Delicious, creamy, and actually SPICY! This spiced sweet potato soup is filling and flavourful, incredibly warming, and perfect for a fall (or any time) dinner.
This recipe was originally published in December 2018. It has been updated for content and photos.
This creamy soup is so incredibly flavourful with a mix of sweet and spicy from naturally sweet, sweet potatoes and spicy jalapeno. Roasting the veggies brings out even more flavour in this spicy sweet potato soup.
The natural sweetness from the sweet potatoes combine so elegantly with the spicy and savoury seasoning.
If spicy isn’t quite your thing, you may skip the jalapeno or check out my sweet potato pumpkin soup instead.
Why you’re going to love this
- It’s actually SPICY! Not a subtle hint, but a truly warming spicy soup. (Of course reduce if spice is not your thing.)
- Low in calories and heart healthy. Made using tons of veggies keeps this dish healthy and wholesome, and low in calories and fat. There’s no oil or butter, no heavy cream or milk. The sweet potatoes do a fabulous job of thickening and providing creamy texture, all without dairy.
- Allergen free! This spicy sweet potato soup is naturally vegan, dairy free, nut free, gluten free, corn free and soy free. Suitable for all kinds of eaters.
How to peel and cut your acorn squash
It can be a little tricky to peel your acorn squash with all its grooves and nooks. Although you may bake it whole or halved and then scoop out the flesh, that takes a little longer.
So here’s an easy way to get it peeled and cubed so you can roast the pieces quickly.
Start by slicing your squash in half, lengthwise. Then scoop out the seeds with a spoon. (photos 1-2)
Now flip the halves skin side up and slice each wedge, in between the grooves and the peel each slice. (photos 3-4)
NOTE: This will help make the squash easier to peel, and minimize waste. If you peel it whole, you’ll have a hard time peeling in between the grooves.
Now you’re left with peeled strips, so go ahead and slice each strip into roughly 1 inch chunks. (photos 5-6)
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients and peel and chop your squash and sweet potatoes. (See above for tips on peeling and cutting your acorn squash, if needed.) Break your cauliflower into florets and quarter your onion.
Arrange the veggies on a baking tray lined with parchment paper. Sprinkle generously with salt and pepper, then roast the veggies for 20-25 minutes until golden brown and fork tender. (photos 1-2)
NOTE: The larger your pieces, the longer it will take to cook.
Transfer the roasted veggies into a blender, working in batches, as needed. Add the broth and all the seasoning. Blend until smooth and creamy. (photos 3-4)
NOTE: If you’re working in batches, don’t add all the broth at once, as you’ll need some liquid to puree the next batch.
Serve your spicy sweet potato soup as is, it really doesn’t need any garnishes.
Can I prep in advance?
To save time on prep, you may prepare the vegetables (peel and cube/cut) up to two days in advance.
Store the chopped veggies in an airtight container in your refrigerator until you’re ready to bake them.
How long will it keep?
Your spiced sweet potato soup will keep refrigerated for up to 4 days. Reheat on stove top.
Or you may freeze leftovers for up to 3 months in an air tight container. Be sure to let it completely cool before freezing, and leave some room for expansion.
My soup is too spicy, what can I do?
If your jalapenos were spicier than expected, you can balance some of the spice by adding a tablespoon of maple syrup, a little almond or other nut butter, or squeeze some fresh lemon juice into your bowl.
- For less spice, remove the seeds from your jalapeno before blending into your soup.
- Weigh your potatoes and squash for best results. Since potatoes and squash vary greatly in size, weight will give the most accurate consistency.
- If you have an immersion blender, you may transfer the roasted veggies and remaining ingredients to a pot and puree the soup in one batch.
- To blend with a stand blender, work in as many batches as needed. (I was able to do mine in two batches.) Just be sure to reserve some broth for each batch, as your blender will need some liquid in order to puree the ingredients.
- Once each batch is pureed, transfer to a pot or large enough dish to fit all your soup and mix well to evenly distribute the seasoning.
- To save time on prep, you may purchase pre-cubed squash and sweet potato from your grocery store. Or you may prep ahead by peeling and cutting your vegetables up to 2 days in advance.
More delicious soup recipes
- Healthy Broccoli Potato Soup
- Instant Pot Butternut Squash Soup (Or Stove Top)
- Thai Peanut Chickpea Soup Instant Pot
- Carrot Cauliflower Soup with Dill & Sage
- Instant Pot Vegetable Soup with Quinoa
- Broccoli Almond Soup
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- 1 yellow onion peeled & quartered
- 1 jalapeno
- 2 lbs sweet potatoes peeled & cubed into 1 inch pieces (approx 4 medium potatoes, or 5 cups cubed)
- 1.5 lb acorn squash peeled & cubed into 1 inch pieces (approx 1 small squash or 3 cups cubed)
- 4 cups cauliflower florets approx 1 small cauliflower
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 6 cups low sodium vegetable broth
- salt + pepper to taste
- cashew cream
- chives or parsley
- Preheat your oven to 450 degrees F convection bake.
- Arrange your prepared veggies on a large baking tray lined with parchment paper. Sprinkle generously with salt and pepper. Then bake for 20-25 minutes, until fork tender and golden.
- Slice the stem off your jalapeno and transfer the cooked veggies to a pot along with the broth and all the seasoning. Puree using an immersion blender. OR, use a stand blender, working in batches to puree your soup.
- Serve garnished with cashew cream and fresh herbs, if desired.