Spicy Butternut Squash And Sweet Potato Soup Recipe

As soon as the weather starts to cool down, my mind wanders to this spicy butternut squash and sweet potato soup. It’s the kind of recipe that wraps you up like a warm, cozy blanket on a chilly day. Between the sweetness of the squash and potatoes, the rich creaminess of coconut milk, and the gentle kick of chili flakes, this soup brings a little heat to combat the cold. Plus, it’s packed with nutrients, so it feels just as good as it tastes.

I remember the first time I made this soup was on a rainy autumn afternoon. The smell of roasting vegetables filled my kitchen, and even my dog seemed to be sniffing around, drawn by that heavenly mix of cumin, cinnamon, and chili. The soup came together so smoothly, and when I finally sat down to enjoy a bowl, I was instantly hooked. It’s been a seasonal favorite ever since, especially when I want something comforting and a bit spicy.

this RECIPE

A little background on this flavorful soup 🥣

Butternut squash soup is a classic, but when you add sweet potatoes and a touch of spice, it takes on a whole new personality. Sweet potatoes and butternut squash both have roots (literally!) in ancient agriculture, grown by various cultures for thousands of years. Combining them creates a natural sweetness, while the spices bring in a hint of warmth that’s perfect for cooler months. Coconut milk, used widely in Southeast Asian cooking, adds a rich, velvety texture that complements the vegetables beautifully. Over time, people have played with this basic soup recipe, adding or swapping spices to suit their tastes, which is part of what makes it so versatile.

Key ingredients and why they work

• Butternut squash: This creamy, mildly sweet squash brings an earthy flavor to the soup and adds bulk. If you’re out of butternut, feel free to swap with pumpkin or acorn squash—they’ll bring a similar texture and sweetness.
• Sweet potatoes: These lend a deep, caramel-like sweetness and make the soup even more filling. If you want a less sweet option, you can try using carrots instead, but keep in mind the soup may lose a bit of that signature depth.
• Coconut milk: Coconut milk creates a luscious, creamy texture and balances the spices. You could use regular cream if you prefer, but coconut milk gives it a unique flavor that I find hard to replace. Plus, it’s a good choice for anyone looking to keep things dairy-free.
• Spices (cumin, cinnamon, chili powder, chili flakes): The spices are where the magic happens. Cumin brings warmth, cinnamon adds a hint of sweetness, and the chili powder and flakes give a nice kick. Adjust the chili flakes to your heat preference, or omit them if you’re not in the mood for spice.
• Vegetable stock or water: The base of the soup, stock adds depth of flavor. Use vegetable stock for a vegetarian or vegan version, but chicken stock works if you don’t mind a non-vegetarian twist.

Kitchen tools you’ll need

For this recipe, you don’t need a ton of special equipment, but a few tools will make things easier:

• Baking tray: If you’re opting for the roasted version (which I highly recommend), a sturdy baking tray is essential for getting those golden, caramelized edges on the veggies.
• Large saucepan: A roomy pot is key, as it’ll give the vegetables enough space to cook evenly without sticking to the bottom.
• Blender or immersion blender: Blending the soup until smooth is what gives it that dreamy, creamy texture. An immersion blender is convenient because you can blend the soup right in the pot, but a regular blender works just as well (just be careful with hot liquids!).
• Ladle: For serving the soup without splashing it everywhere. Trust me, I’ve tried just pouring from the pot, and it’s a mess!

Step-by-step: How to make spicy butternut squash and sweet potato soup

Step 1: Roast the vegetables (optional, but worth it!)

If you have the time, roasting the vegetables will bring out their natural sweetness and add depth to the soup. Preheat your oven to 190ºC (375ºF). Peel and chop the butternut squash and sweet potatoes into large chunks, about 2 inches. Slice the onion into half-moons and add everything to a roasting tin with the garlic cloves. Drizzle with olive oil and sprinkle the cumin, cinnamon, and chili powder on top, along with salt and pepper.

Roast for around 30 minutes, or until the vegetables are tender and starting to caramelize around the edges. The smell will be incredible—spicy, earthy, and just a little bit sweet.

Step 2: Start cooking the soup

Once the vegetables are roasted (or if you’re skipping the roasting step), add them to a large saucepan. Pour in the vegetable stock or water, enough to cover the vegetables completely. Bring the mixture to a boil over high heat, then reduce to a simmer until the veggies are very tender. You’ll know they’re ready when you can easily pierce them with a knife.

Step 3: Blend until smooth

Using your blender or immersion blender, blend the soup until smooth. If you’re using a regular blender, do it in batches to avoid splattering hot soup everywhere (been there, done that). Blend until it’s silky smooth with no lumps.

Step 4: Stir in the coconut milk

Pour in the coconut milk, saving a couple of tablespoons for garnishing. Give it a good stir to combine. At this point, add the chili flakes if you want that extra kick, and adjust the seasoning with more salt, pepper, or spices to taste. If the soup is too thick for your liking, add a little more stock or water to reach your desired consistency.

Step 5: Serve with a swirl

Ladle the soup into bowls and drizzle a swirl of reserved coconut milk on top. For a fresh finish, sprinkle some chopped coriander over each bowl.

Variations and adaptations to try

• Make it extra spicy: If you’re a heat-lover, double the chili flakes or add a dash of cayenne pepper. A little smoked paprika can also add a lovely smoky note.
• Go vegan or dairy-free: This recipe is naturally vegan if you use vegetable stock and coconut milk, but you can also try almond or cashew milk for a slightly different flavor profile.
• Add more veggies: Throw in a couple of carrots or a parsnip for extra sweetness. Or, add a handful of spinach at the end for a pop of green and a little boost of nutrients.
• Herb twist: Swap the coriander garnish for fresh thyme or rosemary if you’re craving a more herbaceous flavor. Both pair well with the sweetness of the squash and potatoes.
• Lower the carbs: Substitute some of the sweet potatoes with cauliflower. It won’t be quite as sweet, but the texture will still be rich and creamy.

Serving and presentation tips

For a beautiful presentation, ladle the soup into rustic bowls and top each one with a swirl of coconut milk. A few extra chili flakes sprinkled on top can add a pop of color, along with a sprig of fresh coriander or thyme. To make it feel like a complete meal, serve with a side of crusty bread or a simple green salad. If you’re entertaining, serve the soup in small bowls or cups as an appetizer.

Perfect drink pairings

This soup pairs wonderfully with beverages that balance its warmth and spiciness. A chilled ginger ale complements the spice with a bit of zing, and the sweetness of the drink pairs well with the flavors in the soup. If you’re in the mood for something cozy, try a warm mug of spiced apple cider or chai tea. Both add a seasonal touch and bring out the cinnamon notes in the soup.

Storing and reheating tips

This soup stores beautifully, making it ideal for meal prep. Keep leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or stock if the soup has thickened. You can reheat it gently on the stovetop or in the microwave, stirring occasionally to ensure even heating. If you’re freezing it, let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge before reheating.

Adjusting for different serving sizes

This recipe makes about 4 hearty servings, but it’s easy to scale up if you’re feeding a crowd. Just double or triple the ingredients and use a bigger pot if needed. Keep in mind that with larger quantities, the soup may take a bit longer to cook through. If you’re cooking for one, you can halve the ingredients without any trouble.

Potential pitfalls and how to avoid them

• Too spicy? If you accidentally added too many chili flakes, balance it out with a bit more coconut milk or add a pinch of sugar.
• Soup too thick? Add more stock or water until you reach the right consistency.
• Overblending: Blending too much can make the soup gummy. Stop as soon as it’s smooth.

Give it a try!

This spicy butternut squash and sweet potato soup is a must for chilly days when you need a little heat and a lot of comfort. It’s easy to make, full of flavor, and adaptable to suit your tastes. Whether you’re a spice enthusiast or prefer a milder soup, you can tweak the recipe to make it your own. I hope you’ll give it a try and find it as cozy and satisfying as I do!

FAQ

Q: Can I use light coconut milk instead of full-fat?
A: Yes, but it won’t be as creamy. Full-fat coconut milk gives a richer texture, but light will still taste good.

Q: Do I have to roast the vegetables?
A: Roasting is optional but recommended for extra flavor. It adds a hint of caramelization that makes the soup more complex.

Q: How can I make the soup less spicy?
A: Reduce or skip the chili flakes and use a mild chili powder. You can also add more coconut milk to mellow the spice.

Q: Can I make this soup in advance?
A: Absolutely! This soup tastes even better the next day. Just store it in the fridge and reheat when you’re ready.

Q: What if I don’t have an immersion blender?
A: You can use a regular blender—just blend in small batches and be careful with the hot liquid.

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