If you’re craving a cozy, comforting soup that bursts with sweet and spicy flavors, this Spiced Butternut Squash and Sweet Potato Soup Recipe is an absolute must-try. It’s a velvety blend of roasted butternut squash and sweet potatoes, infused with warming spices like cumin, cinnamon, and cayenne pepper, creating a perfect harmony of sweet, savory, and a hint of heat. Whether you’re warming up on a chilly evening or looking for a nutritious meal that feels like a hug in a bowl, this soup delivers that rich, satisfying depth of flavor with every spoonful.
Ingredients You’ll Need
The magic of this soup lies in its simple, wholesome ingredients. Each one plays a crucial role in building layers of flavor, texture, and color that make this soup truly special. From the natural sweetness of butternut squash and sweet potatoes to the fragrant spices and optional creamy coconut milk, every addition enhances the final dish.
- Butternut squash: The star ingredient, adding natural sweetness and a vibrant orange color that makes the soup inviting.
- Sweet potatoes: Bring a creamy texture and earthy sweetness that complements the squash perfectly.
- Onion: Creates a flavorful base with its mild sharpness and sweetness when sautéed.
- Garlic: Adds a punch of aroma and depth that builds complexity.
- Olive oil: Helps roast the vegetables beautifully and softens the aromatics.
- Ground cumin: Lends a warm, earthy note that anchors the spice blend.
- Ground cinnamon: Introduces a gentle sweetness and warmth that balances the heat.
- Cayenne pepper: Injects a lively kick, adjustable to your preferred spice level.
- Vegetable broth: The soup’s liquid foundation, enhancing flavor without overpowering.
- Coconut milk: Optional but highly recommended for creaminess and a subtle tropical touch.
- Salt and pepper: Essential seasonings to round out every flavor beautifully.
- Fresh cilantro: Bright and fresh, perfect as a final garnish to lift the soup.
- Optional red pepper flakes: For those who like their soup with extra heat and complexity.
How to Make Spiced Butternut Squash and Sweet Potato Soup Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with a tablespoon of olive oil, salt, and pepper, making sure every piece is lightly coated. Spread them out on a baking sheet and roast for 25 to 30 minutes until they’re tender and caramelized at the edges. Roasting enhances the natural sweetness and adds a wonderful depth to the soup.
Step 2: Sauté Aromatics
While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking them for about 3 to 4 minutes until they’ve softened and released their fragrances. This step lays down a flavorful foundation and is key to capturing those irresistible savory aromas.
Step 3: Toast the Spices
Stir in the ground cumin, ground cinnamon, and cayenne pepper to the sautéed onion and garlic. Cook the spices for about a minute, stirring frequently to bloom their flavors, allowing all those fragrant notes to shine through and mingle beautifully with the base flavors.
Step 4: Combine and Simmer
Add the roasted butternut squash, sweet potatoes, and vegetable broth to the pot. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10 minutes. This simmering time lets the flavors meld and intensify, ensuring each bite is rich and satisfying.
Step 5: Blend Until Smooth
Use an immersion blender to puree the soup right in the pot until it’s silky smooth. For an even creamier texture, stir in the coconut milk. This optional step adds a luxurious mouthfeel and a subtle hint of coconut that pairs beautifully with the spices and sweetness.
Step 6: Season and Finish
Taste your soup and season with salt and pepper as needed. If you love a bit more heat, sprinkle in extra cayenne or red pepper flakes. Finish by garnishing with fresh cilantro, adding a bright and fresh contrast to the warmth and creaminess of the soup. Serve hot and enjoy!
How to Serve Spiced Butternut Squash and Sweet Potato Soup Recipe
Garnishes
Garnishes make the soup even more alluring both visually and flavor-wise. Fresh cilantro adds a vibrant freshness, while a drizzle of coconut milk or a dollop of plain yogurt gives a creamy contrast. A sprinkle of toasted pumpkin seeds or a drizzle of chili oil can add an unexpected crunch and a subtle heat boost, elevating the overall experience.
Side Dishes
This soup pairs beautifully with crusty artisan bread or warm garlic naan for dipping. A simple green salad with a tangy vinaigrette can provide a bright counterpoint, balancing the soup’s richness. Roasted chickpeas or a cheese board also complement this cozy recipe perfectly for a full and satisfying meal.
Creative Ways to Present
Serve this soup in rustic bowls or hollow out mini pumpkins or bread bowls for a fun, festive presentation. You can swirl in a bit of pesto or a sprinkle of smoked paprika on top to add a pop of color and flavor. For a cozy gathering, ladle it into individual cups or mugs to make it easy and inviting for guests.
Make Ahead and Storage
Storing Leftovers
Leftover Spiced Butternut Squash and Sweet Potato Soup Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 to 4 days. The flavors tend to deepen and meld even more after a day, so it’s a perfect make-ahead option for busy weeknights.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving some room for expansion, and keep for up to 3 months. Thaw overnight in the fridge before reheating for a quick, comforting meal anytime you need it.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally to ensure even warming. You can add a splash of vegetable broth or water if it thickens too much while reheating. Alternatively, microwave in increments, stirring between, until heated through.
FAQs
Can I use regular milk instead of coconut milk?
Absolutely! While coconut milk adds a lovely layer of flavor and creaminess, you can substitute it with any milk of your choice or even a cream alternative. Just keep in mind the final flavor will shift slightly depending on what you use.
Is this soup gluten-free?
Yes, this Spiced Butternut Squash and Sweet Potato Soup Recipe is naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities or celiac disease.
How spicy is the soup?
The level of heat is customizable. The base recipe has a mild warmth from the cayenne pepper, but feel free to adjust the amount or add red pepper flakes to match your personal spice tolerance.
Can I make this soup in a slow cooker?
You can! Roast the vegetables first for best flavor, then add everything to the slow cooker and cook on low for 4 to 6 hours before blending. This hands-off approach still delivers delicious results.
What other herbs can I garnish with besides cilantro?
If cilantro isn’t your favorite, consider fresh parsley, chives, or even a little thyme. These herbs will add a lovely fresh note without overpowering the soup’s delicate spice balance.
Final Thoughts
This Spiced Butternut Squash and Sweet Potato Soup Recipe is truly a fall and winter favorite that brings warmth, comfort, and a brilliant balance of flavors to your table. It’s easy to make, nutritious, and endlessly adaptable to your tastes. I can’t wait for you to try it and enjoy every cozy spoonful yourself!
Print
Spiced Butternut Squash and Sweet Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Spiced Butternut Squash and Sweet Potato Soup is a comforting and flavorful seasonal dish, featuring tender roasted vegetables blended into a creamy, spiced soup with warming cumin, cinnamon, and a touch of heat from cayenne pepper. Enhanced with optional coconut milk for richness and garnished with fresh cilantro, it’s perfect for cool weather or anytime you crave a cozy bowl of healthy, vegan soup.
Ingredients
Vegetables and Aromatics
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (adjust for heat)
- Salt and pepper to taste
- Optional: Red pepper flakes, extra cayenne for extra heat
Liquids and Oils
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (optional for creaminess)
Garnish
- Fresh cilantro for garnish
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes on a baking sheet with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until the vegetables are tender and slightly caramelized, which brings out their natural sweetness and depth of flavor.
- Sauté the Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until they become soft and fragrant, forming a flavorful base for the soup.
- Toast the Spices: Stir in the ground cumin, cinnamon, and cayenne pepper into the pot. Cook for about 1 minute, allowing the spices to release their aroma and enhance the soup’s taste.
- Simmer the Soup: Add the roasted butternut squash, sweet potatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes. This allows the flavors to meld and the vegetables to soften further.
- Blend Until Smooth: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. If desired, stir in the coconut milk at this stage for extra richness and a silky texture.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper. For additional heat, add more cayenne pepper or red pepper flakes if you like it spicier. Garnish with fresh cilantro leaves and serve the soup hot for a cozy meal.
Notes
- You can substitute coconut milk with heavy cream or leave it out for a lighter soup.
- Adjust the cayenne pepper according to your heat preference; omit if serving children or those sensitive to spice.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a nutty twist, garnish with roasted pumpkin seeds or a drizzle of toasted sesame oil.
- If you don’t have an immersion blender, carefully transfer soup in batches to a blender to puree.
