If you’re craving a bowl of comfort that’s bursting with wholesome flavors and vibrant color, you absolutely have to try this Easy Butternut Squash and Sweet Potato Soup. It’s a silky, luscious blend of roasted butternut squash and sweet potatoes paired with warm spices and creamy coconut milk, creating a dish that feels like a cozy hug in a bowl. Perfect for any season, this soup is unexpectedly simple to make yet incredibly satisfying, making it a go-to recipe for both weeknights and leisurely weekends alike.

Easy Butternut Squash and Sweet Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is what makes this soup truly spectacular. Each component is simple but essential, bringing its own magic to the table—from the sweetness of the squash and potatoes to the gentle warmth from the spices and creaminess from the coconut milk.

1 small butternut squash (700-900g, peeled and chopped): The star ingredient that provides sweetness and a velvety texture.
2 sweet potatoes (about 275g, peeled and chopped): Adds depth with a natural sweetness and helps thicken the soup.
1 yellow onion (sliced): Offers a mild savory base that complements the sweetness beautifully.
3 cloves garlic (peeled): Brings aromatic warmth and enhances the overall flavor.
2 tablespoons olive oil: Helps caramelize the veggies when roasting for deeper flavor.
400 ml tin full fat coconut milk (reserve 2 tablespoons for serving): Adds richness and a creamy tropical note that balances the spices.
1 teaspoon ground cumin: Introduces an earthy, slightly smoky flavor.
½ teaspoon cinnamon: Lends subtle sweetness and warmth.
¼ teaspoon chili powder: Gives just a hint of heat without overpowering.
1 teaspoon chili flakes: For a touch of spicy kick, adjustable to taste.
750 ml vegetable or chicken stock or water: The liquid base that melds everything together.
Salt and pepper to taste: Essential for balancing and enhancing all the flavors.

How to Make Easy Butternut Squash and Sweet Potato Soup

Step 1: Roast the Vegetables for Maximum Flavor

Preheat your oven to 190ºC (375ºF). This step is optional but highly recommended because roasting brings out the natural sweetness in the butternut squash and sweet potatoes while adding golden, caramelized edges that give the soup an irresistible depth. Toss your peeled and chopped squash, sweet potatoes, sliced onion, and garlic cloves with olive oil, cumin, cinnamon, chili powder, salt, and pepper. Spread everything out on a roasting tin and roast for around 30 minutes until tender and beautifully golden.

Step 2: Cook the Soup Base

Transfer your roasted vegetables into a medium saucepan. If you skipped roasting, just add your raw chopped veggies directly into the pot. Pour in the vegetable or chicken stock (or water) to fully cover the ingredients—about 4 to 6 cups depending on your preference for thickness. Bring the mixture to a boil over high heat, then simmer until every piece of squash and potato is fork-tender. This step ensures the soup is smooth and easy to blend.

Step 3: Blend Until Silky Smooth

Once your veggies are cooked to perfection, blend the soup using a hand blender directly in the pot or transfer to a regular blender in batches. The goal is a smooth, creamy consistency without any lumps—though if you prefer a bit of texture, you can blend it less. This is where the soup starts to take on its luxurious, inviting texture.

Step 4: Finish with Coconut Milk and Spice

Stir in the coconut milk and whisk well to combine. This addition not only adds richness but creates a velvety mouthfeel that makes the soup so comforting. Sprinkle in the chili flakes for a gentle heat, taste, and adjust seasoning with more salt, pepper, or spices as desired. You can add extra stock or water here to reach your preferred consistency. Now it’s ready for serving!

How to Serve Easy Butternut Squash and Sweet Potato Soup

Garnishes

Elevate the presentation and flavor by swirling the reserved two tablespoons of coconut milk on top—it adds a pretty marbled effect and a pop of richness. Fresh chopped coriander or parsley adds a lovely burst of freshness and bright color. For extra texture, a sprinkle of toasted pumpkin seeds or a drizzle of chili oil bring a delightful contrast.

Side Dishes

This soup pairs beautifully with warm, crusty bread or garlic naan to soak up every last drop. For something heartier, a crisp green salad with a tangy vinaigrette balances the creamy soup perfectly. You can also serve it alongside roasted chickpeas or grilled cheese sandwiches for a comforting, satisfying meal.

Creative Ways to Present

Serve the soup in charming rustic bowls or mini hollowed-out bread bowls for a cozy, inviting feel. Adding a dollop of Greek yogurt or a spoonful of tangy sour cream on top adds a cool contrast. For entertaining, garnish individual servings with different toppings like crunchy candied nuts, sliced avocado, or a drizzle of herb-infused oil to please every palate.

Make Ahead and Storage

Storing Leftovers

This Easy Butternut Squash and Sweet Potato Soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its fresh flavors and creamy texture. When you’re ready to enjoy, just give it a good stir and reheat gently for the best results.

Freezing

This soup freezes wonderfully, making it a perfect make-ahead meal for busy days. Allow the soup to cool completely before portioning it into freezer-safe containers. It will keep in the freezer for up to 3 months. When you’re craving it, thaw overnight in the fridge before reheating slowly on the stove.

Reheating

Gently warm the soup over low to medium heat on the stovetop, stirring occasionally to prevent sticking. If the soup feels too thick, add a splash of water or stock to loosen it up as it reheats. Avoid boiling to keep the coconut milk from separating. You can also reheat in the microwave, stirring halfway through for even warmth.

FAQs

Can I make this soup vegan?

Absolutely! Using vegetable stock instead of chicken stock and keeping the full fat coconut milk makes this soup completely vegan-friendly without compromising on flavor or creaminess.

Is it necessary to roast the vegetables?

While roasting is optional, it adds a wonderful depth of flavor and caramelization that makes the soup taste even richer. If you’re short on time, cooking the vegetables directly in the pot works just fine and still yields a delicious soup.

Can I use frozen butternut squash or sweet potatoes?

Yes, frozen vegetables work well in this recipe. Just adjust the cooking time as needed and skip the roasting step since pre-cooked frozen veggies won’t caramelize properly.

How spicy is this soup?

The soup has a gentle warmth thanks to the chili powder and flakes, but it’s easy to adjust the heat level. If you prefer milder flavors, reduce or omit the chili flakes.

What can I substitute for coconut milk?

If you don’t have coconut milk, you can try cream, cashew cream, or even regular milk, though the flavor and texture will be slightly different. Coconut milk adds a subtle sweetness and silkiness that really complements the spices.

Final Thoughts

This Easy Butternut Squash and Sweet Potato Soup is a heartfelt bowl of comfort food you’ll want to make time and time again. It’s effortless, adaptable, and packed with wholesome, vibrant flavors that feel both nourishing and indulgent. Next time you want a soulful meal that’s cozy and satisfying, dive into this soup—you’ll be so glad you did!