Name: Butternut Squash and Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped; 2 sweet potatoes (about 275g or 2 cups), peeled and chopped; 1 yellow onion, sliced; 3 cloves garlic, peeled; 2 tablespoons olive oil; 400 ml (1 ½ cups) tin full-fat coconut milk (reserve 2 tablespoons for serving); 1 teaspoon ground cumin; ½ teaspoon cinnamon; ¼ teaspoon chili powder; 1 teaspoon chili flakes; 750 ml (3 cups) vegetable or chicken stock or water; Salt and pepper, to taste

Jump to Recipe·Print Recipe

This Easy Butternut Squash and Sweet Potato Soup is a comforting and creamy dish packed with rich flavors. Roasted butternut squash and sweet potatoes blend beautifully with warm spices and coconut milk, creating a velvety smooth texture. Whether you’re preparing for a cozy dinner or looking for a quick, healthy meal, this soup is both nourishing and satisfying, ready in just 30 minutes.

Why You’ll Love This Recipe

This soup is the perfect balance of creamy, savory, and slightly sweet, thanks to the combination of butternut squash, sweet potatoes, and coconut milk. The spices like cumin, cinnamon, and chili flakes bring a warm depth of flavor, making each spoonful a comforting treat. It’s a healthy option that’s vegan-friendly and gluten-free, and it can be made in just one pot for minimal cleanup. With easy-to-find ingredients and simple steps, this soup is a great addition to any meal plan. Butternut Squash and Sweet Potato Soup

Ingredients

1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped
2 sweet potatoes (about 275g or 2 cups), peeled and chopped
1 yellow onion, sliced
3 cloves garlic, peeled
2 tablespoons olive oil
400 ml (1 ½ cups) tin full-fat coconut milk (reserve 2 tablespoons for serving)
1 teaspoon ground cumin
½ teaspoon cinnamon
¼ teaspoon chili powder
1 teaspoon chili flakes
750 ml (3 cups) vegetable or chicken stock or water
Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Optional Roasting:

Preheat the oven to 375°F (190°C).
Peel and chop the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
Roast in the oven for 30 minutes, or until the vegetables are tender and golden around the edges.

Cook the Soup:

If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, place the unroasted chopped vegetables directly into the saucepan.
Pour in the vegetable or chicken stock, ensuring the vegetables are fully covered. Bring the mixture to a boil over high heat.
Cook until the vegetables are completely tender, and a knife can easily be inserted.

Blend the Soup:

Blend the soup until smooth. For a smoother texture, use an immersion blender or transfer the soup to a regular blender in batches.

Add Coconut Milk:

Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning with more spices, salt, and pepper to taste.
If needed, adjust the consistency by adding more stock or water.

Serve:

Swirl the reserved coconut milk on top and garnish with fresh chopped coriander.
Serve with crusty bread or your favorite side.

Servings and Timing

Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Variations

Spicy Version: Add more chili flakes or a chopped fresh chili to make the soup spicier.
Add Protein: Add cooked lentils or chickpeas for a protein boost.
Non-Dairy: Use a non-dairy milk, such as almond milk, to make the soup dairy-free.
Herb Variations: Try adding thyme, rosemary, or sage to the soup for extra flavor depth.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. If it thickens too much during storage, simply add more stock or water to reach your desired consistency.

FAQs

1. Can I skip the roasting step?

Yes, if you’re short on time, you can skip roasting the vegetables and cook them directly in the pot. Roasting adds a depth of flavor, but it’s still delicious without it.

2. Can I use other types of squash?

Yes, you can substitute butternut squash with other squash varieties like acorn squash or kabocha for a slightly different flavor.

3. Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. It will keep for up to 3 months in the freezer. Reheat thoroughly before serving.

4. Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as the flavors have more time to develop. Store in the fridge for up to 3-4 days.

5. How do I make this soup thicker?

If you want a thicker soup, reduce the amount of stock or water you add. You can also blend the soup a little less to keep some texture.

6. Can I use light coconut milk instead of full-fat coconut milk?

Yes, you can use light coconut milk, but the soup will be slightly less creamy. Full-fat coconut milk gives it a richer texture.

7. Can I use fresh ginger instead of ground ginger?

Yes, you can use fresh ginger instead of ground ginger. About a 1-inch piece of fresh ginger should be enough.

8. What can I use to garnish the soup?

This soup pairs well with a sprinkle of chopped fresh cilantro or parsley. You can also add a swirl of coconut milk, roasted pumpkin seeds, or a dollop of sour cream.

9. Can I add other vegetables?

Yes, feel free to add other vegetables such as carrots, parsnips, or bell peppers for added nutrition and flavor.

10. How do I make the soup spicier?

To make the soup spicier, add more chili flakes, a chopped fresh chili, or even a spoonful of hot sauce.

Conclusion

This Easy Butternut Squash and Sweet Potato Soup is a delicious and healthy choice for a comforting meal. With its creamy texture, warm spices, and coconut milk, it’s perfect for cozy nights or as a flavorful starter to any meal. The beauty of this recipe is how easily it can be customized with different toppings or spices to suit your tastes. Whether you roast the vegetables or skip straight to the pot, this soup is simple, tasty, and full of fall-inspired flavors.

Butternut Squash and Sweet Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emma
Total Time: 40 minutes
Yield: 8 servings

Print Recipe

Description

This Easy Butternut Squash and Sweet Potato Soup is a creamy, comforting bowl of goodness made with roasted butternut squash and sweet potatoes, blended with warm spices and coconut milk. Ready in just 30 minutes, this flavorful soup is perfect for cozy dinners and can be easily customized with your favorite toppings. Healthy, vegan, and incredibly satisfying!

Instructions

Optional Roasting: Preheat the oven to 375°F (190°C). Peel and chop the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast in the oven for 30 minutes, or until the vegetables are tender and golden around the edges.
Cook the Soup: If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, place the unroasted chopped vegetables directly into the saucepan. Pour in the vegetable or chicken stock, ensuring the vegetables are fully covered. Bring the mixture to a boil over high heat. Cook until the vegetables are completely tender, and a knife can easily be inserted.
Blend the Soup: Blend the soup until smooth. (For a smoother texture, you can use an immersion blender or transfer the soup to a regular blender in batches.)
Add Coconut Milk: Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning with more spices, salt, and pepper to taste. If needed, adjust the consistency by adding more stock or water.
Serve: Swirl the reserved coconut milk on top and garnish with fresh chopped coriander. Serve with crusty bread or your favorite side.

Notes

Customization: Feel free to adjust the spice levels by adding more chili flakes or adding a pinch of smoked paprika.
Consistency: Adjust the soup’s thickness by adding extra stock or water if you prefer a thinner soup.
Toppings: Garnish with roasted pumpkin seeds or a dollop of coconut cream for an extra creamy touch.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Roasting, Stovetop, Blending
Cuisine: Vegetarian, Vegan, Comfort Food