Roasted Sweet Potato and Squash Soup with a Mexican Twist

This simple Roasted Sweet Potato and Butternut Squash Soup is everything you need to warm up on a chilly day. With smoky chipotle chilli in adobo sauce, chilli powder, smoked paprika for just the right amount of heat, and a touch of oregano, it’s packed with bold, vibrant flavours. Add ground cumin and a drizzle of maple syrup for depth, and stir in coconut cream or sour cream for that irresistibly creamy finish. Spicy, creamy, and absolutely delicious — this soup has it all.

With temperatures dropping into the single digits, it’s officially soup weather. I whipped up this soup over the weekend, and it was exactly what I needed. The smoky, slightly spicy flavours hit the spot, and that creamy texture? So satisfying. Even my family, who aren’t the biggest soup fans, couldn’t stop raving about it. They loved the spicy kick (we’re all about the Indian level of spicy) balanced with the rich coconut milk. It’s the ultimate comfort food for chilly evenings.

Originally, I planned to make a traditional enchilada-style soup with diced tomatoes and red enchilada sauce. But when I realised I was out of enchilada sauce, I improvised. I had chipotle chillies and pumpkin on hand, and the rest, as they say, is history. The result was even better than expected — smoky, a little sweet, and packed with flavour.

So, if you’re in the mood for something comforting yet exciting, grab your ingredients and get roasting. This soup is easy to make, full of bold flavours, and perfect for the season. Whether you’re serving it up for family, friends, or just yourself, it’s guaranteed to impress.

Ingredients for Roasted Sweet Potato and Squash Soup with a Mexican Twist:

1. Sweet Potato and Carrots: Naturally sweet and creamy when roasted, sweet potatoes and carrots provide a hearty base for the soup, adding both flavour and texture.
2. Butternut Squash: This mildly sweet and nutty squash complements the sweet potato perfectly, creating a smooth and velvety texture when pureed.
3. Olive Oil: A healthy fat that adds richness and helps roast the vegetables to golden perfection, enhancing their natural flavours.
4. Brown Onion and Garlic: Adds a savoury depth to the soup with its subtle sweetness and aromatic punch
5. Chipotle Chilli in Adobo Sauce: Smoky and slightly spicy, these chipotle chillies in adobo sauce are the secret ingredient that gives the soup a deep, smoky heat with just the right amount of kick.
6. Spices ( Chilli Powder, Smoked Paprika, Cumin, Oregano): This bold mix of spices delivers a smoky heat with the smoked paprika, while cumin adds warmth, and oregano brings a subtle herbaceous note, balancing the sweetness of the vegetables.
7. Coconut Milk: Adds creaminess and richness to the soup, creating a smooth texture while complementing the smoky and spicy elements with its subtle sweetness.
8. Maple Syrup: A touch of natural sweetness to balance the spices, maple syrup adds depth of flavour that rounds out the soup’s overall profile.

Details of How to Make Roasted Sweet Potato and Squash Soup with a Mexican Twist:

STEP 1 - Roast the sweet potatoes and butternut squash

Place the diced sweet potatoes, butternut squash and carrots on a baking sheet, drizzle with olive oil, salt, pepper and dried oregano and toss to coat. Put them in a preheated oven at 200°C and roast for 30-35 minutes, or until tender.

STEP 2 - Cook the onions and garlic

Use the remaining olive oil to cook the chopped onions and garlic in a large pot over medium heat. Once softened, add the chipotle chilli in adobo sauce, spices, and salt and pepper. Let this cook for a few minutes to allow the flavours to develop and the dry spices to release their aromas.

STEP 3 - Add the veggies

Add the roasted sweet potato, butternut squash and carrots to the pot with the onions, garlic, and spices. Stir to combine, then pour in the stock and bring to a boil. Once boiling, reduce the heat and let the vegetables simmer in the broth for 10 minutes.

STEP 4 - Blend the soup

Once the vegetables are tender, transfer the mixture to a blender. Blend until smooth and creamy, adjusting the texture with more stock if needed.

STEP 5 - To Finish

Mix in the coconut milk and maple syrup. Stir until well incorporated into the soup, creating a creamy, rich texture and balanced flavour.

STEP 6 - Serve, top, and Enjoy

I love serving my soup piping hot with a generous drizzle of coconut cream, topped with fresh coriander or parsley, and homemade croutons. Enjoy!

Helpful Tips and Tricks to Make Roasted Sweet Potato and Squash Soup:

1. Roasting for Maximum Flavour: Roasting the sweet potatoes, butternut squash and carrots intensifies their natural sweetness and adds a subtle caramelised flavour. Don’t skip this step!
2. Adjust the Spice Level: If you prefer a milder soup, reduce the chipotle chilli or chilli powder. For extra heat, add a pinch of cayenne pepper or an additional chipotle chilli.
3. Achieving the Perfect Consistency: Blend the soup in batches if using a countertop blender to avoid splatters. Add more stock for a thinner soup or less for a thicker, heartier texture.
4. Coconut Milk Alternatives: If you’re not a fan of coconut milk, substitute with double cream or sour cream for a similar creamy finish.
5. Make It Ahead: This soup tastes even better the next day as the flavours continue to develop. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
6. Toppings for Extra Texture: Garnish with crunchy homemade croutons, roasted seeds, or a drizzle of olive oil to elevate the soup and add texture.
7. Customise the Sweetness: Adjust the maple syrup to your taste—add more for a sweeter soup or omit if you prefer a purely savoury profile.

Q: Can I make this soup ahead of time?

A: Absolutely! This soup tastes even better the next day as the flavours have more time to develop. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Q: Can I make this soup without roasting the vegetables?

A: While roasting brings out the natural sweetness and enhances the flavour, you can skip it by boiling the sweet potatoes and squash directly in the broth. However, the flavour may not be as rich. 

If you’ve tried this recipe (or any others from the blog), I’d love to hear what you think! Please leave a comment or rate the recipe below – your feedback is always appreciated. Don’t forget to tag me on Instagram if you share your creation – I love seeing your photos! And be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

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Roasted Sweet Potato And Squash Soup with a Mexican Twist

Serves: 4 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 400g sweet potato, diced 
• 400g butternut squash , diced 
• 2 carrots, diced 
• 3 tbsp olive oil or avocado oil 
• 1 medium brown onion, finely chopped 
• 2 cloves garlic, minced 
• 2 chipotle chilli in adobo sauce, minced
• 2-3 tbsp adobo sauce
• 2 tsp chilli powder
• 1 tsp smoked paprika
• 1 tsp cumin powder
• 2 tsp dried Mexican oregano 
• pinch of salt and pepper 
• 750 ml vegetable broth 
• ⅓ cup coconut milk 
• 1 tbsp maple syrup 
• Garnish : chives, parsley or coriander leaves 

method

1. Roast the vegetables:
   Preheat the oven to 215ºC. Place the diced sweet potatoes, butternut squash, and carrots on a baking sheet. Drizzle with olive oil, salt, pepper and dried oregano and toss to coat. Roast in the oven for 35-40 minutes, or until tender.
   Ingredients: 400g sweet potato, 400g butternut squash, 2 carrots, 1.5 tbsp olive oil, salt, pepper and 1 tsp dried oregano 

2. Cook the aromatics:
   Heat the remaining olive oil in a large heavy-based pan over medium heat. Add the onions and cook until they turn transparent, about 7-8 minutes. Stir in the garlic, chipotle chilli, adobo sauce, spices, salt, and pepper. Mix well to combine and release the aromas.
   Ingredients: 1 medium brown onion, 2 cloves garlic, 2 chipotle chillies in adobo sauce, 2-3 tbsp adobo sauce, 2 tsp chilli powder, 1 tsp smoked paprika, 1 tsp cumin powder, 1 tsp dried Mexican oregano, pinch of salt and pepper, 1.5 tbsp olive oil

3. Combine and simmer:
   Add the roasted sweet potatoes, butternut squash, and carrots to the pan. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer on low for 10-15 minutes to let the flavours meld.
   Ingredients: roasted vegetables from Step 1, 750ml vegetable broth

4. Blend the soup:
   Carefully transfer the soup to a high-speed blender and blend on high until smooth and creamy. Work in batches if necessary.
   Ingredients: soup mixture from Step 3

5. Add the finishing touches:
   Stir in the coconut milk and maple syrup. Taste the soup and adjust the seasoning as needed.
   Ingredients: ⅓ cup coconut milk, 1 tbsp maple syrup

6. Serve and garnish:
   Ladle the soup into bowls and garnish with fresh herbs such as chives, parsley, or coriander. Enjoy your warm, smoky soup!
   Ingredients: chives, parsley, or coriander leaves

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!