Spicy Butternut Squash Sweet Potato Soup

Name: Spicy Butternut Squash Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4.0
Ingredients: 1 medium butternut squash, peeled and diced; 2 medium sweet potatoes, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 4 cups vegetable broth; 1 can coconut milk; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Healthy & Light

Warm up your kitchen with this vibrant Spicy Butternut Squash Sweet Potato Soup that combines creamy textures and a kick of spice. Perfect for chilly evenings, this healthy dish is packed with nutritious ingredients and bursting with flavor. It’s easy to make, vegan-friendly, and perfect for meal prepping. Enjoy this comforting bowl of goodness as a light lunch or a satisfying dinner any day of the week.

Created by

Cassidy Moore

Last updated on 2025-12-02T08:55:41.897Z

This soup is a warm embrace on a cold day, bringing together the earthy sweetness of butternut squash and sweet potatoes with a splash of spice that brightens the dish.

Nutritional Benefits

Butternut squash and sweet potatoes are both nutrient-dense ingredients that bring a wealth of health benefits to your meal. Packed with vitamins A and C, this soup not only supports your immune system but also contributes to healthy skin and vision. The high fiber content from these vegetables aids digestion and promotes fullness, making this soup an excellent option for anyone looking to manage their weight.

Coconut milk adds a creamy texture while being a great source of healthy fats. It provides energy and supports heart health, making every bowl not just delicious but also nourishing. Furthermore, the spices like cumin and paprika not only enhance flavor but may also have anti-inflammatory properties. This soup is genuinely a powerhouse of nutrition.

Meal Prep Friendly

One of the best things about this Spicy Butternut Squash Sweet Potato Soup is its meal prep-friendly nature. It can be made in large batches and stored in the fridge or freezer for up to a week. This makes it easy to grab a warm, healthy meal on busy days without having to cook from scratch every time.

To reheat, simply place the soup in a pot over low heat or use a microwave. Add a splash of vegetable broth or coconut milk if it has thickened too much. This adaptability ensures that you can enjoy a satisfying bowl of soup whenever you're in the mood, making it a staple in your meal rotation.

Serving Suggestions

This soup pairs beautifully with crusty bread or a fresh salad, making it a versatile choice for any meal. For a heartier option, serve it with a side of quinoa or brown rice to boost protein and fiber content. You can also enhance the flavors by adding toppings like roasted seeds, a drizzle of olive oil, or spicy chili flakes for those who enjoy extra heat.

If you're hosting a dinner, consider serving the soup in small bowls as an elegant appetizer. It can warm your guests' hearts and palates while setting the stage for a delightful meal. With its vibrant color and rich flavors, this soup is not just food; it's an experience.

Ingredients

Ingredients for Soup

1 medium butternut squash, peeled and diced
2 medium sweet potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
4 cups vegetable broth
1 can coconut milk
Salt and pepper to taste
Fresh cilantro for garnish

Ensure all ingredients are prepped before starting to cook for a smoother experience.

Cooking Steps

Sauté the Vegetables

In a large pot, heat a splash of oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.

Cook the Squash and Sweet Potatoes

Add the diced butternut squash and sweet potatoes to the pot along with the cumin, smoked paprika, and cayenne pepper. Stir to coat the vegetables with the spices.

Add Broth and Simmer

Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for 20 minutes, or until the squash and sweet potatoes are tender.

Blend and Finish

Using an immersion blender or a regular blender, blend the soup until smooth. Stir in the coconut milk and adjust seasoning with salt and pepper. Heat through before serving.

Serve hot, garnished with fresh cilantro.

Storing and Freezing

To store your leftover soup, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to one week. For longer storage, portion the soup into freezer-safe bags or containers. Make sure to leave some space for expansion, as liquids can expand when frozen. This way, you'll have a convenient meal on hand for future cravings.

When you're ready to enjoy the frozen soup, simply thaw it in the refrigerator overnight. Reheat it gently on the stove or in the microwave, stirring as needed to ensure even heating. This preserves its creamy texture and rich flavors, making it as delicious as the day you made it.

Spice Level Adjustments

The spice level in this soup can easily be customized to suit your taste. If you prefer it milder, reduce the amount of cayenne pepper or omit it entirely. Conversely, if you like a more pronounced heat, feel free to add extra cayenne or even some diced jalapeños. For an additional layer of flavor, consider incorporating some fresh ginger or a splash of lime juice before serving.

Whichever spice level you choose, the flavors of butternut squash and sweet potatoes will shine through. This soup is all about balance; the sweetness of the vegetables combined with the heat from spices creates a comforting dish that you'll love, no matter your spice tolerance.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes! This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

→ What can I use instead of coconut milk?

You can substitute almond milk or any other non-dairy milk, but it will alter the flavor and creaminess.