If you’re looking for a cozy, comforting, and effortlessly delicious soup, you’re in for a treat with this Easy Butternut Squash and Sweet Potato Soup Recipe. I absolutely love how this soup turns out — it’s creamy without any cream, naturally sweet, and has a subtle warmth from the spices that make it perfect any time of year. Whether you want a quick lunch or a satisfying dinner starter, this recipe has got your back. Stick around, and I’ll walk you through how to make it perfectly every time!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just about 30 minutes, perfect for busy days when you want comfort without the wait.
- Naturally Creamy: Uses coconut milk for that silky texture, no heavy cream needed.
- Flavorful and Balanced: The spice blend adds warmth and a gentle kick without overwhelming the delicious sweetness of the squash and potatoes.
- Versatile and Family-Friendly: Great as a weekday meal or dressed up for guests, and my family always asks for seconds!
Ingredients You’ll Need
The magic of this Easy Butternut Squash and Sweet Potato Soup Recipe really shines with simple, well-chosen ingredients. The sweetness of the butternut squash and sweet potatoes pairs beautifully with aromatic spices and creamy coconut milk, creating perfect harmony in your bowl.
- Butternut Squash: Choose a small, firm one with a creamy skin for easy peeling and sweeter taste.
- Sweet Potatoes: Opt for firm, bright orange sweet potatoes—they blend into the soup beautifully for texture and flavor.
- Yellow Onion: Sliced onions bring a gentle sweetness and depth to the base of the soup.
- Garlic Cloves: Fresh garlic cloves add that subtle punch of flavor that’s hard to beat.
- Olive Oil: For sautéing the onions and garlic, bringing out their natural sweetness.
- Full Fat Coconut Milk: This is the secret for the creamy texture without needing dairy; reserve a bit for garnish!
- Ground Cumin, Cinnamon, Chili Powder, Chili Flakes: These spices give the soup a warm, cozy, lightly spiced edge—you can adjust to taste.
- Vegetable or Chicken Stock (or Water): Using stock adds extra flavor, but water works in a pinch.
- Salt and Pepper: To taste, enhancing all those beautiful flavors.
Variations
I love that this Easy Butternut Squash and Sweet Potato Soup Recipe is a blank canvas. You can make it truly your own depending on what you have on hand or your mood. Here are a few ways to mix it up!
- Add Ginger: When I first added fresh ginger, it gave the soup a lovely zesty lift—great for more fall and winter warmth.
- Use Roasted Vegetables: Roasting the squash and sweet potatoes before blending adds deeper, caramelized flavors that’ll make you never want the other way again.
- Make it Vegan or Vegetarian: Just use vegetable stock and enjoy this soup completely plant-based.
- Spice it Up: For those who like heat, increase the chili flakes or add a little fresh diced chili for a spicy kick.
How to Make Easy Butternut Squash and Sweet Potato Soup Recipe
Step 1: Prep All Your Veggies
Start by peeling the butternut squash and sweet potatoes, then chop them into roughly even-sized cubes—about 2-inch pieces work well. This helps everything cook evenly. Slice your yellow onion and peel the garlic cloves. Taking your time here will make the cooking process smooth and the end texture perfect.
Step 2: Sauté Your Aromatics
In a large pot, heat up your olive oil over medium heat and add the sliced onion and garlic. Stir frequently so they soften but don’t brown too much—you want to soften them until fragrant and translucent, about 5-7 minutes. This is the flavor base that makes the whole soup sing.
Step 3: Add the Spices and Veggies
Now toss in the ground cumin, cinnamon, chili powder, and chili flakes. Stir for about a minute to toast the spices—this really deepens their flavor. Then add the chopped butternut squash and sweet potatoes, stirring to coat them with the spices and aromatics.
Step 4: Add Liquids and Simmer
Pour in the vegetable or chicken stock (or water), and add salt and pepper. Bring everything to a boil, then reduce the heat, cover, and let it simmer gently for about 20 minutes, or until the vegetables are tender when poked with a fork. This is where the magic happens, turning the raw ingredients into a velvety base.
Step 5: Blend It Smooth
Once the veggies are cooked through, blend everything using an immersion blender directly in the pot, or transfer carefully in batches to a blender. Blend until silky smooth and creamy. Stir in the coconut milk (reserving a bit for garnish) and adjust the seasoning as needed with salt, pepper, or extra spices.
Pro Tips for Making Easy Butternut Squash and Sweet Potato Soup Recipe
- Prep Veggies Evenly: Cutting your squash and potatoes into uniform pieces means they’ll cook evenly and blend smoothly without lumps.
- Toast Your Spices: Don’t skip toasting the spices with the onions—the extra step brings out their full aroma and flavor.
- Use a Good Blender: An immersion blender is a game-changer for soups like this — easy to control and clean up!
- Adjust Spice Levels Gradually: It’s easier to add heat than to try to tone it down, so start low and taste as you go.
How to Serve Easy Butternut Squash and Sweet Potato Soup Recipe
Garnishes
I love topping this soup with a swirl of the reserved coconut milk for that pretty contrast, plus a sprinkle of toasted pumpkin seeds for crunch. Fresh herbs like chopped parsley or coriander also brighten the bowl, and a squeeze of lime juice adds a lovely zing before serving.
Side Dishes
For a heartier meal, pair the soup with a simple green salad or some crusty bread to soak up all that goodness. My family also enjoys it alongside garlic naan or roasted chickpeas for extra protein and texture.
Creative Ways to Present
For a special dinner, I like serving this soup in mini pumpkin bowls—just hollow out a small pumpkin and ladle the soup in. It’s a showstopper for guests and adds a fun seasonal touch. You could also drizzle a chili oil or swirl in some pesto to jazz it up visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
I keep leftover soup in an airtight container in the fridge, and it usually stays fresh for up to 4 days. Just give it a good stir before reheating because the coconut milk can settle a bit.
Freezing
This soup freezes beautifully—perfect for batch cooking! I portion it into freezer-safe containers, leaving a little headspace, and thaw it overnight in the fridge before reheating gently on the stove.
Reheating
Reheating on the stove over low heat works best to keep the soup silky and prevent scorching. Stir occasionally, and add a splash of water or stock if it’s a bit thickened after chilling.
FAQs
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Can I make this soup without coconut milk?
Absolutely! You can substitute coconut milk with regular cream, half-and-half, or even almond milk, depending on your preference. Keep in mind that coconut milk adds a subtle sweetness and creaminess that complements the squash and sweet potatoes beautifully, so the flavor will be a bit different but still delicious.
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Is it necessary to roast the vegetables first?
Not at all! Roasting the squash and potatoes before adding them to the soup is totally optional but recommended for a richer, caramelized flavor. If you’re short on time, you can simply sauté and simmer them as described in the recipe.
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Can I use chicken stock instead of vegetable stock?
Yes! Chicken stock adds a subtle depth and savory note, making the soup heartier. Just be mindful if you’re serving vegetarians or vegans and adjust accordingly.
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How spicy is this soup?
The soup has a gentle warmth from the chili flakes and powder—it’s not overwhelmingly spicy. You can easily adjust the heat to your liking by reducing or increasing the chili amounts, or omit it entirely if you prefer a milder flavor.
Final Thoughts
This Easy Butternut Squash and Sweet Potato Soup Recipe is truly one of my go-to comfort foods. It’s simple enough for a weeknight but elegant enough to share with friends, and the creamy, spiced flavors always feel like a warm hug in a bowl. I hope you enjoy making it as much as I do—you might find it becoming a new favorite in your recipe rotation. Cozy up with a bowl of this soup, and let me know how yours turns out!
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: Fusion
- Diet: Vegetarian
Description
This easy butternut squash and sweet potato soup is a creamy, flavorful, and comforting dish that’s perfect for any meal. Combining the sweetness of roasted or sautéed butternut squash and sweet potatoes with warm spices like cumin, cinnamon, and chili flakes, and enriched with full-fat coconut milk, this soup is both quick to prepare and nourishing, ready in just 40 minutes.
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 chili powder
- 1 teaspoon chili 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 and chop the butternut squash and sweet potatoes into bite-sized pieces. Slice the yellow onion and peel the garlic cloves.
- Optional roasting: For added depth of flavour, preheat the oven to 200°C (400°F). Toss the chopped butternut squash and sweet potatoes with 1 tablespoon of olive oil, spread on a baking tray, and roast for 20-25 minutes until tender and caramelized. This step is optional but recommended.
- Sauté aromatics: In a large pot or deep skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced onion and garlic, sautéing until soft and translucent, approximately 5 minutes.
- Add spices: Stir in the ground cumin, cinnamon, chili powder, and chili flakes to the onions and garlic, cooking for another minute to release the aromas.
- Add vegetables and liquids: Add the roasted or raw butternut squash and sweet potatoes into the pot. Pour in the vegetable or chicken stock (or water) and bring to a boil. Reduce heat to a simmer and cook for about 15-20 minutes until the vegetables are very soft.
- Blend the soup: Using an immersion blender directly in the pot or carefully transferring to a stand blender, blend the soup until smooth and creamy.
- Add coconut milk: Stir in the full-fat coconut milk, reserving 2 tablespoons to drizzle when serving. Warm the soup gently without boiling after adding the coconut milk.
- Season and serve: Adjust seasoning with salt and pepper to taste. Serve hot, garnished with a drizzle of reserved coconut milk or chili flakes if desired.
Notes
- This soup is quick and can be made in about 40 minutes total, including prep and cooking.
- Roasting the vegetables before cooking adds a deeper, sweeter flavor but is optional.
- You can use vegetable or chicken stock, or simply water, depending on your dietary preferences.
- The combination of spices—cumin, cinnamon, chili powder, and chili flakes—creates a warm and slightly spicy flavor profile.
- Reserve a small amount of coconut milk to drizzle on top for a pretty presentation and extra creaminess.
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
