As soon as the weather starts to cool down, my cravings turn toward warm, comforting soups that fill the house with cozy aromas and flavors. This spicy butternut squash and sweet potato soup is a fall favorite that never disappoints. The blend of earthy butternut squash, sweet potatoes, and warming spices creates a beautifully rich and creamy soup with just the right amount of heat. Perfect for chilly evenings, this soup is like a hug in a bowl — and it’s super easy to make!

I first made this soup on a whim one autumn afternoon, throwing together some leftover veggies and spices I had on hand. It turned out so deliciously comforting that it became a go-to recipe in my household. Now, every fall, this soup makes a weekly appearance, filling my kitchen with the smell of roasted squash, garlic, and a hint of cinnamon. It’s become something of a tradition, and I love seeing friends and family savor each spoonful, especially with that final swirl of coconut milk on top.

Spicy Butternut Squash And Sweet Potato Soup Recipe

The origin story: Where the magic of fall flavors meet

While butternut squash soup is a staple in many kitchens, adding sweet potatoes and a touch of heat brings a unique twist that gives this dish a personality of its own. Traditional butternut squash soups are often creamy and slightly sweet, but in this version, the chili powder, cumin, and chili flakes introduce layers of spice that balance the natural sweetness of the squash and potatoes. Coconut milk adds a touch of richness, making it a little exotic while still tasting like the cozy fall dish we all crave. This recipe combines the best of classic comfort with a little kick, inspired by global flavors that make it anything but ordinary.

Let’s talk ingredients: Warming spices and creamy coconut milk

Here’s what you’ll need to make this flavorful, comforting soup:

Butternut squash: The star of the show! Butternut squash has a slightly nutty, buttery flavor that becomes wonderfully smooth when blended. If you don’t have butternut, you can substitute with other types of winter squash, like acorn or kabocha, though the texture and flavor might vary a bit.
Sweet potatoes: These bring extra sweetness and a creamy texture that pairs perfectly with the squash. You could swap these with carrots if you prefer a less starchy option, but sweet potatoes really add a lovely depth to the soup.
Yellow onion: Onions add a savory base that balances out the sweetness. You could use white or red onions in a pinch, but yellow onions give the best caramelized flavor when roasted.
Garlic: Roasted garlic mellows out and brings a gentle earthiness to the soup. Feel free to add an extra clove if you’re a garlic lover!
Spices (cumin, cinnamon, chili powder): These spices add warmth and a hint of smokiness. Cumin and cinnamon are a perfect pairing for fall veggies, while chili powder adds that subtle kick. For more heat, you can increase the chili powder or add cayenne.
Coconut milk: This adds creaminess and a hint of tropical flavor. You could substitute with heavy cream if you’re not a fan of coconut, but it does bring a nice depth that balances the spices.
Vegetable or chicken stock: Stock is the base for the soup and adds extra flavor. Water can work in a pinch, but stock (either vegetable or chicken) really enhances the overall taste.

Kitchen gear: What you need to make this soup

You don’t need a ton of fancy tools to make this soup, but a few essentials will make things easier:

Large baking sheet or roasting tin: If you’re roasting the vegetables (highly recommended), you’ll want a good-sized baking sheet to give them space to caramelize.
Blender or immersion blender: For that silky-smooth finish, you’ll need a blender. If you have an immersion blender, that’s perfect for keeping things in one pot.
Large saucepan or stockpot: This is where everything comes together. A pot with a heavy bottom will help distribute heat evenly, which is great for soups.

Step-by-step: Making spicy butternut squash and sweet potato soup

Ready to get cooking? Here’s how to make this soup from scratch.

Preheat the oven to 190ºC (375ºF) if you’re planning to roast the veggies (and trust me, you should – the flavor is unbeatable!).
Prepare the vegetables: Peel and chop the butternut squash and sweet potatoes into roughly 2-inch chunks. Slice the onion into half-moons and toss everything in a roasting tin with the garlic cloves. Drizzle with olive oil, then sprinkle with cumin, cinnamon, and chili powder. Add a good pinch of salt and pepper to bring out all those flavors.
Roast until tender: Pop the tray in the oven and roast for about 30 minutes. You want the veggies to be tender and caramelized around the edges. This step gives the soup a richer, more complex flavor.
Transfer to a pot: Once your veggies are done roasting, transfer them to a large pot. If you’re skipping the roasting step, simply place the chopped vegetables and garlic in a pot and season with spices.
Cook with stock: Pour in your vegetable or chicken stock (or water if that’s all you have) until the veggies are just covered. Bring it to a boil, then reduce the heat and simmer until everything is soft.
Blend until smooth: Using an immersion blender, blend the soup until it’s velvety smooth. If you’re using a regular blender, blend in batches for safety. A word of caution — hot soup expands in a blender, so don’t overfill!
Add the coconut milk and adjust seasoning: Stir in the coconut milk and give it a good whisk to make sure everything’s well combined. Add a little more salt, pepper, and chili flakes if you want extra heat.
Serve and garnish: Ladle your soup into bowls, swirl a bit of reserved coconut milk on top, and sprinkle with fresh chopped coriander. The contrast of the creamy coconut milk with the spicy, earthy soup is divine!

Variations and adaptations: Make it your own

Make it vegan: This recipe is already plant-based, but make sure your stock is vegetable-based if you want to keep it fully vegan.
Go gluten-free: This soup is naturally gluten-free, so no adjustments needed!
Amp up the spice: If you like things extra spicy, add a pinch of cayenne pepper or a dash of hot sauce.
Seasonal variations: In spring, try swapping the squash with carrots or parsnips for a lighter soup. For a more summery version, use zucchini and reduce the spices for a fresher flavor.
International twists: Add a spoonful of red curry paste for a Thai-inspired twist, or try a sprinkle of smoked paprika and a bit of chorizo for a Spanish spin.

Serving suggestions: How to make it a meal

Serve this soup with a sprinkle of fresh coriander, a swirl of coconut milk, and a side of crusty bread or warm naan. For a heartier meal, you could add a handful of roasted chickpeas or a dollop of Greek yogurt on top. If you’re hosting, try pairing it with a simple salad of mixed greens, feta, and a citrus vinaigrette to balance the warmth of the soup.

Drink pairings: What goes best with spicy soup?

A glass of crisp white wine like Sauvignon Blanc or Pinot Grigio pairs well with the warmth and spice of this soup. If you prefer beer, try a light, hoppy IPA or a wheat beer for a refreshing contrast. For a non-alcoholic option, go for sparkling water with a squeeze of lime, or ginger tea, which complements the spices perfectly.

Storage and reheating tips

This soup stores wonderfully! Keep it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. To reheat, simply warm it on the stove over low heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of water or stock to reach your desired consistency.

Scaling the recipe for different servings

This recipe makes about four servings, but it’s easy to double for a crowd. If you’re making a larger batch, just ensure you have a big enough pot, and be mindful of blending in smaller batches for safety. Conversely, you can halve the recipe if you’re cooking for one or two — but trust me, you’ll want leftovers!

Troubleshooting: Common issues and fixes

Soup too thick? Add more stock or water until you get the texture you want.
Too spicy? Stir in extra coconut milk or a dollop of plain yogurt to mellow it out.
Not smooth enough? Blend a little longer, or strain through a fine sieve if you prefer a perfectly velvety texture.

Give it a try!

This spicy butternut squash and sweet potato soup is a cozy, nourishing dish that’s perfect for chilly days. With its layers of warmth, sweetness, and a touch of spice, it’s sure to become a favorite in your fall recipe rotation. Give it a try, tweak the flavors to your liking, and enjoy every comforting spoonful!

Frequently Asked Questions

Can I make this soup without coconut milk?
- Absolutely! You can substitute with heavy cream or even cashew milk if you prefer.
How do I make this soup less spicy?
- Reduce the chili powder and flakes, and add more coconut milk to balance out the heat.
Can I freeze this soup?
- Yes! It freezes really well. Just store in airtight containers and reheat on the stove.
Can I use other types of squash?
- Yes, you can substitute with acorn or kabocha squash, though the flavor will vary slightly.
What can I serve with this soup?
- Crusty bread, naan, or a light side salad all pair wonderfully with this soup.