If you’re craving a cozy, nourishing bowl of goodness that’s bursting with autumnal flavors, you’ll absolutely love this Easy Butternut Squash and Sweet Potato Soup. It’s silky, comforting, and packed with just the right balance of sweet and spice, thanks to the natural sweetness of the squash and sweet potatoes combined with warm spices and creamy coconut milk. This soup is incredibly approachable, perfect for a quick weeknight dinner, yet special enough to impress your friends or family. Plus, it’s vegan-friendly and wonderfully versatile, making it a staple recipe you’ll want to return to throughout the year.

Easy Butternut Squash and Sweet Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

Getting the right ingredients for this soup is a breeze because everything plays an essential role in creating a dish that’s rich in flavor, beautifully textured, and visually inviting. Each item brings something unique, from the sweetness of the squash and potatoes to the depth given by spices and creamy coconut milk.

Butternut squash: This is the star ingredient, providing a natural sweetness and velvety texture when cooked.
Sweet potatoes: Their creamy flesh complements the butternut squash and boosts the heartiness of the soup.
Yellow onion: Adds a subtle sweetness and foundation of flavor once softened.
Garlic cloves: Infuses the soup with aromatic warmth and depth.
Olive oil: Used for roasting to enrich the vegetables with a subtle fruity flavor and golden caramelization.
Full fat coconut milk: Brings a luxurious creaminess and tropical hint that balances the spices.
Ground cumin: Offers an earthy warmth that lifts the soup’s profile.
Cinnamon: Adds a touch of sweet spice that complements the squash and sweet potatoes beautifully.
Chilli powder and chilli flakes: Introduce a gentle heat that awakens the palate without overpowering.
Vegetable or chicken stock (or water): The cooking base that enhances flavor while keeping it light yet nourishing.
Salt and pepper: Essential seasoning to bring all the flavors together in perfect harmony.

How to Make Easy Butternut Squash and Sweet Potato Soup

Step 1: Roast the Vegetables for Deeper Flavor

Start by preheating your oven to 190ºC (375ºF). Peel and chop your butternut squash and sweet potatoes into 2-inch chunks, and slice the onion into half-moons. Toss these along with whole garlic cloves in olive oil, then sprinkle generously with cumin, cinnamon, chili powder, salt, and pepper. Spread everything out in a roasting tin and roast for about 30 minutes until the vegetables are tender and have those gorgeous golden edges. Roasting caramelizes the natural sugars and layer the flavors magnificently, but if you’re in a hurry, you can skip straight to boiling.

Step 2: Cook the Vegetables

Once roasted, transfer the vegetables and garlic to a saucepan. If you opted to not roast, simply place your chopped veggies and whole garlic cloves directly in the pot. Pour in enough vegetable stock or water to cover everything—around 750ml is ideal—but feel free to adjust for your desired soup thickness. Bring to a boil, then reduce heat and simmer until the vegetables are fork-tender. This step softens everything perfectly for blending.

Step 3: Blend Until Silky Smooth

Now the fun part! Use a hand blender or transfer your soup batch-by-batch to a regular blender and purée until silky and smooth. This is where the magic happens—those roasted or boiled cubes turn into that luscious, velvety texture you’re craving. Be cautious with the blender lid to avoid any tasty surprises flying in the kitchen!

Step 4: Stir in Creamy Coconut Milk and Adjust Seasonings

After blending, gently stir in the full fat coconut milk, reserving a couple of tablespoons to swirl on top when serving—it looks beautiful and adds an extra layer of creaminess right before you dig in. Add your chilli flakes to taste, and then give it a careful seasoning check. A bit more salt, pepper, or spices might be needed here to make the soup sing. If it’s too thick, splash in a little more stock or water until you get the perfect pourable consistency.

Step 5: Serve the Soup and Enjoy

Pour your comforting Easy Butternut Squash and Sweet Potato Soup into bowls, swirl with that reserved coconut milk, and get creative with your garnishes. It’s ready to warm your soul and brighten your table!

How to Serve Easy Butternut Squash and Sweet Potato Soup

Garnishes

Nothing elevates this soup more than some fresh, vibrant garnishes. Think chopped coriander for that bright herbaceous kick, toasted pumpkin seeds for crunch, or a drizzle of chili oil if you fancy an extra spicy edge. The reserved coconut milk swirled on top not only looks gorgeous but adds a rich silkiness with every spoonful.

Side Dishes

This soup goes perfectly with crusty artisan bread or warm garlic naan—ideal for dunking and soaking up every last bit. For a light accompaniment, a crisp green salad with a tangy vinaigrette provides a refreshing contrast to the smooth soup. If you want something heartier, pair it with a side of quinoa or a simple roasted vegetable medley.

Creative Ways to Present

If you’re serving guests, wow them by presenting the soup in small cups as a starter or in mini pumpkins for a festive twist. You can also layer the soup with a spoonful of coconut yogurt and sprinkle of toasted coconut flakes for texture and visual appeal. Playing with presentation makes enjoying the Easy Butternut Squash and Sweet Potato Soup even more fun!

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in the fridge for up to 3 days. Just transfer it to an airtight container and refrigerate. It’s handy for quick lunches or warming up after a busy day. The flavors often deepen after a day of resting, making leftovers even more delicious.

Freezing

Want to save some for later? This soup freezes beautifully. Pour it into freezer-safe containers or resealable bags, leaving a little headspace for expansion. It can last frozen for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat the soup gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of water or stock if it has thickened too much. Avoid boiling as this can alter the creamy texture. For microwave reheating, cover the bowl and heat in short bursts, stirring frequently.

FAQs

Can I use frozen butternut squash or sweet potatoes?

Absolutely! Frozen veggies work well and can save prep time. Just thaw them before roasting or cooking to ensure even cooking and best texture in your soup.

Is this soup vegan?

Yes, it’s fully vegan when using vegetable stock and coconut milk. It’s a perfect plant-based option that’s creamy and satisfying.

Can I make this soup spicy?

Definitely! Adjust the amount of chilli powder and flakes to match your preferred heat level. You can also add a dash of hot sauce when serving for an extra kick.

What can I use instead of coconut milk?

If coconut milk isn’t your favorite, you can substitute with cashew cream or a splash of heavy cream to keep the soup rich and creamy.

Do I need to peel the butternut squash and sweet potatoes?

It’s best to peel them for a smoother texture and to avoid any chewiness from the skins, but if you’re short on time, you can leave the skins on after thorough washing—just blend well to break them down.

Final Thoughts

This Easy Butternut Squash and Sweet Potato Soup is one of those recipes that feels like a warm hug in a bowl. It’s simple to make, packed with wholesome ingredients, and combines sweet and savory in a way that feels utterly satisfying. Whether you’re a seasoned cook or a beginner in the kitchen, this soup will quickly become a beloved favorite that you turn to again and again. So grab your ingredients, get cozy in your kitchen, and enjoy every spoonful!

Easy Butternut Squash and Sweet Potato Soup Recipe

★★★★★

5.1 from 25 reviews

Author: Simon
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Easy Butternut Squash and Sweet Potato Soup is a creamy, comforting dish perfect for chilly days. Roasted vegetables infused with warming spices like cumin, cinnamon, and chili create a rich, flavorful base, while coconut milk adds a luscious texture and subtle sweetness. The recipe is simple, adaptable, and delivers a nourishing, delicious bowl of soup in under an hour.

Instructions

Optional Roasting: Preheat your oven to 190ºC (375ºF). Peel and chop the butternut squash and sweet potatoes into roughly 2-inch chunks. Slice the onion into half-moons, and place all vegetables plus garlic cloves into a roasting tin. Drizzle with olive oil, then sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Toss gently to coat.
Roast the Vegetables: Place the roasting tin in the oven and roast for about 30 minutes until the vegetables are tender and slightly golden around the edges, which helps to deepen their flavor.
Start Cooking the Soup: If you roasted the vegetables, transfer them into a medium saucepan. If roasting is skipped, simply add the peeled and chopped vegetables and garlic directly to the saucepan.
Add Liquid and Cook: Pour in 750 ml of vegetable or chicken stock or water to cover the vegetables fully. Bring to a boil over high heat, then reduce to a simmer and cook until the vegetables are very soft, easily pierced with a knife (approximately 15-20 minutes).
Blend the Soup: Using an immersion blender or a countertop blender, puree the soup until completely smooth and creamy. Blend in batches carefully if using a countertop blender.
Add Coconut Milk and Season: Stir in the full-fat coconut milk until well combined. Add chili flakes, and season with additional salt, pepper, or spices as desired. If the soup is too thick, adjust the consistency by stirring in a little more water or stock.
Serve: Ladle the soup into bowls and swirl the reserved 2 tablespoons of coconut milk on top. Garnish with fresh chopped coriander for a fresh finish.

Notes

Roasting the vegetables enhances the soup’s flavor by caramelizing the natural sugars in the squash and sweet potatoes.
You can substitute stock with water if you want a lighter soup, but stock adds more depth of flavor.
Adjust the spice levels to your taste; reduce or omit chili powder and flakes for a milder soup.
For a smoother texture, blend the soup in batches and strain if desired.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Roasting and simmering
Cuisine: Fusion / Contemporary