This cozy Butternut Squash and Sweet Potato Soup is creamy, flavorful, and ready in just 30 minutes. Made with roasted vegetables, coconut milk, and a touch of spice, it’s the perfect bowl of comfort for chilly days.
⭐ Why You’ll Love This Recipe
- Rich & Creamy: Full-fat coconut milk gives this soup a velvety, dairy-free texture.
- Naturally Sweet & Savory: Roasting the squash and sweet potatoes caramelizes their sweetness while balancing with warm spices.
- Quick & Easy: Minimal prep and ready in just 30 minutes—perfect for weeknight dinners.
- Customizable: Adjust the spice level, swap veggies, or change the herbs to suit your taste.
🧾 Ingredients You’ll Need
- Butternut Squash – Sweet, hearty base.
- Sweet Potatoes – Adds creaminess and depth.
- Yellow Onion & Garlic – Essential savory flavor.
- Olive Oil – For roasting and richness.
- Coconut Milk – Creamy, dairy-free finish.
- Spices – Cumin, cinnamon & chili powder for warmth.
- Chili Flakes – A little heat, easily adjustable.
- Vegetable or Chicken Stock – To blend it all together.
(See recipe card below for full measurements.)
👩🏻🍳 How to Make It
- Prep the Veggies
Peel and chop butternut squash and sweet potatoes into large chunks. Slice the onion and leave garlic cloves whole. Toss with olive oil, cumin, cinnamon, chili powder, salt, and pepper. - Roast (Optional, but recommended)
Roast vegetables at 190°C / 375°F for 25–30 minutes, until tender and golden. - Cook the Soup
Transfer vegetables to a large pot. Add stock or water to cover. Bring to a boil and simmer until everything is soft. - Blend Until Smooth
Use an immersion blender or transfer to a high-speed blender in batches. - Finish with Coconut Milk
Stir in coconut milk, adjust seasoning, and sprinkle chili flakes for a kick. - Serve & Garnish
Swirl extra coconut milk on top and garnish with fresh coriander.
📖 Variations
- Veggies: Swap in carrots, pumpkin, or parsnips.
- Spices: Try nutmeg instead of cinnamon, or add turmeric for warmth.
- Creaminess: Use cashew cream or almond milk if you don’t have coconut milk.
- Herbs: Thyme or rosemary pair beautifully with the sweetness.
💡 Pro Tips
- Roasting Adds Flavor: Don’t skip this step if you want maximum sweetness and depth.
- Blending Tip: For silky-smooth soup, blend in small batches.
- Thicker Soup: Use less liquid or simmer longer to reduce.
🍯 Storage & Reheating
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Warm gently on the stove or microwave, stirring occasionally.
❓ FAQ
Can I make this ahead?
Yes! It reheats beautifully, so it’s great for meal prep.
Can I make it less spicy?
Simply reduce or skip the chili powder and flakes.
Can I skip roasting?
Yes, just simmer everything together in the pot—but roasting really boosts flavor.
Easy Butternut Squash & Sweet Potato Soup Recipe
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6–8
Creamy Butternut Squash & Sweet Potato Soup
Ingredients
- 1 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1 tsp salt (to taste)
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp nutmeg (optional)
Instructions
- Heat oil in a large pot. Sauté onion and garlic until softened.
- Add squash, sweet potatoes, and broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until vegetables are tender.
- Use an immersion blender (or regular blender in batches) to puree until smooth.
- Stir in coconut milk or cream. Season with salt, pepper, and spices.
- Simmer 5 more minutes, then serve warm.