Whether you’re craving something warming in winter or light and nourishing in summer, this Easy Butternut Squash and Sweet Potato Soup checks all the boxes. Silky smooth, subtly spiced, and rich with natural sweetness, this soup can be roasted or simmered straight on the stove, making it a weeknight-friendly go-to for any meal.
With coconut milk adding a creamy dairy-free touch and warming spices lending depth, it’s a faithful blend of comfort and elegance. Plus, it’s a great make-ahead option for meal prep or entertaining.
Why You’ll Love This Soup
- Ready in just 40 minutes with minimal effort.
- Naturally sweet and creamy without dairy.
- Mildly spiced—you can easily adjust the heat to your taste.
- Perfect for any season: rich in winter, light in summer.
Ingredients (Serves 8)
- 1 small butternut squash (700–900 g), peeled and chopped (2–3 cups)
- 2 sweet potatoes (about 275 g), peeled and chopped (2 cups)
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml full‑fat coconut milk (reserve 2 tablespoons for garnish)
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon red chili flakes (adjust to taste)
- 750 ml vegetable or chicken stock (or water as needed)
- Salt and black pepper, to taste
Instructions
Optional: Roast the Vegetables
- Preheat the oven to 190 °C (375 °F).
- Toss the squash, sweet potatoes, sliced onion, and garlic with olive oil, cumin, cinnamon, chili powder, salt, and pepper.
- Spread evenly on a baking tray and roast for about 30 minutes, until tender and golden around the edges.
Cook the Soup
- Transfer the roasted vegetables to a large saucepan. (If not roasting, place raw chopped vegetables directly into the pan.)
- Pour in the stock or water so that vegetables are well covered.
- Bring to a boil over high heat, then simmer until everything is soft and easily pierced with a knife.
Blend and Finish
- Use an immersion blender to puree until smooth. Alternatively, transfer to a countertop blender in batches and blend.
- Return to low heat and stir in the coconut milk and reserved milk for swirl effect.
- Add chili flakes, then taste and adjust seasoning with salt, pepper, or additional spices as desired. Add more liquid if you prefer a thinner consistency.
- Ladle into bowls, swirl with reserved coconut milk, and garnish with chopped coriander or parsley.
Spice Notes & Variations
- Adjustable heat: Omit chili flakes for a milder version or increase for a spicier kick.
- Cinnamon and cumin: These spices add warmth and depth without overpowering the natural sweetness of squash and potato. Omit cinnamon for a subtler savory flavor.
- Stock choice: Vegetable stock keeps it vegetarian; chicken stock adds extra richness. Water works in a pinch.
- Roasting perk: Roasting caramelizes sugars for deeper flavor—especially worth it in winter.
- Coconut-free option: Use heavy cream or oat milk instead of coconut milk for a different richness.
Serving Suggestions
- Top with a drizzle of extra virgin olive oil or a swirl of Greek yogurt (if not dairy-free).
- Crisp roasted chickpeas, croutons, or pumpkin seeds add excellent crunch.
- Serve with crusty bread, garlic toast, or warm naan for dipping.
- Pair with a light salad or grilled vegetables for a full meal.
Storage & Make-Ahead Tips
- Refrigerator: Store soup in an airtight container for up to 4 days.
- Freezer: Freeze in portions (leave room at the top as soup expands) for up to 3 months.
- Reheating: Gently reheat on the stove, stirring occasionally. Add a splash of stock or coconut milk if it thickens too much.
From My Kitchen to Yours
This Easy Butternut Squash and Sweet Potato Soup is one of my reliable fall and winter favorites—but I also love making it in summer when squash is plentiful. It’s nourishing, flavorful, and just fancy enough for guests while staying easy enough for everyday meals. The aromas alone—roasting squash and spices—feel like comfort personified. Once you try it, you’ll keep coming back for it season after season.
Spicy Butternut Squash and Sweet Potato Soup
Make a creamy, easy butternut squash and sweet potato soup in 40 minutes. Perfect for cozy meals or simple meal prep!
Servings 8
Ingredients
- 1 small butternut squash 700–900 g, peeled and chopped (2–3 cups)
- 2 sweet potatoes about 275 g, peeled and chopped (2 cups)
- 1 yellow onion sliced
- 3 cloves garlic peeled
- 2 tablespoons olive oil
- 400 ml full‑fat coconut milk reserve 2 tablespoons for garnish
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon red chili flakes adjust to taste
- 750 ml vegetable or chicken stock or water as needed
- Salt and black pepper to taste
Instructions
Optional: Roast the Vegetables
- Preheat the oven to 190 °C (375 °F).
- Toss the squash, sweet potatoes, sliced onion, and garlic with olive oil, cumin, cinnamon, chili powder, salt, and pepper.
- Spread evenly on a baking tray and roast for about 30 minutes, until tender and golden around the edges.
Cook the Soup
- Transfer the roasted vegetables to a large saucepan. (If not roasting, place raw chopped vegetables directly into the pan.)
- Pour in the stock or water so that vegetables are well covered.
- Bring to a boil over high heat, then simmer until everything is soft and easily pierced with a knife.
Blend and Finish
- Use an immersion blender to puree until smooth. Alternatively, transfer to a countertop blender in batches and blend.
- Return to low heat and stir in the coconut milk and reserved milk for swirl effect.
- Add chili flakes, then taste and adjust seasoning with salt, pepper, or additional spices as desired. Add more liquid if you prefer a thinner consistency.
- Ladle into bowls, swirl with reserved coconut milk, and garnish with chopped coriander or parsley.
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