Description
This easy Spicy Roasted Butternut Squash & Sweet Potato Soup recipe is the ultimate cozy fall meal! Silky smooth, with a touch of heat and natural sweetness, this dish uses simple pantry staples and seasonal ingredients. You’ll love how satisfying and warming it is—perfect for a chilly evening.
Ingredients
1 medium butternut squash, peeled and cubed
2 sweet potatoes, peeled and cubed
1 onion, chopped
2–3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon chili flakes or powder (adjust to heat)
½ teaspoon salt (or to taste)
4 cups vegetable broth
½ cup coconut milk or cream (optional)
Black pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Toss squash and sweet potatoes with olive oil, cumin, ginger, salt, and chili. Roast 25–40 minutes until tender.
2. In a large pot, sauté onion and garlic until fragrant. Stir in remaining spices.
3. Add roasted vegetables and broth. Simmer until everything is soft.
4. Blend soup using immersion or regular blender until smooth.
5. Stir in coconut milk or cream. Adjust seasoning. Heat through gently.
6. Serve hot with garnishes like cream swirl, chili flakes, or pumpkin seeds.
Notes
Roasting enhances flavor but can be skipped in a time crunch.
Adjust spice to your preference.
Store leftovers in the fridge up to 5 days or freeze for 2–3 months.
Use coconut milk for a vegan version or cream for richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasted + Simmered
- Cuisine: Fall
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, sweet potato soup, spicy squash soup