Easy Butternut Squash and Sweet Potato Soup Recipe

If you are looking for a comforting, creamy, and heartwarming dish that feels like a cozy hug in a bowl, you absolutely must try this Easy Butternut Squash and Sweet Potato Soup Recipe. It’s a vibrant, naturally sweet soup bursting with luscious flavors and subtle spices that perfectly balance sweetness and warmth. The combination of roasted butternut squash and sweet potatoes creates a velvety texture that feels indulgent yet nourishing. Whether you’re craving a simple dinner or need an impressive yet fuss-free starter, this soup is a guaranteed crowd-pleaser that you’ll want to make again and again.

Ingredients You’ll Need

The beauty of this Easy Butternut Squash and Sweet Potato Soup Recipe lies in its straightforward ingredients list. Each ingredient is carefully chosen not only for flavor but to bring gorgeous color, silky texture, and cozy spices that invite you to take that first warm spoonful.

• Butternut squash: The star of the show providing natural sweetness and a creamy base once cooked and blended.
• Sweet potatoes: They add richness and help thicken the soup while complementing the squash’s sweetness.
• Yellow onion: Adds a mild, savory depth that balances the sweetness.
• Garlic cloves: Infuses the soup with a gentle aromatic punch.
• Olive oil: Keeps the vegetables tender and enhances the roasting process with richness.
• Full fat coconut milk: Delivers luscious creaminess with a hint of tropical smoothness.
• Ground cumin: Adds a warm, earthy tone that grounds the sweet flavors beautifully.
• Cinnamon: A subtle spice that brings warmth and cozy depth.
• Chili powder: Offers a gentle kick to enliven the flavors.
• Chili flakes: Sprinkled at the end for a touch of heat that wakes up your taste buds.
• Vegetable or chicken stock (or water): The base liquid that ties everything together and infuses extra flavor.
• Salt and pepper: Essential to balance and enhance all the other ingredients.

How to Make Easy Butternut Squash and Sweet Potato Soup Recipe

Step 1: Prep and Roast the Vegetables

Start by preheating your oven to 190ºC (375ºF). Peel and chop your butternut squash and sweet potatoes into large chunks—aim for about 2 inches so they roast evenly. Slice your onion into half-moon shapes and peel the garlic cloves. Toss all the veggies in olive oil and sprinkle with warming spices: ground cumin, cinnamon, and chili powder, plus salt and pepper to taste. Spread everything out on a roasting tin, then pop it in the oven for about 30 minutes. Roasting brings out the natural sugars and deepens the flavors, so don’t skip this step if you can!

Step 2: Simmer the Vegetables

Once your vegetables are beautifully tender and golden on the edges, transfer them to a medium saucepan. If you’re pressed for time, you can skip roasting and cut the vegetables straight into the pot. Pour in your vegetable or chicken stock (or water) until the vegetables are just covered—usually around 750 ml. Bring it all to a gentle boil over high heat, then reduce and simmer until the chunks are fork-tender. This step softens everything perfectly for blending.

Step 3: Blend Until Silky Smooth

Using a high-speed blender or an immersion blender, carefully blend the cooked vegetables and liquid until the soup is completely smooth and creamy. This is where that gorgeous texture comes alive—it should be velvety without any lumps, ready to melt in your mouth.

Step 4: Stir in Coconut Milk and Finish Seasoning

Stir in the full fat coconut milk, which adds an irresistible creaminess and subtle tropical flavor. Whisk to combine and sprinkle in chili flakes for that perfect touch of heat. Taste and adjust the seasoning as needed with more salt, pepper, or spices. If the soup feels too thick, simply add a bit more stock or water to get your desired consistency.

Step 5: Serve and Garnish

Before serving, swirl in a couple of reserved tablespoons of coconut milk on top for a beautiful marble effect. Garnish with fresh chopped coriander for a burst of herbal freshness—it makes your bowl look as good as it tastes!

How to Serve Easy Butternut Squash and Sweet Potato Soup Recipe

Garnishes

Adding a garnish transforms your soup from simple to special. Fresh coriander brings a bright herbal note, while a swirl of reserved coconut milk adds a luscious finish. For extra texture and color, try toasted pumpkin seeds or a sprinkle of crispy shallots—they add a lovely crunch that complements the silky soup perfectly.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or warm garlic naan to soak up every last drop. If you want something lighter, a simple green salad dressed with lemon vinaigrette offers a crisp counterpoint to the creamy soup. For a heartier meal, a grilled cheese sandwich or roasted vegetables on the side make for a cozy, filling comfort-food combo.

Creative Ways to Present

For an eye-catching presentation, serve this soup in hollowed-out mini pumpkins or rustic bread bowls. You can even drizzle it with a dash of chili oil or a sprinkle of toasted coconut flakes for an unexpected twist. Whether you’re serving it for weeknight family dinners or holiday gatherings, a little thoughtful plating will elevate your Easy Butternut Squash and Sweet Potato Soup Recipe to star status.

Make Ahead and Storage

Storing Leftovers

You can store leftover soup in an airtight container in the fridge for up to 3 days. The flavors will deepen and meld beautifully overnight, making it perfect for enjoying the next day or a quick lunch.

Freezing

This soup freezes wonderfully! Portion it out into freezer-safe containers or bags and freeze for up to 3 months. Be sure to leave some headspace as the soup expands while freezing.

Reheating

When you’re ready to enjoy your leftover soup, thaw it overnight in the fridge if frozen. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If needed, add a splash of water or stock to loosen the consistency. For an extra velvety finish, whisk in a bit more coconut milk before serving.

FAQs

Can I make this soup vegan?

Absolutely! Just use vegetable stock instead of chicken stock, and the recipe is completely plant-based. The coconut milk already lends a creamy, dairy-free touch.

Is it necessary to roast the vegetables first?

Roasting intensifies the flavor and sweetness of the butternut squash and sweet potatoes, creating a richer soup, but you can skip this step if you’re short on time. Simply simmer the raw vegetables until tender.

Can I use other types of squash or potatoes?

Yes! Butternut squash and sweet potatoes offer the best balance of sweetness and texture, but you can experiment with kabocha squash or pumpkin, and regular potatoes will create a milder, less sweet soup.

How spicy is this soup?

The combination of chili powder and chili flakes adds a gentle warmth, not overwhelming heat. You can easily adjust the spice level by reducing or omitting the chili flakes to suit your preference.

Can I prepare this soup in advance for a party?

Definitely! It’s perfect for making ahead. Prepare it a day in advance and reheat on the stovetop. Just add fresh garnishes right before serving for a fresh touch.

Final Thoughts

This Easy Butternut Squash and Sweet Potato Soup Recipe is one of those unbeatable dishes that feels both indulgent and wholesome at the same time. Its vibrant flavor, comforting texture, and simple ingredients make it a kitchen staple you’ll turn to all year round. Whether you’re new to cooking or a seasoned pro wanting a quick, delicious meal, this soup promises satisfaction in every spoonful. Give it a try and watch it become a beloved favorite in your home too!

Easy Butternut Squash and Sweet Potato Soup Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

A comforting and creamy Easy Butternut Squash and Sweet Potato Soup, bursting with warm spices and a hint of chili heat. This vibrant, velvety soup combines roasted butternut squash, sweet potatoes, aromatic spices, and coconut milk to create a hearty dish perfect for chilly days or a wholesome meal any time. Roasting the vegetables enhances their natural sweetness and flavor, while the coconut milk adds richness without heaviness.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings
• Category: Soup
• Method: Roasting
• Cuisine: International
• Diet: Vegan

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 and Seasonings

• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1 teaspoon chili flakes
• Salt and pepper to taste

Liquids and 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

1. Optional Roasting: Preheat your oven to 190ºC (375ºF). Peel the butternut squash and sweet potatoes, cutting them into large chunks roughly 2 inches in size. Slice the onion into half-moons and leave garlic cloves whole.
2. Prepare the Vegetables: Place the butternut squash, sweet potatoes, onion slices, and garlic cloves in a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Toss gently to coat everything evenly with the oil and spices.
3. Roast the Vegetables: Roast the seasoned vegetables in the oven for about 30 minutes or until they become tender and develop golden edges, bringing out their natural sweetness.
4. Cook the Soup: Transfer the roasted vegetables to a medium saucepan. If you decide not to roast, place the raw chopped vegetables directly into the saucepan. Pour in 750 ml (roughly 4-6 cups) of vegetable or chicken stock or water, just enough to cover the vegetables.
5. Simmer Until Tender: Bring the mixture to a boil over high heat, then reduce to a simmer and cook until the vegetables are very tender. You should be able to easily pierce them with a knife.
6. Blend the Soup: Using a blender or immersion blender, carefully blend the soup until smooth, creating a creamy texture. Be cautious when blending hot liquids.
7. Add Coconut Milk and Season: Stir in the coconut milk and whisk to incorporate into the soup, then add chili flakes. Taste and adjust seasoning as needed with additional salt, pepper, or spices. If the soup is too thick, add more stock or water to reach your desired consistency.
8. Serve: Ladle the soup into bowls, swirling the reserved 2 tablespoons of coconut milk on top. Garnish with freshly chopped coriander for a fresh finish.

Notes

• Roasting the vegetables enhances their natural sweetness and adds depth of flavor, but you can skip this step for a quicker soup.
• The spices can be adjusted depending on your heat preference; reduce chili powder and chili flakes if you prefer milder soup.
• Use vegetable stock for a vegetarian or vegan-friendly option; chicken stock is suitable if not avoiding meat products.
• Blending can be done with an immersion blender directly in the pot or transferred in batches to a countertop blender. Be careful blending hot soup to avoid splatter.
• The coconut milk adds richness and creaminess without dairy, making this soup suitable for those avoiding lactose.