Easy Butternut Squash and Sweet Potato Soup

This butternut squash and sweet potato soup is creamy, cozy, and so simple to make! In just 40 minutes, you’ll have a flavorful, healthy meal that’s perfect for fall or winter days. The rich, creamy texture from coconut milk and the warming spices of cumin, cinnamon, and a hint of chili make this a dish everyone will crave. Whether you roast the veggies for extra depth of flavor or cook them directly in the pot, this soup will be a hit with the whole family.

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Why You’ll Love This Butternut Squash and Sweet Potato Soup

This soup is ideal for cozy nights in and makes a fantastic starter or main course. The creamy consistency, achieved with coconut milk, is both luxurious and dairy-free. It’s also vegan-friendly, making it suitable for all dietary preferences! The roasting step is optional but highly recommended, as it deepens the natural sweetness of the butternut squash and sweet potatoes, adding layers of flavor that elevate the dish.

Delicious Flavor Profile

With notes of cinnamon and cumin, this soup has a balanced warmth that’s ideal for chilly weather. The slight spice from chili powder and chili flakes can be adjusted to taste, making it a versatile choice for both spice lovers and those who prefer milder flavors.

Health Benefits of Butternut Squash and Sweet Potato Soup

This soup is nutrient-dense, packed with vitamins A and C from the butternut squash and sweet potatoes. Coconut milk adds healthy fats that make the soup satisfying and give it a creamy texture. Plus, the fiber content from the veggies helps support digestion, making this both a comforting and healthful meal.

Ingredients for Butternut Squash and Sweet Potato Soup

Here’s everything you need for this nourishing soup:

• 1 medium butternut squash – peeled and chopped into large chunks
• 2 medium sweet potatoes – peeled and chopped
• 1 yellow onion – sliced
• 3 cloves garlic – peeled
• 2 tablespoons olive oil – for roasting
• 400 ml (1½ cups) coconut milk – reserve 2 tablespoons for garnish
• 1 teaspoon ground cumin – earthy and warm
• ½ teaspoon cinnamon – adds a hint of sweetness
• ¼ teaspoon chili powder – optional, for a slight kick
• 1 teaspoon chili flakes – for garnish (optional)

Optional Kitchen Tools

• Roasting tray – for roasting the vegetables (recommended but optional)
• Immersion blender or upright blender – to blend the soup into a creamy consistency

Step-by-Step Guide: How to Make Butternut Squash and Sweet Potato Soup

1. Prep Your Ingredients

Preheat your oven to 190ºC (375ºF) if you plan on roasting. Chop the butternut squash and sweet potatoes into large chunks, about 2 inches, to ensure even cooking. Slice the onion into thin half-moons.

2. Roast the Vegetables (Optional but Recommended)

For extra flavor, roasting is key. Follow these simple steps:

• Spread the chopped butternut squash, sweet potatoes, onion, and garlic cloves on a roasting tray.
• 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 brown.

3. Start Cooking the Soup

• If you’ve roasted the vegetables, transfer them to a large saucepan. If not, place the chopped raw vegetables directly in the pot.
• Cover the vegetables with water or vegetable stock. Bring to a boil, then simmer until the vegetables are fully cooked.

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4. Blend Until Smooth

Carefully transfer the vegetables and liquid to a blender, or use an immersion blender to blend directly in the saucepan. Blend until smooth. For added safety, let the soup cool slightly if using a traditional blender to avoid spills.

5. Add Coconut Milk and Season

Pour in the coconut milk, reserving a couple of tablespoons for garnish. Stir well, and adjust seasoning with additional salt, pepper, or spices if desired. If the soup is too thick, add a bit more water or vegetable stock to reach your desired consistency.

6. Serve and Garnish

Ladle the soup into bowls, swirl the reserved coconut milk on top, and sprinkle with fresh chopped cilantro or chili flakes for a pop of color.

Perfect Pairings for Butternut Squash and Sweet Potato Soup

This soup pairs wonderfully with a side of crusty bread or a light salad. For extra crunch, try topping it with roasted pumpkin seeds or a handful of croutons. This soup also makes a great starter for more elaborate meals but is just as satisfying as a standalone dish!

Tips for Making the Perfect Soup

• Blending Tips: If you’re using a regular blender, be careful as the soup will be very hot. Leave a small opening in the lid and cover with a kitchen towel to avoid splatters.
• Adjusting Spice Levels: Feel free to skip the chili powder or flakes if you prefer a milder soup, or add more for a spicier kick.
• Make it Creamier: For an ultra-creamy texture, use full-fat coconut milk and add an extra splash before blending.

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Storing and Reheating Leftovers

Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave. This soup also freezes well for up to 3 months—just be sure to thaw it in the fridge overnight before reheating.

Explore More Cozy Soup Recipes

If you love this butternut squash and sweet potato soup, check out some of our other comforting soup recipes:

• Creamy Celeriac Soup – Earthy and smooth, with a delicate flavor that’s perfect for winter.
• Crockpot Ham and Potato Soup – A cozy, creamy soup that’s perfect for crockpot lovers!
• Coconut Chickpea Sweet Potato Soup – Packed with protein and hearty ingredients for a deliciously satisfying meal.

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Frequently Asked Questions

Can I make this soup ahead of time?

Yes, this soup is great for meal prep! Make a big batch and store it in the fridge for up to 5 days, or freeze individual portions for easy reheating.

Can I use different spices?

Absolutely! You can experiment with adding ginger for extra warmth or smoked paprika for a hint of smokiness.

Is there a substitute for coconut milk?

If you prefer, you can substitute coconut milk with any creamy plant-based milk, such as cashew or almond milk, or use heavy cream if dairy isn’t an issue.

What if I don’t have a blender?

If you don’t have a blender, you can use a potato masher for a chunkier consistency, or pass the soup through a fine sieve for a smoother result.

Conclusion

This butternut squash and sweet potato soup is an easy, comforting recipe that’s perfect for chilly days. With a creamy texture and a blend of warming spices, this soup is as nutritious as it is delicious. The optional step of roasting the vegetables adds a rich, caramelized flavor, and the coconut milk makes it perfectly smooth and dairy-free.

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