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Spicy Butternut Squash Sweet Potato Soup

This spicy butternut squash sweet potato soup combines the natural sweetness of fall vegetables with warming spices and creamy coconut milk, creating a velvety, nutrient-dense comfort recipe perfect for autumn.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 small butternut squash 700-900g, peeled and cubed
  • 2 sweet potatoes about 275g, peeled and diced
  • 1 yellow onion sliced into half-moons
  • 3 garlic cloves whole
  • 2 tablespoons olive oil or coconut oil
  • 400 ml 1½ cups full-fat coconut milk (reserve 2 tbsp for garnish)
  • 750 ml 3 cups vegetable or chicken stock
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon chili powder
  • 1 teaspoon red chili flakes
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 190°C (375°F). Peel and cube butternut squash and sweet potatoes. Slice onion into half-moons.
  2. Arrange vegetables and garlic on a roasting tray. Drizzle with oil and season with cumin, cinnamon, chili powder, salt, and pepper. Toss to coat.
  3. Roast for 30 minutes until tender and golden brown.
  4. Transfer vegetables to a pot. Add stock to cover and bring to a boil. Reduce to medium heat and simmer 15-20 minutes until tender.
  5. Blend with immersion blender until completely smooth (or carefully blend in batches).
  6. Stir in coconut milk and chili flakes. Adjust seasoning to taste. Add more stock if needed for desired consistency.
  7. Serve hot with a swirl of coconut milk and garnish of choice.

Notes

Optional roasting step deepens flavor but can be skipped. For vegan option, use vegetable stock. Adjust spice level to taste by reducing or increasing chili flakes.