Easy Butternut Squash and Sweet Potato Soup

this RECIPE

This Easy Butternut Squash and Sweet Potato Soup is creamy, comforting, and full of warm spices. Made with roasted or simmered vegetables, blended with coconut milk and a hint of spice, this soup is perfect for cozy nights, meal prep, and nourishing lunches.

A bowl of this silky smooth soup is the perfect combination of sweet, spicy, and creamy flavors. The roasting method enhances the natural sweetness of the butternut squash and sweet potatoes, while the coconut milk and warming spices bring everything together.

Whether you make it for a quick weeknight dinner or a holiday starter, this soup is sure to be a crowd-pleaser!

Ingredients

• 1 butternut squash, peeled and chopped
• 2 sweet potatoes, peeled and chopped
• 1 yellow onion, sliced
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 400 ml (1 ½ cups) full-fat coconut milk (reserve 2 tablespoons for garnish)
• 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

Optional Garnishes:

• Fresh chopped coriander (cilantro)
• Toasted pumpkin seeds
• A drizzle of olive oil or coconut milk

Instructions

1️⃣ (Optional) Roast the Vegetables

???? Roasting enhances the flavor and natural sweetness!

• Preheat your oven to 190ºC (375ºF).
• Peel and chop butternut squash and sweet potatoes into 2-inch chunks.
• Slice the onion into thin half-moons and leave the garlic cloves whole.
• Place everything in a roasting tin, drizzle with olive oil, and season with cumin, cinnamon, chili powder, salt, and pepper.
• Roast for 30 minutes, or until tender and slightly caramelized.

2️⃣ Cook the Soup

• If roasting, transfer the roasted vegetables to a large saucepan.
• If skipping roasting, place raw chopped vegetables, garlic, and onion directly in a saucepan.
• Cover with vegetable or chicken stock (or water) and bring to a boil over high heat.
• Reduce the heat and simmer for 15-20 minutes, or until all the vegetables are soft.

3️⃣ Blend Until Smooth

• Use an immersion blender to blend the soup directly in the pot, OR
• Transfer to a stand blender in batches and blend until smooth. (Be careful with hot liquids!)

4️⃣ Add Coconut Milk & Adjust Seasoning

• Stir in coconut milk, reserving 2 tablespoons for garnish.
• Sprinkle in chili flakes for extra heat.
• Taste and adjust seasoning with more spices, salt, and pepper as needed.
• If the soup is too thick, add more stock or water to reach your desired consistency.

5️⃣ Serve & Garnish

• Ladle the soup into bowls.
• Swirl a spoonful of reserved coconut milk on top.
• Garnish with chopped coriander, toasted pumpkin seeds, or an extra drizzle of olive oil.

Enjoy this warm, creamy, and flavorful soup!

Notes

• For a Thicker Soup: Let it simmer longer to reduce liquid before blending.
• For Extra Depth of Flavor: Roast the garlic separately in foil before adding it to the soup.
• Want More Spice? Add a pinch of cayenne pepper or extra chili flakes.
• Meal Prep Friendly! This soup stores well and gets even better the next day.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30-40 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Category: Soup, Comfort Food
• Method: Roasting & Simmering
• Cuisine: Healthy, Vegetarian
• Diet: Vegan, Gluten-Free

Equipment Needed

• Large saucepan or pot
• Baking tray (for roasting option)
• Blender or immersion blender
• Ladle for serving

Nutrition (Per Serving, Approx.)

• Calories: ~220 kcal
• Carbohydrates: ~30g
• Protein: ~4g
• Fat: ~10g
• Fiber: ~6g

Helpful Tips for the Best Butternut Squash and Sweet Potato Soup

1️⃣ Roasting Adds More Flavor – If you have time, roasting the squash, sweet potatoes, onion, and garlic gives the soup a deeper, richer taste with a touch of caramelization.

2️⃣ Peel & Chop Ahead of Time – Butternut squash can be tricky to peel! To make it easier:
Microwave for 30 seconds before peeling.
Use a sharp vegetable peeler.
Buy pre-cut squash for a shortcut.

3️⃣ Use Full-Fat Coconut Milk – It makes the soup extra creamy and velvety. Light coconut milk works, but won’t be as rich.

4️⃣ Blend in Batches for a Smooth Texture – If using a blender, blend in small batches to avoid splattering. An immersion blender makes it easier to blend directly in the pot!

5️⃣ Adjust the Spice Level – Add extra chili flakes or cayenne for a spicy kick, or omit them for a milder soup.

6️⃣ For a Thicker Soup – Let the soup simmer longer before blending, or add a cooked carrot or extra sweet potato.

7️⃣ Make It a Meal – Serve with:
Crusty bread or garlic naan
Toasted pumpkin seeds or nuts for crunch
A dollop of Greek yogurt for extra creaminess

8️⃣ Brighten the Flavor – A squeeze of fresh lime or lemon juice right before serving enhances the flavors.

9️⃣ Meal Prep Friendly! – This soup stores well in the fridge for 4 days or freezes for up to 3 months.

???? Reheat with a Splash of Stock – The soup thickens as it sits, so add a little broth or water when reheating to maintain the perfect consistency.

These tips will help you make the creamiest, most flavorful butternut squash and sweet potato soup every time!

Conservation and Storage

Refrigeration (Up to 4 Days)

• Store cooled soup in an airtight container in the fridge.
• Reheat gently on the stovetop or microwave, adding a splash of water or broth if too thick.

Freezing (Up to 3 Months)

• Let soup cool completely before freezing in portioned airtight containers.
• Thaw overnight in the fridge before reheating.

Avoid freezing with fresh herbs or garnishes—add them fresh when serving.

Substitutions and Variations

• Dairy-Free Alternative: Use almond or cashew cream instead of coconut milk.
• Add Protein: Stir in chickpeas or shredded chicken before serving.
• Make It Brighter: Add a squeeze of fresh lime juice before serving.
• Nutty Twist: Top with crushed walnuts or pecans for crunch.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes! Add all ingredients to a slow cooker, set to low for 6-8 hours, then blend before serving.

What if I don’t have a blender?

Use a potato masher for a chunkier, rustic texture.

Can I add other vegetables?

Absolutely! Carrots, parsnips, or roasted red peppers work great in this soup.

Conclusion

This Easy Butternut Squash and Sweet Potato Soup is warming, creamy, and packed with flavor! Whether you make it roasted for extra depth or simply simmer it for a quicker version, this rich and satisfying soup is a must-try.

???? Tried this recipe? Let me know in the comments! For more cozy soups, check out Creamy Pumpkin Soup or Spiced Lentil Soup.

Enjoy! ????????

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