I’ve always had a soft spot for creamy, comforting soups, especially once the cooler months roll in. But here’s the thing—I don’t just want comfort, I want bold flavors that wake up my taste buds.

That’s exactly why this Spicy Butternut Squash Sweet Potato Soup has become one of my favorites.

It’s the perfect balance of cozy and exciting: velvety smooth from roasted squash and sweet potatoes, slightly sweet, but layered with warmth from cumin and cinnamon, and finished with a gentle kick from chili powder and flakes.

What I love most is how versatile it is—you can keep it mild for a family-friendly dinner or turn up the heat if you like things spicy. And thanks to the coconut milk, it’s naturally dairy-free yet still luxuriously creamy.

Honestly, one bowl feels like a warm hug with just the right spark.

Why You’ll Love This Recipe

Creamy Without Dairy
Coconut milk makes the soup silky and rich without needing cream or butter.
Balanced Flavors
The natural sweetness of squash and sweet potatoes balances beautifully with the earthy spices and chili heat.
Customizable Spice Level
Whether you like a mild warmth or fiery heat, you can easily adjust the chili flakes.
Healthy Comfort Food
Packed with vitamins, fiber, and plant-based goodness, this soup is nourishing as well as delicious.
Make-Ahead Friendly
Stores well in the fridge or freezer, making it perfect for meal prep.

Ingredients

1 small butternut squash (700–900g / 2–3 cups), peeled and chopped
2 sweet potatoes (275g / 2 cups), peeled and chopped
1 yellow onion, sliced
3 cloves garlic, peeled
2 tbsp olive oil
400 ml (1 ½ cups) full-fat coconut milk (reserve 2 tbsp for serving)
1 tsp ground cumin
½ tsp cinnamon
¼ tsp chili powder
1 tsp chili flakes
750 ml (3 cups) vegetable or chicken stock (or water)
Salt and black pepper, to taste

Instructions

Optional Roasting (Recommended for Best Flavor)

Preheat Oven: Set oven to 190ºC (375ºF).
Prepare Vegetables: Chop squash and sweet potatoes into chunks (2-inch pieces). Slice onion and add whole garlic cloves. Spread on a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
Roast: Roast for 30 minutes, until tender and golden at the edges.

Cook the Soup

Transfer to Saucepan: Place roasted vegetables in a medium saucepan. (If not roasting, add raw chopped vegetables directly to the saucepan.)
Add Liquid: Pour in stock or water, enough to cover vegetables. Bring to a boil over high heat, cooking until vegetables are fully tender.
Blend: Use an immersion blender directly in the pot, or transfer in batches to a high-speed blender. Blend until smooth and velvety.
Finish: Stir in coconut milk and whisk until combined. Add chili flakes and adjust seasoning to taste. If too thick, add more stock; if too thin, simmer to thicken.
Serve: Ladle into bowls, swirl with reserved coconut milk, and garnish with fresh coriander.

Variations

Veggie Swap: Use pumpkin or carrots in place of butternut squash.
Different Warmth: Swap cinnamon for nutmeg for a nuttier, spiced flavor.
Dairy-Free Options: Try almond milk or cashew cream instead of coconut milk.
Boost the Herbs: Add rosemary or thyme during cooking for an earthy note.
Spice Control: Reduce or increase chili flakes depending on your heat tolerance.

Chef’s Guide: Expert Tips

Roast for Depth: Roasting caramelizes natural sugars, adding richness.
Blend Carefully: If using a blender, work in small batches to avoid splattering hot soup.
Thicken Naturally: Simmer longer after blending for a thicker, creamier consistency.
Layer Flavor: Always season gradually—taste as you go for the perfect balance.
Garnish Smartly: A swirl of coconut milk and fresh coriander adds restaurant-style presentation.

Storing & Reheating

Fridge: Up to 5 days in an airtight container.
Freezer: Store in portions for up to 3 months.
Reheat: Warm gently in a saucepan, stirring occasionally, or in the microwave.

FAQs

1. Do I have to roast the vegetables?
No, but roasting enhances flavor. For a quicker version, cook the veggies directly in stock.

2. Can I make this soup ahead of time?
Yes—it reheats beautifully and even tastes better the next day.

3. How can I make it less spicy?
Simply reduce or omit the chili flakes and powder for a milder version.

4. What’s the best blender to use?
An immersion blender is easiest, but a high-speed blender gives the smoothest texture.

5. Can I add protein?
Yes, stir in cooked lentils or top with crispy chickpeas for extra protein.

6. What can I serve this with?
Crusty bread, naan, or a light side salad make perfect pairings.