Name: Easy Butternut Squash and Sweet Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 small butternut squash (peeled and chopped); 2 sweet potatoes (peeled and chopped); 1 yellow onion (sliced); 3 cloves garlic; 2 tablespoons olive oil; 400 ml full-fat coconut milk; 750 ml vegetable stock; 1 teaspoon ground cumin; 1/2 teaspoon cinnamon; 1/4 teaspoon chili powder; 1 teaspoon chili flakes; Salt and pepper to taste

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If you’re looking for a comforting bowl of goodness that warms your soul, you’ve come to the right place. This Easy Butternut Squash and Sweet Potato Soup is not just any soup—it’s like a warm hug in a bowl! With its creamy texture and rich flavors, it’s my go-to recipe for busy weeknights or cozy family gatherings. Plus, it’s super simple to whip up in just 30 minutes!

This soup brings together two of my favorite fall vegetables: butternut squash and sweet potatoes. Their natural sweetness marries beautifully with spices like cumin and cinnamon, creating a dish that’s both nourishing and delightful. Whether you’re serving it as an appetizer or as a main course with crusty bread, I promise this soup will become a family favorite.

Why You’ll Love This Recipe

Quick & Easy: You can have this delicious soup ready in just 30 minutes—perfect for those hectic evenings.
Family-Friendly: Kids love the creamy texture and subtle sweetness, making it ideal for dinner time.
Make-Ahead Convenience: This soup stores well in the fridge or freezer, so you can enjoy it later without any fuss.
Wholesome Ingredients: Made with simple, fresh ingredients that are good for you and taste amazing!
Flavorful & Satisfying: The combination of spices adds depth, making every spoonful a delightful experience.

Ingredients You’ll Need

Let’s gather our wholesome ingredients! This soup is made with simple items that you might already have in your pantry. Here’s what you’ll need to create this delightful bowl of comfort:

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 (see notes)
1/2 teaspoon cinnamon (see notes)
1/4 teaspoon chili powder (see notes)
1 teaspoon chili flakes (see notes)
750 ml vegetable stock or water (see notes)
Salt and pepper to taste

Variations

One of the best things about this Easy Butternut Squash and Sweet Potato Soup is its flexibility. Feel free to experiment with different flavors or ingredients based on what you have at home!

Add more veggies: Toss in some chopped carrots or celery for added nutrition and flavor.
Make it spicy: If you love heat, increase the chili flakes or add a dash of your favorite hot sauce.
Top it off: Garnish with toasted pumpkin seeds or fresh herbs like parsley for an added crunch.
Blend in greens: Stir in some spinach or kale at the end for a nutrient boost without altering the flavor too much.

How to Make Easy Butternut Squash and Sweet Potato Soup

Step 1: Prepare the Vegetables

Start by peeling and chopping your butternut squash and sweet potatoes. This is where most of your prep time will go, but trust me—it’s worth it! Taking the time to chop everything evenly ensures they cook at the same pace, giving you that smooth texture we’re aiming for.

Step 2: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté until it’s translucent—this usually takes about 5 minutes. Don’t rush this step! Cooking the onions properly releases their natural sweetness, which enhances the overall flavor of your soup.

Step 3: Add Garlic & Spices

Next up, toss in those peeled garlic cloves along with ground cumin, cinnamon, chili powder, and chili flakes. Sauté them briefly until fragrant—about one minute. This step is crucial because warming up these spices releases their aromatic oils, making your soup even more flavorful.

Step 4: Combine Vegetables & Stock

Add your chopped butternut squash and sweet potatoes into the pot. Pour in the vegetable stock (or water) until everything is covered. Bring it to a boil, then reduce to a simmer. Let it cook for about 20 minutes or until the veggies are tender enough to pierce easily with a fork.

Step 5: Blend Until Smooth

Once cooked through, use an immersion blender to purée the mixture until smooth right in the pot. If you don’t have an immersion blender, carefully transfer batches into a regular blender—just be cautious with hot liquids! This blending process gives our soup that luxurious creaminess without needing heavy cream.

Step 6: Stir in Coconut Milk & Season

Finally, stir in that luscious coconut milk we reserved earlier. It adds richness while keeping everything dairy-free! Taste your soup now—add salt and pepper as needed to balance those beautiful flavors.

And there you have it—your Easy Butternut Squash and Sweet Potato Soup is ready to serve! Enjoy each comforting spoonful—it truly feels like home!

Pro Tips for Making Easy Butternut Squash and Sweet Potato Soup

Making this soup is a breeze, but these tips will help you achieve the best flavor and texture!

Roast the vegetables: Roasting brings out the natural sweetness of the squash and sweet potatoes, adding a rich depth of flavor that makes your soup truly irresistible.
Use fresh spices: Freshly ground spices can enhance the overall taste of your soup. Consider opting for whole spices and grinding them just before using to unlock their full flavor potential.
Adjust the consistency: If you prefer a thinner soup, gradually add more stock or water until it reaches your desired consistency. This flexibility lets you create a personalized bowl of comfort.
Blend in batches: If your blender has a small capacity, blend the soup in batches to avoid overflow. This ensures each portion gets evenly creamy without making a mess.
Store for later use: This soup freezes exceptionally well! Portion it into airtight containers, letting it cool completely before storing. It’ll be ready for a quick meal whenever you need it.

How to Serve Easy Butternut Squash and Sweet Potato Soup

This creamy soup is not only delicious but also visually appealing! Here are some ideas on how to present this dish beautifully.

Garnishes

Chopped fresh herbs: Sprinkle with chopped parsley or cilantro for a burst of color and freshness that contrasts nicely with the orange hues of the soup.
Toasted pumpkin seeds: Adding crunchy toasted pumpkin seeds provides texture and nutty flavor, enhancing both aesthetic appeal and taste.

Side Dishes

Crusty Bread: A warm, crusty loaf works wonders for dipping. The chewy texture complements the creamy soup beautifully, making each bite satisfying.
Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and a zesty vinaigrette can offer a refreshing counterbalance to the richness of the soup.
Grilled Cheese Sandwiches: Classic comfort food—grilled cheese sandwiches made with your favorite dairy-free cheese provide an indulgent pairing that everyone will love.
Roasted Vegetables: A mix of roasted seasonal vegetables brings additional warmth and flavor to your meal while keeping things healthy and wholesome.

Enjoy exploring these serving suggestions as you savor every spoonful of your Easy Butternut Squash and Sweet Potato Soup!

Make Ahead and Storage

This Easy Butternut Squash and Sweet Potato Soup is perfect for meal prep! You can whip up a big batch and store it for later, making weeknight dinners a breeze.

Storing Leftovers

Allow the soup to cool completely before transferring it to an airtight container.
Store in the fridge for up to 5 days.
When ready to enjoy, simply reheat on the stove or in the microwave.

Freezing

Pour cooled soup into freezer-safe containers or zip-top bags, leaving some space at the top for expansion.
Freeze for up to 3 months.
Thaw overnight in the fridge before reheating, or use a microwave for quicker defrosting.

Reheating

For best results, reheat on the stove over medium heat until warmed through, stirring occasionally.
You can also reheat in the microwave; just stir halfway through heating to ensure even warmth.

FAQs

Here are some common questions that might come up as you make your Easy Butternut Squash and Sweet Potato Soup.

Can I use other vegetables in this soup?

Absolutely! Feel free to add carrots, parsnips, or even some greens like spinach for added nutrition and flavor.

How do I make this Easy Butternut Squash and Sweet Potato Soup spicier?

You can increase the amount of chili powder or chili flakes according to your taste. A dash of hot sauce while serving can also kick it up a notch!

Is this Easy Butternut Squash and Sweet Potato Soup suitable for freezing?

Yes! This soup freezes beautifully. Just make sure it’s cooled before transferring it to freezer-safe containers.

Can I use coconut milk alternatives in this recipe?

Definitely! You can substitute full-fat coconut milk with almond milk or any other plant-based milk if you prefer a lighter option.

How long does this soup last in the fridge?

The soup will stay fresh in your fridge for about 5 days when stored properly in an airtight container.

Final Thoughts

I hope you find joy in preparing this Easy Butternut Squash and Sweet Potato Soup! It’s not only simple but also packed with flavors that warm both heart and soul. Whether you’re enjoying it on a cozy night or prepping meals for the week ahead, this recipe is sure to become a staple. Happy cooking, and let your kitchen fill with delicious aromas!

Easy Butternut Squash and Sweet Potato Soup

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Author: Amelia
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Approximately 4 servings 1x
Category: Soup
Method: Blending
Cuisine: American

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Description

If you’re craving a warm, comforting dish that embodies the essence of fall, look no further than this Easy Butternut Squash and Sweet Potato Soup. This delightful soup brings together the natural sweetness of butternut squash and sweet potatoes, enhanced by aromatic spices like cumin and cinnamon. Perfect for busy weeknights or cozy family gatherings, this creamy soup is not only simple to prepare in just 30 minutes but also incredibly satisfying. Serve it as an appetizer or pair it with crusty bread for a wholesome meal that everyone will love. Plus, its versatility allows you to customize it with your favorite veggies or spices!

Ingredients

Scale

1 small butternut squash (peeled and chopped)
2 sweet potatoes (peeled and chopped)
1 yellow onion (sliced)
3 cloves garlic
2 tablespoons olive oil
400 ml full-fat coconut milk
750 ml vegetable stock
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon chili powder
1 teaspoon chili flakes
Salt and pepper to taste

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Instructions

Peel and chop the butternut squash and sweet potatoes.
In a large pot, heat olive oil over medium heat. Add sliced onion and sauté until translucent (about 5 minutes).
Add garlic, cumin, cinnamon, chili powder, and chili flakes; sauté for one minute until fragrant.
Stir in chopped squash and sweet potatoes; cover with vegetable stock. Bring to a boil then reduce to simmer for about 20 minutes until tender.
Blend the mixture until smooth using an immersion blender or regular blender.
Stir in coconut milk, season with salt and pepper to taste.