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.

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
- Prep the vegetables
Peel and cube the butternut squash and sweet potatoes. Chop the onion and mince the garlic. - 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. - Add the base
Add cubed squash and sweet potatoes. Season with a pinch of salt and pepper. Stir to coat the vegetables with spices. - 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. - Blend to creamy perfection
Using an immersion blender, blend until smooth. (Or carefully transfer in batches to a regular blender.) - Finish with creaminess
Stir in coconut milk (or cream), taste, and adjust seasoning. Add extra chili flakes if you like more heat. - 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.