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This creamy butternut squash and sweet potato soup is ready in just 30 minutes. It's easy to make, flavourful, and creamy.
You'll also love my butternut squash curry, this creamy butternut squash pasta, and this butternut squash gnocchi. And you'll want to explore my other soup and stew recipes!
Jump to:
- ⭐️ Why this recipe works
- 🧾 Ingredients overview
- 👩🏻🍳 Here's how to make it
- 📖 Variations
- 💡 Chef's Guide: Expert Tips
- 🍯 Storing and reheating leftovers
- ❓Recipe FAQ's
- Easy Butternut Squash and Sweet Potato Soup
⭐️ Why this recipe works
- Flavour Depth: Roasting the butternut squash and sweet potatoes enhances their natural sweetness and adds a caramelised depth to the soup.
- Creamy Texture: Using full-fat coconut milk creates a rich, creamy texture without dairy.
- Spice Balance: A blend of cumin, cinnamon, and chilli powder provides a warm, slightly spicy flavour that complements the sweetness of the vegetables.
🧾 Ingredients overview
- Butternut Squash: Adds natural sweetness and a creamy texture.
- Sweet Potatoes: Contributes a subtle sweetness and a smooth consistency.
- Yellow Onion: Provides a savoury base flavour.
- Garlic: Adds aromatic depth.
- Olive Oil: Enhances the roasting process and adds a touch of richness.
- Coconut Milk: Makes the soup creamy and dairy-free.
- Ground Cumin: Adds warmth and earthiness.
- Cinnamon: Introduces a hint of sweetness and warmth.
- Chilli Powder: Adds a mild heat.
- Chilli Flakes: Provides an additional layer of spice.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Spicy Butternut Squash and Sweet Potato Soup recipe step-by-step
- Preheat the oven: Set your oven to 190ºC (375ºF).
- Prepare the vegetables: Cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, and chilli powder.
- Roast the vegetables: Roast in the oven for about 30 minutes, until tender and golden around the edges.
- Transfer to saucepan: If roasting, transfer the roasted vegetables to a saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
- Cook the vegetables: Cover the vegetables with water or vegetable stock. Bring to a boil over high heat. Ensure the vegetables are completely cooked by inserting a knife into them.
- Blend the soup: Blend the soup until smooth. (See notes in the recipe card for blending tips.)
- Add coconut milk: Stir in the coconut milk and whisk to combine. Add chilli flakes and adjust seasoning. If needed, adjust the consistency by adding more water or vegetable stock.
- Serve: Swirl the reserved coconut milk on top and garnish with fresh chopped coriander.
📖 Variations
- Vegetables: Substitute carrots or pumpkin for butternut squash.
- Spices: Use nutmeg instead of cinnamon for a different warm flavour.
- Milk: Substitute almond milk or cashew cream for coconut milk if preferred.
- Heat Level: Adjust the amount of chilli flakes to control the spiciness.
- Herbs: Add fresh thyme or rosemary during cooking for an herbal note.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Roasting Adds Flavour: Roasting the vegetables before blending enhances their natural sweetness and adds a rich, caramelised flavour to the soup.
- Blending Tips: For a smooth texture, use an immersion blender directly in the pot or transfer in batches to a high-speed blender.
- Thicken Naturally: If you prefer a thicker soup, reduce the amount of liquid used or simmer for a longer period of time.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 5 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, place the soup in a saucepan over medium heat, stirring occasionally until warmed through. You can also reheat in the microwave, stirring halfway through.
❓Recipe FAQ's
Can I make this soup in a slow cooker?
Yes, you can cook all the ingredients in a slow cooker on low for 6-8 hours or on high for 3-4 hours, then blend.
What if I don't have vegetable broth?
You can use water, but adding a bouillon cube will enhance the flavour.
What are some garnish ideas for this soup?
Garnish with chopped fresh herbs, toasted seeds, a swirl of coconut milk, or a sprinkle of paprika for added spice.
How can I make the soup more filling?
Add some cooked quinoa, rice, or lentils to make the soup more substantial.
How do I know when the vegetables are properly roasted?
The vegetables should be tender and golden brown around the edges when properly roasted. You can check by piercing them with a fork.
Looking for more comforting soup recipes?:
- Easy Carrot and Coriander Soup
- Easy 30 Minute Turkish Lentil Soup
- 30 Minute Easy Red Lentil Dhal Curry
- Easy 30 Minute Sweet Potato And Carrot Soup
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Easy Butternut Squash and Sweet Potato Soup
This butternut squash and sweet potato soup is a quick and delicious meal ready in just 30 minutes. It's creamy, flavourful, and easy to make—perfect for any meal. Roasting the vegetables is optional but recommended for added depth of flavour.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8 Servings
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Author: Deborah Rainford
Ingredients
- 1 butternut squash
- 2 sweet potatoes
- 1 yellow onion
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml (1 ½ cups) tin full fat coconut milk, reserve to tablespoons for serving
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chilli powder
- 1 teaspoon chilli flakes
Instructions
Optional Roasting:
Preheat the oven: Set your oven to 190ºC (375ºF).
Prepare the vegetables: Cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, and chili powder.
Roast the vegetables: Roast in the oven for about 30 minutes, until tender and golden around the edges.
Cook the soup:
If roasting, transfer the roasted vegetables to a saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
Cook the vegetables: Cover the vegetables with water or vegetable stock. Bring to a boil over high heat. Ensure the vegetables are completely cooked by inserting a knife into them.
Blend the soup: Blend the soup until smooth. (See notes for blending tips.)
Add coconut milk: Stir in the coconut milk and whisk to combine. Add chili flakes and adjust seasoning. If needed, adjust the consistency by adding more water or vegetable stock.
Serve: Swirl the reserved coconut milk on top and garnish with fresh chopped coriander.
Notes
- Blending: If using an upright blender, carefully pour or ladle the hot vegetables and stock into the blender jug. Blend on high for about 2 minutes. Be cautious as the soup will be very hot. Once blended, pour the soup back into the saucepan. If using an immersion blender, blend the vegetables directly in the saucepan until smooth.
Nutrition
Calories: 230kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 48mg | Potassium: 666mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18079IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 3mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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