If you're craving something warm, bold, and nourishing, this Spicy Butternut Squash and Sweet Potato Soup is everything your soul needs in a bowl. It’s creamy without any cream, naturally sweet from roasted vegetables, and gets a delicious kick from chili and warming spices.
This soup is perfect for fall and winter, but honestly, it's a comfort food favorite year-round. It’s healthy, vegan-friendly, and freezer-friendly — so make a big batch and enjoy it all week long!
🧾 Ingredients (Serves 4–6)
Vegetables:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 medium carrot, chopped
Seasonings:
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
Liquids:
- 4 cups vegetable broth
- ½ cup canned coconut milk (or more to taste)
- Juice of 1 lime
Optional Garnish:
- Toasted pumpkin seeds (pepitas)
- Drizzle of coconut milk or cream
- Fresh cilantro or parsley
- Red pepper flakes
👩🍳 Instructions
1. Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes, until softened. Stir in garlic and cook for another 1–2 minutes until fragrant.
2. Add Veggies & Spices
Add diced butternut squash, sweet potatoes, and carrots. Stir in cumin, smoked paprika, cinnamon, cayenne, salt, and pepper. Cook for 5 minutes, stirring often.
3. Simmer
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are soft.
4. Blend Until Smooth
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer to a blender in batches. Return to pot if needed.
5. Finish & Serve
Stir in coconut milk and lime juice. Adjust seasoning to taste. Serve hot with desired toppings.
📊 Nutrition Facts (Per Serving – Approximate, based on 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3g |
| Carbohydrates | 34g |
| Fiber | 6g |
| Sugars | 8g |
| Fat | 9g |
| Saturated Fat | 5g |
| Sodium | 500mg |
| Vitamin A | 400% DV |
| Vitamin C | 50% DV |
💡 Tips & Tricks
- Make it spicier: Add extra cayenne or a pinch of crushed red pepper flakes.
- Roast the veggies: For even deeper flavor, roast squash and sweet potatoes before blending.
- Creamier option: Add more coconut milk or a splash of heavy cream if not vegan.
- Freezer friendly: Let cool completely before freezing. Stores well for up to 3 months.
- Pair it with: A warm slice of crusty bread or grilled cheese.
✨ From My Kitchen
This soup is like a hug in a bowl. It’s the perfect blend of cozy and spicy — sweet potatoes and squash give it body and natural sweetness, while cumin, paprika, and cayenne bring that flavorful heat. I love topping mine with roasted pumpkin seeds and a swirl of coconut milk for that extra “wow” moment.
You can double the recipe for meal prep or serve it as a starter for a holiday dinner. It’s flexible, freezer-friendly, and just so satisfying.
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