If you’re craving a bowl of comfort that feels like a warm hug on a chilly day, this Spiced Butternut Squash and Sweet Potato Soup Recipe is exactly what you need. It’s a beautiful blend of sweet and savory, with a gentle kick of spices that elevate the natural earthiness of the roasted butternut squash and tender sweet potatoes. This soup is velvety, rich, and packed with vibrant color — making it just as delightful to look at as it is to savor. Plus, it’s wonderfully easy to prepare, perfect for cozy dinners or for impressing friends with your warming culinary skills.
Ingredients You’ll Need
The magic of this dish lies in its simple but perfectly harmonious ingredients. Each one plays a key role, from the sweet roasted vegetables to the fragrant spices that bring depth and warmth to every spoonful.
- Butternut squash: Peeled and cubed, it roasts into a tender, sweet base that’s full of flavor and smooth texture.
- Sweet potatoes: These add natural sweetness and creaminess that perfectly complement the squash.
- Onion: Chopped and sautéed, it forms a savory foundation that balances the sweeter elements beautifully.
- Garlic: Minced to bring aromatic depth and a subtle zing.
- Olive oil: Used for roasting and cooking, it enhances the rich flavors while keeping everything silky.
- Ground cumin: Adds earthy warmth and a touch of smokiness.
- Ground cinnamon: Provides a subtle sweetness that pairs perfectly with the squash and sweet potatoes.
- Cayenne pepper: Just a pinch to add a gentle heat that brightens the soup without overpowering it.
- Vegetable broth: The flavorful liquid base that ties all ingredients together seamlessly.
- Coconut milk (optional): Stirred in at the end for a luscious, creamy texture and a hint of tropical richness.
- Salt and pepper: Essential seasonings to enhance and balance all the flavors.
- Fresh cilantro: For a bright, fresh garnish that gives each serving a pop of color and flavor.
How to Make Spiced Butternut Squash and Sweet Potato Soup Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with a tablespoon of olive oil along with a sprinkle of salt and pepper. Roasting these vegetables brings out their natural sweetness and adds a beautiful caramelized layer of flavor that is the heart of this soup.
Step 2: Sauté the Aromatics
While the vegetables roast, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking them gently until soft and fragrant. This step is critical because it builds a savory base that perfectly supports the sweetness of the roasted vegetables.
Step 3: Toast the Spices
Stir in the ground cumin, ground cinnamon, and cayenne pepper to the onions and garlic. Letting the spices cook for about a minute releases their essential oils and intensifies their flavors, setting the stage for a wonderfully spiced soup.
Step 4: Combine and Simmer
Add the caramelized butternut squash and sweet potatoes to the pot, along with the vegetable broth. Bring your soup to a gentle boil, then reduce the heat and allow it to simmer for about ten minutes. This melding of flavors gives the soup its rich and depthful character.
Step 5: Blend Until Silky Smooth
Using an immersion blender, puree the soup until it’s completely smooth and creamy. For a luxurious finish, stir in the optional coconut milk at this stage, turning the soup into an irresistibly velvety delight.
Step 6: Season and Garnish
Taste your soup and adjust the seasoning with salt, pepper, and more cayenne or red pepper flakes if you like a bit more heat. Garnish each serving with fresh cilantro to add a fresh, herbaceous contrast that pops beautifully against the warm orange hues.
How to Serve Spiced Butternut Squash and Sweet Potato Soup Recipe
Garnishes
Fresh cilantro is the classic choice, but feel free to sprinkle toasted pumpkin seeds or a dollop of Greek yogurt for extra texture and creaminess. A swirl of coconut cream also adds a pretty touch and a burst of flavor.
Side Dishes
This soup pairs wonderfully with crusty bread or warm naan to soak up every drop. A crisp green salad with a tangy vinaigrette provides a refreshing counterbalance to the soup’s richness, making for a beautifully balanced meal.
Creative Ways to Present
Serve this Spiced Butternut Squash and Sweet Potato Soup Recipe in mini pumpkin bowls for a festive fall dinner, or drizzle a chili oil for an extra spicy kick. You can also top it with crunchy fried shallots or toasted coconut flakes to add a surprising and delicious crunch.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. Its flavors actually deepen, making leftover servings even tastier.
Freezing
Freeze your soup in individual portions for quick meals later. It stores well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Warm your soup gently on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen it up and preserve that silky texture.
FAQs
Can I make this soup vegan?
Absolutely! This Spiced Butternut Squash and Sweet Potato Soup Recipe is already vegan if you skip any dairy garnishes like yogurt. The coconut milk adds creaminess without any animal products.
How spicy is the soup?
The soup has a gentle warmth from the cayenne pepper that you can easily adjust. Feel free to omit it entirely for a milder version, or add extra for a bolder kick.
What can I substitute for butternut squash?
Sweet potatoes, pumpkin, or even carrots can be great alternatives, each bringing their own unique sweetness and texture to the soup.
Can I prepare the soup without roasting the vegetables?
Roasting is recommended because it develops the flavors deeply, but if you’re short on time, you can boil the squash and sweet potatoes. The soup may be less rich but will still taste delicious.
Is coconut milk necessary?
No, it’s optional. Coconut milk adds a creamy texture and subtle sweetness, but if you prefer, you can leave it out or substitute with cream or a plant-based alternative to suit your taste.
Final Thoughts
Once you try this Spiced Butternut Squash and Sweet Potato Soup Recipe, it’s bound to become a favorite in your recipe collection. It’s comforting, flavorful, and incredibly simple to make. Whether you’re cooking for yourself or sharing with loved ones, this soup delivers warm, cozy vibes with every bowl. So grab those ingredients and treat yourself to a deliciously spiced bowl of happiness!
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Spiced Butternut Squash and Sweet Potato Soup Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Spiced Butternut Squash and Sweet Potato Soup is a warm, comforting dish perfect for chilly days. Roasting the squash and sweet potatoes enhances their natural sweetness, while warming spices like cumin, cinnamon, and cayenne add depth and a subtle kick. Finished with creamy coconut milk and fresh cilantro, this soup offers a rich, velvety texture and vibrant flavor that’s both nourishing and satisfying.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (adjust for heat)
- Salt and pepper to taste
- Optional: Red pepper flakes, extra cayenne for extra heat
Liquids
- 2 tbsp olive oil (divided)
- 4 cups vegetable broth
- 1 cup coconut milk (optional for creaminess)
Garnish
- Fresh cilantro for garnish
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until the vegetables are tender and slightly caramelized, which enhances their natural sweetness and adds depth of flavor.
- Sauté the Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until they soften and become fragrant. This step builds the flavor foundation for the soup.
- Add the Spices: Stir in the ground cumin, cinnamon, and cayenne pepper. Cook the mixture for about 1 minute to release the spices’ essential oils and deepen their flavors, which will infuse the soup.
- Combine and Simmer: Add the roasted butternut squash, sweet potatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and allow it to simmer gently for 10 minutes. This melds the flavors together and lets the soup ingredients soften further.
- Blend the Soup: Use an immersion blender to puree the soup until it’s smooth and creamy. If desired, stir in the coconut milk to add richness and a velvety texture, balancing the spices with a mild sweetness.
- Season and Serve: Taste and adjust the seasoning by adding salt, pepper, or more cayenne/red pepper flakes if you prefer extra heat. Garnish with fresh cilantro before serving hot, adding a bright, fresh finish.
Notes
- Coconut milk is optional but recommended for a creamier texture; substitute with heavy cream or almond milk if preferred.
- Adjust cayenne pepper and red pepper flakes according to your preferred spice level.
- To make this soup vegan and gluten-free, ensure the vegetable broth is free from animal products and gluten-containing ingredients.
- This soup freezes well; store in an airtight container for up to 3 months.
- For an extra depth of flavor, consider roasting the onion and garlic alongside the squash and sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
