Description
Spicy Butternut Squash & Sweet Potato Soup
This creamy butternut squash and sweet potato soup is the perfect cozy dish for any fall day. The blend of roasted butternut squash and sweet potatoes brings out their natural sweetness, while full-fat coconut milk creates a luscious, creamy texture without the need for dairy. A hint of spices like cumin, cinnamon, and chili powder gives this soup a warm, slightly spicy kick, making it a flavorful delight that’s both comforting and simple to make.
1 butternut squash, peeled and chopped
2 sweet potatoes, peeled and chopped
1 yellow onion, sliced
3 cloves garlic, peeled
2 tbsp olive oil
400 ml coconut milk
1 tsp ground cumin
½ tsp cinnamon
¼ tsp chili powder
1 tsp chili flakes
750 ml vegetable stock
Salt and pepper, to taste
Directions:
1. Roast the vegetables in the oven at 190°C for 30 minutes.
2. Blend with coconut milk and stock until smooth.
3. Garnish and serve!
Prep Time: 10 mins
Kcal: 230 per serving
Step-by-Step Guide
1. Preheat your oven to 190°C (375°F). Line a large baking tray with parchment paper. 2. In a large bowl, toss the chopped butternut squash, sweet potatoes, onion slices, and whole garlic cloves with the olive oil, cumin, cinnamon, chili powder, salt, and pepper until evenly coated. 3. Spread the vegetables in a single layer on the prepared tray. Roast for 30-35 minutes, or until the squash and potatoes are fork-tender and lightly caramelized. 4. Transfer the roasted vegetables to a large blender or food processor. Add the coconut milk and half of the vegetable stock. Blend on high until completely smooth and creamy. 5. Pour the pureed soup into a large pot. Stir in the remaining vegetable stock and the chili flakes. Warm the soup over medium heat for 5-10 minutes, stirring occasionally. If the soup is too thick, add a little more stock or water until your desired consistency is reached. Taste and adjust seasoning with more salt and pepper if needed.
Serving Suggestions
Serve this vibrant soup hot. Drizzle with a little extra coconut milk or a swirl of plain yogurt. Top with roasted pumpkin seeds (pepitas) for crunch, fresh cilantro or parsley for color, and an extra pinch of chili flakes for heat. It pairs wonderfully with a slice of crusty sourdough bread or a warm, buttered naan for dipping.
How-to Summary
This creamy, spicy soup is made by simply roasting butternut squash, sweet potato, onion, and garlic with warm spices, then blending them with rich coconut milk and vegetable stock until silky smooth. It’s a straightforward, one-tray roasting method that delivers deep, caramelized flavor with minimal hands-on effort.
Frequently Asked Questions
Can I make this soup ahead of time? Absolutely. This soup stores beautifully. Let it cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
How can I make it less spicy? Simply omit the chili flakes and reduce or leave out the chili powder. The soup will still be flavorful from the cumin and cinnamon.
Can I freeze this soup? Yes, it freezes very well. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
What can I use instead of coconut milk? For a nuttier flavor, use cashew cream. For a lighter version, use regular dairy cream or half-and-half, though it will no longer be dairy-free.
My soup is too thick. How do I thin it? Gradually stir in additional vegetable stock, water, or even a bit of light coconut milk until you reach your preferred consistency.
Common Mistakes to Avoid
Avoid chopping the vegetables too large, as they won’t roast evenly or blend smoothly. Do not skip the roasting step—boiling the vegetables will result in a much less flavorful soup. When blending hot soup, be cautious: never fill your blender more than halfway, and hold the lid firmly in place with a towel to prevent steam pressure from blowing it off. Finally, avoid adding all the stock at once during blending; start with half to ensure you can control the final thickness.
Conclusion
This Spicy Butternut Squash & Sweet Potato Soup is the ultimate embodiment of cozy, flavorful comfort food. Its velvety texture, balanced sweetness, and warm spice make it a seasonal staple that is both nourishing and incredibly satisfying. Easy to prepare and versatile for meal prep, this dairy-free soup is sure to become a favorite in your autumn and winter recipe rotation.