Easy Butternut Squash and Sweet Potato Soup Recipe

Introduction

This easy butternut squash and sweet potato soup is a warm, comforting dish perfect for any season. Its creamy texture and subtle spice blend make it a satisfying meal that’s simple to prepare and packed with flavor.

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 tin full fat coconut milk (reserve 2 tablespoons for serving)
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon chilli powder
• 1 teaspoon chilli flakes
• 750 ml vegetable or chicken stock or water
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 190ºC (375ºF). Peel and chop the butternut squash and sweet potatoes into large chunks, about 2 inches each. Slice the onion into half-moons.
2. Step 2: Place the chopped vegetables and garlic cloves in a roasting tin. Drizzle with olive oil and sprinkle with ground cumin, cinnamon, chili powder, salt, and pepper. Toss to coat evenly.
3. Step 3: Roast the vegetables in the oven for about 30 minutes, or until they are tender and golden around the edges.
4. Step 4: Transfer the roasted vegetables to a medium saucepan. If you choose not to roast, place the raw vegetables and garlic directly into the saucepan.
5. Step 5: Pour in 4 to 6 cups (1 to 1.5 litres) of vegetable or chicken stock (or water), ensuring the vegetables are fully covered. Bring to a boil over high heat, then reduce heat and simmer until the vegetables are very tender, about 15-20 minutes.
6. Step 6: Use an immersion blender or transfer the soup in batches to a blender to puree until smooth. Be careful with hot liquids.
7. Step 7: Stir in the coconut milk and whisk to combine. Add chilli flakes and adjust seasoning with more spices, salt, and pepper as needed. Thin with additional stock or water if desired.
8. Step 8: To serve, swirl the reserved coconut milk on top and garnish with fresh chopped coriander if you like.

Tips & Variations

• For a deeper flavor, roasting the vegetables before cooking the soup is recommended.
• Use vegetable stock to keep the soup vegan, or chicken stock for a richer taste.
• Add a pinch of nutmeg or ginger for extra warmth and complexity.
• To adjust heat levels, reduce or omit chilli powder and flakes as preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without roasting the vegetables?

Yes, you can skip roasting and cook the vegetables directly in the stock. Roasting adds extra flavor and caramelization, but the soup will still be delicious without it.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free stock or water.

Easy Butternut Squash and Sweet Potato Soup Recipe

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★★★★★

4.5 from 115 reviews

This Easy Butternut Squash and Sweet Potato Soup is a creamy, comforting dish perfect for chilly days. Roasting the vegetables enhances their natural sweetness and adds depth to the flavor. Blended smooth and enriched with full-fat coconut milk, this soup combines warmth from spices like cumin, cinnamon, and chili with the velvety texture of coconut milk, making it a hearty, nourishing meal.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 chili powder
• 1 teaspoon chili flakes
• Salt and pepper to taste

Liquids

• 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

1. Optional Roasting: Preheat the oven to 190ºC (375ºF). Peel and cut the butternut squash and sweet potatoes into large 2-inch chunks. Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin; drizzle with olive oil and sprinkle with ground cumin, cinnamon, chili powder, salt, and pepper.
2. Roast the Vegetables: Roast the vegetables in the preheated oven for about 30 minutes, until they are tender and have golden edges, which enhances their natural sweetness and flavor.
3. Cook the Soup: Transfer the roasted vegetables to a medium saucepan. If you skipped roasting, place the peeled and chopped vegetables directly into the saucepan. Pour in 750 ml (about 3 cups) of vegetable or chicken stock or water, ensuring the vegetables are fully covered.
4. Boil and Simmer: Bring the pot to a boil over high heat. Reduce heat and cook until the vegetables are completely tender when pierced with a knife, about 15-20 minutes if not roasted.
5. Blend the Soup: Use an immersion blender or transfer to a blender to puree the soup until completely smooth. Take care when blending hot liquids to avoid splattering.
6. Add Coconut Milk and Season: Stir in the coconut milk and whisk to combine evenly. Add chili flakes and adjust the seasoning by adding more spices, salt, and pepper to taste. If the soup is too thick, adjust consistency by adding more stock or water.
7. Serve: Pour the soup into bowls. Swirl the reserved 2 tablespoons of coconut milk on top and garnish with freshly chopped coriander or parsley for a fresh finish.

Notes

• The roasting step is optional but highly recommended as it intensifies the flavors of the squash, sweet potatoes, and spices.
• Ground cumin, cinnamon, chili powder, and chili flakes add a warm, slightly spicy flavor; adjust chili quantities to your heat preference.
• You can use vegetable stock for a vegetarian/vegan option or chicken stock for more flavor depth.
• When blending hot soup, blend in batches if using a blender and be cautious of steam to prevent splashing.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: butternut squash soup, sweet potato soup, creamy soup, vegetarian soup, coconut milk soup, roasted vegetable soup, healthy soup recipe