This Spicy Butternut Squash and Sweet Potato Soup is the ultimate fall comfort dish with a wonderful balance of sweet and spicy flavors. Roasted butternut squash, creamy sweet potatoes, and aromatic spices come together to create a soup that’s rich, velvety, and warming. Coconut milk adds a luxurious creaminess, while chili powder and chili flakes bring just the right amount of heat to liven things up. Perfect as a starter or a main dish, this soup is hearty enough to satisfy yet light enough to leave you feeling energized. Plus, it’s naturally vegan and gluten-free, making it a delicious option for various dietary preferences.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 yellow onion, sliced into half-moons
- 3 cloves garlic, peeled and crushed
- 2 tablespoons olive oil
- 400 ml (1 ½ cups) full-fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
- 1 liter vegetable stock (or water)
- Fresh coriander for garnish
Instructions
Step 1: Optional Roasting
- Preheat the oven: Set your oven to 190ºC (375ºF).
- Prepare the vegetables: Cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and the garlic cloves in a roasting tin and drizzle with olive oil.
- Season and roast: Sprinkle cumin, cinnamon, and chili powder over the vegetables. Toss to coat evenly. Roast for about 30 minutes, or until the vegetables are tender and slightly caramelized around the edges.
Step 2: Cook the Soup
- Transfer to a saucepan: If you roasted the vegetables, transfer them to a large saucepan. If you prefer not to roast, simply place the raw vegetables directly in the saucepan.
- Add liquid: Pour in the vegetable stock (or water) to cover the vegetables. Bring the mixture to a boil over medium-high heat. Lower the heat and simmer until all the vegetables are completely tender, about 20-25 minutes.
- Blend the soup: Use an immersion blender or transfer the mixture to a stand blender and puree until smooth and creamy.
- Stir in coconut milk: Add the coconut milk and whisk to combine. Adjust the seasoning by adding salt, pepper, and chili flakes to taste. If the soup is too thick, you can add more stock or water to reach your desired consistency.
- Serve: Ladle the soup into bowls and swirl the reserved coconut milk on top. Garnish with fresh coriander and serve hot.
Cooking Tips
- Roasting the vegetables adds a rich depth of flavor to the soup. While this step is optional, it enhances the natural sweetness of the butternut squash and sweet potatoes.
- Blending: For a silky-smooth texture, make sure to blend the soup thoroughly. An immersion blender is convenient, but a stand blender may provide a creamier consistency.
- Coconut milk: For a richer flavor, use full-fat coconut milk. If you want a lighter version, feel free to use light coconut milk, but the texture will be less creamy.
Nutritional Benefits
This Spicy Butternut Squash and Sweet Potato Soup is not only delicious but also packed with nutrients:
- Butternut squash is a great source of vitamins A and C, which are essential for immune function and skin health.
- Sweet potatoes provide a hefty dose of fiber, potassium, and antioxidants, contributing to heart health and stable blood sugar levels.
- Coconut milk adds healthy fats that can help with nutrient absorption and provide long-lasting energy.
- Spices like cumin, cinnamon, and chili offer anti-inflammatory properties and boost metabolism.
Why You’ll Love This Recipe
- Perfect balance of flavors: The sweetness of the butternut squash and sweet potatoes pairs beautifully with the warming spices and creamy coconut milk.
- Easy to make: Whether you choose to roast the vegetables or not, this soup comes together with minimal effort and a handful of ingredients.
- Great for meal prep: It stores well and even tastes better the next day as the flavors continue to meld.
- Naturally vegan and gluten-free: This recipe is ideal for accommodating various dietary needs without compromising on flavor.
Dietary Information
- Vegan: This soup contains no animal products, making it a perfect plant-based meal.
- Gluten-free: No wheat or gluten ingredients are used, so it’s safe for those with gluten sensitivities or celiac disease.
- Dairy-free: Coconut milk is used in place of cream, ensuring the recipe is lactose-free.
- Low in fat: While rich and creamy, the soup is relatively low in fat thanks to the use of coconut milk and roasted vegetables.
Why This Recipe Works
The combination of roasted vegetables and aromatic spices in this recipe creates a depth of flavor that’s truly special. Roasting the butternut squash and sweet potatoes caramelizes their natural sugars, while the cumin and cinnamon add warmth and complexity. The chili powder and flakes provide a nice kick without overwhelming the palate. Blending the soup creates a velvety texture, and the addition of coconut milk makes it creamy and indulgent without being heavy. This soup is designed to be versatile—you can adjust the spice levels, thickness, or even the ingredients based on what you have on hand.
Conclusion
Whether you’re preparing for a cozy fall dinner or looking for a nutritious, comforting meal, this Spicy Butternut Squash and Sweet Potato Soup delivers on every level. It’s the perfect marriage of sweet, spicy, and creamy, offering both comfort and nourishment. Serve it with a side of crusty bread, or enjoy it as is for a light, wholesome meal. Once you try it, you’ll find yourself coming back to this recipe again and again.
PrintSpicy Butternut Squash and Sweet Potato Soup
- Total Time: 1hr
Description
This Spicy Butternut Squash and Sweet Potato Soup is the ultimate fall comfort dish with a wonderful balance of sweet and spicy flavors. Roasted butternut squash, creamy sweet potatoes, and aromatic spices come together to create a soup that’s rich, velvety, and warming. Coconut milk adds a luxurious creaminess, while chili powder and chili flakes bring just the right amount of heat to liven things up. Perfect as a starter or a main dish, this soup is hearty enough to satisfy yet light enough to leave you feeling energized. Plus, it’s naturally vegan and gluten-free, making it a delicious option for various dietary preferences.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 yellow onion, sliced into half-moons
- 3 cloves garlic, peeled and crushed
- 2 tablespoons olive oil
- 400 ml (1 1/2 cups) full-fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
- 1 liter vegetable stock (or water)
- Fresh coriander for garnish
Instructions
Step 1: Optional Roasting
- Preheat the oven: Set your oven to 190ºC (375ºF).
- Prepare the vegetables: Cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and the garlic cloves in a roasting tin and drizzle with olive oil.
- Season and roast: Sprinkle cumin, cinnamon, and chili powder over the vegetables. Toss to coat evenly. Roast for about 30 minutes, or until the vegetables are tender and slightly caramelized around the edges.
Step 2: Cook the Soup
- Transfer to a saucepan: If you roasted the vegetables, transfer them to a large saucepan. If you prefer not to roast, simply place the raw vegetables directly in the saucepan.
- Add liquid: Pour in the vegetable stock (or water) to cover the vegetables. Bring the mixture to a boil over medium-high heat. Lower the heat and simmer until all the vegetables are completely tender, about 20-25 minutes.
- Blend the soup: Use an immersion blender or transfer the mixture to a stand blender and puree until smooth and creamy.
- Stir in coconut milk: Add the coconut milk and whisk to combine. Adjust the seasoning by adding salt, pepper, and chili flakes to taste. If the soup is too thick, you can add more stock or water to reach your desired consistency.
- Serve: Ladle the soup into bowls and swirl the reserved coconut milk on top. Garnish with fresh coriander and serve hot.
- Prep Time: 15mins
- Cook Time: 45mins