Some nights call for soup. Not the polite kind that sits in bone china at dinner parties. I’m talking about the soup you eat in sweatpants, leaning over the stove with the ladle still in your hand. The kind that fogs up your glasses, warms your chest, and makes you forget—for just a second—that the world outside is dark and unforgiving.
That soup, for me, is spicy butternut squash and sweet potato.
It’s fire and silk in one bowl. Sweetness from the squash. Depth from the sweet potatoes. Heat from cinnamon, cumin, and a little reckless amount of chili. And then the coconut milk comes in like a soft-spoken friend who smooths over all the sharp edges.
Why This Soup Works
- Depth. Roasting the squash and sweet potatoes caramelizes them, pulling out their sweetness.
- Creaminess. Coconut milk gives the illusion of decadence without dairy.
- Balance. Cinnamon, cumin, chili powder, and flakes create spice that warms instead of burns.
It’s 30 minutes to a bowl that feels like a hug.
Ingredients You’ll Need
- 1 small butternut squash (700–900g / about 2–3 cups), peeled & chopped
- 2 sweet potatoes (275g / about 2 cups), peeled & chopped
- 1 yellow onion, sliced into half-moons
- 3 garlic cloves, peeled
- 2 tbsp olive oil
- 400ml (1½ cups) full-fat coconut milk (reserve 2 tbsp for garnish)
- 1 tsp ground cumin
- ½ tsp cinnamon
- ¼ tsp chili powder
- 1 tsp chili flakes
- 750ml (3 cups) vegetable or chicken stock (or water)
- Salt & pepper, to taste
- Fresh coriander, for garnish
How to Make It
Optional Roasting (for flavor worth writing home about):
- Preheat oven to 190ºC / 375ºF.
- Toss squash, sweet potatoes, onion, and garlic with olive oil, cumin, cinnamon, chili powder, salt & pepper.
- Roast for 30 minutes until tender and caramelized at the edges.
Cook the Soup:
- Place roasted vegetables (or raw, if skipping roasting) in a saucepan.
- Cover with stock or water. Bring to a boil and simmer until everything is fork-tender.
- Blend until smooth. (Use an immersion blender or carefully transfer to a high-speed blender in batches.)
- Stir in coconut milk, whisking until creamy. Add chili flakes. Taste and adjust seasoning.
- Thin with extra stock or water if needed, or simmer to thicken.
Serve:
- Swirl a spoonful of reserved coconut milk on top.
- Sprinkle with chopped coriander.
- Eat immediately, preferably while it’s still steaming.
Variations (Because Soup is Forgiving)
- Swap carrots or pumpkin for the squash.
- Use nutmeg instead of cinnamon for a different kind of warmth.
- Try almond milk or cashew cream if coconut isn’t your thing.
- Add thyme or rosemary for herbal depth.
- Adjust chili flakes to turn the heat up or down.
Chef’s Notes
- Roasting makes this soup taste like it came from a kitchen that knows what it’s doing. Don’t skip it unless you have to.
- Blend until silky. Soup should be smooth enough to slide down like velvet.
- Thicken by simmering longer, not by drowning it in starch. Let the vegetables speak for themselves.
Storing & Reheating
- Fridge: 5 days in an airtight container.
- Freezer: 3 months, portioned out in freezer bags.
- Reheat: On the stove over medium heat, stirring gently. Or microwave if you must — just stir halfway through.
Final Word
This soup isn’t glamorous. It doesn’t ask for candles or centerpieces. It asks for you — cold hands wrapped around a hot bowl, spoon scraping the bottom, maybe bread on the side, maybe not.
It’s the kind of soup that reminds you that life, in its simplest forms, is enough.
And maybe that’s all any of us really need on nights when the world feels heavy: a bowl of something warm, spiced just right, that tells us, you’re going to be okay.
