Spicy Butternut Squash Sweet Potato Soup is a comforting bowl of warmth with a touch of heat and a hint of natural sweetness. The blend of butternut squash and sweet potato gives this soup a creamy, rich texture without any heavy cream, and the spices add a perfect kick that will keep you coming back for more.

This soup strikes the perfect balance: not too sweet, not too spicy, and undeniably delicious! If you’re looking for a way to enjoy cozy flavors with a touch of spice, this soup is just right. The addition of cayenne or red pepper flakes gives it that extra warmth, while the natural sweetness of the squash and sweet potato makes it smooth and satisfying. Whether you’re new to spicy soups or a longtime fan, this one is a must-try for fall and winter evenings!

Kitchen Equipment Needed

Baking Sheet – for roasting the vegetables, which deepens their flavor.
Large Soup Pot or Dutch Oven – for simmering the soup.
Immersion Blender or Stand Blender – to puree the soup into a velvety texture.
Knife and Cutting Board – for chopping the vegetables.
Wooden Spoon or Ladle – for stirring and serving.

Ingredients Overview

Butternut Squash – Provides a rich, nutty sweetness. Roasting it brings out an earthy depth that blends beautifully with the spices.
Sweet Potatoes – Adds creaminess and natural sweetness that balances the spicy notes.
Onion & Garlic – These aromatics add savory layers and complement the roasted vegetables.
Ginger – Fresh ginger adds a subtle, zesty spice that pairs well with the soup’s natural sweetness.
Spices (Cayenne, Red Pepper Flakes) – For heat, cayenne pepper or red pepper flakes can be adjusted to your spice preference.
Vegetable Broth – Creates the liquid base and binds all flavors together.
Coconut Milk (optional) – Adds a creamy texture and slight sweetness, rounding out the flavors.

Ingredients

1 medium butternut squash, peeled, seeded, and cubed
1 large sweet potato, peeled and cubed
2 tablespoons olive oil, divided
Salt and pepper to taste
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
½ teaspoon cayenne pepper or red pepper flakes (adjust to taste)
4 cups vegetable broth
½ cup coconut milk (optional, for creaminess)

Step-by-Step Instructions

Prepare the Vegetables: Preheat the oven to 400°F (200°C). Place the cubed butternut squash and sweet potato on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Spread into a single layer.
Roast the Vegetables: Roast the butternut squash and sweet potato for 25-30 minutes, or until they’re fork-tender and slightly caramelized.
Cook the Aromatics: In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add Spices & Broth: Stir in the cayenne pepper or red pepper flakes, then add the roasted squash and sweet potatoes to the pot. Pour in the vegetable broth and bring the soup to a gentle simmer. Let it cook for 10-15 minutes for the flavors to meld.
Blend the Soup: Using an immersion blender (or transferring to a stand blender in batches), blend the soup until it’s smooth and creamy.
Add Coconut Milk & Season: Stir in the coconut milk for an extra touch of creaminess, if desired. Adjust salt, pepper, and spice levels to taste. Serve hot and enjoy!

Recipe Tips

Adjust the Spice Level: Feel free to adjust the cayenne or red pepper flakes to control the soup’s heat level. Start with a little and add more if needed.
For a Smoother Texture: Blend until completely smooth for a velvety soup. If using a stand blender, work in small batches to avoid spilling hot soup.
Roasting for Flavor: Roasting the squash and sweet potatoes deepens their flavor and sweetness, giving the soup a more complex taste.
Coconut Milk Substitutes: If you don’t have coconut milk, heavy cream or almond milk are good alternatives, though the flavor will vary slightly.

What to Serve With This Recipe

This soup pairs wonderfully with a slice of crusty bread, a simple green salad, or a slice of homemade cornbread. For extra heartiness, try serving it with a grilled cheese sandwich or a side of roasted vegetables.

Frequently Asked Questions

Q: Can I make this soup ahead of time?
A: Yes, it keeps well in the refrigerator for 3-4 days. The flavors often improve, making it a perfect make-ahead meal. Just reheat gently on the stovetop.

Q: Can I freeze this soup?
A: Absolutely. Allow it to cool completely, then store it in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat on the stove.

Q: Can I use other types of squash?
A: Yes, other types of squash like acorn or kabocha squash can work well in this recipe, though the flavor may vary slightly.

Serving Suggestions

Garnish with a drizzle of coconut milk or a sprinkle of red pepper flakes for a pretty and flavorful touch.
Top with fresh herbs like cilantro or parsley for added color and brightness.
For a bit of crunch, add roasted pumpkin seeds or croutons.

Enjoy a bowl of this Spicy Butternut Squash Sweet Potato Soup for a satisfying, warming meal that’s perfect for chilly days. It’s an easy way to combine the natural sweetness of squash and sweet potatoes with a hint of spice!