This Butternut Squash Soup Vegetarian delivers a delightful burst of fall flavors in every spoonful. Roasted garlic, tender butternut squash, and sweet potatoes mingle with warming spices to create a velvety texture that comforts and satisfies. The rich, aromatic blend makes this Butternut Squash Soup Roasted a truly memorable dish for any season.

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I love making a hearty bowl of Spicy Butternut Squash Sweet Potato Soup especially when the weather starts to cool down. I use a medium butternut squash, peeled and cubed, mixed with two medium sweet potatoes diced to perfection.

Roasted garlic from one whole head adds a deep, caramelized flavor alongside a large diced yellow onion lightly sautéed in a tablespoon of olive oil. I then add four cups of vegetable broth and one cup of coconut milk to give it a smooth, satisfying texture.

The kick comes from a one-inch piece of fresh minced ginger combined with a teaspoon of ground cumin, a half teaspoon of ground coriander, red pepper flakes, and a quarter teaspoon of cayenne pepper. A bay leaf, along with salt and pepper to taste, finishes the base.

This soup is a nutritious fall favorite that is vegetarian and packed with vitamins and antioxidants making it the best squash soup recipe around for health and flavor.

Why I Like this Recipe

I absolutely love this recipe because it just feels like a warm hug on a chilly day. I’ve got a few reasons why I keep coming back to it:

1. I love how the roasted garlic adds such a rich, sweet flavor that blends perfectly with the spices. Its taste gives the soup a depth that feels truly comforting and homey.

2. I really appreciate that it’s full of healthy ingredients like butternut squash and sweet potatoes. They not only make the soup super nutritious but also give it a naturally sweet taste that I find really satisfying.

3. I enjoy how simple it is to make. Even though there are plenty of spices and steps, it all comes together in a way that doesn’t feel overwhelming, and the process is almost therapeutic for me when I’m cooking.

4. I like that it’s freezer-friendly which means I can make a large batch and always have a delicious, warming meal ready to eat later. It makes busy days a lot easier.

Yo, this soup is my go-to fall comfort food. It’s healthy but packed with flavor, thanks to the warming spices and that amazing roasted garlic. The recipe is pretty straightforward even with all the steps, and I like that I can save leftovers in the freezer. Every time I make it, it reminds me how perfect a bowl of soup can be on a crisp autumn day!

Ingredients

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Butternut Squash: High in fiber and vitamins, it gives a natural sweetness and earthy depth.
Sweet Potatoes: Packed with beta carotene and carbs for energy, they add a smooth, sugary note.
Garlic: Roasted garlic brings rich flavor and antioxidants to help boost your health this way.
Ginger: Fresh minced ginger offers a zesty kick and aids digestion, which is pretty cool.
Coconut Milk: Its creamy texture and healthy fats lighten the soup with a hint of natural sweetness.

Ingredient Quantities

1 medium butternut squash, peeled and cubed (about 3 cups)

2 medium sweet potatoes, peeled and diced (approx 2 cups)

1 head of garlic, roasted (or about 6 cloves, roasted)

1 large yellow onion, diced

1 tbsp olive oil

4 cups vegetable broth

1 cup coconut milk

1-inch piece fresh ginger, minced

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp red pepper flakes

1/4 tsp cayenne pepper

1 bay leaf

Salt and pepper to taste

Optional: 1 tbsp apple cider vinegar (or a squeeze of lemon juice for brightness)

How to Make this

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1. If your garlic isn’t already roasted, preheat the oven to 400°F, cut off the top of the garlic head, drizzle a bit of olive oil over it, wrap it in foil, and roast for about 35 minutes until soft.

2. While the garlic is roasting, peel and cube the butternut squash (about 3 cups) and peel and dice the sweet potatoes (about 2 cups).

3. Dice the large yellow onion and mince the 1-inch piece of fresh ginger.

4. Heat 1 tbsp of olive oil in a large pot over medium heat and sauté the onion until it becomes soft and translucent, about 5 minutes.

5. Stir in the minced ginger and let it cook together with the onions for another minute.

6. Add the cubed butternut squash and diced sweet potatoes to the pot, then pour in 4 cups of vegetable broth and 1 cup of coconut milk.

7. Once the garlic has cooled a bit, squeeze out the soft, roasted cloves into the pot.

8. Mix in 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp red pepper flakes, 1/4 tsp cayenne pepper, and add 1 bay leaf.

9. Bring the mixture to a simmer and let it cook for 20 to 25 minutes, or until the vegetables are very tender.

10. Remove the bay leaf, blend the soup until smooth using an immersion blender (or carefully blend in batches), season with salt and pepper, and for extra brightness add 1 tbsp apple cider vinegar or a squeeze of lemon juice. Enjoy your warming fall soup!

Equipment Needed

1. An oven (make sure to preheat to 400°F for the garlic)
2. A sharp knife
3. A sturdy cutting board
4. Aluminum foil
5. A large pot
6. A wooden spoon (or any stirring utensil you have)
7. Measuring cups and spoons
8. An immersion blender (or a regular blender if you prefer to blend in batches)

FAQ

Q: How do I prep the butternut squash for this soup?

A: Peel it with a sharp knife and cube it into about 3 cups worth o' pieces. It helps to cut them into even sizes so they cook evenly.

Q: Can I use fresh garlic instead of roasted?

A: Sure you can, but roasted garlic gives a sweeter flavor. If you’re short on time, fresh minced garlic works just fine!

Q: What if I want it less spicy?

A: You can decrease the cayenne pepper or red pepper flakes. Taste and adjust as you go to get it just right for your taste buds.

Q: Can I store leftovers?

A: Yep, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, add a splash o' water if it seem too thick.

Q: Is there any trick to enhance the soup's flavor?

A: Absolutely, add that optional apple cider vinegar or a squeeze of lemon juice at the end. It really brings out the flavors and gives it a fresh tang.

Spicy Butternut Squash Sweet Potato Soup Recipe Substitutions and Variations

For the butternut squash, you can use acorn squash or even pumpkin if you cant get the squash at your local store
If you dont have sweet potatoes, diced carrots or parsnips work pretty well as a swap
Coconut milk can be replaced with heavy cream or almond milk for a different creamy texture
Instead of vegetable broth, you can use chicken broth if you don’t mind a non-vegetarian twist
If roasted garlic is not available, you can use about 3-4 cloves of raw minced garlic (but be warned, it might be a bit stronger)

Pro Tips

1. Try roasting your garlic up to perfection before adding it to the soup, coz when its done right, it adds the best sweet and mellow flavor; if you’re in a rush, though, you could even use a pre-roasted version
2. When you’re sautéeing the onions and ginger, keep an eye on them so they dont burn and turn bitter – low and slow works better to get that nice soft texture
3. Always taste as you go and add the apple cider vinegar or lemon juice at the very end when the soup’s mostly blended; it really helps bring out the flavors and cut through the creaminess
4. If you like a little extra kick, try tweaking the spices a bit – even a pinch more cayenne or red pepper flakes can give the soup a fun twist without overdoing it on the heat

Spicy Butternut Squash Sweet Potato Soup Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

275

kcal

Equipment: 1. An oven (make sure to preheat to 400°F for the garlic)
2. A sharp knife
3. A sturdy cutting board
4. Aluminum foil
5. A large pot
6. A wooden spoon (or any stirring utensil you have)
7. Measuring cups and spoons
8. An immersion blender (or a regular blender if you prefer to blend in batches)

Ingredients

1 medium butternut squash, peeled and cubed (about 3 cups)
2 medium sweet potatoes, peeled and diced (approx 2 cups)
1 head of garlic, roasted (or about 6 cloves, roasted)
1 large yellow onion, diced
1 tbsp olive oil
4 cups vegetable broth
1 cup coconut milk
1-inch piece fresh ginger, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp red pepper flakes
1/4 tsp cayenne pepper
1 bay leaf
Salt and pepper to taste
Optional: 1 tbsp apple cider vinegar (or a squeeze of lemon juice for brightness)

Directions

If your garlic isn’t already roasted, preheat the oven to 400°F, cut off the top of the garlic head, drizzle a bit of olive oil over it, wrap it in foil, and roast for about 35 minutes until soft.
While the garlic is roasting, peel and cube the butternut squash (about 3 cups) and peel and dice the sweet potatoes (about 2 cups).
Dice the large yellow onion and mince the 1-inch piece of fresh ginger.
Heat 1 tbsp of olive oil in a large pot over medium heat and sauté the onion until it becomes soft and translucent, about 5 minutes.
Stir in the minced ginger and let it cook together with the onions for another minute.
Add the cubed butternut squash and diced sweet potatoes to the pot, then pour in 4 cups of vegetable broth and 1 cup of coconut milk.
Once the garlic has cooled a bit, squeeze out the soft, roasted cloves into the pot.
Mix in 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp red pepper flakes, 1/4 tsp cayenne pepper, and add 1 bay leaf.
Bring the mixture to a simmer and let it cook for 20 to 25 minutes, or until the vegetables are very tender.
Remove the bay leaf, blend the soup until smooth using an immersion blender (or carefully blend in batches), season with salt and pepper, and for extra brightness add 1 tbsp apple cider vinegar or a squeeze of lemon juice. Enjoy your warming fall soup!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.