This velvety butternut squash and sweet potato soup is a nourishing, flavor-packed dish that’s ready in just 30 minutes. Its creamy texture and rich taste come from the sweet, caramelized vegetables and the coconut milk. A sprinkle of chili flakes adds a perfect touch of heat to balance the sweetness of the vegetables.
Why This Recipe Works:
- Flavorful Depth: Roasting the butternut squash and sweet potatoes before blending intensifies their natural sweetness, adding a caramelized richness to the soup.
- Creamy Texture: Coconut milk adds a smooth, dairy-free creaminess, making this soup luxurious without the use of dairy.
- Spice Balance: A blend of cumin, cinnamon, and chili powder creates a warm, mildly spicy flavor that perfectly complements the sweetness of the vegetables.
Ingredients Overview:
- Butternut Squash: Adds a creamy texture and natural sweetness.
- Sweet Potatoes: Provide a smooth, subtle sweetness that pairs beautifully with the squash.
- Yellow Onion: Adds a savory base to the soup.
- Garlic: Infuses the soup with aromatic depth.
- Olive Oil: Helps roast the vegetables to a golden perfection.
- Coconut Milk: Makes the soup irresistibly creamy and dairy-free.
- Ground Cumin, Cinnamon, Chili Powder: Adds warmth, depth, and a subtle heat to the soup.
- Chili Flakes: Offers an extra layer of spice to bring the flavors together.
For exact measurements and additional ingredients, check the full recipe card below.
How to Make It:
- Preheat the Oven: Set your oven to 375ºF (190ºC).
- Prepare the Vegetables: Peel and cut the butternut squash and sweet potatoes into chunks. Slice the onion into half-moons and place all the vegetables and garlic in a roasting tray. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
- Roast the Vegetables: Roast in the oven for 30 minutes, until the vegetables are tender and golden around the edges.
- Cook the Soup: Transfer the roasted vegetables to a saucepan. Add vegetable stock or water to cover the vegetables. Bring to a boil over high heat and cook until the vegetables are soft.
- Blend the Soup: Once the vegetables are tender, blend the soup until smooth. You can use an immersion blender directly in the saucepan or carefully blend the soup in batches using a stand blender.
- Add Coconut Milk: Stir in the coconut milk, and whisk until combined. Add chili flakes and adjust seasoning as needed, adding more salt, pepper, or spices to taste.
- Serve: Swirl the remaining coconut milk on top for garnish and finish with freshly chopped coriander.
Variations:
- Vegetables: Swap butternut squash for pumpkin or add carrots for a slightly different flavor profile.
- Spices: Try nutmeg instead of cinnamon for a new twist.
- Milk Options: If you don’t have coconut milk, substitute with almond milk or cashew cream for a different creamy texture.
- Herbs: Add fresh thyme or rosemary during cooking for an aromatic herbal note.
Chef’s Tips:
- Roasting Enhances Flavor: Roasting the vegetables first brings out their natural sweetness and adds depth to the soup. If you skip roasting, the soup will still be delicious, but it won’t have the same rich flavor.
- Blending Smoothly: For the silkiest texture, blend the soup in batches if using a stand blender. If you’re using an immersion blender, you can blend it directly in the pot.
- Adjust the Thickness: If the soup is too thin for your liking, simmer it on the stove until it thickens to your desired consistency.
Storing and Reheating:
- In the Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- In the Freezer: Freeze the soup in a freezer-safe container for up to 3 months.
- Reheating: Reheat on the stove over medium heat or in the microwave, stirring halfway through to ensure even heating.
Recipe FAQ:
- Can I make this soup ahead of time? Yes, this soup stores wonderfully and actually tastes better the next day as the flavors have time to meld.
- What if I don’t like coconut milk? You can substitute it with almond milk, cashew cream, or any other non-dairy milk of your choice.
- Can I add protein to the soup? Yes, feel free to add cooked lentils, chickpeas, or shredded chicken for extra protein.
This creamy butternut squash and sweet potato soup is a cozy, satisfying meal that’s as simple to make as it is delicious. Ready in just 30 minutes, it’s perfect for busy weeknights or as a warming lunch.
Enjoy the deep, roasted flavors and creamy texture of this comforting soup, and be sure to explore more of my soup and stew recipes for more easy, flavorful meals!
Easy Butternut Squash and Sweet Potato Soup
This creamy butternut squash and sweet potato soup is a quick, flavorful meal ready in just 30 minutes. Roasting the vegetables enhances their sweetness and depth of flavor, while coconut milk adds richness and creaminess. A perfect dish for any season!
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 tbsp olive oil
- 400ml (1 ½ cups) full-fat coconut milk (reserve 2 tbsp for serving)
- 1 tsp ground cumin
- ½ tsp cinnamon
- ¼ tsp chili powder
- 1 tsp chili flakes
- 750ml (3 cups) vegetable or chicken stock (or water)
- Salt and pepper to taste
Instructions:
- Preheat the Oven: Set your oven to 190ºC (375ºF).
- Prepare the Vegetables: Peel and chop the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place the vegetables and garlic cloves on a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
- Roast the Vegetables: Roast in the oven for about 30 minutes, until the vegetables are tender and golden around the edges.
- Cook the Soup: Transfer the roasted vegetables to a medium saucepan. Pour in the vegetable stock or water, ensuring the vegetables are fully covered. Bring to a boil over high heat and cook until the vegetables are completely tender.
- Blend the Soup: Use an immersion blender or carefully transfer the soup to an upright blender to blend until smooth.
- Add Coconut Milk: Stir in the coconut milk and mix to combine. Add chili flakes and adjust seasoning with salt and pepper. If needed, adjust the consistency by adding more water or stock.
- Serve: Swirl reserved coconut milk on top and garnish with fresh chopped coriander.
Enjoy your creamy and comforting butternut squash and sweet potato soup!