Cozy Spicy Butternut & Sweet Potato Soup – A Healthy Fall Favorite

There’s something so comforting about a bowl of soup on a crisp autumn evening: the aroma, the warmth, the way it feels like a hug in a bowl. This Cozy Spicy Butternut & Sweet Potato Soup brings all that in every spoonful. It’s simple to make, full of flavour, and uses pantry staples that you might already have on hand. Whether you’re cooking for picky eaters, looking for a wholesome solo dinner, or feeding the whole family, this soup hits the spot.

Recipe Info

Ingredients You’ll Need

Here’s what you’ll need to make this hearty, warming soup:

• 1 medium butternut squash (about 1.2‑1.5 kg), peeled, seeded, and cut into 1‑inch cubes
• 2 medium sweet potatoes (about 500 g total), peeled and cubed to similar size
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ¼‑½ tsp chili powder or paprika (adjust to taste)
• 4 cups (about 1 liter) vegetable broth (or chicken broth, if you prefer)
• 1 can (400 ml) coconut milk (full fat or light, according to preference)
• 2 tbsp olive oil or butter
• Salt & black pepper, to taste
• Optional: pinch of nutmeg or cloves (for extra warmth)

Step‑By‑Step Instructions

1. Prep the vegetables. Peel, seed, and cube the butternut squash and sweet potatoes so they cook evenly. Chop the onion, mince the garlic, grate the ginger.
2. Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion, cook for 3‑4 minutes until softened and translucent. Then add the garlic and ginger; sauté another minute until fragrant.
3. Spice it up. Stir in the ground cumin, cinnamon, and chili powder (start with ¼ tsp if you’re unsure, you can always add more later). Let the spices toast lightly for about 30 seconds to deepen the flavour.
4. Add squash and sweet potato. Toss the cubed butternut squash and sweet potato into the pot. Stir to coat with the spiced onion mixture.
5. Pour in the broth. Add the vegetable broth, bring the whole pot to a boil. Then reduce heat to a simmer.
6. Simmer until tender. Let the soup simmer, uncovered or partially covered, for about 20‑25 minutes, or until both the squash and sweet potatoes are very tender (a fork should slide in easily).
7. Blend until smooth. Use an immersion blender right in the pot, or carefully transfer in batches to a standard blender. Blend until smooth and creamy. If it’s too thick, add a splash more broth (or water) until you reach your desired consistency.
8. Stir in coconut milk. Once blended, return to gentle heat and stir in the coconut milk. Warm through but don’t let it boil hard. Taste, then season with salt, pepper, and extra spice if desired.
9. Finish & serve. Ladle into bowls and garnish (see suggestions below). Enjoy warm.

Helpful Notes & Tips

• Spice control: If you prefer milder soup, use less chili powder or swap for smoked paprika. For more heat, add a dash of cayenne or a chopped fresh chili.
• Texture tips: For a chunkier texture, reserve 1 cup of the cooked sweet potato or squash before blending, then stir in at the end.
• Storage: Let the soup cool completely, then store in an airtight container in the fridge for up to 3‑4 days. To freeze, portion into freezer‑safe containers; it should last about 2‑3 months. Reheat gently on the stovetop, adding a splash of broth or coconut milk if it thickens too much.
• Reheating: Warm over low‑medium heat, stirring occasionally so it doesn’t scorch at the bottom.

Recipe Variations

Here are some easy ways to change things up:

1. Protein boost: Stir in shredded cooked chicken, turkey bacon pieces, or crumbled beef sausage at the end for extra heartiness.
2. Dairy‑light version: Use light coconut milk or even a splash of almond or oat milk instead of full‑fat coconut milk.
3. Adjust the heat & flavor profile:
   • Make it smoky: add smoked paprika or a chipotle pepper in adobo (finely chopped).
   • Make it sweeter: include an apple (peeled, cored, cubed) added along with the sweet potatoes.
   • Make it savory/umami: add a tablespoon of miso paste or a splash of soy sauce toward the end.

Serving Suggestions

To turn this soup into a full, satisfying meal or a family‑style supper, try:

• Crusty bread (sourdough, baguette) or dinner rolls
• A simple green salad with a tangy vinaigrette
• Topping the soup with toasted pumpkin seeds, chopped fresh herbs (parsley, cilantro) or a swirl of coconut cream
• A side of grilled cheese sandwich (use turkey bacon or beef ham if you like) for dipping

Conclusion

I hope this Cozy Spicy Butternut & Sweet Potato Soup becomes one of your favourite fall recipes. It’s easy, flavorful, and comforting—just the kind of dish that makes chilly evenings better. Warm up with a bowl, share it with people you love, and savour every spoonful.