Name: Cozy Spicy Butternut & Sweet Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Fusion
Ingredients: 1 medium butternut squash, peeled and cubed; 2 medium sweet potatoes, peeled and cubed; 1 tablespoon olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (adjust to taste); 4 cups vegetable broth; 1 cup coconut milk; Salt and pepper to taste; Fresh cilantro or parsley for garnish (optional)

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If you’re searching for a delicious way to warm up from the inside out, this Spicy Butternut Squash and Sweet Potato Soup is an absolute must-try! Creamy, beautifully spiced, and packed with roasted vegetables, it checks every box for a comforting vegan meal. The { creates a silky-smooth blend of sweet, nutty squash and potatoes, balanced by smoky, fiery spices and coconut milk. Whether you’re planning a cozy lunch, a fuss-free dinner, or an impressive starter for your next dinner party, this recipe is destined to brighten any chilly day.

Cozy Spicy Butternut & Sweet Potato Soup - Recipe Image

Ingredients You’ll Need

The magic of this { comes from a handful of simple, wholesome ingredients. Each one brings something special to the table, building flavors and textures that make every spoonful memorable. Here’s what you need (and why!):

Butternut squash: Provides natural sweetness and that signature creamy texture when roasted and pureed.
Sweet potatoes: Add extra creaminess and a subtle earthy sweetness that marries perfectly with the spices.
Olive oil: Helps caramelize the vegetables and adds richness to the base of the soup.
Onion: Lays a savory foundation and rounds out the flavors.
Garlic: Adds depth and that irresistible aromatic kick.
Ground cumin: Infuses the soup with warmth and just a hint of smokiness.
Ground cinnamon: Brings gentle spice and a touch of sweetness that complements the roasted veggies.
Smoked paprika: Adds complexity and layers of smokiness to the .
Cayenne pepper: Gives the soup a lively, spicy note (adjust according to your heat preference).
Vegetable broth: Acts as the flavorful, savory liquid bringing everything together.
Coconut milk: Makes the soup ultra-creamy while keeping it completely dairy free.
Salt and pepper: Essential for seasoning and bringing all the flavors into harmony.
Fresh cilantro or parsley: For a fresh pop of color and flavor as a final garnish (optional but highly recommended).

How to Make

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F (200°C). Arrange the cubed butternut squash and sweet potatoes on a baking sheet, then drizzle with olive oil. Toss everything together so every piece is lightly coated—this helps the edges caramelize and develop that irresistible roasted flavor so essential for the {.

Step 2: Sauté the Aromatics

While the veggies are roasting, grab a large pot and warm a little more olive oil over medium heat. Add your chopped onion and let it cook, stirring occasionally, until softened and fragrant. This step is all about building flavor right from the start.

Step 3: Spice it Up

Add the minced garlic, ground cumin, cinnamon, smoked paprika, and cayenne pepper straight into the pot. Stir for about a minute—just long enough for the spices to become super aromatic and release their essential oils. That’s when you know you’ve unlocked their deepest flavors!

Step 4: Bring it All Together

Once your butternut squash and sweet potatoes are roasted and slightly caramelized, transfer them to the soup pot with your aromatic base. Pour in the vegetable broth to cover everything. Bring the mixture to a gentle boil, then reduce the heat and let it simmer. This helps the flavors meld seamlessly, creating the perfect { experience.

Step 5: Puree Until Smooth

After simmering for 10 to 15 minutes, it’s time to blend. Use an immersion blender right in the pot until you reach the smooth, creamy consistency you crave. Alternatively, carefully work in batches with a traditional blender. However you blend, the { will come out luscious and velvety.

Step 6: Add Creaminess and Season

Stir in the coconut milk, which amps up the creaminess and gives a hint of tropical flavor. Season with salt and pepper, tasting as you go. Let the soup heat through for another five minutes so every flavor is perfectly balanced.

Step 7: Serve it Up

Ladle the piping hot soup into bowls and, if you like, top with a scatter of fresh cilantro or parsley. Every spoonful of this { is pure comfort.

How to Serve

Garnishes

A perfect finishing touch for this is a drizzle of coconut cream, a swirl of olive oil, or a handful of fresh herbs like cilantro or parsley. These garnishes not only brighten up the color but also bring out the rich, layered flavors—making each bowl feel extra special.

Side Dishes

This soup plays beautifully with crusty bread or a warm, buttery baguette for dipping. For a heartier meal, serve it alongside a simple green salad, or pair with a chickpea salad for extra protein. The rich, spicy notes of the { balance well with crisp greens and tangy vinaigrettes.

Creative Ways to Present

Take things up a notch by serving your { in hollowed-out mini pumpkins or bread bowls at your next fall gathering. For a casual lunch, try topping the soup with roasted pumpkin seeds or a sprinkle of spicy chili flakes. Presentation makes this vibrant soup feel like a treat every time!

Make Ahead and Storage

Storing Leftovers

Leftover stores beautifully in the refrigerator. Transfer cooled soup to an airtight container and keep it chilled for up to four days. The flavors only intensify with time, so you may find the soup tastes even better the next day!

Freezing

This recipe is freezer-friendly, making it a great addition to your meal prep rotation. Pour fully cooled { into freezer-safe containers or zip-top bags, leaving a bit of room for expansion. Freeze for up to three months, then thaw overnight in the fridge when ready to enjoy.

Reheating

To reheat, simply pour the desired amount of { into a saucepan and warm gently over medium heat, stirring occasionally. Add a splash of water or coconut milk if the soup has thickened too much. You can also microwave individual servings in a microwave-safe bowl, stopping to stir halfway through.

FAQs

Can I make without coconut milk?

Absolutely! If you’re not a fan of coconut or need a coconut-free option, try using cashew cream or a splash of unsweetened almond milk. The result is still wonderfully creamy and delicious.

How do I make the less spicy?

The spice level is easy to adjust. Simply reduce the amount of cayenne pepper or leave it out entirely for a milder soup that still boasts plenty of flavor from the cumin and cinnamon.

Do I have to roast the vegetables first?

Roasting is highly recommended because it brings out incredible sweetness and depth, but if you’re in a hurry, you can skip this step and simply simmer the veggies until they’re soft. The soup will still be delicious, though with a slightly lighter flavor profile.

What equipment do I need to puree the soup?

An immersion blender makes pureeing the { super easy right in the pot, but you can also use a countertop blender. Just be sure to work in batches and vent the lid slightly so steam doesn’t build up.

Can I double this recipe?

Yes! This { is ideal for meal prepping or feeding a crowd. Simply double all the ingredients and use a large stockpot. The leftovers reheat beautifully for quick lunches or dinners throughout the week.

Final Thoughts

Every batch of this Spicy Butternut Squash and Sweet Potato Soup feels like a bowlful of warmth and love. Whether you’re new to homemade soups or a seasoned home chef, give this { a try—you’ll be amazed by how easy, satisfying, and flavorful it truly is!