Indulge in a velvety autumn soup blending roasted garlic with comforting spices. The butternut squash and sweet potato mingle with aromatic cumin, cinnamon, and a hint of cayenne pepper, enhanced by creamy coconut milk. Ideal for cozy fall evenings, it captivates with warmth, flavor, and a truly irresistible freezer-friendly twist.
This hearty Spicy Butternut Squash Sweet Potato Soup is one of my favorite fall recipes. I love how the roasted garlic adds a deep, mellow flavour that ties together the natural sweetness of the butternut squash and sweet potato.
I start by sautéing a chopped yellow onion in olive oil until it’s nicely soft, then toss in the diced squash and cubed sweet potato, letting them soak up the flavours. I also add a head of garlic that’s been roasted until it’s soft and smooth, along with vegetable broth and a splash of coconut milk for creaminess.
I season it with ground cumin, cinnamon, nutmeg, and a bit of cayenne pepper for that kick many enjoy in a healthy, vegetarian squash soup. With all these warming spices and simple ingredients, this recipe not only warms you up but is also freezer-friendly so you can enjoy it any time of the year.
Why I Like this Recipe
I love this recipe because it gives me major fall vibes, like the sweet taste of butternut squash and sweet potato mixed with awesome warming spices. I enjoy how easy it is to make, even on a busy day, and it really doesn’t require a ton of fancy prep. The roasted garlic adds a rich, slightly sweet flavor that makes the soup extra comforting. I also appreciate that it’s healthy and freezer-friendly, so I can make a big batch and have a quick, cozy meal ready whenever I need it.
Ingredients
- Butternut squash: a nutrient rich, sweet, fiber filled veggie that boosts flavor and overall nutrition.
- Sweet potato: nutrient dense with fiber and antioxidants, offering natural sweetness and earthy richness.
- Roasted garlic: mellow, caramelized cloves that pack a savory aroma and immune boosting perks.
- Coconut milk: creamy, rich fat with subtle sweetness that adds depth and a tropical twist.
- Yellow onion: adds sharp sweetness and robust flavor while being a healthy prebiotic source.
- Olive oil: heart healthy fat that enriches the soup and aids in nutrient absorption.
- Ground cumin: warm spice that adds earthiness and subtle heat while enhancing overall flavor.
Ingredient Quantities
- 1 medium butternut squash, peeled, seeded and diced (about 3 cups)
- 1 large sweet potato, peeled and cubed (roughly 2 cups)
- 1 head of garlic, separated into cloves and roasted
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (or more if you like it extra spicy)
- Salt and freshly ground black pepper to taste
- Optional: a pinch of smoked paprika
How to Make this
1. Preheat your oven to 400°F. Break apart the garlic head into individual cloves, toss them with a little olive oil, and place them on a baking sheet. Roast for around 20-25 minutes until they’re soft and a bit browned.
2. While the garlic is roasting, heat the remaining olive oil in a big pot on medium heat. Add the chopped onion and cook it until it gets soft and almost see-through.
3. Stir in the ground cumin, ground cinnamon, ground nutmeg, cayenne pepper, and if you want, a pinch of smoked paprika. Let the spices cook with the onions for about 30 seconds.
4. Add the diced butternut squash and cubed sweet potato to the pot. Mix them up with the onions and spices so they get well combined.
5. Pour in the vegetable broth and bring the whole mixture to a simmer.
6. When the roasted garlic is done and cool enough to handle, squeeze the soft garlic out of its skins and add it to the pot.
7. Let the soup simmer until the squash and sweet potato are really tender, which should take about 20-25 minutes. Give it a stir every now and then.
8. Remove the pot from the heat and use an immersion blender (or transfer in batches to a blender) to blend everything until smooth.
9. Return the blended soup to low heat and stir in the coconut milk. Let the soup heat through without bringing it back to a boil.
10. Taste the soup and add salt and freshly ground black pepper to your liking. Serve warm and enjoy this hearty fall soup, knowing its freezer-friendly if you ever have leftovers.
Equipment Needed
1. Oven
2. Baking sheet
3. Knife and cutting board
4. Large pot
5. Wooden spoon for stirring
6. Immersion blender or regular blender
7. Measuring cups and spoons
8. Pot holders
These are all the tools you’ll need yup.
FAQ
Spicy Butternut Squash Sweet Potato Soup Recipe Substitutions and Variations
- Instead of butternut squash, you can use pumpkin or even acorn squash. They’ll give a similar texture and a nice flavor.
- If you dont have sweet potato, try using carrots. They have a different sweetness but work well in the soup.
- Don’t have coconut milk? Almond milk or heavy cream can be used instead, although heavy cream is dairy so it changes the flavor a bit.
- If vegetable broth is missing, you can use chicken broth or water mixed with a bouillon cube to get that savory taste.
Pro Tips
1. Make sure you roast the garlic evenly – toss all the cloves with a bit of olive oil and stir them around on the tray so they cook uniformely. That way you avoid any bitter flavor from overcooked bits.
2. Be careful not to overcook the spices when you add them to the onions; letting them heat for just enough (around 30 seconds) will bring out the aroma without burning them.
3. When you blend the soup, don’t rush it. Give the veggies enough time to get really soft so that you don’t end up with any nasty lumps in the final blend.
4. If you’re adding coconut milk, always let the soup cool down a little after blending so you dont risk splitting it. Keep the heat low and stir it in slowly for the creamiest consistency.
Spicy Butternut Squash Sweet Potato Soup Recipe
My favorite Spicy Butternut Squash Sweet Potato Soup Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Knife and cutting board
4. Large pot
5. Wooden spoon for stirring
6. Immersion blender or regular blender
7. Measuring cups and spoons
8. Pot holders
These are all the tools you’ll need yup.
Ingredients:
- 1 medium butternut squash, peeled, seeded and diced (about 3 cups)
- 1 large sweet potato, peeled and cubed (roughly 2 cups)
- 1 head of garlic, separated into cloves and roasted
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (or more if you like it extra spicy)
- Salt and freshly ground black pepper to taste
- Optional: a pinch of smoked paprika
Instructions:
1. Preheat your oven to 400°F. Break apart the garlic head into individual cloves, toss them with a little olive oil, and place them on a baking sheet. Roast for around 20-25 minutes until they’re soft and a bit browned.
2. While the garlic is roasting, heat the remaining olive oil in a big pot on medium heat. Add the chopped onion and cook it until it gets soft and almost see-through.
3. Stir in the ground cumin, ground cinnamon, ground nutmeg, cayenne pepper, and if you want, a pinch of smoked paprika. Let the spices cook with the onions for about 30 seconds.
4. Add the diced butternut squash and cubed sweet potato to the pot. Mix them up with the onions and spices so they get well combined.
5. Pour in the vegetable broth and bring the whole mixture to a simmer.
6. When the roasted garlic is done and cool enough to handle, squeeze the soft garlic out of its skins and add it to the pot.
7. Let the soup simmer until the squash and sweet potato are really tender, which should take about 20-25 minutes. Give it a stir every now and then.
8. Remove the pot from the heat and use an immersion blender (or transfer in batches to a blender) to blend everything until smooth.
9. Return the blended soup to low heat and stir in the coconut milk. Let the soup heat through without bringing it back to a boil.
10. Taste the soup and add salt and freshly ground black pepper to your liking. Serve warm and enjoy this hearty fall soup, knowing its freezer-friendly if you ever have leftovers.
