Spicy Roasted Butternut Squash and Sweet Potato Soup
This spicy roasted butternut squash and sweet potato soup is creamy, cozy, and full of warm fall flavors. Roasted vegetables, homemade vegetable broth, cinnamon, cumin, and a little chili powder come together in a velvety soup finished with heavy cream. It’s an easy way to bring a little autumn comfort to your table.
Reader Summary
Here’s what you’ll learn in this post:
- How roasting butternut squash and sweet potatoes develops their natural sweetness.
- How cinnamon, cumin, and chili powder complement the roasted vegetables.
- Why homemade vegetable broth adds depth of flavor to this soup.
- How to blend everything into a smooth, creamy soup.
- What to serve with it, including sourdough croutons, garlic toast, and freshly grated Parmesan.
- How to store, freeze, and reheat leftovers.
If you are looking for a way to use up some of your seasonal fruits, vegetables, and herbs this fall, this spicy butternut squash and sweet potato soup is a great solution. Some other recipes you might like are Roasted Butternut Squash with Brown Butter Drizzle, Easy and Tender Instant Pot Pot Roast for Cozy Dinners, and one our household favorites, Cozy Roasted Apple Sage Chicken.
A Note About Homemade Vegetable Broth
I used homemade vegetable broth for this recipe, and it’s my favorite choice for the flavor it brings to the finished soup. If you enjoy making things from scratch, you can put vegetable scraps to good use by making your own broth at home.
You can find my homemade vegetable broth recipe here. Store-bought vegetable broth works, too, and chicken broth is another option if that’s what you have available. Just remember that a different broth will change the flavor profile a little.
A Little Story Behind This Soup
I wanted to make a fall soup with roasted butternut squash and sweet potatoes, but I also wanted it to have a little warmth and spice without overpowering the vegetables.
As I worked through the recipe, I adjusted the seasonings by taste. Cinnamon brings out the sweetness of the roasted vegetables, while cumin adds a savory depth. Chili powder and a little crushed red pepper bring gentle heat to balance everything really well!
Once I blended the vegetables with my homemade vegetable broth and stirred in the heavy cream, the soup came together just the way I wanted it: smooth, creamy, a little sweet, and mildly spicy.
I love recipes that allow you to taste as you go and make small adjustments until the flavors feel right. This soup is a good example of that. You can keep the spices subtle or add a little more heat to suit your own preferences.
Why You’ll Love This Recipe
It’s full of cozy fall flavor. Butternut squash and sweet potatoes are naturally sweet, and roasting them brings out even more of their flavor.
The texture is wonderfully smooth. An immersion blender turns the roasted vegetables and broth into a velvety soup, while heavy cream adds a rich finish.
The spices add warmth without taking over. Cinnamon, cumin, and chili powder complement the vegetables, and a little crushed red pepper adds a gentle kick.
It’s made with simple ingredients. You don’t need a long list of specialty ingredients to create a flavorful soup.
It’s easy to customize. Adjust the spices to your liking, choose your favorite broth, and finish each bowl with your favorite toppings!
It’s lovely for a fall lunch or dinner. Serve a bowl with crusty sourdough bread, garlic toast, or a sandwich for a comforting meal.
Ingredients You’ll Need
The exact measurements are in the recipe card below. Here are the ingredients you’ll need and what each one contributes to the soup.
Butternut Squash
Butternut squash is the foundation of this soup. It has a naturally sweet, earthy flavor that becomes even more pronounced when roasted. Once blended, it helps create that smooth, velvety texture.
Sweet Potatoes
Sweet potatoes complement the squash with their own natural sweetness and help give the soup body. Together, the two vegetables create a beautiful golden-orange color.
Onion and Garlic
Onion adds savory depth, while garlic brings a little extra flavor to balance the sweetness of the vegetables. Both roast alongside the squash and sweet potatoes.
Olive Oil
A drizzle of olive oil helps coat the vegetables and encourages them to roast and soften in the oven.
Cinnamon
Cinnamon adds a gentle warmth that pairs beautifully with butternut squash and sweet potatoes. A little goes a long way, so start with the amount in the recipe card.
Cumin
Cumin brings an earthy, savory flavor that keeps the soup from tasting overly sweet.
Chili Powder and Crushed Red Pepper
Chili powder adds warmth and depth, while crushed red pepper provides a little extra heat. You’ll use chili powder when roasting the vegetables and can adjust the additional spices after blending.
Salt and Black Pepper
Season the vegetables before roasting to begin building flavor. Once the soup is blended and the cream has been added, taste it again and adjust the seasoning as needed.
Homemade Vegetable Broth
I prefer homemade vegetable broth for this soup because it adds a lovely depth of flavor without competing with the roasted vegetables.
If you keep vegetable scraps in the freezer, making your own broth is a practical way to use them rather than letting them go to waste. You can also use store-bought vegetable broth or substitute another broth, keeping in mind that it will change the final flavor.
Heavy Cream
Heavy cream adds richness and gives the soup its creamy finish. Stir it in after blending the vegetables and broth.
Garnishes
I finished my soup with a swirl of heavy cream, fresh sage leaves, salted pepitas, and a little extra crushed red pepper and chili powder.
The cream adds a pretty contrast against the orange soup, the sage brings an aromatic touch, and the pepitas provide a welcome crunch.
How to Make Roasted Butternut Squash and Sweet Potato Soup
Step 1: Prepare the Vegetables
Peel the butternut squash and sweet potatoes, then cut them into chunks. Slice the onion into half moons and smash and peel the garlic.
Try to cut the vegetables into reasonably similar-sized pieces so they roast at a similar rate.
Step 2: Season and Roast
Arrange the vegetables on a roasting pan. Drizzle with olive oil and sprinkle with cinnamon, cumin, chili powder, salt, and black pepper.
Roast in a preheated oven until tender, approximately 30 minutes. The exact cooking time will depend on the size of your vegetable pieces and your oven.
Roasting is an important step because it develops the vegetables’ natural sweetness and adds depth to the finished soup.
Step 3: Add the Vegetable Broth
Transfer the roasted vegetables to a large pot.
Pour in approximately 4 to 6 cups of homemade vegetable broth, adding just enough to barely cover the vegetables. You may need a little more or less depending on the amount of vegetables you have.
Starting with the vegetables just barely covered helps you achieve a thick, creamy consistency rather than a watery soup.
Step 4: Bring to a Boil
Bring the vegetables and broth to a boil on the stovetop. This helps bring everything together before blending.
Step 5: Blend Until Smooth
Remove the pot from the heat as needed for safe blending. Use an immersion blender to blend the vegetables and broth until completely smooth.
Take your time with this step. You want a velvety consistency without any noticeable chunks of vegetables.
If you don’t have an immersion blender, you can carefully transfer the mixture in batches to a standard blender. Follow your blender manufacturer’s instructions for blending hot liquids, and never fill the blender too full.
Step 6: Stir in the Heavy Cream
Stir the heavy cream into the blended soup until incorporated.
The cream softens the spices and gives the soup a rich, silky finish.
Step 7: Taste and Adjust the Seasonings
This is the time to make the soup your own.
Taste it after adding the cream and adjust the salt and black pepper as needed. You can also add a little more cumin, chili powder, or crushed red pepper if you’d like a stronger spice profile.
I prefer a balance of natural sweetness, savory spices, and gentle heat, but you can easily adjust it to your taste. I added more salt during this step because my homemade vegetable broth does not have a lot of salt. Store bought broths often have higher levels of sodium so keep that in mind.
Step 8: Garnish and Serve
Ladle the hot soup into bowls. Drizzle a little heavy cream over the top and use a toothpick or skewer to create a swirl if desired.
Finish with a few fresh sage leaves, salted pepitas, and a light sprinkle of chili powder or crushed red pepper.
Serve immediately while warm.
Spicy Butternut Squash and Sweet Potato Soup
Ingredients
- 1 butternut squash 2-3 cups peeled and chopped
- 2 sweet potatoes 2 cups peeled and chopped
- 1 yellow onion sliced
- 3 cloves of garlic smashed and peeled
- 2 TBSP olive oil
- 1 1/4 cups heavy whipping cream reserve 1/4 cup for serving
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1/4 tsp chili powder
- 1 tsp red pepper flakes
- 3 cups homemade vegetable broth can use store bought
- salt and pepper to taste
Instructions
- Prepare the vegetables. Peel and cube the butternut squash and sweet potatoes. Slice the onion into half moons and smash and peel the garlic cloves.
- Season and roast. Spread the vegetables on a roasting pan. Drizzle with olive oil and season with cinnamon, cumin, chili powder, salt, and black pepper. Roast at 400°F until tender, about 30 minutes.
- Simmer the soup. Transfer the roasted vegetables to a large pot. Add vegetable broth until the vegetables are just barely covered. Bring to a boil.
- Blend until smooth. Use an immersion blender to blend the soup until creamy and velvety.
- Add the cream. Stir in the heavy cream. Taste and adjust the salt, pepper, cumin, chili powder, or crushed red pepper as desired.
- Garnish and serve. Ladle into bowls and finish with a swirl of heavy cream, fresh sage leaves, and salted pepitas. Add a pinch of crushed red pepper or chili powder if desired.
How to Serve This Soup
This soup is smooth and creamy rather than chunky, making it a lovely starter, light lunch, or simple supper with something alongside it.
Here are a few ways to serve it.
With Homemade Sourdough Bread
A slice of crusty sourdough bread is one of my favorite pairings for a creamy soup. The chewy texture and slightly tangy flavor complement the sweetness of the roasted vegetables.
You could also cut sourdough into cubes, toss them with olive oil and seasonings, and toast them to make homemade croutons. If you are looking for a formal recipe, you can find my version here: Homemade Sourdough Croutons Recipe: Crunchy, Flavorful, and Perfect for Fall
With Garlic Toast
Buttery garlic toast is another delicious option. The savory garlic flavor balances the sweetness of the squash and sweet potatoes, and the toast is perfect for dipping.
With a Sandwich
Serve a bowl alongside a grilled cheese, turkey sandwich, or chicken salad sandwich for a more substantial lunch.
With Freshly Grated Parmesan
I haven’t tried this particular topping yet, but I think freshly grated Parmesan would be delicious. Its salty, savory flavor should complement the sweetness of the vegetables and the warmth of the spices.
Try adding a little to an individual bowl just before serving.
With Extra Pepitas and Sage
If you want to keep things simple, the garnishes alone make a beautiful finishing touch. Salted pepitas add crunch, fresh sage provides an aromatic note, and the cream swirl gives the soup a lovely presentation.
Tips for the Best Soup
Roast until the vegetables are tender. You should be able to pierce the squash and sweet potatoes easily with a fork before removing them from the oven.
Don’t add too much broth at once. Start with enough to barely cover the roasted vegetables. You can always add a little more if the soup is thicker than you prefer.
Adjust the seasoning after adding the cream. The cream changes how the spices and salt come through, so always taste the finished soup before serving.
Keep the garnish simple. The soup already has plenty of flavor. A small amount of cream, sage, pepitas, and chili flakes is enough to make each bowl look beautiful without overwhelming it.
Make it your own. If you prefer a milder soup, use less crushed red pepper. If you enjoy a little more heat, add extra at the end, a pinch at a time.
How to Store Leftover Soup
In the Refrigerator
Allow leftover soup to cool, then transfer it to an airtight container and refrigerate promptly. For best quality and food safety, use refrigerated leftovers within 3 to 4 days.
The soup may thicken as it chills. You can stir in a small splash of broth when reheating to bring it back to your preferred consistency.
Can You Freeze This Soup?
Yes, you can freeze it. Because this soup contains heavy cream, the texture may change slightly after thawing. Dairy-based soups can sometimes separate, but gentle reheating and stirring can help bring the texture back together.
Let the soup cool, then portion it into freezer-safe containers, leaving a little room at the top for expansion. Label and date the containers, and freeze for about 2 to 3 months for best quality.
If you know you’ll be freezing a large batch, you can also freeze the soup before adding the cream and stir the cream in after thawing and reheating.
How to Reheat
I recommend reheating this soup gently on the stovetop over low to medium-low heat, stirring frequently until heated through. Avoid letting it boil vigorously, as that may affect the creamy texture.
If the soup has thickened in the refrigerator or freezer, add a splash of vegetable broth and stir until smooth.
A microwave may also work, although I haven’t tested that method with this recipe. If you use one, heat a single serving in a microwave-safe bowl in short intervals, stirring between each interval, until hot throughout.
Frequently Asked Questions
Can you make butternut squash and sweet potato soup ahead of time?
Yes! You can make the soup ahead, allow it to cool, and store it in an airtight container in the refrigerator. Reheat it gently on the stovetop when you’re ready to serve. You may need to add a little broth to loosen the texture.
Do you have to roast the vegetables before making the soup?
Roasting isn’t the only way to cook the vegetables, but it’s an important part of this recipe. Roasting helps bring out the natural sweetness of the squash and sweet potatoes and develops a deeper flavor than simply boiling the vegetables.
Can I use store-bought vegetable broth instead of homemade?
Absolutely. Homemade vegetable broth is my preference for its flavor, but store-bought vegetable broth works well. You can also use chicken broth or another broth you enjoy, although it will change the flavor of the finished soup.
Can I make this soup without heavy cream?
You can leave out the cream, but the soup will be less rich and creamy. You could also experiment with an alternative such as coconut milk, keeping in mind that it will change the flavor. Add your chosen substitute after blending and adjust the seasoning to taste.
How do I make the soup thicker or thinner?
For a thicker soup, use less broth initially, adding only enough to barely cover the vegetables. For a thinner consistency, stir in additional broth a little at a time until you reach the texture you prefer.
Can I freeze butternut squash and sweet potato soup?
Yes. Freeze the cooled soup in airtight, freezer-safe containers for about 2 to 3 months for best quality. Since this recipe contains heavy cream, the texture may separate slightly after thawing. Stir well while reheating over gentle heat.
What herbs go well with butternut squash soup?
Fresh sage is a lovely garnish for this soup because its earthy, aromatic flavor complements the sweetness of the roasted vegetables. Thyme would also pair nicely with the squash, sweet potatoes, and warm spices.
What toppings go well with this soup?
Try a swirl of heavy cream, salted pepitas, fresh sage, crushed red pepper, or a light dusting of chili powder. Freshly grated Parmesan is another topping worth trying for a salty, savory finish.
What should I serve with butternut squash and sweet potato soup?
Serve it with sourdough bread, homemade croutons, garlic toast, or a sandwich. These pairings add texture and make the soup more substantial. You can also serve a small bowl as a starter before the main course.
A Cozy Bowl for Fall
This roasted butternut squash and sweet potato soup is a simple way to enjoy the flavors of the season. The roasted vegetables bring natural sweetness, the warm spices add depth, and the heavy cream ties everything together into a smooth, comforting bowl.
Whether you serve it with homemade sourdough bread for lunch or dress it up with sage, pepitas, and a cream swirl for dinner, I hope it brings a little cozy autumn comfort to your table!
Wishing you cozy days this season, my friend.
XO, Bri
More Cozy Soups To Warm You This Season
If you love a cozy bowl of soup on a chilly day, be sure to explore more recipes from my Savory Soup Sundays series! From comforting classics to seasonal favorites, these homemade soups are perfect for warming up on cool fall evenings and gathering around the table with family.
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