Go Back

Spicy Butternut Squash Sweet Potato Soup

Creamy, cozy, and just the right amount of spice — this soup brings together roasted butternut squash and sweet potatoes for a naturally sweet, velvety base. A touch of garlic, onion, and warm spices gives it a little kick, while fresh herbs brighten every spoonful. Perfect for chilly evenings, meal prep, or serving with crusty bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Calories: 230
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 190ºC (375ºF). Roast squash, sweet potatoes, onion, and garlic with olive oil and spices for 30 minutes.
  2. Transfer to saucepan, cover with stock, and bring to a boil until tender.
  3. Blend until smooth, then stir in coconut milk. Add chili flakes, adjust seasoning, and simmer if needed.
  4. Serve hot with a swirl of coconut milk and fresh coriander.

Notes

  • Start with 3 cups of stock and add more for thinner consistency.
  • For a thicker soup, simmer after blending to reduce liquid.
  • Adjust spice levels to taste.