If you’re looking for a comforting and nutritious dish, Easy Butternut Squash and Sweet Potato Soup is just what you need. This creamy soup combines the natural sweetness of butternut squash and sweet potatoes, making it a delightful option for any meal or even as a starter for dinner gatherings.

Why Make This Recipe

This soup not only tantalizes your taste buds but also offers numerous health benefits. Both butternut squash and sweet potatoes are rich in vitamins A and C, fiber, and antioxidants. Additionally, the use of coconut milk adds a creamy texture without dairy, making it suitable for various dietary preferences. It’s easy to prepare, making it perfect for busy weekdays or a cozy weekend meal.

How to Make Easy Butternut Squash and Sweet Potato Soup

Embarking on the journey to create this scrumptious soup is simpler than you might think. The process involves gathering fresh ingredients, sautéing, and allowing the flavors to blend beautifully in a pot.

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 tablespoons olive oil
400 ml tin full-fat coconut milk (reserve 2 tablespoons for serving)
1 teaspoon ground cumin (*see notes)
1/2 teaspoon cinnamon (*see notes)
1/4 teaspoon chili powder (*see notes)
1 teaspoon chili flakes (*see notes)
750 ml vegetable or chicken stock or water (*see notes)
Salt and pepper to taste

Directions:

Optional Roasting: Preheat your oven to 425°F (220°C). Toss the butternut squash and sweet potatoes with a little olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.
Cook the Soup: In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent, about 5 minutes. Next, add the garlic and sauté for an additional minute until fragrant. If you chose to roast the vegetables, add them to the pot now; if not, include the chopped butternut squash and sweet potatoes directly into the pot. Season with the ground cumin, cinnamon, chili powder, and chili flakes, stirring for a minute. Pour in the vegetable or chicken stock and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.
Once cooked, remove the pot from the heat. Use an immersion blender to puree the soup until smooth (alternatively, you can transfer it to a blender in batches). Stir in the coconut milk, adjusting seasoning with salt and pepper to taste.

How to Serve Easy Butternut Squash and Sweet Potato Soup

Serve the soup hot, drizzling the reserved coconut milk on top for a beautiful presentation. You can also garnish with chili flakes, fresh herbs, or a spoonful of yogurt for added flavor and texture. Pair it with crusty bread or a side salad to complete the meal.

How to Store Easy Butternut Squash and Sweet Potato Soup

This soup can be stored in an airtight container in the refrigerator for up to four days. For longer storage, consider freezing it in portion-sized containers. It will keep well in the freezer for up to three months. To reheat, simply thaw overnight in the fridge and warm it up on the stove or in the microwave.

Tips to Make Easy Butternut Squash and Sweet Potato Soup

For an extra depth of flavor, you can add a splash of apple cider or lemon juice before blending.
Adjust the spices to your taste. If you prefer a spicier soup, increase the chili powder and chili flakes.
Feel free to include other vegetables, such as carrots or cauliflower, for added nutrition and variety.

Variation

You can experiment with this soup by adding different herbs or spices such as ginger or thyme. For a vegan twist, substitute the chicken stock with vegetable stock and opt for a non-dairy yogurt for serving.

FAQs

Q: Can I use frozen butternut squash and sweet potatoes for this recipe?
A: Yes, you can use frozen vegetables. Just ensure they are thawed before cooking for even blending.

Q: Is there a way to make this soup thicker?
A: If you prefer a thicker soup, reduce the amount of stock or add more vegetables and blend until smooth.

Q: Can this soup be made ahead of time?
A: Absolutely! In fact, the flavors often improve after a day in the fridge, making it an excellent make-ahead meal option.

Butternut Squash and Sweet Potato Soup

A comforting and nutritious creamy soup made with butternut squash and sweet potatoes, perfect for any meal or starter.

Prep Time 10

Cook Time 30

Total Time 40

Serving Size servings

Ingredients

Main Ingredients

1 small butternut squash (700-900g or 2-3 cups, peeled and chopped)
2 pieces sweet potatoes (275g or 2 cups, peeled and chopped)
1 medium yellow onion (sliced)
3 cloves garlic (peeled)
2 tablespoons olive oil
400 ml full-fat coconut milk (reserve 2 tablespoons for serving)
750 ml vegetable or chicken stock or water Use vegetable stock for a vegan option.

Spices

1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon chili powder
1 teaspoon chili flakes

Seasoning

to taste Salt and pepper

Instructions

Optional Roasting

Preheat your oven to 425°F (220°C). Toss the butternut squash and sweet potatoes with a little olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.

Cook the Soup

In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent, about 5 minutes.
Add the garlic and sauté for an additional minute until fragrant.
If you chose to roast the vegetables, add them to the pot now; if not, include the chopped butternut squash and sweet potatoes directly into the pot.
Season with the ground cumin, cinnamon, chili powder, and chili flakes, stirring for a minute.
Pour in the vegetable or chicken stock and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.

Blend and Serve

Once cooked, remove the pot from the heat. Use an immersion blender to puree the soup until smooth (alternatively, you can transfer it to a blender in batches).
Stir in the coconut milk, adjusting seasoning with salt and pepper to taste.
Serve the soup hot, drizzling the reserved coconut milk on top for a beautiful presentation.
Garnish with chili flakes, fresh herbs, or a spoonful of yogurt for added flavor and texture.

Notes

This soup can be stored in an airtight container in the refrigerator for up to four days. For longer storage, consider freezing it in portion-sized containers for up to three months. To reheat, simply thaw overnight in the fridge and warm it up on the stove or in the microwave. For extra flavor, add a splash of apple cider or lemon juice before blending.