If you’re on the hunt for a cozy, comforting soup that’s as nourishing as it is tasty, then you’re going to love this Easy Butternut Squash and Sweet Potato Soup Recipe. Seriously, this soup feels like a warm hug on a chilly day. The natural sweetness of the butternut squash and sweet potatoes comes together with just a hint of spice and rich coconut milk to create a silky, luscious bowl you’ll want to make over and over. Stick with me, and I’ll share all my little tips so you can nail this recipe every single time.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of everything in your pantry or fridge.
- Ready in 30 Minutes: Perfect for a quick weeknight dinner or cozy lunch.
- Rich and Creamy Texture: Thanks to coconut milk, no cream needed but still perfectly luscious.
- Versatile Flavor Profile: Mild heat and warm spices that you can easily adjust to your tastes.
Ingredients You’ll Need
The beauty of this Easy Butternut Squash and Sweet Potato Soup Recipe is how effortlessly these humble ingredients come together for a big flavor payoff. Stick to fresh veggies and good-quality coconut milk to really make the creaminess shine.
- Butternut Squash: Choose one that feels heavy for its size and has firm skin—this means it’s fresh and sweet.
- Sweet Potatoes: Look for sweet potatoes with unblemished skin, which provide natural sweetness and creamy texture.
- Yellow Onion: Adds a mild, savory base flavor that complements the sweetness nicely.
- Garlic: Use fresh cloves, peeled to bring in that aromatic punch.
- Olive Oil: Helps to soften veggies and deepen flavor when sautéing.
- Full Fat Coconut Milk: Gives the soup its rich, creamy texture without dairy.
- Ground Cumin: Adds warmth and earthiness—my secret ingredient for depth.
- Cinnamon: Just a touch enhances the sweetness and spices.
- Chilli Powder & Chilli Flakes: Bring mild heat and a little kick—adjust as you like!
- Vegetable or Chicken Stock (or water): The liquid that ties it all together; stock adds more flavor but water works too.
- Salt and Pepper: Essential for seasoning and balancing flavors.
Variations
I love to tweak this soup depending on my mood and what’s in my pantry. The recipe is forgiving and easy to customize—feel free to play around with it and make it your own. You might just discover a new favorite twist!
- Spicier Soup: When I want a serious kick, I add extra chilli flakes or even a splash of hot sauce—just be cautious so you don’t overpower the natural sweetness.
- Dairy-Free Creaminess: Coconut milk keeps this recipe vegan-friendly and creamy, but you can swap it for cashew cream if you want a different nutty flavor.
- Roasted Veggies: I sometimes roast the butternut and sweet potatoes before cooking to deepen the flavor; it adds a lovely caramelized note but takes a bit longer.
- Protein Boost: Add cooked chickpeas or white beans straight into the soup to make it even heartier for meal prep lunches.
How to Make Easy Butternut Squash and Sweet Potato Soup Recipe
Step 1: Prep and Sauté Your Veggies
After peeling and chopping the butternut squash and sweet potatoes into roughly equal-sized cubes, slice your onion and peel the garlic cloves. Heat the olive oil in a large pot over medium heat, then add the onion and garlic. Cook gently, stirring often, until they become soft and fragrant—about 5 minutes. This step creates the perfect flavor base.
Step 2: Add Spices and Veggies
Stir in your ground cumin, cinnamon, chilli powder, and chilli flakes right into the pot with the onion and garlic, letting the spices toast for about a minute. You’ll start to smell that amazing aroma filling your kitchen. Then, add the chopped butternut squash and sweet potatoes, stirring everything to coat them in those fragrant spices.
Step 3: Pour in Liquid and Simmer
Pour in the vegetable or chicken stock (or just water if you prefer), making sure the veggies are mostly covered. Bring everything to a boil, then reduce your heat and let it simmer gently for about 20 minutes, or until the squash and sweet potatoes are tender when poked with a fork. This simmering gives you that melt-in-your-mouth softness.
Step 4: Blend and Add Coconut Milk
Once the veggies are nice and soft, turn off the heat and use an immersion blender right in the pot to puree the soup until smooth and silky. If you don’t have an immersion blender, you can carefully transfer batches to a regular blender. Then, stir in the coconut milk for that irresistible creamy finish. Taste and season with salt and pepper as needed.
Pro Tips for Making Easy Butternut Squash and Sweet Potato Soup Recipe
- Peeling Made Easy: I found using a sharp vegetable peeler on the butternut squash saves a ton of time and frustration compared to a knife.
- Control Spice Levels: Add chilli flakes little by little—you can always add more but you can’t take it out once it’s in!
- Use an Immersion Blender: It’s safer and faster; no need to transfer hot soup to a blender.
- Avoid Watery Soup: Don’t add too much liquid at first; you can always thin your soup later with extra stock or water.
How to Serve Easy Butternut Squash and Sweet Potato Soup Recipe
Garnishes
Whenever I serve this soup, I love sprinkling a little fresh chopped cilantro or parsley on top for a bright contrast. A drizzle of the reserved coconut milk adds a lovely swirl and creaminess right before serving. For a little crunch, toasted pumpkin seeds or a sprinkle of chili flakes on top give it that delightful texture difference.
Side Dishes
This soup pairs beautifully with crusty bread or garlic naan for dipping. When I want to make it a full meal, I serve it alongside a crisp green salad or roasted vegetables to balance out the richness.
Creative Ways to Present
I’ve served this soup in little hollowed-out mini pumpkins for a fun Halloween or fall dinner party. It’s always a hit and looks super festive. You can also pop a dollop of coconut yogurt or a swirl of pesto on top for guests who love a flavor twist.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover soup in an airtight container in the fridge, where it stays fresh for up to 3 days. The flavors actually deepen overnight, making the next-day lunch even better—which is always a win in my book!
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers or bags and it keeps well for up to 3 months. When you thaw it, give it a good stir and maybe a splash of stock or water to bring back that perfect spoonable texture.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, I add a little vegetable stock or water to loosen it up. Microwave works fine too but watch the temperature so it doesn’t boil over or dry out.
FAQs
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Can I make this soup vegan?
Absolutely! Just use vegetable stock instead of chicken stock, and this Easy Butternut Squash and Sweet Potato Soup Recipe is completely vegan and dairy-free thanks to the coconut milk.
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Is it necessary to roast the butternut squash and sweet potatoes first?
Roasting is optional but highly recommended because it adds a lovely caramelized flavor. If you’re short on time, you can skip roasting and simply sauté and boil the veggies, but the flavor might be a little less complex.
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How spicy is this soup?
The spices add a mild warmth rather than intense heat. You can easily adjust the chilli flakes and powder up or down to match your preferred spice level.
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Can I use canned butternut squash or sweet potatoes?
Fresh is best for this recipe to maintain a hearty texture and natural sweetness, but if you’re in a pinch, canned versions can work—just reduce the cooking time since canned veggies are already softer.
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What can I serve with this soup?
Crusty bread, garlic naan, or even a fresh green salad go perfectly alongside this soup for a satisfying meal.
Final Thoughts
This Easy Butternut Squash and Sweet Potato Soup Recipe has become a staple in my kitchen because it’s just so reliably delicious and easy to throw together. Whether it’s for a busy weeknight or a cozy weekend lunch, it hits the spot every time. I encourage you to give it a try—and play around with the spices or garnishes to make it truly your own. Trust me, once you taste it, you’ll keep coming back for more.
Print
Easy Butternut Squash and Sweet Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
A creamy, flavorful, and easy-to-make butternut squash and sweet potato soup that combines roasted vegetables with warm spices and full-fat coconut milk for a comforting meal ready in about 40 minutes. Perfect for a cozy lunch or dinner, this soup is naturally dairy-free and can be made vegan by using vegetable stock.
Ingredients
Vegetables
- 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
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chilli powder
- 1 teaspoon chilli flakes
- Salt and pepper to taste
Liquids & Oils
- 2 tablespoons olive oil
- 400 ml tin full fat coconut milk (reserve 2 tablespoons for serving)
- 750 ml vegetable or chicken stock or water
Instructions
- Prepare the Vegetables: Peel, chop, and slice the butternut squash, sweet potatoes, and onion as specified. Peel the garlic cloves. Having uniform pieces ensures even cooking.
- Roast the Vegetables (Optional but Recommended): Toss the chopped butternut squash and sweet potatoes with 1 tablespoon olive oil and a pinch of salt on a baking tray. Roast in a preheated oven at 200°C (400°F) for about 20 minutes or until tender and slightly caramelized. This step adds depth of flavor but can be skipped if short on time.
- Sauté Onion and Garlic: In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the sliced onion and garlic cloves, cooking until softened and fragrant, about 5 minutes.
- Add Spices: Stir in ground cumin, cinnamon, chilli powder, and chilli flakes to the onion and garlic mixture. Cook for 1-2 minutes to toast the spices and bring out their aroma.
- Combine Ingredients: Add the roasted vegetables (or raw if skipping roasting), sweet potatoes, and the 750 ml stock or water to the pot. Bring to a boil, then reduce heat to simmer. Cook covered for about 15-20 minutes until all vegetables are very tender.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender.
- Add Coconut Milk: Stir in the full-fat coconut milk, reserving 2 tablespoons for garnish. Heat gently to warm through but do not boil.
- Season to Taste: Add salt and pepper to suit your preferences.
- Serve: Ladle the soup into bowls and drizzle reserved coconut milk on top as a garnish. Enjoy warm.
Notes
- Roasting the vegetables deepens their flavor and adds a subtle caramelized sweetness to the soup.
- You can use vegetable stock to keep this recipe vegan or chicken stock for added richness.
- Adjust the chilli flakes and powder to control the heat level according to your preference.
- This soup keeps well in the refrigerator for up to 3 days and also freezes beautifully for up to 3 months.
- For a nutty twist, garnish with toasted pumpkin seeds or fresh herbs like cilantro or parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 48 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
