I love creating vibrant meals that celebrate simple, fresh ingredients. This Butternut Sweet Potato Soup features tender butternut squash, sweet potato, roasted garlic, and a hint of cumin and smoked paprika. The hearty vegetable broth and creamy coconut milk combine to create a truly flavorful fall recipe that everyone enjoys.

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I’ve always been a fan of a good fall meal that packs a punch, so this Spicy Butternut Squash Sweet Potato Soup is one of my favorite recipes. I start with a fragrant mix of 1 medium diced butternut squash (peeled and cubed to around 4 cups) and a large sweet potato (peeled and cubed for about 2 cups), then throw in a diced medium onion and a head of roasted garlic.

I heat everything up with a tablespoon of olive oil before adding four cups of vegetable broth and one cup of coconut milk to enrich the flavor. The warming spices like ground cumin, smoked paprika, and a hint of cayenne pepper along with freshly grated ginger bring a unique twist to this vegetarian fall soup.

It’s healthy, packed with flavor, and easy enough for a weeknight dinner that can also be your best freezer-friendly recipe. Enjoy this hearty bowl of autumn magic!

Why I Like this Recipe

I like this recipe because it fills my kitchen with amazing aromas when I start cooking it, and it always reminds me of cozy fall nights. I love how the roasted garlic mixes with the spices giving the soup a really rich flavor that makes it feel comforting and hearty. The creamy coconut milk blended with the butternut squash and sweet potato creates a smooth texture that I find really satisfying, plus its got just the right kick from the cayenne pepper. And lastly, I appreciate how simple it is to make, which means I can enjoy a healthy meal without spending too long in the kitchen or stressing about leftovers since it freezes so well.

Ingredients

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Butternut squash: rich in fiber and vitamins, adds natural sweetness and a soft texture.
Sweet potato: provides healthy carbs and fiber, making the soup hearty and filling.
Garlic: boosts flavor and immune benefits, its roasted taste adds a subtle kick.
Coconut milk: gives creaminess with a touch of natural sweetness that balances the spices.
Cumin: an earthy spice that deepens flavor and makes the veggies come alive.
Smoked paprika: offers a smoky aroma and vibrant color to the dish.
Cayenne pepper: adds an extra spicy kick and its really warming to the soup.

Ingredient Quantities

1 medium butternut squash (peeled, seeded and cubed – about 4 cups)

1 large sweet potato (peeled and cubed – around 2 cups)

1 medium onion (diced)

1 head garlic (roasted and then roughly chopped)

1 tablespoon olive oil

4 cups vegetable broth

1 cup coconut milk (full-fat or lite based on your taste)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust if you like it extra spicy)

1 teaspoon freshly grated ginger

Salt and pepper to taste

How to Make this

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1. Heat the olive oil in a big pot over medium heat then toss in the diced onion. Let them soften for about 3-4 mins until they start to turn transparent.

2. Stir in the cubed butternut squash and sweet potato and cook for another 2 mins so they catch a bit of flavor.

3. Add the ground cumin, smoked paprika, cayenne pepper, grated ginger, salt, and pepper. Stir everything together for about a minute so the spices toast a little.

4. Pour in the vegetable broth and coconut milk, then mix in the roughly chopped roasted garlic.

5. Bring the soup to a simmer, then lower the heat. Cover the pot and let it cook for around 20-25 mins until the veggies are nice and tender.

6. Once everything is soft, take the pot off the heat and use an immersion blender to blend the soup until it reaches your desired smoothness. If you dont have one, carefully blend in batches using a regular blender.

7. Taste the soup and add a bit more salt, pepper or cayenne if you feel its needed.

8. Let the soup cool slightly before serving. This helps the flavors settle in even more.

9. Serve warm and if you like, drizzle a little extra coconut milk on top for extra creaminess.

10. Enjoy your Spicy Butternut Squash Sweet Potato Soup and remember its a perfect recipe that you can make ahead and freeze for later use.

Equipment Needed

1. Large pot with a lid
2. Stove
3. Sharp chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Stirring spoon
7. Immersion blender (or a regular blender with a safe blending container)
8. Vegetable peeler (for peeling butternut squash and sweet potato)
9. Oven tray and foil (if you need to roast the garlic yourself)

FAQ

Q: How long does this soup take to cook?

A: It typically takes about 35-40 minutes from start to finish once you've prepped your veggies.

Q: Can I adjust the spice levels?

A: Yeah, absolutely. You can add a little more cayenne or smoked paprika if you wanna boost the heat a bit.

Q: Can I use raw garlic instead of roasted?

A: I suggest using roasted garlic as it mellows out the flavor and gives a sweeter taste to your soup, but raw can work if you’re in a hurry.

Q: How do I aim for a smoother texture?

A: Once the veggies are soft, use a hand blender or regular blender in batches until you reach your desired consistency.

Q: How should I store leftovers?

A: Store it in an airtight container in the fridge for up to 3 days, or freeze it for longer storage.

Spicy Butternut Squash Sweet Potato Soup Recipe Substitutions and Variations

If you cant get butternut squash try using acorn or kabocha squash which are kinda similar in flavor and texture.
If sweet potato ain’t available, you can use regular potatoes or even carrots for a sweeter twist.
Instead of roasted garlic you can use a couple of minced raw garlic cloves, though the flavor may be a bit stronger.
If you’re out of coconut milk, heavy cream or almond milk can work in a pinch, just note it might change the taste a bit.
If vegetable broth is hard to come by, chicken broth or even water with a tad of bouillon works just fine.

Pro Tips

1. If you wanna boost the flavor, try toasting your spices in the oil with the onions for a minute before adding the squash and sweet potato. It really makes a difference.
2. When you blend the soup, let it cool off a bit first so you dont accidently splatter it all over your kitchen if you dont have an immersion blender.
3. For a thicker texture, you could try roasting the butternut squash a bit longer before cubing it, this intensifies its natural sweetness.
4. Just before serving, add a little extra drizzle of coconut milk and maybe even toss in some toasted seeds or nuts for a nice crunchy contrast.

Spicy Butternut Squash Sweet Potato Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

180

kcal

Equipment: 1. Large pot with a lid
2. Stove
3. Sharp chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Stirring spoon
7. Immersion blender (or a regular blender with a safe blending container)
8. Vegetable peeler (for peeling butternut squash and sweet potato)
9. Oven tray and foil (if you need to roast the garlic yourself)

Ingredients

1 medium butternut squash (peeled, seeded and cubed – about 4 cups)
1 large sweet potato (peeled and cubed – around 2 cups)
1 medium onion (diced)
1 head garlic (roasted and then roughly chopped)
1 tablespoon olive oil
4 cups vegetable broth
1 cup coconut milk (full-fat or lite based on your taste)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust if you like it extra spicy)
1 teaspoon freshly grated ginger
Salt and pepper to taste

Directions

Heat the olive oil in a big pot over medium heat then toss in the diced onion. Let them soften for about 3-4 mins until they start to turn transparent.
Stir in the cubed butternut squash and sweet potato and cook for another 2 mins so they catch a bit of flavor.
Add the ground cumin, smoked paprika, cayenne pepper, grated ginger, salt, and pepper. Stir everything together for about a minute so the spices toast a little.
Pour in the vegetable broth and coconut milk, then mix in the roughly chopped roasted garlic.
Bring the soup to a simmer, then lower the heat. Cover the pot and let it cook for around 20-25 mins until the veggies are nice and tender.
Once everything is soft, take the pot off the heat and use an immersion blender to blend the soup until it reaches your desired smoothness. If you dont have one, carefully blend in batches using a regular blender.
Taste the soup and add a bit more salt, pepper or cayenne if you feel its needed.
Let the soup cool slightly before serving. This helps the flavors settle in even more.
Serve warm and if you like, drizzle a little extra coconut milk on top for extra creaminess.
Enjoy your Spicy Butternut Squash Sweet Potato Soup and remember its a perfect recipe that you can make ahead and freeze for later use.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.