Spicy butternut squash and Sweet Potato

October 7, 2025October 6, 2025 by Jake

Hey there, friends! Today, we’re diving into a hearty and delicious adventure with my Spicy Butternut Squash and Sweet Potato Soup. This recipe is a comforting bowl of goodness that’ll warm you up on those chilly days. Plus, it’s packed with flavors and comes together in a whisk so you can enjoy more time wrapped up in your favorite blanket.

I remember the first time I tried this soup—my kitchen was filled with the mouth-watering aroma of roasting veggies, and let’s just say, even the pickiest little eater in my house found it utterly irresistible. The combination of sweet potatoes and butternut squash, with a hint of spice, is just like a warm hug for your taste buds. If you’re looking for another cozy dish, you should definitely check out my Creamy Tomato Basil Soup.

Why you’ll love this recipe

You’ll fall head over heels for this soup because it’s as easy to make as it is satisfying. Butternut squash and sweet potatoes are not only delicious but also bring a bunch of health benefits to the table. This recipe is naturally gluten-free and can be vegan if you opt for water or vegetable stock—it’s versatile like that!

Add this to the fact that it’s budget-friendly and kid-approved, and you’ve got a winner in your recipe repertoire. Not to mention, it makes for a fantastic meal prep dish—just whip it up on the weekend, and you’ll have lunch sorted for days. Plus, those swirls of coconut milk make it look like something you’d get at a fancy café!

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

Preheat and Prep

Preheat the oven to 190ºC (375ºF). This helps bring out the natural sweetness of the squash and sweet potatoes.

Roast the Veggies

Peel and chop the butternut squash and sweet potatoes into large chunks.
Slice the onion into half-moons and add it to a roasting tin with the garlic cloves.
Drizzle with olive oil and season with cumin, cinnamon, chili powder, salt, and pepper.
Roast for 30 minutes, until soft and golden around the edges.

Boil and Blend

Transfer the roasted veggies to a saucepan.
Add 750 ml (3 cups) of stock or water and bring to a boil.
Cook until everything is tender, then blend until completely smooth (use a blender or immersion blender).

Final Touches

Finish with a swirl of coconut milk and a sprinkle of fresh coriander on top.

Stir in the coconut milk until silky.

Add chili flakes to taste and adjust seasoning.

Recipe tips & variations

Feel free to play around with the ingredients a bit. Want it spicier? Add more chili powder or cayenne pepper. For a milder version, reduce the spices. If you’ve got some leftover ginger, go ahead and grate a little into the mix for an extra kick.

If you’re avoiding coconut milk, you could replace it with a dollop of yogurt or cream, though it might lose a bit of that thriving vegan appeal.

Storage & reheating

Got leftovers? Lucky you! Store them in an airtight container in the fridge where they’ll keep well for up to 4 days. This soup also freezes beautifully—pour it into freezer-friendly bags or containers for up to 3 months. Just thaw in the fridge overnight and reheat gently on the stove, adding a splash of stock or water if it’s thickened.

FAQs

How can I make this soup vegan?

Easy peasy! Just use vegetable stock instead of chicken stock. The coconut milk already keeps it creamy without any dairy.

What can I serve with this soup?

Try a side of crusty bread for dipping, or top it with crunchy croutons and a sprinkle of fresh herbs.

Can I make it in an instant pot?

Absolutely! Just use the sauté function to soften onions and garlic, then add the rest of the ingredients, and pressure cook on high for 12 minutes. Blend as usual.

How can I thicken the soup if needed?

If it turns out thinner than you’d like, simmer it a little longer after blending to reduce the liquid, or add a bit more roasted sweet potato.

Recipes you may like

If you enjoyed this, here are a few other cozy dishes you might love:

Zucchini Corn Fritters

Irresistible Zucchini Fritters

I hope you enjoy making and devouring this Spicy Butternut Squash and Sweet Potato Soup as much as my family does. Let me know what you think or if you have any questions in the comments below!