Easy Butternut Squash and Sweet Potato Soup Recipe

There’s nothing quite like the cozy comfort of a warm, velvety bowl of soup on a crisp day, and this Easy Butternut Squash and Sweet Potato Soup hits every note. Rich in natural sweetness from the squash and sweet potatoes, complemented by fragrant spices and creamy coconut milk, this soup is a dazzling blend of flavors and textures that feels both wholesome and indulgent. Whether you’re new to homemade soups or a seasoned cook, this recipe is approachable, satisfying, and perfect for sharing.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the key to making this soup shine. Each element plays a crucial role: the butternut squash and sweet potatoes provide a natural sweetness and creaminess, while the spices bring warmth and a touch of heat to round out the flavors beautifully.

• Butternut squash: About 700-900g, peeled and chopped; this adds sweetness and a silky texture when cooked.
• Sweet potatoes: Approximately 275g peeled and chopped; they deepen the soup’s richness and natural sugars.
• Yellow onion: Sliced; brings a mild sharpness that mellows nicely with cooking.
• Garlic cloves: Three peeled; essential for layering flavor and adding a subtle kick.
• Olive oil: Two tablespoons; a heart-healthy fat that helps roast and soften the veggies.
• Full fat coconut milk: One 400 ml tin, with a couple tablespoons reserved for garnishing, adds creaminess and a tropical note.
• Ground cumin: One teaspoon; infuses the soup with earthy warmth.
• Cinnamon: Half a teaspoon; introduces a gentle, cozy sweetness.
• Chilli powder: Quarter teaspoon; adds mild heat and depth.
• Chilli flakes: One teaspoon; sprinkled in for a customizable spicy finish.
• Vegetable or chicken stock or water: About 750 ml; the liquid base that brings it all together.
• Salt and pepper: To taste; essential for balance and enhancing all other flavors.

How to Make Easy Butternut Squash and Sweet Potato Soup

Step 1: Prepare and Roast the Vegetables

Start by preheating your oven to 190ºC (375ºF). This roasting step isn’t mandatory but highly recommended—roasting brings out the natural sugars and intensifies flavors like magic. Peel and chop the butternut squash and sweet potatoes into roughly two-inch chunks. Slice your onion into half-moons and leave the garlic cloves whole but peeled for gentle roasting. Toss them all in olive oil, sprinkle with cumin, cinnamon, chili powder, salt, and pepper, then spread them evenly on a roasting tray. Roast for about 30 minutes until the vegetables are tender and have those gorgeous golden edges that hint at caramelized deliciousness.

Step 2: Cooking the Soup

Transfer the roasted vegetables into a medium saucepan. If you’re skipping roasting, simply place the raw chopped vegetables and garlic directly into the saucepan. Pour in your vegetable or chicken stock—or water if you prefer—to cover the veggies generously. Bring everything to a boil over high heat, then lower the heat and let it simmer until the squash and sweet potatoes are completely soft and easy to pierce with a knife. This simmering melds the flavors, softens the vegetables further, and prepares them perfectly for blending.

Step 3: Blend Until Smooth

This is where your soup starts to come alive. Use a handheld stick blender or transfer the soup carefully to a blender in batches. Blend until completely smooth and silky. If you want to make it extra luscious, you can strain the soup for a finer texture, but blending alone is plenty for a wonderfully creamy result.

Step 4: Stir in Coconut Milk and Spice

Pour in the full fat coconut milk and whisk well to incorporate its creamy sweetness throughout the soup. Then, sprinkle in the chili flakes and taste—this is your chance to tweak the seasoning to your liking, adding more salt, pepper, or spices if needed. If the soup is a bit too thick for your taste, add a splash more stock or water until you reach your perfect consistency.

Step 5: Serve with Style

Before serving, drizzle a couple tablespoons of the reserved coconut milk on top for a beautiful swirl effect. Garnish with fresh chopped coriander or herbs of your choice. This soup is now ready to delight your taste buds with every creamy, spiced spoonful.

How to Serve Easy Butternut Squash and Sweet Potato Soup

Garnishes

Garnishes are your chance to add freshness and texture that contrast beautifully with the silky soup. A handful of freshly chopped coriander or parsley adds a burst of color and herbal brightness. Toasted pumpkin seeds or a sprinkle of chili flakes can provide that satisfying crunch and hint of heat. Don’t forget a swirl of extra coconut milk to give it that inviting, dreamy look on the surface.

Side Dishes

This soup is perfectly comforting on its own but elevates when paired thoughtfully. Crunchy crusty bread or warm garlic naan invites dipping and soaking up every last drop. For a more substantial meal, a crisp green salad with citrusy vinaigrette balances the richness wonderfully. Or, serve alongside a simple grain bowl of quinoa or rice to keep things hearty yet wholesome.

Creative Ways to Present

Imagine serving this gorgeous Easy Butternut Squash and Sweet Potato Soup in rustic ceramic bowls with a scattering of microgreens for an elegant touch. For casual occasions, pouring it into small mugs makes the perfect hand-held comfort food. You can also serve it as a starter in shot glasses at a party, garnished with a tiny herb leaf and a drop of chili oil for a fun pop of flavor and color.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in the fridge for up to 3 days in an airtight container. As it sits, the flavors tend to deepen even further, making lunchtime the next day just as delightful as the first serving. Just give it a good stir before reheating.

Freezing

This soup freezes wonderfully, making it a fantastic option for meal prep or busy days ahead. Freeze in portion-sized containers and ensure it’s completely cool beforehand. Frozen soup will stay good for up to 3 months. When you’re ready, thaw overnight in the fridge for the best texture.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring occasionally to prevent sticking at the bottom. Add a splash of water or stock if it’s become too thick. It also reheats well in the microwave; just cover loosely and heat in 1-minute bursts, stirring in between.

FAQs

Can I make this soup vegan?

Absolutely! Using vegetable stock and the full fat coconut milk keeps the recipe entirely plant-based and wonderfully creamy. Just be sure your stock is vegan-friendly.

Do I have to roast the vegetables first?

Roasting the squash and sweet potatoes adds depth and caramelized flavor, but you can skip it for a quicker version. The soup will still be delicious, just a bit lighter in flavor.

Can I use other spices?

Definitely! While cumin, cinnamon, and chili powder form the core flavor profile, feel free to experiment with smoked paprika, nutmeg, or turmeric to suit your taste preferences.

How can I make the soup less spicy?

Simply reduce or omit the chili powder and chili flakes. The natural sweetness from the squash and sweet potatoes will still shine through beautifully.

Can I prepare this soup in a slow cooker?

Yes! Combine all ingredients (except the coconut milk and garnishes) in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Blend and then stir in the coconut milk before serving.

Final Thoughts

This Easy Butternut Squash and Sweet Potato Soup is one of those recipes that wins hearts every time. It’s simple enough for a weeknight dinner but special enough to impress guests. Once you taste the creamy texture and perfectly balanced spices, you’ll find yourself coming back to this comforting bowl again and again. Why not give it a try? Your cozy, delicious new favorite soup awaits!

Print