Spicy Butternut Squash and Sweet Potato Soup (Cozy & Creamy)

There’s something about a bowl of warm soup on a cool evening that feels like home. This spicy butternut squash and sweet potato soup adds a bit of heat to that comfort. With creamy texture, warming spices, and just enough kick, it’s become a favorite for fall dinners. Below you’ll find the full recipe, tips for balancing heat, variations, FAQs, and links to similar cozy recipes.

Why I Love This Soup for Chilly Nights

A Hug in a Bowl with a Kick

One night I roasted squash and sweet potatoes and thought: what if I turned it into soup and added spice? The result felt cozy yet bold. That sweet, velvety base contrasted with chili oil or red pepper flakes gives the perfect balance between comfort and excitement.

Wholesome, But Still Fun

This soup doesn’t rely on heavy cream or complicated layers. You get real vegetables, good fats, and just enough heat. It’s satisfying and nourishing without feeling heavy.

Ingredients & Kitchen Gear

Ingredient List & Flavor Boosters

Ingredient	Amount / Note
Butternut squash, peeled & cubed	3 cups (≈ 450 g)
Sweet potato, peeled & cubed	2 cups (≈ 300 g)
Onion, chopped	1 medium
Garlic cloves, minced	2–3 cloves
Vegetable or chicken broth	3 cups (≈ 720 ml)
Red chili flakes (or chili powder)	¼–½ tsp (adjust to heat preference)
Olive oil or butter	1 tbsp
Salt & pepper to taste	As needed

These ingredients are easy to find and work together to create depth, creaminess, and warmth.

Equipment & Tools

• Large pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or heat-safe spatula
• Immersion blender or countertop blender
• Measuring cups & spoons

How to Make the Soup + Creative Twists

Step‑by‑Step Instructions

1. Heat the pot over medium heat. Add olive oil (or butter), then sauté onion until translucent.
2. Add garlic and sauté briefly until fragrant (30 seconds to 1 minute).
3. Add the cubed butternut squash and sweet potato, stirring to coat them in the aromatics.
4. Pour in the broth so veggies are just covered (you can add more if needed).
5. Bring to a simmer, reduce heat to medium-low, and cover. Cook for 20–25 minutes, until squash and sweet potatoes are tender when pierced with a fork.
6. Stir in red chili flakes (or chili powder), salt, and pepper. Start with a smaller amount of heat and adjust to taste.
7. Use an immersion blender (or carefully transfer to a blender in batches) to purée the soup until smooth and creamy.
8. Return to pot if needed, heat gently, taste and adjust seasoning or broth if too thick.
9. Serve hot, drizzled with chili oil or olive oil and garnished with fresh herbs like parsley, cilantro, or chives.

Variations & Custom Tweaks

• Coconut twist: Stir in ¼ to ½ cup of coconut milk for a tropical, creamy variation.
• Smoky heat: Add a dash of smoked paprika or chipotle powder for smoky depth.
• Herbal touch: Add a sprig of thyme or rosemary during simmering (remove before blending).
• Extra veggies: Add carrot, parsnip, or red bell pepper for more texture and flavor.
• Nut topping: Toasted pumpkin seeds or chopped walnuts make a crunchy contrast.

Storage, FAQs & Final Thoughts

Storage & Reheating Tips

• Allow soup to cool slightly before sealing it in airtight containers.
• Refrigerate up to 3 days.
• Freeze for up to 2 months in freezer-safe containers (leave room for expansion).
• Thaw in the fridge overnight. Reheat gently over low heat, stirring occasionally. Add extra broth if it thickened too much.

Frequently Asked Questions

Can I skip blending and leave it chunky?

You can, though the texture will be more stew-like. For smoother consistency, blend at least partly.

What if I don’t have red chili flakes?

You can use chili powder, cayenne, or a pinch of cayenne. Adjust heat levels carefully.

Can I use pumpkin instead of sweet potato?

Yes — pumpkin or even butternut squash varieties work. Adjust sweetness and texture by reducing added spiced ingredients slightly.

Is this good for meal prep or freezing?

Absolutely. The flavors deepen over time. For freezing, don’t add delicate garnishes until serving.

Conclusion

This spicy butternut squash and sweet potato soup hits just the right note between cozy and bold. With simple ingredients and minimal effort, you can enjoy a fall favorite that warms from the inside out. Want more cozy ideas? Try pairing it with our Easy Brown Sugar Roasted Butternut Squash or go deeper into fall flavors with Pumpkin Pasta Bake – Cozy, Creamy Fall Dinner. Enjoy every spoonful of warmth!

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