If you’re craving a cozy bowl of comfort with a little kick, this Spiced Butternut Squash and Sweet Potato Soup Recipe is exactly what you need. It’s a velvety blend of roasted butternut squash and sweet potatoes, warmed up with aromatic spices like cumin, cinnamon, and cayenne pepper, which come together to create a soup bursting with rich flavor and a hint of heat. Whether you’re gearing up for chilly evenings or simply want a nourishing, vibrant dish, this recipe brings warmth and deliciousness in every spoonful.
Ingredients You’ll Need
These ingredients are wonderfully simple yet incredibly impactful, each adding unique flavor, texture, or richness to the soup. From the naturally sweet and creamy vegetables to the fragrant spices, everything works in harmony to make this dish sing.
- 1 medium butternut squash, peeled and cubed: The star ingredient providing sweetness and a silky texture after roasting.
- 2 medium sweet potatoes, peeled and cubed: Adds natural creaminess and earthiness to balance the spices.
- 1 onion, chopped: Builds the soup’s savory base with depth and a touch of sweetness.
- 3 cloves garlic, minced: Infuses each bite with aromatic warmth and complexity.
- 2 tbsp olive oil: Essential for roasting and sautéing, enhancing flavors and texture.
- 1 tsp ground cumin: Offers a smoky, earthy note that complements the sweetness.
- 1/2 tsp ground cinnamon: Adds cozy warmth and a subtle sweet spice.
- 1/4 tsp cayenne pepper (adjust for heat): Brings a gentle kick to balance the mellow vegetables.
- 4 cups vegetable broth: The liquid base that ties all ingredients together beautifully.
- 1 cup coconut milk (optional for creaminess): Lends luscious richness and a hint of tropical flavor if desired.
- Salt and pepper to taste: Fundamentals that bring all the flavors into balance.
- Fresh cilantro for garnish: Provides a refreshing herbal contrast that brightens the soup.
- Optional: Red pepper flakes, extra cayenne for extra heat: Perfect if you love to turn up the spice.
How to Make Spiced Butternut Squash and Sweet Potato Soup Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with 1 tablespoon of olive oil, along with salt and pepper. Spread them out evenly on a baking sheet and roast for about 25 to 30 minutes. This step caramelizes the veggies, deepening their natural sweetness and adding a beautiful roasted flavor that will define your soup.
Step 2: Sauté the Onion and Garlic
While your veggies are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking them gently for 3 to 4 minutes until they soften and release their fragrant aroma — this savory base is key to layering flavor in your soup.
Step 3: Release the Spices’ Flavor
Next, stir in the cumin, cinnamon, and cayenne pepper. Let the spices toast for about a minute in the pot, allowing their oils to bloom and intensify the overall depth of the soup. This step is where the magic of the “Spiced Butternut Squash and Sweet Potato Soup Recipe” really starts to shine.
Step 4: Simmer the Soup
Add the freshly roasted butternut squash and sweet potatoes into the pot, pouring in the vegetable broth as well. Bring everything to a gentle boil, then lower the heat and let it simmer for 10 minutes to let the ingredients meld beautifully together.
Step 5: Blend Until Smooth and Creamy
Use an immersion blender to purée the soup right in the pot until it reaches a silky smooth consistency. For an extra touch of creaminess and subtle coconut flavor, stir in the coconut milk at this stage. This optional addition makes the soup even more luscious and comforting.
Step 6: Season and Serve
Finish by seasoning the soup with salt and pepper to taste, adjusting the heat with more cayenne pepper or red pepper flakes if you prefer a spicier kick. Ladle the soup into bowls, garnish with fresh cilantro, and serve hot. Each spoonful balances sweet, spicy, and savory notes with a velvety texture that’s hard to resist.
How to Serve Spiced Butternut Squash and Sweet Potato Soup Recipe
Garnishes
Garnishing your soup is like putting the icing on the cake—fresh cilantro adds a bright, herbal freshness that lifts the dish. For some added texture and flavor contrast, consider sprinkling toasted pumpkin seeds or a drizzle of chili oil for a smoky heat.
Side Dishes
This soup pairs beautifully with crusty bread or warm naan—perfect for dipping into every luscious bite. A crisp side salad with a tangy vinaigrette also complements the richness and balances the cozy spices wonderfully.
Creative Ways to Present
Serve the soup in rustic bowls and top with a swirl of coconut milk or a dollop of yogurt for extra creaminess and visual appeal. You can also add a sprinkle of finely chopped toasted nuts or a handful of microgreens to elevate presentation and add a satisfying crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Spiced Butternut Squash and Sweet Potato Soup Recipe keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. You can enjoy it chilled or warmed back up, making it a great option for quick lunches or dinners during the week.
Freezing
This soup freezes exceptionally well, making it a fantastic batch-cooking candidate. Allow it to cool completely, then transfer into freezer-safe containers or resealable bags. It will keep well in the freezer for up to 3 months. Just be sure to leave some room for expansion!
Reheating
When reheating, warm the soup gently over low to medium heat on the stove, stirring frequently to prevent sticking. If the soup has thickened too much, add a splash of water or vegetable broth to reach the desired consistency. Avoid overheating to preserve the smooth texture and vibrant flavors.
FAQs
Can I make this soup vegan?
Absolutely! This recipe is naturally vegan when you use vegetable broth and coconut milk. Just double-check your broth ingredients to ensure it’s plant-based, and you’re all set for a delightful vegan meal.
What if I don’t have an immersion blender?
No worries at all! You can transfer the soup in batches to a regular blender to purée until smooth. Just be careful with the hot liquid—blend in small amounts and vent the lid slightly to avoid pressure build-up.
How spicy is this soup?
The soup has a gentle warmth thanks to the cayenne pepper, but you can easily adjust the heat level. For a milder version, use less cayenne or omit it altogether; for more kick, add extra cayenne or red pepper flakes to taste.
Can I substitute the coconut milk?
Yes! If you’re not a fan of coconut milk, you can use heavy cream, cashew cream, or even a splash of almond milk to add creaminess. Keep in mind that coconut milk brings a subtle flavor that enhances the spices uniquely.
What other herbs or spices would work well in this soup?
Feel free to experiment with warm spices like ground ginger, nutmeg, or turmeric, which can add interesting layers of flavor. Fresh herbs such as thyme or sage also complement the sweetness of the squash and potatoes beautifully.
Final Thoughts
This Spiced Butternut Squash and Sweet Potato Soup Recipe is a wonderfully soulful dish that brings warmth, comfort, and a bit of spice to your table. It’s perfect for cozy nights and makes a satisfying, wholesome meal any time of year. I encourage you to give it a try—you might just find your new go-to soup that’s as delicious as it is simple to prepare!
Print
Spiced Butternut Squash and Sweet Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegan
Description
A warm, comforting Spiced Butternut Squash and Sweet Potato Soup featuring roasted vegetables and aromatic spices, blended to creamy perfection and optionally enriched with coconut milk for a velvety texture. Perfect for cooler days or when you crave a cozy, flavorful bowl.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (adjust for heat)
- Salt and pepper to taste
- Optional: Red pepper flakes, extra cayenne for extra heat
Liquids and Oils
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (optional for creaminess)
Garnish
- Fresh cilantro for garnish
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until the vegetables are tender and slightly caramelized, enhancing their natural sweetness.
- Sauté Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until they become softened and fragrant, building the flavor base for the soup.
- Add Spices: Stir in the ground cumin, ground cinnamon, and cayenne pepper, cooking for a minute to toast the spices and release their aromatic flavors, creating a warm, spiced profile.
- Combine and Simmer: Add the roasted butternut squash and sweet potatoes to the pot along with 4 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes, allowing the flavors to meld.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. For a richer texture, stir in 1 cup of coconut milk, which adds subtle sweetness and creaminess.
- Season and Serve: Taste the soup and adjust seasoning with salt, pepper, and additional cayenne or red pepper flakes if you prefer more heat. Garnish with fresh cilantro and serve hot for a comforting meal.
Notes
- For a vegan version, ensure vegetable broth is vegan-friendly and use coconut milk or omit dairy entirely.
- Adjust the cayenne pepper and red pepper flakes to control the spiciness to your preference.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Roasting the vegetables enhances their natural sweetness and adds depth to the soup flavor.
- If you don’t have an immersion blender, you can transfer soup in batches to a blender, but be careful with hot liquids.
