Name: Spicy Butternut Squash and Sweet Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups butternut squash, peeled and cubed; 2 medium sweet potatoes, peeled and cubed; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp olive oil, divided; 4 cups vegetable broth; 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper; 1/4–1/2 tsp cayenne pepper or chili flakes (adjust to taste); 1/2 tsp ground cumin or 1 tsp curry powder (optional); 1 tbsp fresh lime or lemon juice; Optional toppings: coconut milk drizzle, roasted pumpkin seeds, fresh herbs

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This Spicy Butternut Squash and Sweet Potato Soup is my go-to cozy bowl when I want something warm, nourishing, and full of bold flavor. It’s rich, velvety, and naturally sweet from the roasted veggies, but what makes it special is the gentle heat from spices like cayenne, chili flakes, or fresh ginger. Whether I serve it for lunch, dinner, or even as a starter, it’s always a comforting win.

Spicy Butternut Squash and Sweet Potato Soup

Why You’ll Love This Recipe

I love this soup because it’s creamy without any cream, comforting without being heavy, and deeply flavorful with just a handful of ingredients. The sweetness from the squash and sweet potato balances perfectly with the heat, and the texture is silky smooth. It’s also vegan, gluten-free, and freezer-friendly, which makes it one of those recipes I keep coming back to during cooler months.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Sweet potatoes, peeled and cubed
Onion, chopped
Garlic, minced
Fresh ginger, grated
Olive oil
Vegetable broth
Salt and black pepper
Cayenne pepper or chili flakes (adjust to taste)
Ground cumin or curry powder (optional, for depth)
Fresh lime or lemon juice (for brightness)
Optional toppings: coconut milk drizzle, roasted pumpkin seeds, fresh herbs

directions

I preheat the oven to 400°F (200°C), toss the butternut squash and sweet potatoes with a bit of olive oil, salt, and pepper, and roast them on a baking sheet for 25–30 minutes until tender and slightly caramelized.
In a large pot, I heat olive oil over medium heat and sauté the onion until soft, about 5 minutes. I add the garlic and ginger, cooking for another minute until fragrant.
I add the roasted squash and sweet potatoes to the pot, pour in the vegetable broth, and season with cayenne, black pepper, and a touch of cumin or curry powder if I want a flavor boost.
I bring everything to a simmer, then blend the soup with an immersion blender until smooth. (Or I carefully transfer it in batches to a regular blender.)
I taste and adjust the seasoning, then stir in a squeeze of lime or lemon juice to brighten it up.
I ladle it into bowls and top with a swirl of coconut milk, pumpkin seeds, or a pinch of chili flakes, depending on what I’m craving.

Servings and timing

This recipe makes about 4–5 servings.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: Around 45 minutes

Variations

Sometimes I stir in a splash of coconut milk or oat milk for a creamier finish. If I want more spice, I add more cayenne or even a fresh chili during cooking. I’ve also tossed in a peeled apple or carrot for extra natural sweetness. When I want protein, I’ve added cooked red lentils or white beans while blending—super satisfying.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop over medium heat or in the microwave. This soup also freezes well—once it cools, I transfer it to freezer-safe containers and thaw it in the fridge overnight before reheating.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day or two ahead—it actually tastes better the next day as the flavors deepen.

How spicy is this soup?

It has a gentle kick, but I can easily adjust the heat level. I start small with the spices and add more if I want it bolder.

Can I skip roasting the vegetables?

Roasting adds more depth and sweetness, but I’ve made it by simmering everything in the pot too. It’s still delicious—just a bit milder.

Can I use frozen squash or sweet potatoes?

Yes, I’ve used frozen cubed veggies when I’m short on time. I usually roast them straight from frozen or just simmer them until tender before blending.

What should I serve with this soup?

I love it with crusty bread, garlic toast, or a side salad. It’s also great as a starter for a cozy fall or winter dinner.

Conclusion

This Spicy Butternut Squash and Sweet Potato Soup is everything I want in a comforting meal—smooth, flavorful, and full of warmth. It’s the kind of recipe that’s easy to make, easy to love, and perfect for chilly days or whenever I need a nourishing reset. Whether I’m making a big batch for the week or just a cozy bowl for myself, it never disappoints.