If you’re looking for a soul-warming dish that balances cozy sweetness with a gentle kick of spice, this Spiced Butternut Squash and Sweet Potato Soup Recipe is an absolute game-changer. It’s the kind of soup that wraps you in a velvety hug, perfect for chilly evenings or whenever you need a comforting boost. The roasted butternut squash and sweet potato lend a natural sweetness and creamy texture, while the fragrant spices add depth without overpowering, making each spoonful a blissful experience you’ll want to revisit again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to highlighting the natural flavors in this soup. Each component, from the hearty squash to the warming spices, plays a vital role in building the texture, aroma, and color that make this dish unforgettable.
- Butternut squash: Peeled and cubed, it forms the velvety base with a subtly sweet flavor.
- Sweet potatoes: Also peeled and cubed, they add creamy richness and natural sugar.
- Onion: Chopped finely, it provides a savory undertone that deepens the overall taste.
- Garlic: Minced cloves bring a gentle pungency that wakes up the senses.
- Olive oil: Used for roasting and sautéing, it helps caramelize the veggies and blend spices smoothly.
- Ground cumin: Adds earthy warmth that complements the sweetness beautifully.
- Ground cinnamon: Offers a sweet spiciness that enhances depth.
- Cayenne pepper: Provides heat—adjust according to your spice tolerance.
- Vegetable broth: The liquid base that brings everything together with light savory notes.
- Coconut milk (optional): Stirred in for extra creaminess and a subtle tropical flair.
- Salt and pepper: Essential for balancing and enhancing flavors.
- Fresh cilantro: Used as a garnish for a burst of fresh, herbal brightness.
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 half the olive oil, salt, and pepper on a baking sheet. Roasting these vegetables brings out their natural sugars, leading to caramelized edges that add rich complexity to your soup. Roast until tender and slightly golden, about 25 to 30 minutes.
Step 2: Sauté Aromatics and Spices
While the vegetables roast, heat the remaining olive oil in a large pot over medium heat. Add chopped onions and minced garlic, and cook until they soften and release their fragrant aroma, about 3 to 4 minutes. Then stir in ground cumin, cinnamon, and cayenne pepper. Toasting the spices briefly helps unlock their vibrant flavors, setting the tone for the soup.
Step 3: Combine and Simmer
Once your roasted veggies are done, add them to the pot along with the vegetable broth. Bring everything to a gentle boil, then turn down the heat and let it simmer for 10 minutes to allow the flavors to marry. This step also softens the veggies even more, making the blending process smoother.
Step 4: Blend to Velvety Perfection
Using an immersion blender, carefully puree the soup until it’s silky smooth. If you want to take this soup to the next level of creaminess, stir in a cup of coconut milk now. It adds luxurious texture and a hint of sweetness that pairs beautifully with the spices.
Step 5: Season and Adjust
Finally, taste and season with salt and pepper. If you like things spicier, add extra cayenne or red pepper flakes gradually. This final adjustment ensures the soup suits your palate perfectly. Garnish with fresh cilantro just before serving for a bright, herbal contrast.
How to Serve Spiced Butternut Squash and Sweet Potato Soup Recipe
Garnishes
Fresh cilantro is a classic garnish, lending a fresh, slightly citrusy finish. You can also sprinkle some toasted pumpkin seeds or a drizzle of coconut cream for elegance and texture. These small touches elevate both the flavor and presentation, making it feel extra special.
Side Dishes
This soup pairs wonderfully with crusty bread, like a garlic baguette or a hearty whole-grain loaf, perfect for dipping. A fresh green salad with tangy vinaigrette or roasted Brussels sprouts provides balance with contrasting textures and flavors, making your meal well-rounded and satisfying.
Creative Ways to Present
Serve the soup in hollowed-out mini pumpkins or rustic bread bowls to impress your guests visually. You could also swirl in a swirl of chili oil or coconut milk on top for a pop of color. Presentation can be playful and inviting, reflecting the warmth and comfort this soup embodies.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. Make sure to cool it completely before storing to preserve freshness and prevent spoilage. When you’re ready to enjoy, simply reheat gently on the stove.
Freezing
This Spiced Butternut Squash and Sweet Potato Soup Recipe freezes incredibly well. Pour cooled soup into freezer-safe containers, leaving room for expansion, and it will keep for up to 3 months. Thaw overnight in the fridge for best texture and taste the following day.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. Adding a little extra broth or coconut milk as you warm it up can help restore the soup’s creamy consistency. Avoid boiling, as vigorous heat can change the smooth texture you worked so hard to achieve.
FAQs
Can I use fresh herbs instead of dried spices?
While fresh herbs bring wonderful flavors, this recipe relies on ground spices like cumin and cinnamon for warmth and depth that fresh herbs can’t replicate. You can garnish with fresh cilantro, but for the core spices, ground versions work best.
Is this soup vegan and gluten-free?
Yes! Using vegetable broth and coconut milk keeps this recipe both vegan and gluten-free, making it a fantastic option no matter your dietary preferences.
Can I make this soup without coconut milk?
Absolutely. The coconut milk is optional for added creaminess and subtle sweetness, but the soup is delicious and rich even without it, thanks to the roasted squash and sweet potatoes.
What can I substitute if I don’t have butternut squash?
You could use pumpkin or another winter squash variety like kabocha or acorn squash. Just keep in mind they may slightly change the flavor and texture but will maintain that comforting, squash-based creaminess.
How spicy is this soup?
The level of heat depends on how much cayenne pepper you add. The base recipe has a mild warmth that many find comforting, but you can easily adjust it up or down to suit your taste.
Final Thoughts
If you want a dish that’s both nourishing and packed with personality, this Spiced Butternut Squash and Sweet Potato Soup Recipe is a must-try. From the cozy roasted veggies to the vibrant spices and smooth texture, it’s pure comfort in a bowl. Trust me, once you make it, it will earn a special spot in your regular rotation — perfect for sharing with friends or savoring on your own.
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
- Cuisine: American
- Diet: Vegetarian
Description
This Spiced Butternut Squash and Sweet Potato Soup is a warm and comforting dish perfect for chilly days. Roasted to bring out natural sweetness, the squash and sweet potatoes are blended with aromatic spices like cumin, cinnamon, and cayenne for a gently spiced, creamy soup. Coconut milk adds a luxurious texture while fresh cilantro garnishes brighten each bowl. This easy-to-make soup is both nutritious and flavorful, ideal as a starter or a light meal.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
Spices and Oils
- 2 tbsp olive oil (divided)
- 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
- 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 with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized, enhancing their natural sweetness.
- Sauté 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 softened and fragrant to build a flavorful base for the soup.
- Add Spices: Stir in the ground cumin, cinnamon, and cayenne pepper. Cook for 1 minute to release their aromatic flavors, infusing the soup with warm, spicy notes.
- Combine and Simmer: Add the roasted butternut squash, sweet potatoes, and vegetable broth into the pot. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes to marry the flavors.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. For an optional richer texture, stir in the coconut milk at this stage.
- Season and Serve: Taste and adjust seasoning with salt, pepper, and additional cayenne or red pepper flakes if desired. Garnish with fresh cilantro and serve the soup hot for a comforting meal.
Notes
- You can substitute coconut milk with heavy cream or almond milk for different creaminess levels.
- Adjust cayenne pepper and red pepper flakes according to your preferred spice level.
- For a thicker soup, reduce the amount of vegetable broth.
- Leftover soup keeps well refrigerated for up to 4 days and freezes beautifully for up to 3 months.
- Adding a squeeze of fresh lemon juice before serving can enhance the flavors.
