Easy Butternut Squash and Sweet Potato Soup is the cozy comfort food your fall and winter menus have been waiting for. With its velvety texture, naturally sweet flavors, and warm spices, this nourishing bowl of soup delivers both taste and nutrition. Whether you’re looking for a weeknight dinner or a starter for a holiday gathering, this recipe is a guaranteed crowd-pleaser. Made with wholesome ingredients and minimal effort, it’s an ideal choice for both beginner and experienced home cooks. Let’s dive into what makes this soup so special.
Why You’ll Love This Easy Butternut Squash and Sweet Potato Soup
This soup is the perfect blend of rich, creamy, and spicy. It combines the sweet depth of butternut squash and sweet potatoes with the aromatic punch of garlic, onion, and warm spices like cumin, cinnamon, and chili. Roasting the vegetables adds a caramelized flavor that elevates the entire dish. It’s dairy-free thanks to the coconut milk, making it a fantastic choice for vegan or lactose-intolerant eaters. Plus, it freezes beautifully, making it a great make-ahead option for busy weeks.
Ingredients
- 1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped
- 2 medium sweet potatoes (approximately 275g or 2 cups), peeled and diced
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml (1 1/2 cups) full-fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper to taste
Step-by-Step: How to Make Easy Butternut Squash and Sweet Potato Soup
- Preheat your oven to 190ºC (375ºF).
- Prepare the vegetables by peeling and chopping the butternut squash and sweet potatoes into 2-inch chunks. Slice the onion into half-moons and peel the garlic.
- Roast the vegetables: Place all the vegetables in a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast for about 30 minutes until tender and golden.
- Transfer roasted vegetables to a medium saucepan. If not roasting, simply add the raw vegetables, garlic, and onion directly to the pot.
- Add liquid: Pour in stock or water to cover the vegetables completely. Bring to a boil and cook until all the vegetables are fork-tender.
- Blend the soup: Use an immersion blender directly in the pot or carefully transfer the contents to a stand blender. Blend until smooth.
- Add coconut milk: Stir in most of the coconut milk and whisk to combine. Add chili flakes and adjust seasoning to taste. Add more liquid if the soup is too thick.
- Serve: Ladle into bowls, swirl with reserved coconut milk, and top with fresh chopped coriander.
Helpful Tips
- Roasting the vegetables is optional but highly recommended for deeper flavor.
- Be cautious when blending hot soup. If using a stand blender, do it in batches and remove the lid cap to allow steam to escape.
- Adjust spice levels to your preference. Start mild and add more heat as desired.
- For a smoother soup, strain through a sieve after blending.
Substitutions and Variations
- Vegetables: Swap sweet potato with carrots or pumpkin.
- Milk: Use almond milk or cashew cream instead of coconut milk.
- Spices: Try smoked paprika, turmeric, or nutmeg for different flavor notes.
- Add-ins: Stir in some cooked red lentils or chickpeas for added protein.
- Garnish: Top with toasted seeds, croutons, or a drizzle of chili oil for extra texture and flavor.
Storage Instructions
Keep any leftovers in an airtight container in the fridge for up to 5 days. For extended storage, freeze the soup in single-serving portions for up to 3 months.
Nutritional Information
- Calories: 230 kcal
- Carbohydrates: 26 g
- Protein: 3 g
- Fat: 14 g
- Saturated Fat: 10 g
- Fiber: 4 g
- Sugar: 5 g
- Vitamin A: 18079 IU
- Vitamin C: 23 mg
- Calcium: 81 mg
- Iron: 3 mg
Serving Suggestions
Serve this soup as a main with crusty bread or a side salad for a complete meal. It also works well as a starter for festive dinners. For a heartier version, pair it with a grain bowl or a grilled cheese sandwich. Add a swirl of yogurt or a sprinkle of chili flakes for a final flourish.
Common Questions About Easy Butternut Squash and Sweet Potato Soup
Can I make this soup ahead of time? Yes, it stores beautifully in the fridge or freezer and reheats well.
Can I skip the roasting step? Yes, but roasting adds depth of flavor. If you’re short on time, just boil the veggies.
Is this soup spicy? It has a gentle heat from the chili, but you can adjust the spice level to suit your taste.
Can I make it vegan? It already is vegan when you use vegetable stock.
What can I use instead of coconut milk? Try almond milk, soy milk, or a splash of cream if dairy isn’t an issue.
Final Thoughts
Thank you for stopping by to try this Easy Butternut Squash and Sweet Potato Soup. It’s one of my favorite comforting recipes to make when the weather cools down. The combination of sweet vegetables, creamy coconut milk, and warm spices is both nourishing and satisfying. I hope this dish becomes a regular feature on your table as well. Enjoy the ease, flavor, and cozy vibes this soup brings to your kitchen. Happy cooking and thank you for being part of our food-loving community!
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Easy Butternut Squash and Sweet Potato Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Easy Butternut Squash and Sweet Potato Soup is a creamy, flavorful blend of roasted vegetables, warm spices, and coconut milk. Perfect for chilly nights and simple enough for weeknight dinners, it’s naturally vegan, gluten-free, and freezer-friendly.
Ingredients
1 small butternut squash (700-900g), peeled and chopped
2 medium sweet potatoes (275g), peeled and diced
1 yellow onion, sliced
3 cloves garlic, peeled
2 tbsp olive oil
400 ml full-fat coconut milk (reserve 2 tbsp for serving)
1 tsp ground cumin
½ tsp cinnamon
¼ tsp chili powder
1 tsp chili flakes
750 ml vegetable or chicken stock or water
Salt and pepper to taste
Instructions
- Preheat your oven to 190ºC (375ºF).
- Prepare the vegetables by peeling and chopping the butternut squash and sweet potatoes into 2-inch chunks. Slice the onion into half-moons and peel the garlic.
- Roast the vegetables: Place all the vegetables in a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast for about 30 minutes until tender and golden.
- Transfer roasted vegetables to a medium saucepan. If not roasting, simply add the raw vegetables, garlic, and onion directly to the pot.
- Add liquid: Pour in stock or water to cover the vegetables completely. Bring to a boil and cook until all the vegetables are fork-tender.
- Blend the soup: Use an immersion blender directly in the pot or carefully transfer the contents to a stand blender. Blend until smooth.
- Add coconut milk: Stir in most of the coconut milk and whisk to combine. Add chili flakes and adjust seasoning to taste. Add more liquid if the soup is too thick.
- Serve: Ladle into bowls, swirl with reserved coconut milk, and top with fresh chopped coriander.
Notes
Roasting the vegetables brings out deeper flavor but can be skipped for a quicker prep.
Spice levels can be adjusted to suit taste.
Use stock for more flavor or water as a lighter option.
Soup can be made ahead and frozen.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Carbohydrates: 26g
- Protein: 3g