Spicy Butternut Squash & Sweet Potato Soup

There are few things that capture the essence of fall quite like a warm bowl of Spicy Butternut Squash & Sweet Potato Soup. Creamy, hearty, and full of flavor, this vibrant dish combines roasted butternut squash and naturally sweet potatoes with a gentle kick of spice. Perfect as a savory fall soup, it offers both comfort and nourishment during chilly evenings.

Loved for its versatility, it can be enjoyed as a light starter for holiday feasts or served with bread for a satisfying weeknight meal. In this article, we’ll explore the backstory of this cozy recipe, walk through its ingredients and preparation, share serving ideas and variations, and answer common questions so you can recreate it at home.

A Cozy Fall Tradition: Spicy Butternut Squash & Sweet Potato Soup

The first chill of autumn often sparks a craving for something warm, wholesome, and deeply comforting. That’s exactly when Spicy Butternut Squash & Sweet Potato Soup comes into play. My earliest memory of making this soup was on a cool October evening, when the leaves had already started to crunch underfoot and the air smelled faintly of woodsmoke. Roasted squash and sweet potatoes were already staples in my kitchen, but blending them into a spiced soup created something extra special.

This recipe quickly became a family favorite, especially during gatherings where comfort food took center stage. Whether it was at Thanksgiving or a casual Sunday dinner, its golden-orange color and fragrant aroma made it the star of the table. There’s a reason these two ingredients pair so beautifully: the sweetness of roasted sweet potatoes balances the earthy richness of squash, making every spoonful velvety and satisfying. Combined with warming spices, this soup feels like a hug in a bowl — a tradition that carries through every fall and winter.

Beyond its nostalgic charm, what sets this soup apart is its delicate balance of spice and creaminess. Chili, cumin, and nutmeg work together to create just enough heat without overwhelming the natural sweetness of the vegetables. The result is a flavor profile that feels both bold and comforting.

Spicy Butternut Squash & Sweet Potato Soup

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• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Description

A creamy and comforting fall soup featuring roasted butternut squash and sweet potatoes with warm spices and a gentle kick of heat. Perfect for cozy weeknights or festive gatherings.

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Ingredients

Scale 1x2x3x

1 medium butternut squash (about 2 lbs), peeled, seeded, cubed

2 medium sweet potatoes (about 1 lb), peeled, cubed

3 tbsp olive oil

1 large yellow onion, chopped

3 garlic cloves, minced

4 cups vegetable broth

1 cup coconut milk or cream

½–1 tsp chili flakes (to taste)

1 tsp ground cumin

½ tsp ground nutmeg

Salt and black pepper to taste

1 tbsp fresh lime juice

Optional garnishes: toasted pumpkin seeds, coconut cream, fresh cilantro

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Instructions

1. Preheat oven to 400°F (200°C). Toss squash and sweet potato cubes with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until golden.

2. In a large pot, heat remaining 1 tbsp olive oil over medium heat. Sauté onion until translucent, about 5 minutes.

3. Add minced garlic, cumin, nutmeg, and chili flakes to the pot. Cook for 1–2 minutes until fragrant.

4. Stir in roasted vegetables and pour in vegetable broth. Bring to a simmer and cook 10 minutes.

5. Using an immersion blender or in batches in a regular blender, blend soup until smooth and velvety.

6. Return soup to the pot if needed. Stir in coconut milk and lime juice. Adjust seasoning with salt, pepper, and extra chili flakes if desired.

7. Ladle into bowls and garnish with pumpkin seeds, a swirl of coconut cream, and cilantro before serving.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: soup
• Method: roasting, blending
• Cuisine: american

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 6
• Sodium: 300
• Fat: 8
• Saturated Fat: 4
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 24
• Fiber: 5
• Protein: 4
• Cholesterol: 0

Keywords: spicy squash soup, butternut squash soup, sweet potato soup, fall soup, healthy soup, creamy soup, roasted soup

It’s also a powerhouse of nutrients. Butternut squash brings vitamins A and C, while sweet potatoes provide fiber and natural sweetness, making it a dish that’s as nourishing as it is indulgent. Perfect for both quiet family dinners and festive occasions, this soup reflects the heart of cozy cooking: simple ingredients, slow roasting, and warmth that lingers long after your bowl is empty.

Must-Have Ingredients for Butternut Squash Soup Roasted Style

To create this deeply flavorful healthy squash soup, you’ll want a balance of vegetables, spices, and creamy additions that bring everything together. Roasting the squash and sweet potatoes is key, as it intensifies their natural sweetness and gives the soup its signature depth. Below is a detailed ingredient list with amounts so you can shop and prep with ease:

Kitchen Tools & Step-By-Step Preparation

A smooth, luscious soup is all about technique, and having the right kitchen tools makes the process effortless. You’ll need: a roasting tray, sharp knife and peeler, Dutch oven or soup pot, immersion blender or stand blender, ladle, and airtight containers.

1. Prep & Roast: Toss cubed squash and sweet potatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until golden.
2. Build the Base: In a pot, sauté chopped onions until soft. Add garlic, cumin, nutmeg, and chili flakes.
3. Add Roasted Veg: Stir in roasted squash and potatoes with broth. Simmer 10 minutes.
4. Blend: Puree until smooth and velvety.
5. Add Creaminess: Stir through coconut milk and season with lime juice, salt, and pepper.
6. Adjust: Thicker soup? Simmer longer. Lighter soup? Add more broth. More spice? Stir in extra chili.

The roasting and blending guarantee the deep flavor and silky consistency that defines this savory fall soup.

Serving Ideas for Savory Fall Soups

One of the best things about Spicy Butternut Squash & Sweet Potato Soup is its versatility. Garnish with a swirl of coconut cream, toasted pumpkin seeds for crunch, and fresh herbs for brightness. Serve with crusty bread or garlic toast for a comfy weeknight meal, or pair with grilled cheese if you want peak indulgence. For holidays like Thanksgiving, serve in small mugs as an elegant starter.

Variations & Storage Tips for Easy Autumn Soup Recipes

This soup lends itself to endless variations: add apples or pears for sweetness, smoked paprika for smokiness, or cashew cream for a dairy-free richness. Storage is simple—it lasts in the fridge up to 4 days or freezes three months in portions. Reheat gently over low heat, stirring in broth if necessary, to preserve its velvety texture. That makes it one of the ultimate easy autumn soup recipes for busy weeks.

FAQs

• Can I make this soup vegan? Yes. Use vegetable broth and plant-based cream such as coconut milk.
• How do I thicken the soup without cream? Blend well; roasted veggies naturally thicken it. For extra body, add a boiled potato.
• What spices work best with butternut squash? Cumin, nutmeg, cinnamon, chili flakes, or smoked paprika complement perfectly.
• How long does it keep? 4 days refrigerated, 3 months frozen.
• Can I make it ahead? Definitely—prepare a day or two before, then reheat with a splash of broth before serving.

Conclusion

Spicy Butternut Squash & Sweet Potato Soup has all the hallmarks of fall comfort food: sweetness, warmth, a creamy base, and just the right amount of spice. It fits seamlessly into weeknight meals or holiday spreads, and the flavor balance makes it memorable every time. If you’ve been looking for that go-to savory fall soup, this dish is it. Roast those golden vegetables, blend them silky smooth, and let this soup become your new autumn tradition.