Cozy Spicy Butternut Squash Sweet Potato Soup | Easy Fall Comfort Food Recipe

on the couch with a blanket, setting the table for family dinner, or looking for a healthy weeknight option, this soup is everything fall should taste like—warm, nourishing, and full of flavor.

Cozy spicy butternut squash and sweet potato soup served in a bowl with garnish

Ingredients You’ll Need

  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil (or butter)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili flakes (adjust to taste)
  • 4 cups vegetable broth (or chicken broth for non-vegetarian)
  • ½ cup coconut milk (or cream for extra richness)
  • Salt & black pepper, to taste
  • Optional: fresh parsley or pumpkin seeds, for garnish

Step-By-Step Instructions

  1. Prep the vegetables
    Peel and cube the butternut squash and sweet potatoes. Chop the onion and mince the garlic.
  2. Sauté for flavor
    In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant (about 3 minutes). Stir in cumin, smoked paprika, and chili flakes.
  3. Add the base
    Add cubed squash and sweet potatoes. Season with a pinch of salt and pepper. Stir to coat the vegetables with spices.
  4. Simmer until tender
    Pour in the broth and bring to a boil. Reduce heat and let simmer for 20–25 minutes, until the squash and sweet potatoes are fork-tender.
  5. Blend to creamy perfection
    Using an immersion blender, blend until smooth. (Or carefully transfer in batches to a regular blender.)
  6. Finish with creaminess
    Stir in coconut milk (or cream), taste, and adjust seasoning. Add extra chili flakes if you like more heat.
  7. Serve & garnish
    Ladle into bowls and top with fresh parsley or crunchy pumpkin seeds for a cozy finish.

Helpful Notes & Tips

  • Control the spice: Reduce or omit chili flakes for a milder soup; add extra for a fiery kick.
  • Storage: Keeps in the fridge up to 4 days or freezer for 2–3 months. Reheat gently on the stove.
  • Texture tip: For extra creaminess, stir in a spoonful of cream cheese or Greek yogurt before serving.

Recipe Variations

  • Protein boost: Add shredded rotisserie chicken or chickpeas for extra heartiness.
  • Dairy-free & vegan: Stick with coconut milk or almond milk for creaminess.
  • Extra veggie power: Toss in a carrot or red bell pepper for a sweet depth of flavor.

Serving Suggestions

This soup pairs beautifully with:

  • Crusty garlic bread or sourdough toast
  • A fresh green salad with vinaigrette
  • Grilled cheese sandwiches for the ultimate comfort combo

Conclusion

There’s something magical about a soup that’s both cozy and healthy, filling yet light enough for a weeknight. This Spicy Butternut Squash Sweet Potato Soup is exactly that—perfect for fall evenings, family gatherings, or anytime you’re craving a bowl of warmth. Grab your spoon, cozy up, and enjoy every bite.