🎉 Introduction

If you’re looking for the perfect blend of warmth, spice, creaminess, and cozy comfort, this Spicy Butternut Squash Sweet Potato Soup delivers all of that and more. It’s a beautifully balanced soup where natural sweetness from butternut squash and sweet potatoes meets heat from chili and chili flakes, richness from coconut milk, and deep aromatic notes from garlic, cumin, and cinnamon.

This is the kind of soup that feels like a warm hug — perfect for fall, winter, rainy days, or anytime you crave something nourishing and flavorful. It’s incredibly smooth, velvety, and nutrition-packed. Squash and sweet potatoes are rich in fiber, antioxidants, and vitamins, while the spices bring heat and depth that elevate every spoonful.

Whether you’re planning a cozy dinner, meal prepping for the week, or serving guests, this spicy roasted-style soup is vibrant, satisfying, and full of bold autumn comfort.

🧰 Equipment Needed

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Vegetable peeler
• Wooden spoon
• Ladle
• Blender or immersion blender
• Measuring spoons

🛒 Ingredients

Vegetables

• 1 small butternut squash, peeled and cubed
• 2 sweet potatoes, peeled and chopped
• 1 yellow onion, chopped
• 3 garlic cloves
• ¼ teaspoon chili powder
• 1 teaspoon chili flakes

Canned & Pantry

• 1 (400 ml) full-fat coconut milk
• 750 ml vegetable or chicken stock

Herbs & Spices

• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• Salt & black pepper

Oil

• 2 tablespoons olive oil

👩‍🍳 Directions

Step 1 — Prepare your vegetables

Peel and cube the butternut squash and sweet potatoes.
Chop the onion and peel the garlic cloves.

Step 2 — Sauté aromatics

Heat olive oil in a large pot over medium heat.
Add the onion and sauté until soft, about 5 minutes.
Add garlic and cook for 1 more minute until fragrant.

Step 3 — Add squash & sweet potatoes

Stir in the butternut squash and sweet potatoes.
Season with salt, pepper, chili powder, chili flakes, cumin, and cinnamon.

Step 4 — Build the soup base

Pour in the stock.
Stir well to combine.
Bring to a gentle boil.

Step 5 — Simmer

Lower the heat and simmer for 20–25 minutes, or until vegetables are soft and easily pierced with a fork.

Step 6 — Blend until smooth

Remove from heat.
Blend using an immersion blender or in batches using a stand blender.
Blend until the soup is velvety and completely smooth.

Step 7 — Add coconut milk

Return pot to low heat.
Stir in the coconut milk until the soup becomes creamy and rich.

Step 8 — Adjust seasoning

Taste and add extra chili flakes for more heat, or salt and pepper if needed.

Step 9 — Serve warm

Ladle into bowls and enjoy the warm, spicy, creamy flavor.

🍽️ Servings & Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

🧊 Storage & Reheating

Refrigerator

• Keeps 4–5 days in an airtight container.

Freezer

• Freeze for up to 2 months.
• Stir well after reheating.

Reheating

• Warm on low heat.
• Add stock if the soup becomes too thick.

🥄 Variations

1. Extra Spicy Version

Add more chili flakes or fresh jalapeños.

2. Mild & Creamy Version

Reduce chili, increase coconut milk.

3. Thai-Inspired Version

Add ginger and a squeeze of lime.

4. Curry Butternut Soup

Add curry powder and turmeric.

5. Smoky Soup

Add smoked paprika.

6. Protein Boost

Add shredded chicken or white beans.

7. Herb Version

Stir in basil or cilantro before serving.

8. Veggie-Loaded

Add carrots, red peppers, or pumpkin.

9. Roasted Version

Roast squash & potatoes before adding.

10. Low-Calorie Version

Use half the coconut milk or replace with broth.

❓ 10 FAQs

1. Can I roast the vegetables first?

Yes — roasting adds more depth and sweetness.

2. Can I use pumpkin instead of squash?

Absolutely — it works beautifully.

3. Is this soup spicy?

Mild to medium, depending on chili flakes.

4. Can I make it creamy without coconut milk?

Use dairy cream or cashew cream.

5. Can I keep the soup chunky?

Blend only half for a rustic texture.

6. Can I freeze it?

Yes — freezes very well.

7. What herbs pair well?

Rosemary, thyme, cilantro, or basil.

8. Can I use light coconut milk?

Yes — soup will be thinner but still tasty.

9. Can kids eat it?

Reduce chili levels for a kid-friendly version.

10. What can I serve with it?

Bread, salad, roasted veggies, or grilled sandwiches.

🏁 Conclusion

This Spicy Butternut Squash Sweet Potato Soup blends heat, sweetness, and creaminess into a cozy masterpiece. With naturally sweet vegetables, warming spices, rich coconut milk, and a beautifully smooth texture, it’s the perfect comforting meal for cool days, meal prep, or anytime you crave something nourishing and flavorful.

Creamy, vibrant, spicy, and satisfying — this soup will become a fall and winter favorite you return to again and again.

Adam

Spicy Butternut Squash Sweet Potato Soup – Warm, Cozy & Full of Fall Flavor

If you’re looking for the perfect blend of warmth, spice, creaminess, and cozy comfort, this Spicy Butternut Squash Sweet Potato Soup delivers all of that and more. It’s a beautifully balanced soup where natural sweetness from butternut squash and sweet potatoes meets heat from chili and chili flakes, richness from coconut milk, and deep aromatic notes from garlic, cumin, and cinnamon. This is the kind of soup that feels like a warm hug — perfect for fall, winter, rainy days, or anytime you crave something nourishing and flavorful. It’s incredibly smooth, velvety, and nutrition-packed. Squash and sweet potatoes are rich in fiber, antioxidants, and vitamins, while the spices bring heat and depth that elevate every spoonful. Whether you’re planning a cozy dinner, meal prepping for the week, or serving guests, this spicy roasted-style soup is vibrant, satisfying, and full of bold autumn comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

Vegetables

• 1 small butternut squash peeled and cubed
• 2 sweet potatoes peeled and chopped
• 1 yellow onion chopped
• 3 garlic cloves
• ¼ teaspoon chili powder
• 1 teaspoon chili flakes

Canned & Pantry

• 1 400 ml full-fat coconut milk
• 750 ml vegetable or chicken stock

Herbs & Spices

• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• Salt & black pepper

Oil

• 2 tablespoons olive oil

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Vegetable peeler
• Wooden spoon
• Ladle
• Blender or immersion blender
• Measuring spoons

Method

 

Step 1 — Prepare your vegetables

1. Peel and cube the butternut squash and sweet potatoes.
2. Chop the onion and peel the garlic cloves.

Step 2 — Sauté aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and sauté until soft, about 5 minutes.
3. Add garlic and cook for 1 more minute until fragrant.

Step 3 — Add squash & sweet potatoes

1. Stir in the butternut squash and sweet potatoes.
2. Season with salt, pepper, chili powder, chili flakes, cumin, and cinnamon.

Step 4 — Build the soup base

1. Pour in the stock.
2. Stir well to combine.
3. Bring to a gentle boil.

Step 5 — Simmer

1. Lower the heat and simmer for 20–25 minutes, or until vegetables are soft and easily pierced with a fork.

Step 6 — Blend until smooth

1. Remove from heat.
2. Blend using an immersion blender or in batches using a stand blender.
3. Blend until the soup is velvety and completely smooth.

Step 7 — Add coconut milk

1. Return pot to low heat.
2. Stir in the coconut milk until the soup becomes creamy and rich.

Step 8 — Adjust seasoning

1. Taste and add extra chili flakes for more heat, or salt and pepper if needed.

Step 9 — Serve warm

1. Ladle into bowls and enjoy the warm, spicy, creamy flavor.

Notes

🧊 Storage & Reheating
Refrigerator

Keeps 4–5 days in an airtight container.

Freezer

Freeze for up to 2 months.

Stir well after reheating.

Reheating

Warm on low heat.

Add stock if the soup becomes too thick.

🥄 Variations
1. Extra Spicy Version

Add more chili flakes or fresh jalapeños.

2. Mild & Creamy Version

Reduce chili, increase coconut milk.

3. Thai-Inspired Version

Add ginger and a squeeze of lime.

4. Curry Butternut Soup

Add curry powder and turmeric.

5. Smoky Soup

Add smoked paprika.

6. Protein Boost

Add shredded chicken or white beans.

7. Herb Version

Stir in basil or cilantro before serving.

8. Veggie-Loaded

Add carrots, red peppers, or pumpkin.

9. Roasted Version

Roast squash & potatoes before adding.

10. Low-Calorie Version

Use half the coconut milk or replace with broth.

❓ 10 FAQs
1. Can I roast the vegetables first?

Yes — roasting adds more depth and sweetness.

2. Can I use pumpkin instead of squash?

Absolutely — it works beautifully.

3. Is this soup spicy?

Mild to medium, depending on chili flakes.

4. Can I make it creamy without coconut milk?

Use dairy cream or cashew cream.

5. Can I keep the soup chunky?

Blend only half for a rustic texture.

6. Can I freeze it?

Yes — freezes very well.

7. What herbs pair well?

Rosemary, thyme, cilantro, or basil.

8. Can I use light coconut milk?

Yes — soup will be thinner but still tasty.

9. Can kids eat it?

Reduce chili levels for a kid-friendly version.

10. What can I serve with it?

Bread, salad, roasted veggies, or grilled sandwiches.

🏁 Conclusion

This Spicy Butternut Squash Sweet Potato Soup blends heat, sweetness, and creaminess into a cozy masterpiece. With naturally sweet vegetables, warming spices, rich coconut milk, and a beautifully smooth texture, it’s the perfect comforting meal for cool days, meal prep, or anytime you crave something nourishing and flavorful.

Creamy, vibrant, spicy, and satisfying — this soup will become a fall and winter favorite you return to again and again.