Spicy Butternut Squash and Sweet Potato

Name: Spicy Butternut Squash and Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegetarian
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 chilli powder; 1 teaspoon chilli flakes; 750 ml (3 cups) vegetable or chicken stock or water; Salt to taste; Pepper to taste

October 6, 2025October 5, 2025 by Jake

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Hey there! Today, I’ve got a recipe that will warm your heart and spice up your taste buds: Spicy Butternut Squash and Sweet Potato Soup. It’s a comforting dish that combines the sweet, earthy flavors of butternut squash with the subtle spiciness of sweet potatoes. Perfect for those chilly days when all you need is a bowl of something cozy.

I first tried this soup during one hectic week when the kids had back-to-back activities, and dinner needed to be quick but satisfying. It didn’t disappoint! Packed with vibrant colors and aromatic spices, it quickly became a family favorite. Plus, it’s vegetarian and can easily be made vegan by using vegetable stock—it checks all the boxes!

If you enjoy this cozy soup, you might also love our Roasted Tomato Basil Soup for another heartwarming option. Now, let’s dive into what makes this soup so special.

Spicy Butternut Squash and Sweet Potato Soup

Why you’ll love this recipe

Quick and easy: With just 10 minutes of prep and a 30-minute cook time, it’s perfect for busy nights.
Healthy and nutritious: Full of vitamins and minerals from the squash and sweet potatoes.
Customizable: Adjust the spice level and switch up the toppings for variety.
Comfort in a bowl: Creamy coconut milk makes it rich and delightful.

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 chilli powder
1 teaspoon chilli flakes
750 ml (3 cups) vegetable or chicken stock or water
Salt to taste
Pepper to taste

Step-by-step instructions

Prep the ingredients

First things first, preheat your oven to 190ºC (375ºF). Then, peel and chop the butternut squash and sweet potatoes into large chunks—roughly about 2 inches. Slice the onion into half-moons, and if you’re like me, try not to get teary-eyed!

Roast the vegetables

Place the vegetables and garlic cloves in a roasting tin. Drizzle them with olive oil and sprinkle the ground cumin, cinnamon, chilli powder, and a pinch of salt and pepper. Give it a good toss to distribute all those spices evenly. Roast in the oven for about 30 minutes or until they’re tender and slightly golden around the edges.

Cook the soup

Once roasted, transfer the veggies to a medium saucepan (or pop them straight in if you skipped roasting). Pour in the vegetable stock, ensuring the veggies are covered. Bring it to a boil over high heat, then simmer until everything’s tender.

Blend and finish

Carefully blend the soup until smooth. Stir in the coconut milk, saving a bit for the finishing touch. Toss in some chilli flakes for that extra kick, and adjust the seasoning with more spices, salt, or pepper as desired. If it’s too thick, add a bit more stock or water.

Finally, swirl the reserved coconut milk on top and garnish with fresh chopped coriander for a lovely touch.

Recipe tips & variations

Adjust the spice: If you prefer less heat, reduce the chilli flakes or omit the chilli powder.
Make it heartier: Add lentils or chickpeas for additional protein.
Topping options: Try a dollop of sour cream (or a vegan alternative), croutons, or pumpkin seeds for some crunch.

Storage & reheating

Got leftovers? This soup stores well in the fridge for up to 3 days. Just let it cool, then transfer it to an airtight container. When you’re ready to enjoy it again, reheat on the stove over medium heat until warmed through.

You can also freeze it. Just portion it out, let it cool, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this soup ahead of time?
Absolutely! It’s actually even better the next day—perfect for meal prep. Just store it in the fridge and reheat when you’re ready to dig in.

How do I make it spicier?
Crank up the chili flakes or add a splash of your favorite hot sauce. Want it really fiery? Go wild—you’re in charge.

What can I use instead of coconut milk?
No coconut milk? No problem. You can swap in almond milk, oat milk, or even heavy cream if dairy’s on the table.

Is this soup kid-friendly?
Yep! Just go easy on the spice, and it should be a hit. You can always spice up your own bowl later.

Recipes you may like

If this soup hits the spot, you’ll want to try these too:

So there you have it! A simple, comforting dish that’s ready to become a staple in your weekly menu. Enjoy every spoonful!

Spicy Butternut Squash and Sweet Potato Soup

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Author: Jake
Total Time: 40 minutes
Yield: 4 servings 1x

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Description

A comforting Spicy Butternut Squash and Sweet Potato Soup that combines sweet and earthy flavors with aromatic spices.

Instructions

Preheat your oven to 190ºC (375ºF). Peel and chop the butternut squash and sweet potatoes into large chunks—roughly about 2 inches. Slice the onion into half-moons.
Place the vegetables and garlic cloves in a roasting tin. Drizzle them with olive oil and sprinkle the ground cumin, cinnamon, chilli powder, and a pinch of salt and pepper. Toss to distribute the spices evenly. Roast in the oven for about 30 minutes or until tender and slightly golden.
Transfer the veggies to a medium saucepan (or pop them straight in if you skipped roasting). Pour in the vegetable stock. Bring to a boil over high heat, then simmer until everything’s tender.
Blend the soup until smooth. Stir in the coconut milk, saving a bit for garnishing. Toss in chilli flakes for extra kick, and adjust seasoning if desired. If too thick, add more stock or water. Swirl reserved coconut milk on top and garnish with fresh chopped coriander.