Easy Butternut Squash and Sweet Potato Soup

Butternut squash and sweet potato soup is a warm and tasty dish. It is simple to make and ready in no time. You can make it creamy or leave it chunky. This soup is great for any meal and any season. It’s perfect for lunch or dinner and is also good for gatherings with friends or family. The sweet taste of the squash and sweet potatoes blends well with the spices, making it comforting and delightful.

Besides its great flavors, this soup is good for you too. Butternut squash and sweet potatoes are full of vitamins and minerals. So, you get a delicious meal with many health benefits.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe for many reasons. First, it is simple and quick to prepare. You can have a rich and healthy soup on the table in less than an hour. The taste is comforting, making it perfect for chilly days or cozy nights.

Second, it is very healthy. Butternut squash and sweet potatoes are loaded with nutrients. They help you stay strong and healthy. This soup will fill you up without making you feel heavy.

Third, this recipe is flexible. You can adjust the spices based on your taste. If you like it spicy, add more chili flakes. If you prefer it milder, leave them out. This allows you to create a dish that perfectly fits your liking.

Lastly, this soup is great for sharing. You can easily make a large batch to serve family or friends. It also stores well, so you can enjoy it later.

Now, let’s get started on how to make this easy butternut squash and sweet potato soup!

HOW TO MAKE Easy Butternut Squash and Sweet Potato Soup

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
• 1/2 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1 teaspoon chili flakes
• 750 ml vegetable or chicken stock or water
• Salt and pepper to taste

STEP-BY-STEP INSTRUCTIONS

Optional Roasting

1. Preheat your oven to 200°C (400°F).
2. On a baking tray, spread the chopped butternut squash and sweet potatoes.
3. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
4. Toss them to coat well.
5. Roast in the oven for about 25-30 minutes until tender and slightly brown. Roasting adds extra flavor.

Cook the Soup

1. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
2. Add the sliced onion and cook until soft and slightly golden. This takes about 5-7 minutes.
3. Add the garlic and sauté for another minute until fragrant.
4. Add the roasted butternut squash and sweet potatoes to the pot.
5. Stir in the ground cumin, cinnamon, chili powder, and chili flakes. Mix well.
6. Pour in the vegetable or chicken stock. Bring to a boil.
7. Lower the heat and let it simmer for about 15 minutes. It will help all the flavors combine.
8. Remove from heat and let it cool slightly.
9. Blend the soup until smooth. You can use an immersion blender or transfer it to a blender.
10. Stir in the coconut milk, saving 2 tablespoons for garnish. Mix well.
11. Taste and add salt and pepper as needed.

HOW TO SERVE Easy Butternut Squash and Sweet Potato Soup

Serve the soup warm. Pour it into bowls and drizzle with the reserved coconut milk for a creamy touch. You can also top it with croutons, pumpkin seeds, or fresh herbs like cilantro or parsley.

This soup pairs well with bread, salad, or a light sandwich. Enjoy it with your favorite drink for a complete meal.

STORAGE & FREEZING: Easy Butternut Squash and Sweet Potato Soup

This soup stores well in the fridge. Place it in an airtight container and keep it for up to 5 days. To reheat, simply warm it in a pot over low heat or microwave until hot.

If you want to freeze it, let it cool completely first. Then, pour it into freezer-safe containers. It can be frozen for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and then reheat.

this Recipe

SERVING SUGGESTIONS

• With a Side Salad: A fresh green salad with vinaigrette balances the soup’s sweetness.
• Crusty Bread: Serve with a piece of crusty bread for dipping.
• Top with Seeds: Sprinkle toasted pumpkin or sunflower seeds for crunch.
• Add Cheese: A dollop of sour cream or feta cheese can add extra flavor.

VARIATIONS

• Add Creaminess: Replace some of the coconut milk with heavy cream for a richer soup.
• More Vegetables: Add carrots, parsnips, or celery for different flavors.
• Spicy Version: Increase the chili powder or add fresh chilies for more heat.
• Herbed Flavor: Stir in fresh herbs like thyme or rosemary for added aroma.

FAQs

Can I use other types of squash?

Yes, you can use other squash like acorn or kabocha. The flavor will be different but still delicious.

Is this soup vegan?

Yes, this soup is vegan as it contains no animal products. The coconut milk adds creaminess without dairy.

How can I thicken the soup?

If you want a thicker soup, you can blend in more vegetables or add a bit of cornstarch mixed with water.

Can I make this soup in a slow cooker?

Yes! Simply add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Blend before serving.

MAKE-AHEAD TIPS FOR Easy Butternut Squash and Sweet Potato Soup

You can prepare and chop the vegetables ahead of time. Store them in the fridge for up to 3 days.

You can also make the soup in advance and reheat it when needed. This allows the flavors to deepen and taste even better.

Making a big batch is great for busy days. You’ll have a meal ready whenever you need it. Just heat, serve, and enjoy!

This easy butternut squash and sweet potato soup is sure to become a favorite in your home. Happy cooking!

Butternut Squash and Sweet Potato Soup

This easy butternut squash and sweet potato soup is warm, tasty, and packed with nutrients. It's simple to prepare and can be customized to be creamy or chunky, perfect for any meal and season.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 220

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 small butternut squash (peeled and chopped) about 700-900g or 2-3 cups
• 2 pieces sweet potatoes (peeled and chopped) about 275g or 2 cups
• 1 medium 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
• 1/2 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1 teaspoon chili flakes
• 750 ml vegetable or chicken stock or water
• Salt and pepper to taste

Method

 

Optional Roasting

1. Preheat your oven to 200°C (400°F).
2. On a baking tray, spread the chopped butternut squash and sweet potatoes.
3. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
4. Toss them to coat well.
5. Roast in the oven for about 25-30 minutes until tender and slightly brown.

Cook the Soup

1. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
2. Add the sliced onion and cook until soft and slightly golden, about 5-7 minutes.
3. Add the garlic and sauté for another minute until fragrant.
4. Add the roasted butternut squash and sweet potatoes to the pot.
5. Stir in the ground cumin, cinnamon, chili powder, and chili flakes.
6. Pour in the vegetable or chicken stock and bring to a boil.
7. Lower the heat and let it simmer for about 15 minutes.
8. Remove from heat and let it cool slightly.
9. Blend the soup until smooth.
10. Stir in the coconut milk, saving 2 tablespoons for garnish.
11. Taste and add salt and pepper as needed.

Notes

Store in an airtight container in the fridge for up to 5 days. You can freeze for up to 3 months. Reheat before serving.