How to Make Easy Butternut Squash and Sweet Potato Soup

There’s something incredibly comforting about a warm, hearty bowl of soup, especially as the weather starts to cool down. Today, I’m excited to share with you one of my favorite recipes that’s perfect for those cozy fall evenings: Easy Butternut Squash and Sweet Potato Soup. This recipe is not only delicious, but it’s also packed with nutrients and is surprisingly simple to make. Whether you’re looking for a quick family dinner or a healthy meal to enjoy on your own, this soup is sure to become a new favorite.

Why You’ll Love This Recipe

• It’s a healthy, vegetarian option that’s perfect for a weeknight dinner or a special occasion.
• The combination of butternut squash and sweet potatoes creates a naturally sweet and creamy texture without the need for heavy creams.
• You can customize it with your favorite spices to suit your taste preferences.
• It’s a great make-ahead meal that can be stored in the fridge or freezer for later.
• The recipe is versatile and can be served as a main dish or a side.

Ingredients

Here’s what you’ll need to make this delicious soup:

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

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the step-by-step process of making this Easy Butternut Squash and Sweet Potato Soup:

1. Prep the Vegetables: Start by peeling and chopping the butternut squash and sweet potatoes into bite-sized pieces. Slice the yellow onion and peel the garlic cloves.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for another minute, stirring constantly to prevent burning.
3. Add the Spices: Stir in the ground cumin, cinnamon, chilli powder, and chilli flakes. Cook for 1-2 minutes to allow the spices to release their aroma.
4. Add the Vegetables: Add the chopped butternut squash and sweet potatoes to the pot. Stir to coat them evenly with the spices and cook for about 5 minutes.
5. Pour in the Stock: Add the vegetable or chicken stock (or water) to the pot, making sure that the vegetables are fully covered. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender when pierced with a fork.
6. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
7. Add the Coconut Milk: Stir in the full-fat coconut milk and cook for an additional 2-3 minutes to heat through. Season with salt and pepper to taste.
8. Serve and Enjoy: Ladle the soup into bowls and top with a drizzle of the reserved coconut milk, some fresh herbs, or a sprinkle of chilli flakes if desired.

Pro Tips for Making the Recipe

Here are some tips to help you make the best version of this soup:

• Roasted Vegetables: For an extra depth of flavor, you can roast the butternut squash and sweet potatoes in the oven at 400°F (200°C) for about 30-40 minutes, or until tender, before adding them to the pot.
• Spice It Up: Adjust the amount of chilli flakes or chilli powder to your desired level of spiciness. You can also add other spices like nutmeg or ginger for a different flavor profile.
• Texture Preference: If you prefer a chunky soup, you can leave some of the vegetables unblended or add some cooked vegetables back into the soup after blending.
• Make it Creamy: For an even creamier soup, you can add a splash of heavy cream or Greek yogurt along with the coconut milk.

How to Serve

This soup is versatile and can be served in various ways to suit your preferences:

• As a Main Dish: Serve it on its own with a side of crusty bread or a fresh green salad for a complete meal.
• As a Side: Pair it with your favorite main dishes, such as roasted meats or grilled fish.
• With Toppings: Add some texture and flavor with toppings like toasted nuts, seeds, fresh herbs, or a dollop of yogurt.

Make Ahead and Storage

This soup is a great candidate for meal prep and can be stored for later use:

• Refrigerate: Allow the soup to cool completely, then transfer it to an airtight container and store in the refrigerator for up to 5 days.
• Freeze: Pour the cooled soup into freezer-safe containers or freezer bags and store for up to 3 months. Reheat gently over low heat when ready to serve.
• Reheat: When reheating, you can add a splash of water or stock if the soup has thickened too much.

There you have it—a delicious, healthy, and easy-to-make butternut squash and sweet potato soup that’s perfect for any occasion. Whether you’re looking for quick family dinners, easy pasta recipes, or 30-minute meals, this recipe is sure to become a staple in your kitchen. Don’t forget to check out more of my weeknight dinner ideas for more inspiration!

Easy Butternut Squash and Sweet Potato Soup

A comforting and nutritious soup blending the sweetness of butternut squash and sweet potatoes with aromatic spices.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course main dish

Cuisine vegetarian

Servings 4 servings

Calories 250 kcal

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

Instructions

 

• Sauté the onion and garlic in olive oil until softened.
• Add cumin, cinnamon, chilli powder, and chilli flakes, and cook for 1-2 minutes.
• Add the chopped butternut squash and sweet potatoes, cooking for 5 minutes.
• Blend the mixture until smooth, then add stock or water and reserved coconut milk.
• Simmer until heated through, then season with salt and pepper to taste.

Notes

Customize with toppings like reserved coconut milk, toasted seeds, or fresh herbs.

Keyword butternut squash, sweet potato