I created my version of Butternut Squash Soup Roasted using tender butternut squash, sweet potato and roasted garlic in a creamy coconut milk base. A hint of cumin, smoked paprika and cayenne pepper brings distinctive spice notes that pair with lime juice for a bright finish. It is simple.
I’ve been experimenting in the kitchen lately and this Spicy Butternut Squash Sweet Potato Soup really took off for me. One fall day, I decided to try something different and ended up roasting a few garlic cloves until they turned soft and a bit caramelized.
Mixing them with cubed butternut squash, diced yellow onion, and sweet potato made the base of this recipe extra hearty. I combined them with a low sodium vegetable broth and stirred in a can of full fat coconut milk to give it a creamy texture.
I also added ground cumin, smoked paprika and cayenne pepper to give the soup an unexpected kick. I seasoned with salt, pepper and a splash of lime juice for a touch of brightness.
Its vegetarian roots make it a healthy butternut squash soup favorite and it works great as a frozen meal too. I can’t wait for you to try it and discover your new best fall soup.
Why I Like this Recipe
I really love this recipe for a few reasons. First, i love how the roasted garlic and warming spices mix with the natural sweetness of the butternut squash and sweet potato. Its like a cozy bowl of comfort even on a chilly day. Also, i really appreciate how simple it is to make – the ingredients are straightforward and almost all things i normally have in my kitchen. Another thing thats great is that you can easily freeze it for later, which saves me time when i need a quick meal. Finally, the bit of lime juice at the end gives it a refreshing zing that always makes the soup taste even better even after reheating it.
Ingredients
- Butternut Squash provides fiber and vitamin A.
It adds a natural sweetness and smooth texture.
- Sweet Potato is loaded with healthy carbs and beta-carotene.
It gives an earthy, hearty feel.
- Garlic infuses bold flavor along with antioxidants.
Its roasted form mellows the bite and deepens taste.
- Coconut Milk adds creaminess and healthy fats.
It creates a rich, tropical base for the soup.
- Vegetable Broth offers a savory foundation with low sodium.
It lifts the overall flavor.
- Yellow Onion contributes natural sweetness and depth.
It softens into a velvety texture.
- Spices like cumin, smoked paprika and cayenne pepper stir up heat and warmth in every spoonful.
- Lime Juice brightens the flavors with its light acidic zing that cuts through the richness.
Ingredient Quantities
- 1 medium butternut squash (peeled, seeded and cut into about 3-4 cups of cubes)
- 1 large sweet potato (peeled and cubed – should give you roughly 2 cups)
- 1 large yellow onion (diced)
- 6 garlic cloves (roasted until soft and a bit caramelized)
- 4 cups vegetable broth (low sodium if you can)
- 1 can (14 oz) coconut milk (full fat gives a creamier texture)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to your spice level)
- Salt and pepper to taste
- Juice of 1 lime (optional for a bright finish)
How to Make this
1. Preheat your oven to 400°F and line a baking sheet with foil or parchment paper.
2. Peel, seed and cube the butternut squash into about 3-4 cups and peel and cube the sweet potato, so you get roughly 2 cups.
3. Toss the squash and sweet potato with 1 tablespoon of extra virgin olive oil, salt and pepper then spread them out evenly on the baking sheet.
4. In a small foil packet, toss the 6 garlic cloves with the remaining tablespoon of olive oil and a pinch of salt then seal it up.
5. Roast both the veggies and the garlic in the oven – the squash and sweet potato should take about 25-30 minutes and the garlic about 20 minutes until soft and a bit caramelized.
6. While your veggies are roasting, heat a large pot over medium heat and add the diced yellow onion. Sauté it until it becomes soft and translucent.
7. Stir in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper into the onions and let the spices bloom for a minute.
8. Once the squash, sweet potato and garlic are done, add them into the pot along with 4 cups vegetable broth and 1 can (14 oz) of full fat coconut milk.
9. Bring the mixture to a gentle simmer over medium-low heat and let it cook for about 10 minutes so that all the flavors meld together.
10. Use an immersion blender or transfer in batches to blend the soup until smooth, then stir in the juice of 1 lime if using, taste and adjust salt and pepper before serving.
Equipment Needed
1. An oven that you can preheat to 400°F along with a baking sheet and foil or parchment paper
2. A sharp knife and a sturdy cutting board for peeling, seeding and chopping the squash, sweet potato and onion
3. A bowl or small container to mix and season the veggies and another small foil piece to create the garlic packet
4. A pair of measuring spoons and cups to measure the olive oil, spices, broth and coconut milk
5. A large pot for sautéing the onions and for simmering the soup
6. An immersion blender or a regular blender for pureeing the soup in batches
7. A can opener for the coconut milk can
FAQ
Spicy Butternut Squash Sweet Potato Soup Recipe Substitutions and Variations
- If you dont have butternut squash, you can try using pumpkin cubes or even kabocha squash as a substitute
- If you cant find a large sweet potato, a regular potato or even a few carrots can work in a pinch
- If you dont have coconut milk, you might use unsweetened almond milk or cashew milk instead, though it may not be quite as creamy
- If you’re missing roasted garlic, you can simply add a bit more raw garlic or garlic powder to get some flavor in the soup
Pro Tips
1. Try roasting the garlic separately a bit longer than the veggies if you want it extra soft and sweet. Sometimes i found that over-roasting the garlic makes a big difference in the flavor mix.
2. If you like a bit more heat, don’t be shy to throw in an extra pinch of cayenne pepper. Its spice really brings the soup to life but be careful so it doesn’t overpower the sweet veggies.
3. Always taste as you go. I know it sounds obvious but sometimes a little extra salt, pepper or even lime juice at the end can really balance out all the flavors.
4. For an even richer flavor, you can try adding a dash of smoked paprika a few minutes before blending. It helps develop a deeper, almost smoky sweetness that ties everything together really well.
Spicy Butternut Squash Sweet Potato Soup Recipe
My favorite Spicy Butternut Squash Sweet Potato Soup Recipe
Equipment Needed:
1. An oven that you can preheat to 400°F along with a baking sheet and foil or parchment paper
2. A sharp knife and a sturdy cutting board for peeling, seeding and chopping the squash, sweet potato and onion
3. A bowl or small container to mix and season the veggies and another small foil piece to create the garlic packet
4. A pair of measuring spoons and cups to measure the olive oil, spices, broth and coconut milk
5. A large pot for sautéing the onions and for simmering the soup
6. An immersion blender or a regular blender for pureeing the soup in batches
7. A can opener for the coconut milk can
Ingredients:
- 1 medium butternut squash (peeled, seeded and cut into about 3-4 cups of cubes)
- 1 large sweet potato (peeled and cubed – should give you roughly 2 cups)
- 1 large yellow onion (diced)
- 6 garlic cloves (roasted until soft and a bit caramelized)
- 4 cups vegetable broth (low sodium if you can)
- 1 can (14 oz) coconut milk (full fat gives a creamier texture)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to your spice level)
- Salt and pepper to taste
- Juice of 1 lime (optional for a bright finish)
Instructions:
1. Preheat your oven to 400°F and line a baking sheet with foil or parchment paper.
2. Peel, seed and cube the butternut squash into about 3-4 cups and peel and cube the sweet potato, so you get roughly 2 cups.
3. Toss the squash and sweet potato with 1 tablespoon of extra virgin olive oil, salt and pepper then spread them out evenly on the baking sheet.
4. In a small foil packet, toss the 6 garlic cloves with the remaining tablespoon of olive oil and a pinch of salt then seal it up.
5. Roast both the veggies and the garlic in the oven – the squash and sweet potato should take about 25-30 minutes and the garlic about 20 minutes until soft and a bit caramelized.
6. While your veggies are roasting, heat a large pot over medium heat and add the diced yellow onion. Sauté it until it becomes soft and translucent.
7. Stir in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper into the onions and let the spices bloom for a minute.
8. Once the squash, sweet potato and garlic are done, add them into the pot along with 4 cups vegetable broth and 1 can (14 oz) of full fat coconut milk.
9. Bring the mixture to a gentle simmer over medium-low heat and let it cook for about 10 minutes so that all the flavors meld together.
10. Use an immersion blender or transfer in batches to blend the soup until smooth, then stir in the juice of 1 lime if using, taste and adjust salt and pepper before serving.
