There’s something deeply comforting about a bowl of Butternut Squash and Sweet Potato Soup on a cool evening. It’s creamy, velvety, and bursting with fall flavors—like wrapping your hands around a warm mug while the world slows down a little.
I still remember the first time I made this soup after a long day of chasing toddlers and juggling dinner prep—it became an instant family favorite. The natural sweetness from the squash and sweet potato pairs beautifully with creamy coconut milk and a gentle kick of spice. Whether you roast the veggies or skip straight to the pot, this recipe delivers that cozy, restaurant-quality flavor in under 40 minutes.
Table of Contents
Why You’ll Love This Butternut Squash and Sweet Potato Soup
- Quick and Easy: Ready in about 30 minutes—perfect for busy nights or lazy Sundays.
- Healthy Comfort Food: Naturally dairy-free, gluten-free, and loaded with vitamins.
- Creamy without Cream: Coconut milk gives that silky texture without the heaviness.
- Family-Approved: Even picky eaters (like my youngest!) love the gentle sweetness.
- Make-Ahead Friendly: Stores beautifully and tastes even better the next day.
What Does Butternut Squash and Sweet Potato Soup Taste Like?
This soup tastes like fall itself—rich, earthy, and slightly sweet, with hints of cinnamon and cumin that round it out perfectly. The coconut milk adds creaminess, while the optional chili flakes bring a touch of warmth that balances it all out. It’s that magical middle ground between comforting and refreshing, perfect for any time of year.
Ingredients You’ll Need for Butternut Squash and Sweet Potato Soup
When it comes to making this Butternut Squash and Sweet Potato Soup, simple ingredients come together to create something wonderfully rich and comforting. Each item plays an important role in building that silky, velvety texture and naturally sweet flavor that makes this soup such a family favorite.
Let’s walk through what you’ll need — and a few smart swaps if you’re missing something in your pantry.
1. Butternut Squash
You’ll need one small butternut squash (about 700–900g or roughly 2–3 cups when chopped). Peel off the tough skin, scoop out the seeds, and cut it into cubes about 1 to 2 inches thick.
This is the star of the show — it brings that beautiful golden color, a soft sweetness, and plenty of vitamin A and fiber. If you’ve ever tried my Gordon Ramsay Butternut Squash Soup, you’ll know that roasting the squash first deepens its flavor beautifully.
Tip: Short on time? Many grocery stores sell pre-cut butternut squash in the produce aisle — a total lifesaver on busy weeknights.
2. Sweet Potatoes
Add two medium sweet potatoes (about 275g or 2 cups), peeled and chopped.
The sweet potatoes complement the butternut squash perfectly — they add creaminess, body, and a subtle caramel-like flavor that makes this soup feel indulgent without being heavy.
Their natural sweetness also means you won’t need extra sugar, keeping the recipe wholesome and nutrient-rich. Sweet potatoes are also loaded with antioxidants and potassium, making this Butternut Squash and Sweet Potato Soup as nourishing as it is delicious.
3. Onion and Garlic
Use one yellow onion, sliced thinly, and three garlic cloves, peeled.
These aromatics create a savory backbone that balances the sweetness of the vegetables. Roasting them with the squash adds a lovely caramelized depth — and your kitchen will smell amazing while it cooks.
If you love how these flavors mingle, you might also enjoy my Homemade Minestrone Soup — another cozy favorite filled with comforting aromas.
4. Olive Oil
A drizzle of olive oil (about two tablespoons) helps the vegetables roast beautifully and prevents them from sticking to your pan. Olive oil also brings a subtle richness and smooth mouthfeel to this Butternut Squash and Sweet Potato Soup, giving it that luxurious texture we all love in creamy soups.
You can also use avocado oil if you prefer a higher smoke point.
5. Coconut Milk
For that dreamy, velvety finish, use one can (400 ml) of full-fat coconut milk.
This is what gives the soup its creamy consistency without using dairy. Be sure to reserve two tablespoons for a gorgeous swirl on top when serving — it looks as good as it tastes.
Coconut milk balances the warm spices and earthy vegetables beautifully, adding a hint of tropical richness that elevates this humble bowl into something restaurant-worthy.
6. Spices — The Flavor Makers
The secret to making this Butternut Squash and Sweet Potato Soup unforgettable lies in its spice blend. Here’s what you’ll need:
- 1 teaspoon ground cumin: adds an earthy, nutty aroma that pairs perfectly with sweet vegetables.
- ½ teaspoon cinnamon: brings gentle warmth and sweetness that feels like fall.
- ¼ teaspoon chili powder: gives a little kick that livens up every spoonful.
- 1 teaspoon chili flakes: for just the right touch of heat — adjust to your taste.
Together, these spices transform simple ingredients into something complex and comforting. If you love soups with bold seasoning, check out my Turmeric Soup with Chickpeas — it’s full of similar cozy, anti-inflammatory flavors.
7. Stock or Broth
Use 750 ml (3 cups) of vegetable or chicken stock.
This is the liquid foundation that brings everything together. Vegetable stock keeps it vegan-friendly, while chicken stock adds a slightly richer flavor. You can even make your own broth from kitchen scraps — it’s a great way to reduce waste and control your sodium levels.
If you’re out of stock, water works fine too; the roasted vegetables and spices will still deliver plenty of flavor.
8. Salt and Pepper
Finally, a generous pinch of salt and freshly ground pepper ties all the flavors together. Taste as you go — the sweetness of the squash can change slightly depending on the season, so adjust your seasoning until it’s just right.
How to Make Butternut Squash and Sweet Potato Soup (Step-by-Step Guide)
Making Butternut Squash and Sweet Potato Soup is simple, soothing, and oh-so-satisfying — the kind of recipe that makes your kitchen smell like fall and fills your home with warmth. Whether you’re roasting your veggies for that deep caramelized flavor or simmering them straight in a pot, this method guarantees a silky, comforting soup every single time.
Follow these step-by-step instructions, and you’ll be ladling out cozy bowls in less than an hour.
Step 1: Preheat Your Oven (Optional but Worth It!)
If you’ve got the time, start by roasting your vegetables — it adds incredible depth to your Butternut Squash and Sweet Potato Soup.
- Preheat your oven to 375°F (190°C).
- Line a large baking sheet with parchment paper or a silicone mat.
Roasting isn’t required, but it truly makes the flavors sing. You’ll get slightly caramelized edges on the squash and sweet potatoes, giving your soup that irresistible sweet-and-savory balance.
(If you love this roasting technique, you’ll also enjoy my Spicy Pumpkin Soup — it uses a similar method for a bold, fall-inspired flavor.)
Step 2: Prepare the Vegetables
- Peel and chop your butternut squash into 1–2 inch cubes.
- Do the same with your sweet potatoes.
- Slice your onion into thin half-moons.
- Peel three garlic cloves — no need to mince; they’ll soften and blend perfectly later.
Toss everything onto your prepared baking sheet. Drizzle with olive oil, then sprinkle over the ground cumin, cinnamon, chili powder, and a generous pinch of salt and pepper.
Use your hands to toss until everything is evenly coated — a little messy, but that’s where the magic begins!
Step 3: Roast Until Tender and Golden
Slide the tray into the oven and roast for 30 minutes, turning halfway through.
You’ll know they’re ready when the edges of the squash and sweet potatoes turn slightly golden and a fork slides in easily. The onion should be soft and lightly caramelized, and the garlic fragrant but not burnt.
During this stage, your kitchen will smell like a cozy autumn candle — cinnamon, spice, and everything nice.
Step 4: Transfer to a Soup Pot
Once the vegetables are roasted, transfer them to a large saucepan or soup pot.
If you’re skipping the roasting step (totally fine for a faster dinner), simply add your chopped raw vegetables, onion, garlic, and spices directly into the pot with a drizzle of olive oil, and sauté for 5–7 minutes until slightly softened and fragrant.
Then, pour in 3 cups of vegetable or chicken stock (depending on your preference). The liquid should just cover the vegetables — you can always add more later if you like a thinner texture.
Step 5: Simmer Until Soft
Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer.
Cook for 15–20 minutes (or until all vegetables are tender). You should be able to easily pierce the butternut squash and sweet potatoes with a fork.
The longer you let it simmer, the more the flavors meld together — so don’t rush this step.
(If you like thick, hearty soups, try my Mexican Beef and Rice Soup next — it’s equally satisfying but with a totally different flavor twist.)
Step 6: Blend Until Silky Smooth
Now for the fun part — blending!
You can use either:
- An immersion blender: Blend the soup right in the pot until smooth and creamy. (Less mess!)
- A countertop blender: Carefully transfer the hot soup in batches, blending each one on high until velvety smooth.
Safety tip: Always leave a small vent for steam to escape, and cover with a kitchen towel to prevent splattering.
Once blended, return the soup to the pot and check the consistency. If it’s too thick, add a little more stock or warm water until it’s just how you like it.
Step 7: Stir in the Coconut Milk
Pour in your 400 ml can of full-fat coconut milk (reserve 2 tablespoons for garnishing).
Whisk it gently into the soup until fully combined. This step transforms your Butternut Squash and Sweet Potato Soup into that dreamy, silky texture we all crave.
Taste and adjust the seasoning — add more salt, pepper, or chili flakes to suit your preferences.
Step 8: Serve and Garnish
Ladle the soup into warm bowls, then swirl a spoonful of the reserved coconut milk on top for that restaurant-style look.
Sprinkle with fresh cilantro, chopped chives, or even a pinch of crushed chili flakes if you love a little heat.
Pair it with a slice of crusty bread, a side salad, or my reader-favorite Panera Broccoli Cheddar Soup for a comforting soup duo on chilly evenings.
Step 9: Bonus Tip – Storing for Later
If you’re meal prepping or planning ahead, this Butternut Squash and Sweet Potato Soup keeps beautifully.
- Refrigerate for up to 5 days in an airtight container.
- Freeze for up to 3 months in labeled, portion-sized bags.
To reheat, warm gently on the stove with a splash of water or broth to loosen it up. The flavor actually deepens overnight — so don’t be surprised if your leftovers taste even better the next day!
Step 10: Make It Yours
Once you’ve mastered the base recipe, try customizing it:
- Add a spoonful of Greek yogurt or cashew cream for extra creaminess.
- Stir in some turmeric or ginger for an anti-inflammatory boost (like in my Turmeric Soup with Chickpeas).
- Sprinkle with roasted pumpkin seeds or croutons for a crunchy topping.
This Butternut Squash and Sweet Potato Soup is wonderfully versatile — and perfect for cozy dinners, holiday gatherings, or simple weekday lunches.
Tips and Tricks for Perfect Butternut Squash and Sweet Potato Soup
- Roasting makes magic: It deepens flavor and adds that subtle caramelized sweetness.
- Mind the spice: Start small with chili powder—remember, you can always add more!
- Texture tip: Want it thicker? Simmer longer after blending. Want it thinner? Add a splash of stock.
- Storage secret: Keeps 4–5 days in the fridge or freeze for up to 3 months.
- Serving idea: Pair with crusty bread, or a grilled cheese sandwich for the ultimate cozy meal.
Storage for Butternut Squash and Sweet Potato Soup
Let the soup cool completely before storing:
- Fridge: Up to 5 days in an airtight container.
- Freezer: Up to 3 months. Thaw overnight in the fridge, then reheat on low.
- Add a splash of water or stock if it thickens too much after chilling.
FAQs
1. Can I make this soup without coconut milk?
Yes! Substitute with heavy cream or cashew cream for similar richness.
2. Can I skip roasting the vegetables?
Absolutely. It’s optional, but roasting adds depth and sweetness.
3. Is this soup vegan?
Yes—just use vegetable stock instead of chicken stock.
4. Can I make it spicy?
Go for it! Double the chili flakes or add a pinch of cayenne for extra heat.
Conclusion
This Butternut Squash and Sweet Potato Soup is more than just a meal—it’s a hug in a bowl. Whether you roast the veggies or toss everything in the pot, it’s an effortless, nourishing recipe that brings comfort and warmth to your table. Try it tonight and see why it’s one of my go-to fall favorites.
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Butternut Squash and Sweet Potato Soup – Quick, Creamy, and Delicious
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: Global
- Diet: Vegan
Description
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.
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 (1 ½ cups) tin full-fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chilli powder
- 1 teaspoon chilli flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
1. Preheat the oven to 190ºC (375ºF).
2. Peel and cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, chilli powder, salt, and pepper.
3. Roast the vegetables in the oven for about 30 minutes, until tender and golden around the edges.
4. If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
5. Pour in 4–6 cups (1–1.5 litres) of water or vegetable stock over the vegetables, ensuring they are fully covered. Bring to a boil over high heat. Cook until the vegetables are completely tender.
6. Blend the soup until smooth using an upright or immersion blender.
7. Stir in the coconut milk and whisk to combine. Add chilli flakes and adjust the seasoning with salt, pepper, and additional spices as needed.
8. If needed, adjust the consistency by adding more water, stock, or broth.
9. Serve the soup with a swirl of reserved coconut milk and garnish with chopped fresh 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, taste and adjust the seasoning. If using an immersion blender, blend the vegetables directly in the saucepan until smooth.
Spices and seasonings: The amounts for the spices are guidelines only. Add more or less depending on your preference and how spicy or mild you like your soup. The same goes for salt and pepper. Taste as you cook and adjust as necessary.
Cooking liquid: You can use stock, broth, or water for the liquid in this soup. Broth and stock provide more flavor, but water works too. The amount needed will depend on how thick you like your soup. Start with 750 ml (3 cups) and add more as required. To thicken, simmer the blended soup to reduce liquid.
