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    Home » Soups & Stews

    Spicy Butternut Squash and Sweet Potato Soup

    Last Updated: Feb 15, 2022 • By Deborah Rainford • 2 Comments • About 5 minutes to read this article.. • This post may contain affiliate links

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    3 bowls of soup on a wooden table with text overlay
    Freezer friendly butternut squash soup in a bowl with text overlay.

    The BEST Butternut Squash and Sweet Potato Soup! AKA the only soup you're going to need this autumn. This should also actually be called "Super easy kinda spicy and really creamy roasted butternut squash and sweet potato soup". But let's keep it simple shall we?

    Creamy sweet potato squash soup in bowls all using Aldi ingredients.

    And as always, all the ingredients for this recipe are available from Aldi UK. But as always these recipes ARE NOT in any way sponsored by Aldi. I've just really loved creating these recipes with affordable and simple ingredients and want to share them with you! Think of these as Aldi UK recipes from you BFF's kitchen. And because one-stop-shop rules! ♥


    Roasted Butternut and Squash Sweet Potato Soup
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    How to make Roasted Butternut Squash and Sweet Potato Soup Step By Step

    Step 1. 

    First up... Ingredients.

    It's a short and sweet list today.

    1. Butternut squash
    2. Sweet potatoes
    3. Onion (yellow or brown is best)
    4. Garlic
    5. Coconut milk (full fat)
    6. Cumin
    7. Chilli Flakes
    8. Vegetable stock cube ( you can just use water here if you like)

    Yes, salt and pepper and some olive or vegetable oil but I figure you'll give me those for free right? Because you've already got them in your larder or store cupboard!

    Step 1 & 2 for making sweet potato soup with Aldi ingredients.

    Step 2. Roasting.

    Cut everything into Chunks. Drizzle with olive oil, toss with salt and pepper, sprinkle with cumin, chilli powder and cinnamon.

    On to Step 3.

    Told you. Easy. 

    Step 3 & 4 making sweet potato soup with butternut squash. All using Aldi ingredients.

    Step 3. Stock. 

    Once you've roasted everything on high and it's got lovely golden colour around the edges, you'll want to put it into a medium saucepan. Then add your stock or water and make sure it comes just above the veggies. It's okay to have some poking out the top of the stock. See photo below.

    Step 5 & 6 for making spicy creamy roasted butternut squash soup with Aldi ingredients.

    Step 4. Blending, spicing and finishing.

    Yep. These are so quick and easy, they form the basis of one step!

    Blend your soup to a creamy consistency. BUT please note, at this stage, you do not want to add too much liquid as we'll be adding in our coconut milk in a minute and we can always add more liquid, but we can't take it away. I know that sounds a bit bossy, but I just want your soup to be the perfect blend of thick, creamy, silky and coconutty all at the same time!

    A Side Note on Blenders

    To blend you can use an upright blender or an immersion (stick) blender. An upright blender is faster and will get you a smoother soup, but they can be on the pricey side if you don't already have one.

    An immersion (stick) blender is cheap and will certainly do the job. Your soup may not be quite as smooth, but you'll have less washing up. Pro's and con's on both sides.

    Creamy roasted sweet potato butternut squash soup using Aldi ingredients.

    Once your soup is blended, add the coconut milk (reserve a couple of spoonfuls to swirl on the top) and whisk into the soup. This is where you can adjust the consistency. Add some more water if you feel it needs it.

    Add the chilli flakes here. I like my soup with just a gentle hit of spice, so only add a teaspoon for the whole batch of soup, but if you like it spicier, then, by all means, be generous with that chilli!

    Freezing Butternut Squash and Pumpkin Soup

    Just do it! This recipe freezes like a dream so is perfect for batch cooking or meal prep situations!

    This homemade butternut squash soup is the best you'll ever taste! This recipe is super creamy and so thick with a hint of spiciness. So healthy and full of delicious butternut flavour. It's healthy, vegan, and all the ingredients are from Aldi UK. The leftover soup tastes even better the next day. And also, It's perfect for freezing! An absolute "must make" recipe for all autumn and winter long. #soup #aldiuk #freezerfriendly #savvybites

    And that's it soup master! You're done!

    No judgement for dunking massive chunks of crusty bread into this soup. Go ahead. I support you! ♥

    More Savvy Bites Quick and Simple Recipes ??

    Quick and Simple Dinners

    Tools used to make this Recipe Name

    1. Up Right Blender
    2. Immersion (stick) blender
    3. Sauce Pan
    4. Roasting Tin

     

    Sweet potato butternut soup in 3 bowls with spoons.

    Spicy Butternut Squash and Sweet Potato Soup

    The BEST Butternut Squash and Sweet Potato Soup! AKA the only soup you're going to need this autumn. This should also actually be called "Super easy kinda spicy and really creamy roasted butternut squash and sweet potato soup".
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: english
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8
    Save This RecipeSaved!
    Author: Deborah Rainford

    Ingredients

    • 1 butternut squash
    • 2 sweet potatoes
    • 1 yellow onion
    • 3 cloves garlic peeled
    • 2 tablespoons olive oil
    • 400 ml tin full fat coconut milk reserve to tablespoons for serving
    • 1 teaspoon ground cumin
    • ½ teaspoon cinnamon
    • ¼ teaspoon chilli powder
    • 1 teaspoon chilli flakes
    Metric - US Customary

    Instructions

    • Preheat the oven to 190ºC.
    • Cut the squash and sweet potatoes into large chunks about 2 inches in size. Slice the onion into half moons. Place all the vegetables in a roasting tin and drizzle with 2 tablespoons of olive oil. Sprinkle over the cumin, chilli powder and cinnamon. Roast in the oven for about 30 minutes, until the vegetables are tender and golden around the edges.
    • Once the veggies are roasted, place them in a sauce pan and cover with water or vegetable stock. Bring to a boil quickly over a high heat. Make sure that all the vegetables are completely cooked by inserting a knife into them. Blend the soup. *See Notes on blending.
    • Add the coconut milk to the soup and whisk to combine. Add the chilli flakes and adjust seasoning. Also adjust consistency if desired by adding more water or vegetable stock.
    • Swirl the reserved coconut milk and top with the fresh chopped coriander.

    Notes

    Note 1. Blending. If using an upright blender, pour or ladle the veggies and stock carefully into the blender jug and blend on high for about 2 minutes. Be very careful. The soup will be very hot. Once blended, pour the soup back into the jug.
    If using an immersion or stick blender, then leave the veggies in the pan and blend until smooth.

    Nutrition

    Calories: 230kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 48mg | Potassium: 666mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18079IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 3mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!

    THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND  INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!

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    Reader Interactions

    Comments

    1. Maggie

      September 25, 2021 at 3:56 pm

      How many does this recipe serve, please, and how much garlic do you recommend? I have cut the amounts by 50% as there are only two of us.

      Reply
      • Deborah Thompson

        September 28, 2021 at 3:43 pm

        This recipe makes about a litre of soup. It depends on the size of your squash and sweet potatoes. I also amended the garlic. Three cloves is a good average. If you love garlic, then by all means, add in some extra. This recipe is so adaptable that cutting the amounts by 50% is absolutely great if you're cooking for a small family. Freeze any leftovers you may have for up to 3 months.

        Reply

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