to adapt with what you have on hand or to cater to your specific taste preferences.
Ingredients
- 1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped
- 2 sweet potatoes (about 275g or 2 cups), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml (1 ½ cups) full-fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper to taste
Step-by-step instructions
Prepping the veggies
Start by preheating your oven to 190ºC (375ºF). As the oven heats, peel and cut the butternut squash and sweet potatoes into large chunks, around 2 inches each. Trust me, this step might seem tedious, but it’s worth it when all those roasted flavors come together!
Roasting the veggies
Place the prepared vegetables, along with the garlic cloves, into a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Pop it all into the oven for about 30 minutes until the veggies are tender and golden at the edges.
Making the soup
Once roasted, transfer the vegetables to a medium saucepan. Alternatively, if you’re short on time or just don’t fancy roasting, you can throw everything directly into the saucepan to cook on the stovetop. Add your stock or water, ensuring all veggies are submerged, and bring to a boil.
Blending to perfection
After ensuring the veggies are soft, blend the soup until smooth either using a handheld immersion blender or a regular blender (I always make a slight mess during this part, but it’s worth it for a silky texture!). Stir in the coconut milk, add chili flakes, and adjust the seasoning to taste. If it seems too thick, you can always add a bit more stock until it’s just right.
Serving
To serve, swirl in the reserved coconut milk for a beautiful presentation, and garnish with freshly chopped coriander. It’s those small touches that make it extra special.
Recipe tips & variations
If you’re not a fan of spice, feel free to leave out the chili powder and flakes. Alternatively, for an extra zing, add a splash of lime juice just before serving. You can also throw some other favorite veggies into the mix, like carrots or parsnips, for a different depth of flavor.
Storage & reheating
This soup stores exceptionally well. Simply let it cool and pop it into an airtight container in the fridge for up to 4 days, or freeze it for up to a month. When reheating, whether on the stovetop or in the microwave, make sure to stir occasionally until it’s all warmed through.
FAQs
1. Can I make this soup vegan?
Absolutely! Just use vegetable stock and you’re all set for a comforting vegan meal.
2. What’s a good substitute for coconut milk?
You can swap the coconut milk for almond milk or even cashew cream for an equally creamy texture.
3. How can I thicken the soup if it’s too thin?
If your soup turns out a little thinner than expected, try blending in a handful of cooked potatoes or a scoop of cooked lentils.
4. What can I serve with this soup?
Crusty bread or a simple side salad pairs beautifully with this hearty soup.
Recipes you may like
- Crescent Roll Breakfast Recipes
- Breakfast Potatoes Recipe – Easy & Crispy
- Breakfast Pizza Recipe – Easy & Cheesy
And there you have it, a simple, delicious soup that’s sure to become a staple in your kitchen. I hope you enjoy making and tasting this as much as I do! If you give it a try, let me know how it went in the comments below.
Spicy Butternut Squash and Sweet Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and creamy Spicy Butternut Squash and Sweet Potato Soup that’s perfect for cozy nights.
Ingredients
- 1 small butternut squash (about 700-900g or 2–3 cups), peeled and chopped
- 2 sweet potatoes (about 275g or 2 cups), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml (1 1/2 cups) full-fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
- Start by preheating your oven to 190ºC (375ºF). As the oven heats, peel and cut the butternut squash and sweet potatoes into large chunks, around 2 inches each.
- Place the prepared vegetables, along with the garlic cloves, into a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Pop it all into the oven for about 30 minutes until the veggies are tender and golden at the edges.
- Once roasted, transfer the vegetables to a medium saucepan. Add your stock or water, ensuring all veggies are submerged, and bring to a boil.
- After ensuring the veggies are soft, blend the soup until smooth either using a handheld immersion blender or a regular blender. Stir in the coconut milk, add chili flakes, and adjust the seasoning to taste.
- To serve, swirl in the reserved coconut milk for a beautiful presentation, and garnish with freshly chopped coriander.
Notes
- If you’re not a fan of spice, feel free to leave out the chili powder and flakes.
- For an extra zing, add a splash of lime juice just before serving.
- You can also throw some other favorite veggies into the mix, like carrots or parsnips, for a different depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg