Spicy Roasted Butternut Squash & Sweet Potato Soup

When I first roasted butternut squash and sweet potatoes for this soup, the caramelized edges gave off the most amazing aroma. Add some spice, a swirl of cream or coconut milk, and that velvety texture — it felt like comfort in a bowl. If you’re craving something warming, nourishing, and satisfying, this Spicy Roasted Butternut Squash & Sweet Potato Soup checks all those boxes.

Why This Soup Warms You Inside

Roasting for depth and natural sweetness

Roasting the squash and sweet potato first brings out their natural sugars, giving the soup a rich, sweet base. That caramelised flavour sets the tone, making the spicy notes pop even more.

A perfect balance of sweet, spicy & creamy

The sweetness of the veggies, the warmth of spices like cumin, ginger, or even curry paste, and a creamy finish (from coconut milk or cream) pull everything together. That mild heat gives a cozy feel without overwhelming.

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How to Make It Step by Step

Ingredients You’ll Need (serves ~4‑6)

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 sweet potatoes, peeled and cubed
• 1 yellow or white onion, chopped
• 2‑3 cloves garlic, minced
• Olive oil (or your preferred roasting oil)
• Spices: ground cumin, ground ginger, maybe cinnamon or turmeric, chili flakes or powder for heat
• Vegetable broth (or stock)
• Coconut milk or cream (optional, for extra creaminess)
• Salt & pepper
• Garnishes (optional): swirl of cream or coconut cream, chili flakes, fresh herbs, pumpkin seeds

Cooking Instructions

1. Preheat your oven to about 200 °C (400 °F). Toss the cubed squash and sweet potatoes with olive oil, salt, pepper, and some of your spices (cumin, ginger, etc.). Spread them on a baking sheet and roast until tender and lightly golden—about 25‑40 minutes depending on size. (If short on time, you can skip roasting and cook them directly with stock, but you’ll lose some depth.)
2. While the roasting is finishing, sauté onion and garlic in a large pot until translucent and fragrant. Add the rest of the spices and stir for about a minute so they awaken.
3. Add the roasted squash and sweet potatoes to the pot along with your vegetable broth. Bring to a simmer, cover, and cook until everything is very soft (if you didn’t roast, ensure they cook through in the liquid).
4. Use an immersion blender (or transfer in batches to a regular blender) to purée the soup until smooth and creamy.
5. Stir in coconut milk or cream if using, taste and adjust seasoning (salt, pepper, more spice if needed). Let it gently heat through.
6. Serve hot, garnished with a swirl of cream or coconut milk, some chili flakes, fresh herbs, or seeds for texture.

Tips & Variations

Tips for best flavour & texture

Roast in a single layer so vegetables caramelize properly (not steam). Use fresh spices rather than old ones. Blend carefully to avoid overheating (which can dull flavour). If the soup is too thick, add stock or water; too thin, reduce it with a simmer.

Ways to vary the heat, creaminess, or flavour

Swap in coconut milk for cream to make it dairy‑free. Add curry paste or smoked paprika for extra depth. Use cayenne or red chili flakes for more heat. For sweetness, a touch of maple syrup or roasted apple works beautifully. Garnish with crunchy elements like roasted pumpkin seeds.

Frequently Asked Questions

Can I make this vegan or dairy-free?

Yes. Use vegetable broth, coconut milk (or another plant‑based cream), and skip any butter. Many versions already use these substitutions.

Do I have to roast the vegetables?

Roasting adds flavour and depth, but you can boil or simmer squash and potatoes directly in broth. You’ll get less caramelization but the soup will still be delicious.

How do I store leftovers?

Let cool, then store in an airtight container. Keeps well in the fridge for about 4‑5 days. You can also freeze in portions for up to 2‑3 months. Reheat gently.

Can I adjust the consistency?

Absolutely. Add more broth for a thinner soup; reduce liquid (or simmer uncovered) for a thicker, more velvety texture. Blending longer also helps make it smoother.

Conclusion

Spicy Roasted Butternut Squash & Sweet Potato Soup is one of those recipes that hits comfort, flavour, and nourishment all in one bowl. From the roasted sweetness to the spicy warmth and creamy finish, it’s perfect for chilly evenings, meal‑prep lunches, or when you need something soothing. Try it tonight—you’ll love how heartwarming it feels with every spoonful.