If you’re searching for a comforting bowl of pure fall flavor, look no further than Spiced Butternut Squash and Sweet Potato Soup. This vibrant, velvety soup brings together naturally sweet root vegetables and aromatic spices to create a dish that’s as soothing as your favorite sweater-weather memories. The gentle heat from ginger, cumin, and a dash of cayenne dances with creamy coconut milk for a perfectly layered flavor, while silky, blended butternut squash and sweet potatoes form the nourishing heart of the soup. With every spoonful, you’ll enjoy both a symphony of colors and the kind of cozy satisfaction only a lovingly prepared homemade soup can offer.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the building blocks for this soup is delightfully simple. Each ingredient pulls its weight, whether it’s for color, depth, or a hint of heat, and together they build a harmonious blend that’s far more than the sum of its parts.
- Olive oil: Sets the stage with a touch of richness that helps soften the vegetables and carries the spices beautifully.
- Yellow onion: Adds a sweet and savory backbone, giving the soup irresistible depth.
- Garlic: Offers pungent, savory notes that echo classic comfort food flavors.
- Fresh ginger: Lends zesty warmth, balancing the sweetness of the squash and potatoes with a bright zing.
- Ground cumin: Builds earthy, aromatic spiced nuances without overwhelming the other flavors.
- Ground cinnamon: Provides a subtle sweetness and a lingering warmth that makes every bite special.
- Cayenne pepper (optional): Brings just enough heat to cut through the soup’s natural sweetness—add more or less to your taste.
- Butternut squash: The main act, delivering bright orange color, natural sweetness, and velvety body.
- Sweet potatoes: Boosts the soup’s creaminess and layers in richer, sweeter notes.
- Vegetable broth: Infuses the soup with savory depth while keeping it plant-based and light.
- Coconut milk: Creates a luxe, creamy texture and subtle tropical undertones—full-fat is extra dreamy.
- Salt: Enhances and balances all the flavors, making everything taste brighter.
- Black pepper: Adds a gentle bite and helps round out the bowl.
- Fresh cilantro or pumpkin seeds (optional): Garnishes that lend a fresh pop of color and a satisfying crunch or herbal lift.
How to Make Spiced Butternut Squash and Sweet Potato Soup
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large soup pot set over medium heat. Toss in the chopped onion and allow it to cook for about 4 to 5 minutes, stirring occasionally, until softened and fragrant. This humble start creates the savory backbone for every spoonful of Spiced Butternut Squash and Sweet Potato Soup.
Step 2: Toast the Spices
Add your minced garlic, grated fresh ginger, cumin, cinnamon, and cayenne pepper right into the sizzling onions. Stir everything together and let it cook for just a minute, coaxing out the essential oils and toasting the spices so their flavors shine—your kitchen will smell downright irresistible.
Step 3: Add Vegetables and Coat with Spices
Tumble the cubed butternut squash and sweet potatoes into the pot, making sure they’re fully coated with those glorious spices. A few stirs here are all it takes to set them up for maximum flavor in your Spiced Butternut Squash and Sweet Potato Soup.
Step 4: Add Broth and Simmer
Pour in the vegetable broth, give it a good stir, and turn up the heat until everything comes to a gentle boil. Once bubbling, dial back the heat and let your soup simmer, uncovered, for 20 to 25 minutes or until the veggies are meltingly tender. Patience pays off—this is where the magic happens.
Step 5: Blend Until Smooth
Turn off the heat and, if you have an immersion blender, blend the soup directly in the pot until you reach a perfectly silky consistency. If you’re using a standard blender, work in batches for safety, being careful with the hot liquid. You’re aiming for ultra-smooth, not grainy or chunky.
Step 6: Stir in Coconut Milk and Season
Return the puréed soup to low heat. Swirl in the coconut milk, salt, and black pepper. Warm everything through gently and give it a taste—add more seasoning if you like. The coconut milk transforms your Spiced Butternut Squash and Sweet Potato Soup into something extra creamy and inviting.
Step 7: Serve and Enjoy
Ladle your finished soup into bowls and garnish with fresh cilantro or a sprinkle of pumpkin seeds. Take a moment to admire that sunshine-hued goodness—then dig in while it’s hot and fragrant!
How to Serve Spiced Butternut Squash and Sweet Potato Soup
Garnishes
Garnishing is your chance to have fun and customize each bowl. A scattering of fresh cilantro brings a hint of herbal brightness that lifts the spices, while crunchy pumpkin seeds offer a satisfying texture contrast. For even more indulgence, try a swirl of coconut cream or a dash of smoked paprika right on top of your Spiced Butternut Squash and Sweet Potato Soup.
Side Dishes
This soup shines as a star on its own, but it pairs beautifully with toasted bread or a warm, crusty baguette—perfect for dunking. For a heartier meal, serve it alongside a leafy green salad with citrus vinaigrette or a handful of crispy roasted chickpeas for protein and crunch.
Creative Ways to Present
If you want to kick it up a notch for guests or make dinner feel extra-special, serve Spiced Butternut Squash and Sweet Potato Soup in small mugs or shot glasses as a cozy appetizer. For a festive touch, hollow out mini pumpkins or acorn squash and ladle the soup inside—guaranteed to wow everyone at the table!
Make Ahead and Storage
Storing Leftovers
Leftover Spiced Butternut Squash and Sweet Potato Soup keeps incredibly well. Allow the soup to cool to room temperature, then transfer it to an airtight container and refrigerate. It stays fresh for up to four days, and the flavors will deepen as they mingle overnight—some say the second day is even better than the first!
Freezing
This soup is a freezer’s best friend. Once cooled, portion the soup into freezer-safe containers, leaving a little space for expansion, and freeze for up to three months. It’s a lifesaver for busy nights when you crave something warming and homemade.
Reheating
To reheat, gently warm your soup on the stove over low heat, stirring occasionally until hot and creamy. You can also reheat individual portions in the microwave at medium power, stirring halfway through for even heat. If the soup thickens too much, just add a splash of broth or water to get back that silky texture.
FAQs
Can I make Spiced Butternut Squash and Sweet Potato Soup without coconut milk?
Absolutely! If you don’t have coconut milk or prefer a different flavor, you can substitute with cashew cream, oat milk, or even regular cream (if dairy isn’t an issue). The soup will still be velvety and delicious.
Is this recipe suitable for meal prep?
Yes, Spiced Butternut Squash and Sweet Potato Soup is perfect for meal prep. It holds up well in the fridge and freezer, making it easy to enjoy a comforting bowl all week long.
Can I use pre-cut squash or frozen sweet potatoes?
Definitely! Pre-cut squash or frozen sweet potato chunks save time and work just as well, though you may need to adjust the simmering time depending on the size and firmness of the pieces.
How can I make the soup more or less spicy?
The heat here comes from cayenne pepper. Feel free to increase it for a bold kick, or omit it entirely for a soup that’s all about subtle, warming spices.
What protein can I add to the soup for a complete meal?
This soup is filling on its own, but you can boost the protein by stirring in cooked lentils, chickpeas, or topping with toasted seeds. For those not sticking to a vegan diet, shredded chicken works well too.
Final Thoughts
This Spiced Butternut Squash and Sweet Potato Soup is pure bowlful bliss—a delicious way to celebrate the flavors of fall (or any cool day!). If you’re craving a soup that warms you from the inside out and brings comfort to your table, you’ll want to give this recipe a try. Here’s to bold colors, cozy spices, and plenty of seconds!
Print
Spiced Butternut Squash and Sweet Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Spiced Butternut Squash and Sweet Potato Soup is a warm and comforting dish perfect for fall. The combination of aromatic spices, creamy coconut milk, and hearty vegetables creates a flavorful and satisfying soup that is both vegan and vegetarian-friendly.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 medium sweet potatoes, peeled and cubed (about 3 cups)
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- chopped fresh cilantro or pumpkin seeds for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion until soft. Add garlic, ginger, cumin, cinnamon, and cayenne pepper. Cook until fragrant.
- Add vegetables and broth: Stir in butternut squash and sweet potatoes. Pour in vegetable broth, bring to a boil, then simmer until tender.
- Purée the soup: Remove from heat and blend until smooth. Stir in coconut milk, salt, and pepper. Warm through.
- Serve: Adjust seasoning if needed. Garnish with cilantro or pumpkin seeds. Serve hot.
Notes
- For extra creaminess, use full-fat coconut milk.
- Add more cayenne for a spicier kick or omit for a milder flavor.
- This soup stores well and tastes better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
