Spicy Butternut Squash Sweet Potato Soup – Creamy Vegetarian Autumn Soup
As the cool autumn breeze sets in, nothing soothes quite like a warm bowl of creamy soup. This Spicy Butternut Squash Sweet Potato Soup blends the sweetness of fall vegetables with a hint of spice, making it both comforting and exciting. Perfect for weeknight dinners or cozy weekends, it’s a seasonal must-try for any soup lover.
Why You’ll Love This Recipe
This soup isn’t just delicious: it’s practical, healthy, and versatile. Whether you’re looking for a vegetarian dinner option, a make-ahead lunch, or a holiday starter, it’s a recipe that fits every occasion. Plus, the spice level can easily be adjusted to your taste.
Nutritional Information
Healthy doesn’t have to be boring, and this soup proves it. Packed with fiber, vitamins, and antioxidants, it fuels your body while keeping calories in check. Each spoonful offers a balance of nutrition and flavor, giving you comfort without compromise.
- Calories: ~220 per serving
- Protein: 4g
- Carbohydrates: 38g
- Fiber: 7g
- Fat: 7g
Time Breakdown
Busy days call for simple meals that don’t cut corners on taste. This recipe comes together in under an hour with minimal prep, making it perfect for quick weeknight cooking or weekend meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients You’ll Need
With a handful of fresh vegetables, spices, and pantry staples, this soup is both simple and flavorful. Every ingredient plays a role in creating the velvety texture and vibrant taste that makes it so memorable.
- Butternut squash, peeled and cubed
- Sweet potatoes, peeled and cubed
- Onion, chopped
- Garlic cloves, minced
- Vegetable broth
- Coconut milk (for creaminess)
- Olive oil
- Chili flakes or fresh chili
- Ground cumin, paprika, and cinnamon
- Salt & black pepper
Condensed Grocery Checklist
No need to overthink your shopping trip. A short, organized list ensures you have everything on hand, so you can get right into cooking without stress.
- Butternut squash
- Sweet potatoes
- Onion & garlic
- Vegetable broth
- Coconut milk
- Olive oil
- Chili flakes or chili pepper
- Warming spices (cumin, paprika, cinnamon)
- Salt & pepper
How to Make – Step by Step
Cooking this soup is a breeze, thanks to its straightforward method. From sautéing aromatics to blending for creaminess, each step builds layers of flavor, resulting in a comforting bowl of goodness.
- Sauté aromatics – Heat olive oil in a pot and cook onion and garlic until fragrant.
- Add veggies – Stir in cubed squash and sweet potatoes.
- Spice it up – Add cumin, paprika, cinnamon, and chili flakes.
- Simmer – Pour in vegetable broth and cook until veggies are soft.
- Blend – Use an immersion blender (or transfer to a blender) for a creamy texture.
- Finish – Stir in coconut milk, adjust seasoning, and serve warm.
Ingredient Swaps & Variations
This recipe is flexible enough to fit your kitchen and taste. Whether you prefer it milder, smokier, or richer in protein, there are easy swaps to make it uniquely yours while keeping the cozy autumn flavors intact.
- Make it milder – Reduce or skip chili flakes for a gentler flavor.
- Make it smoky – Add chipotle powder or smoked paprika.
- Make it protein-rich – Blend in cooked lentils or top with roasted chickpeas.
- Make it nutty – Swirl in a spoonful of almond or cashew butter.
Serving Suggestions
Soup can stand alone, but pairing it with the right sides makes it even more delightful. Whether it’s crusty bread, fresh salad, or a fun garnish, these suggestions turn your bowl into a complete meal.
- Crusty bread or garlic toast
- A fresh green salad on the side
- Pumpkin seeds or croutons sprinkled on top
- A swirl of yogurt or extra coconut cream for garnish
Storing Tips
Good soup tastes even better the next day. With simple storage methods, you can enjoy this recipe for days or freeze portions for a quick, comforting meal later.
- Refrigerate: Store in airtight containers for up to 4 days.
- Freeze: Keeps well for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of broth if needed.
Chef’s Special Tips
Little details make a big difference in this recipe. From roasting the vegetables to choosing the perfect garnish, these tips ensure your soup turns out flavorful, creamy, and restaurant-worthy every time.
- Roast the squash and sweet potato before simmering for deeper flavor.
- Don’t skip the cinnamon, it adds warmth and enhances sweetness.
- Add toppings like chili oil, fresh herbs, or crispy chickpeas for extra flair.
Conclusion
This Spicy Butternut Squash Sweet Potato Soup is the perfect autumn comfort food: creamy, nourishing, and full of cozy flavors. It’s simple enough for weeknights yet elegant enough for holiday menus. Give this recipe a try, and you’ll have a go-to fall favorite that warms your soul with every spoonful. Save this recipe, share it with family and friends, and let the season of cozy soups begin.