Velvety Butternut Squash Sweet Potato Soup Recipe for Fall

Winter’s chill calls for a soul-warming butternut squash sweet potato soup that promises comfort in every spoonful.

This luxurious blend of vibrant vegetables creates a velvety smooth recipe that dances between sweet and savory.

Roasted butternut squash and tender sweet potatoes combine with aromatic herbs to craft a truly memorable dish.

Warm spices like cinnamon and nutmeg add depth and complexity to the soup’s rich flavor profile.

Each ingredient has been carefully selected to ensure maximum taste and nutritional value.

The creamy texture and golden hue will brighten even the coldest evening.

Prepare to be delighted by this nourishing and elegant soup that transforms simple ingredients into a gourmet experience.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 210 kcal

Servings: 7

The Bold Ingredients Behind Spicy Butternut Squash Sweet Potato Soup

• Butternut Squash: Adds sweet, nutty flavor and creamy texture, choose firm squash with smooth skin.
• Sweet Potatoes: Provides hearty earthiness and natural sweetness, select firm potatoes without bruises.
• Olive Oil: Helps vegetables caramelize and develop rich flavor, use extra virgin for best taste.
• Salt and Pepper: Enhances natural vegetable flavors, use freshly ground black pepper for depth.

• Onion: Creates aromatic foundation, select yellow onions for balanced sweetness.
• Garlic: Adds robust, pungent flavor, fresh cloves provide more intense taste.
• Ginger: Brings warming, spicy undertone, fresh ginger root offers more vibrant flavor.
• Cumin, Coriander, Cinnamon, Cayenne Pepper, Smoked Paprika: Complex spice blend delivering warmth and depth, use ground spices for consistent flavor.

• Vegetable Broth: Provides liquid base and additional savory notes, low-sodium allows better seasoning control.
• Coconut Milk: Adds creamy richness and subtle tropical hint, full-fat version creates smoother texture.
• Lime Juice: Brightens overall flavor with tangy freshness, freshly squeezed gives best results.
• Cilantro: Offers fresh, herbal garnish, chop just before serving to maintain vibrant color.
• Red Pepper Flakes: Adds optional extra heat and visual appeal, sprinkle sparingly.

Tools to Make This Soup Silky and Satisfying

• Baking sheet: Large, flat pan for roasting vegetables evenly.
• Large pot: Essential for cooking soup base and simmering ingredients.
• Immersion blender: Perfect for blending soup directly in the pot for smooth texture.
• Cutting board: Sturdy surface for chopping vegetables and ingredients.
• Chef's knife: Sharp knife for precise vegetable and ingredient preparation.
• Measuring spoons: Accurate tool for adding spices and seasonings.
• Wooden spoon or spatula: Useful for stirring and mixing ingredients while cooking.
• Ladle: Helps serve soup neatly into individual bowls.

How to Cook Spicy Butternut Squash Sweet Potato Soup From Scratch

• Roast Veggie

Crank up the oven to a blazing 400°F. Scatter butternut squash and sweet potatoes on a baking sheet, giving them a generous olive oil massage with a sprinkle of salt and pepper. Let them transform into caramelized goodness for 25-30 minutes, flipping halfway to ensure even roasting.

• Flavor Foundation

In a large pot, sizzle olive oil and dance some chopped onions around until they’re soft and translucent. Introduce a burst of spices – ginger, garlic, cumin, coriander, cinnamon, cayenne, and smoked paprika. Let them mingle and release their aromatic for a couple of minutes.

• Soup Symphony

Tumble the roasted vegetables into the pot. Pour in vegetable broth and let everything simmer and get acquainted for 10-15 minutes, allowing flavors to harmonize.

• Smooth Transformation

Grab an immersion blender and transform the chunky mixture into a silky-smooth dream. Stir in creamy coconut milk and a zing of lime juice. Taste and adjust seasonings to your heart’s content.

• Final Flourish

Ladle the steaming soup into bowls. Crown with fresh cilantro, a sprinkle of red pepper flakes, and an optional drizzle of coconut milk for extra pizzazz.

Spices and Variations to Make It Your Own

• Get crispy, caramelized edges on your vegetables by spreading them in a single layer and not overcrowding the baking sheet, which helps develop deeper flavor profiles.
• Adjust cayenne and red pepper flakes according to personal heat tolerance, starting with smaller amounts and gradually increasing for personalized spiciness.
• This soup freezes beautifully for up to 3 months, making it an excellent meal prep option – simply store in airtight containers and reheat gently when ready to enjoy.
• Easily convert this recipe to vegan, gluten-free, and dairy-free by using plant-based ingredients already included, ensuring wide dietary accessibility without compromising rich, complex flavors.
• For a chunkier soup, reserve and stir in some roasted vegetable pieces after blending, or add toasted pumpkin seeds for delightful crunch and nutty undertones.

Serving Tips for This Cozy, Zesty Soup

• Cozy Comfort Bowls: Serve this warm soup in deep, rustic ceramic bowls that highlight its rich orange color and invite snuggling up with a spoon.
• Tropical Topping Twist: Sprinkle toasted coconut flakes, chopped macadamia nuts, or crispy fried shallots on top for added crunch and flavor complexity.
• Bread Pairing Paradise: Accompany the soup with warm, crusty sourdough bread, garlic naan, or toasted whole grain baguette slices for perfect dipping and soaking up the spicy, creamy goodness.
• Protein Power-Up: Add grilled shrimp, shredded rotisserie chicken, or crispy tofu cubes on top to transform this soup into a complete, satisfying meal that keeps you full and energized.

Store Spicy Squash Soup for Chilly Days

• Store the soup in an airtight container in the refrigerator for up to 5 days. Cool the soup completely before sealing to maintain optimal flavor and texture.
• Transfer the soup to freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of vegetable broth or water if the soup becomes too thick. Avoid boiling to prevent separation of coconut milk.
• Divide the soup into individual serving containers for easy grab-and-go lunches or quick weeknight meals. Label containers with the date to track freshness and maximize enjoyment of your delicious creation.

FAQs

• Why roast the vegetables before making the soup?

Roasting caramelizes the butternut squash and sweet potatoes, which develops deeper, richer flavors and brings out their natural sweetness. This technique adds complexity and depth to the soup’s overall taste profile.

• Can I make this soup spicier or milder?

Absolutely! You can adjust the heat level by increasing or decreasing the amount of cayenne pepper and red pepper flakes. Start with a small amount and gradually add more to suit your spice preference.

• Is this soup nutritionally beneficial?

Yes, this soup is packed with nutrients. Butternut squash and sweet potatoes are rich in vitamins A and C, fiber, and antioxidants. The added spices like turmeric and ginger also provide anti-inflammatory benefits.

• Do I need any special equipment to make this soup?

An immersion blender is convenient, but a standard blender works perfectly fine. Just be careful when blending hot liquids by doing it in small batches and allowing steam to escape to prevent pressure buildup.

Silky Butternut Squash Sweet Potato Soup Recipe

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4.6 from 20 reviews

• Total Time: 1 hour
• Yield: 7 1x

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Description

Spicy butternut squash sweet potato soup combines hearty winter vegetables with rich, warming spices from Mexican cuisine. Roasted ingredients and creamy coconut milk create a luxurious experience that delights senses and comforts souls.

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash (2 lbs or 907 g), peeled, seeded, and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups (960 ml) vegetable broth
• 1 can (13.5 oz or 400 ml) coconut milk
• 2 tbsps olive oil
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp cayenne pepper (adjust to taste)
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro
• Red pepper flakes

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Instructions

1. Roasting Preparation: Preheat oven to 400F (200C). Arrange butternut squash and sweet potatoes on a spacious baking tray, drizzle with olive oil, and season with salt and pepper, ensuring even distribution.
2. Vegetable Transformation: Roast vegetables for 25-30 minutes, rotating midway to achieve golden-brown caramelization and tender texture.
3. Aromatic Foundation: In a large pot, sauté onions in olive oil until translucent. Add garlic, ginger, and spice blend (cumin, coriander, cinnamon, cayenne pepper, smoked paprika), stirring to release intense fragrant notes.
4. Flavor Fusion: Transfer roasted squash and sweet potatoes into the spice-infused pot. Pour vegetable broth, bringing mixture to a gentle boil, then reduce heat and simmer for 10-15 minutes to marry flavors.
5. Texture Refinement: Puree the soup using an immersion blender or standard blender until achieving a silky-smooth consistency. Incorporate coconut milk and fresh lime juice, adjusting seasoning to taste.
6. Culinary Presentation: Ladle soup into warm bowls, garnish with fresh cilantro, red pepper flakes, and an optional coconut milk drizzle to elevate visual and flavor dimensions.

Notes

Roast Vegetables Thoroughly: Ensure squash and sweet potatoes are evenly cut and spread out on the baking tray to achieve perfect caramelization and prevent steaming instead of roasting.

Spice Balance is Key: Toast spices briefly to release their essential oils and prevent burning, creating a more complex and rounded flavor profile without bitterness.

Blending Technique Matters: When using a standard blender, work in small batches and leave the lid slightly open to prevent pressure buildup, allowing steam to escape and avoiding potential kitchen accidents.

Customize for Dietary Needs: For a protein boost, add cooked white beans or lentils during blending; for a vegan version, verify all ingredients are plant-based; for a lower-calorie option, replace coconut milk with low-fat coconut milk or vegetable broth.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 210
• Sugar: 4 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 6 g
• Protein: 3 g
• Cholesterol: 0 mg