Spicy Butternut Squash and Sweet Potato Soup

Looking for a soup that’s silky, spicy, and loaded with flavor? This Spicy Butternut Squash and Sweet Potato Soup is the very best cozy bowl you’ll make this season. Each spoonful is creamy, vibrant, and finished with just the right kick of heat.

I love how the natural sweetness of squash and sweet potato melts together with warming spices, a hint of chili, and velvety coconut milk. It’s a total weeknight lifesaver—one pot, simple prep, and it tastes even better the next day.

Whether you’re feeding a hungry family, meal prepping for the week, or cozying up on a chilly night, this soup checks all the boxes. Inspired by my favorite autumn farmer’s market haul and a touch of Thai chili, it’s a dish I come back to again and again.

Give it a try and let it become your new cold-weather favorite!

Why You'll Love This Recipe

• Ultra Creamy With No Dairy: Coconut milk makes this soup rich and silky without any cream.
• One Pot Wonder: All ingredients simmer together for easy prep and cleanup.
• Naturally Vegan and Gluten-Free: Perfect for a crowd with different dietary needs.
• Warming Kick: A touch of chili brings just the right level of spice to brighten up your day.

Key Ingredients for Spicy Butternut Squash and Sweet Potato Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Butternut Squash

Butternut squash gives this soup its gorgeous golden color and velvety texture. Choose a firm, unblemished squash for the best flavor. Peel, seed, and dice into even cubes to help everything cook evenly. If you’re pressed for time, pre-cubed squash from the store is a great shortcut! Kabocha or acorn squash can also be used for a similar result, though the flavor may be slightly earthier.

Sweet Potato

Sweet potato adds natural sweetness and depth, perfectly balancing the heat from the spices. Go for orange-fleshed sweet potatoes for the creamiest texture. Make sure to peel and cut into roughly the same size as the squash. You can swap in carrots or pumpkin if needed, but the soup will be a little less sweet.

Coconut Milk

Coconut milk creates that luxurious, creamy base while keeping the soup vegan. Use full-fat coconut milk for the richest results, but light coconut milk will work if you’re looking to cut down on calories. If you don’t have coconut milk, try unsweetened oat milk or cashew cream for a similar texture.

Chili and Spices

A fresh red chili (or chili flakes) gives the soup its lively kick, while ground cumin, smoked paprika, and a pinch of cayenne add layers of warmth. Adjust the chili to your heat preference—jalapeño or serrano work well, or skip entirely for a mild version. Smoked paprika can be swapped for regular paprika if needed.

Vegetable Broth

Vegetable broth forms the soup’s flavorful base. Opt for a low-sodium variety so you can better control the saltiness. Chicken broth is an option if you’re not keeping things vegan, and homemade stock always brings extra flavor if you have it on hand.

Instructions for Spicy Butternut Squash and Sweet Potato Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 minutes, until softened and fragrant. Stir in the garlic, ginger, and fresh chili (or chili flakes), and cook for another minute until everything smells amazing.

Add the Veggies and Spices

Toss in the diced butternut squash and sweet potatoes. Sprinkle in the cumin, smoked paprika, cayenne, salt, and black pepper. Stir well to coat the veggies in all those beautiful spices and let them cook for about 2 minutes—this helps wake up the flavors.

Simmer With Broth

Pour in the vegetable broth, scraping up any bits stuck to the bottom. Bring everything to a gentle boil, then reduce heat and simmer uncovered for about 20–25 minutes, or until the squash and sweet potatoes are completely tender.

Blend the Soup

Turn off the heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. (Or carefully transfer in batches to a blender.) Stir in the coconut milk and lime juice, blending again for an extra silky finish. Taste and adjust seasonings as needed.

Serve and Garnish

Ladle the soup into bowls and top with fresh cilantro and toasted pumpkin seeds for crunch. Add a swirl of coconut cream or a sprinkle of extra chili flakes for even more flavor and heat!

Recipe Variations

Make It Extra Spicy

Love serious heat? Double up the fresh chili or add a dash of hot sauce before serving. A sprinkle of chipotle powder is also delicious for a smoky, spicy twist.

Go Protein-Packed

For a heartier soup, stir in a can of drained chickpeas or white beans after blending. This bulks up the soup and adds satisfying plant-based protein.

Creamy Without Coconut

If coconut isn’t your thing, use cashew cream or unsweetened oat milk instead. You can also stir in a dollop of plain Greek yogurt or sour cream for a rich, tangy finish (skip for vegan).

Swap the Veggies

Try using pumpkin, carrots, or even a mix of root vegetables for a unique flavor profile. This soup is super flexible—just keep the ratios the same.

Herb Lovers’ Version

Mix things up by adding fresh thyme, rosemary, or basil for a more herbaceous spin. Stir in at the end for maximum aroma.

Serving Suggestions

Pair your Spicy Butternut Squash and Sweet Potato Soup with crusty sourdough bread or warm naan for dipping. It’s also lovely alongside a crisp green salad with citrus vinaigrette. For a finishing touch, don’t skip garnishing with fresh cilantro, toasted pumpkin seeds, or a swirl of coconut cream—each adds a beautiful contrast in texture and flavor.

Storage and Reheating

Allow leftover soup to cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions in a microwave-safe bowl.

For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating, and give it a good stir to recombine if it separates a bit.

Frequently Asked Questions About Spicy Butternut Squash and Sweet Potato Soup (FAQ)

Q: Can I make this soup ahead of time?
A: Absolutely! In fact, the flavors become even more pronounced after a day in the fridge. Simply reheat as needed.

Q: Is this soup vegan and gluten-free?
A: Yes, this recipe is naturally vegan and gluten-free as written. Just double-check your broth if you have dietary sensitivities.

Q: What can I use instead of butternut squash?
A: Feel free to substitute with pumpkin, acorn squash, or even carrots for a slightly different flavor and color.

Nothing beats a cozy bowl of Spicy Butternut Squash and Sweet Potato Soup, especially when you want something nourishing, flavorful, and a little bit spicy. Give this recipe a try and let me know what you think—I'd love to hear your feedback and see your creations! Don’t forget to leave a comment and rating below!