If you are looking for a soup that perfectly balances warmth, spice, and comforting creaminess, this Spicy Roasted Butternut Squash and Sweet Potato Soup Recipe is an absolute must-try. Combining the natural sweetness of roasted butternut squash and sweet potatoes with a bold blend of warming spices, this soup offers a gorgeous golden color, a velvety texture, and a subtle kick of heat that dances on your palate. It is perfect for cozy dinners or when you want to bring a touch of vibrant flavor to your table. Trust me, once you make this recipe, it will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The beauty of this Spicy Roasted Butternut Squash and Sweet Potato Soup Recipe is in how straightforward but purposeful the ingredients are. Each component plays a crucial role in building the layers of flavor, depth, and richness that make this soup so unforgettable.
- Butternut squash: Peeled and cubed to provide the soup’s creamy, sweet base with a gorgeous vibrant orange color.
- Sweet potatoes: Their natural sweetness balances the spices and adds a smooth texture.
- Onion: Diced to bring savory depth and a subtle sweetness once roasted.
- Garlic: Minced for an aromatic kick that forms the backbone of the soup’s flavor.
- Olive oil: Used to roast the vegetables to caramelized perfection and sauté the garlic.
- Ground cumin: Adds warm, earthy notes that complement the sweetness beautifully.
- Ground cinnamon: Brings a slightly sweet, woodsy hint that enhances the roasted vegetables.
- Smoked paprika: Lends a smoky depth to the dish, rounding out the spice profile.
- Cayenne pepper: Adjust to your heat preference for just the right amount of spicy warmth.
- Salt and pepper: Essential seasonings to heighten and balance all the flavors.
- Vegetable broth: Provides a savory liquid base that ties all ingredients harmoniously together.
- Coconut milk (or heavy cream): Adds luscious creaminess and a subtle richness that makes the soup irresistibly smooth.
How to Make Spicy Roasted Butternut Squash and Sweet Potato Soup Recipe
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C) and spread the cubed butternut squash, sweet potatoes, and diced onion on a baking sheet. Toss them with olive oil, ground cumin, cinnamon, smoked paprika, cayenne pepper, salt, and pepper to evenly coat. Roast for about 25 to 30 minutes, until the veggies are tender and start to caramelize slightly. This roasting step is key: it deepens the flavor, bringing out the natural sweetness and creating those beautiful golden edges that add complexity to the soup.
Step 2: Sauté the Garlic
While the vegetables are roasting, warm a splash of olive oil in a large pot over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and just starting to brown. Garlic adds an essential savory aroma that fills the kitchen and lays the flavor foundation for the soup.
Step 3: Combine and Simmer
Once the roasted vegetables are ready, transfer them to the pot with the garlic. Pour in the vegetable broth and bring everything to a boil. Lower the heat and let it simmer gently for 10 minutes. This allows the flavors to mingle and the vegetables to soften even further, making blending easier and the soup smoother.
Step 4: Blend the Soup
Using an immersion blender right in the pot, blend the soup until it’s silky and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. The smooth texture is what makes this soup so comforting, turning the roasted veggies and spices into a velvety treat worthy of any special occasion or casual meal.
Step 5: Add Coconut Milk
Stir in the coconut milk or heavy cream to enrich the soup with a luscious, creamy finish. Taste and adjust the seasonings with salt, pepper, or more cayenne if you prefer a spicier kick. Warm through for another couple of minutes and your soup is ready!
Step 6: Serve and Enjoy
Ladle the soup into bowls and prepare to enjoy a dish that is as vibrant in flavor as it is beautiful in color. This step is when the magic truly comes together and your kitchen fills with cozy, inviting aromas.
How to Serve Spicy Roasted Butternut Squash and Sweet Potato Soup Recipe
Garnishes
Garnishing this soup is a lovely way to add texture and an extra pop of flavor. Consider crispy croutons that offer a delightful crunch, fresh herbs like cilantro or parsley for brightness, or toasted pumpkin seeds to continue the autumnal vibe. Each garnish brings a little extra something that makes the bowl inviting and fun to eat.
Side Dishes
Pair this soup with crusty bread or garlic toast to sop up every last bit. A crisp green salad with tangy vinaigrette balances the richness perfectly. Or for a heartier meal, serve alongside roasted chicken or a grain bowl filled with quinoa and roasted veggies for variety and satisfying texture.
Creative Ways to Present
For entertaining, serve the soup in small, pretty cups or ramekins for a starter course. Swirl a drizzle of chili oil on the surface for an elegant look and a touch more spice. You can also top with a dollop of Greek yogurt or sour cream to add creaminess while creating a beautiful contrast against the orange soup.
Make Ahead and Storage
Storing Leftovers
This soup keeps very well in the refrigerator for up to 4 days. Store it in an airtight container to preserve its bright flavor and smooth texture. When you’re ready to enjoy, simply reheat gently on the stove or in the microwave.
Freezing
If you want to make a bigger batch, this Spicy Roasted Butternut Squash and Sweet Potato Soup Recipe freezes beautifully. Pour it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
Reheating
Reheat the soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If it seems too thick, add a splash of broth or water to loosen it up. Avoid boiling to keep the creamy texture intact.
FAQs
Can I use fresh cream instead of coconut milk?
Absolutely! Heavy cream or fresh cream works wonderfully and adds richness, but coconut milk gives the soup a subtle tropical sweetness and makes it dairy-free if that’s a consideration.
How spicy is this soup?
The spice level is adjustable thanks to the cayenne pepper. If you prefer mild flavors, reduce or omit it. For more heat, increase slightly, but be mindful that it should complement, not overpower, the comforting sweetness.
Can I make this soup vegan?
Yes, this recipe is vegan as long as you use coconut milk and vegetable broth. It’s a fantastic option for a flavorful plant-based meal.
Is roasting the vegetables necessary?
Roasting is essential because it caramelizes the natural sugars in the squash and potatoes, enhancing their flavor with a subtle sweetness and earthy depth that boiling alone cannot achieve.
Can I prepare this soup in advance?
Definitely! You can roast the vegetables a day ahead and store them in the fridge. When ready, proceed with sautéing the garlic and simmering as directed. This makes the final preparation quick and stress-free.
Final Thoughts
This Spicy Roasted Butternut Squash and Sweet Potato Soup Recipe is one of those dishes that feels like a warm hug on a chilly day. Its layers of flavor, creamy texture, and perfect balance of spice and sweetness make it irresistible every time. I hope you enjoy making and sharing it with your loved ones as much as I do!
Print
Spicy Roasted Butternut Squash and Sweet Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Spicy Butternut Squash and Sweet Potato Soup combines roasted butternut squash, sweet potatoes, and aromatic spices to create a creamy, flavorful, and warming dish. Enhanced with a touch of coconut milk for richness and a hint of heat from cayenne and smoked paprika, this vibrant soup is perfect for cozy dinners and sharing with family or friends.
Ingredients
Vegetables and Aromatics
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
Liquids
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, sweet potatoes, and diced onion in olive oil, cumin, cinnamon, smoked paprika, cayenne pepper, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for 25-30 minutes, until the vegetables are tender and slightly caramelized.
- Sauté the Garlic: Heat a large pot over medium heat and add a bit of olive oil. Sauté the minced garlic for 1-2 minutes until it becomes fragrant, being careful not to burn it.
- Combine and Simmer: Add the roasted vegetables to the pot with the sautéed garlic. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to meld the flavors together.
- Blend the Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until silky.
- Add Coconut Milk: Stir in the coconut milk or heavy cream to add richness and creaminess. Adjust seasoning with salt and pepper as needed, then heat the soup through for another 2-3 minutes.
- Serve: Ladle the hot soup into bowls and garnish with your choice of croutons, fresh herbs like parsley or cilantro, or pumpkin seeds for added texture and flavor.
Notes
- For a vegan option, use coconut milk and ensure your vegetable broth is vegan-friendly.
- Adjust the cayenne pepper to control the level of spiciness according to your preference.
- You can substitute heavy cream with coconut milk for a dairy-free creamy texture.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adding a squeeze of fresh lime juice before serving can brighten the flavors.
