Spicy Butternut Squash and Sweet Potato Soup

Name: Spicy Butternut Squash and Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed; 2 medium sweet potatoes, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp cayenne pepper (adjust to taste); 4 cups vegetable broth; 1/2 cup coconut milk; Salt and pepper to taste

Author: Tessa

Published: April 30, 2025

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You know those chilly evenings when you crave something that warms you from the inside out? That’s exactly when I make my favorite spicy butternut squash and sweet potato soup. It’s become our family’s go-to comfort food ever since I first whipped it up during a snowstorm last winter – now my kids beg for it whenever the temperature drops!

What makes this soup so special is how the natural sweetness of the butternut squash and sweet potatoes plays off the smoky paprika and just the right kick of cayenne. It’s like getting hugged by a bowl of autumn flavors. The best part? It comes together with simple ingredients you probably already have in your pantry. Trust me, once you taste that velvety texture and perfectly balanced spice, you’ll understand why this recipe never leaves our regular rotation.

Spicy Butternut Squash and Sweet Potato Soup - detail 1

Ingredients for Spicy Butternut Squash and Sweet Potato Soup

Here’s what you’ll need to make this cozy bowl of comfort (measurements matter, but don’t stress – soup is forgiving!):

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
2 medium sweet potatoes, peeled and cubed (about 3 cups)
1 large yellow onion, finely chopped
2 cloves garlic, minced (or 1 tbsp pre-minced from the jar – I won’t judge!)
1 tbsp good olive oil – the kind you’d drizzle on bread
1 tsp ground cumin (my secret weapon for depth)
1 tsp smoked paprika (not regular – that smoky flavor makes all the difference)
½ tsp cayenne pepper (or just a pinch if you’re spice-shy)
4 cups vegetable broth (homemade if you’re fancy, boxed if you’re human)
½ cup full-fat coconut milk (shake the can first!)
Salt and freshly ground black pepper to taste

Ingredient Substitutions

Out of something? No worries – soups love improvisation! Swap coconut milk with heavy cream for extra richness if dairy’s okay, or use almond milk for a lighter version. If you’re not vegetarian, chicken broth adds lovely depth. Too spicy? Cut the cayenne in half and add a teaspoon of honey to balance flavors. Don’t have smoked paprika? A dash of liquid smoke with regular paprika works in a pinch. The best part about this recipe? It’s hard to mess up!

How to Make Spicy Butternut Squash and Sweet Potato Soup

Let me walk you through my foolproof method for this soul-warming soup – it’s easier than you think! First, grab your favorite heavy-bottomed pot (I use my trusty Dutch oven) and heat that olive oil over medium. When it shimmers, toss in your chopped onions with a pinch of salt. Stir occasionally for about 5 minutes until they turn translucent – this sweet base is everything!

Now the magic starts – add your minced garlic and let it sizzle just until fragrant (30 seconds max, unless you like bitter garlic). Toss in those beautiful squash and sweet potato cubes, stirring to coat them in all that oniony goodness. Here’s my favorite part: sprinkle in the cumin, smoked paprika, and cayenne. The spices will toast slightly against the hot veggies, releasing the most incredible aroma that’ll make your kitchen smell like a fall candle!

Pour in the vegetable broth (stand back – it’ll hiss dramatically) and bring everything to a lively boil. Then reduce to a gentle simmer, cover, and let those flavors mingle for 20-25 minutes until the vegetables collapse when poked with a fork. Now the fun part – blending! If using a regular blender, work in batches and hold the lid down with a towel (hot soup splatters hurt!). I love my immersion blender for this – just plunge it right into the pot and whir until silky smooth. Stir in the coconut milk last – it adds the creamiest finish without dulling the spices. Taste and adjust salt and pepper until it makes your taste buds sing!

Spicy Butternut Squash and Sweet Potato Soup - detail 2

Pro Tips for Perfect Soup

For next-level flavor, roast your cubed squash and sweet potatoes at 400°F for 25 minutes first – the caramelization is incredible! Immersion blenders are soup game-changers (no messy transfers), but if using a regular blender, fill only halfway and vent the lid. Garnish with toasted pumpkin seeds for crunch or a swirl of yogurt to tame the heat. Leftovers? They taste even better the next day as the flavors deepen!

Why You’ll Love This Spicy Butternut Squash and Sweet Potato Soup

This soup isn’t just delicious – it’s practically a hug in a bowl! Here’s why it’s become my family’s cold-weather staple:

Creamy without the cream: The blended squash and sweet potatoes create that velvety texture naturally, while just a splash of coconut milk makes it luxuriously smooth.
Nutrition that tastes like comfort: Packed with vitamin A from the orange veggies and anti-inflammatory spices – it’s basically wellness in a spoon but tastes like dessert.
Your heat, your rules: Love spice? Add extra cayenne. Prefer mild? Skip it entirely – the smoked paprika still delivers tons of flavor.
Meal prep magic: It freezes beautifully and reheats like a dream – I always double the batch for easy lunches.
One-pot wonder: From chopping to serving, it all happens in a single pot (blender aside) – my kind of cleanup!

Serving Suggestions

This soup loves good company! I always serve it with warm crusty bread for dipping – that first swipe through the creamy orange goodness is pure joy. For a full meal, pair it with a crisp apple and walnut salad. Get creative with toppings: a dollop of yogurt cools the spice, toasted pepitas add crunch, or a dusting of extra smoked paprika makes it pretty. My husband swears by crumbling some crispy beef bacon on top (though I prefer it as-is). However you serve it, have plenty of napkins ready – it’s hard not to lick the bowl clean!

Storing and Reheating Spicy Butternut Squash and Sweet Potato Soup

Here’s the beautiful thing about this soup – it might taste even better the next day! Let it cool completely before transferring to airtight containers. In the fridge, it’ll stay fresh for 3-4 days (though mine never lasts that long). For longer storage, freeze in portion-sized containers for up to 2 months – just leave a little space at the top because it expands when frozen.

When reheating, I always do it gently on the stove over medium-low heat with a splash of broth or water to bring back that perfect creamy consistency. If you’re in a hurry, the microwave works too – just stir every minute to prevent hot spots. The spices mellow a bit after freezing, so I sometimes add a fresh pinch of cayenne when reheating to wake up the flavors. Pro tip: Write the date on freezer containers – future you will be so grateful!

Nutrition Information

Just a quick note – these numbers are estimates since veggie sizes vary (my butternut squash is never the same twice!). Per hearty 1-cup serving: about 220 calories, 9g fat (5g saturated), 35g carbs with 6g filling fiber, and 3g protein. The best part? Zero cholesterol and loads of vitamin A from all those gorgeous orange veggies. Not bad for something that tastes this indulgent!

Frequently Asked Questions

Can I freeze this soup? Absolutely! This soup freezes like a dream. Just cool it completely first, then portion into freezer-safe containers (leave some headspace). Thaw overnight in the fridge when ready to eat. The texture stays beautifully creamy after reheating – I do it all the time for quick meals!

How do I make it less spicy? Easy! Start with just a pinch of cayenne instead of the full ½ teaspoon. You can always add more later. If it’s already too spicy, stir in a tablespoon of honey or maple syrup to balance the heat – it works like magic.

What can I use instead of coconut milk? Heavy cream or half-and-half make great swaps for extra richness. For dairy-free, try unsweetened almond milk (though it’ll be thinner) or blend in a handful of cashews for creaminess. My aunt even uses evaporated milk with great results!

Can I make this in a slow cooker? You bet! Sauté the onions and garlic first (trust me, it’s worth the extra step), then dump everything except the coconut milk into the slow cooker. Cook on low 6-8 hours, blend, then stir in the coconut milk at the end. So easy!