Easy Butternut Squash and Sweet Potato Soup Recipe

If you’ve ever wanted a cozy, nutritious bowl of comfort but without the fuss, let me introduce you to my Easy Butternut Squash and Sweet Potato Soup Recipe. It’s the kind of soup that wraps you up in warmth and sweetness while being ridiculously simple to whip up. Perfect for busy weeknights or when you just need a quick, satisfying meal. Trust me, once you try this, you’ll want to make it again and again.

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Ingredients You’ll Need

These ingredients work together like a dream — the natural sweetness of butternut squash and sweet potato, paired with the warmth from spices and creamy coconut milk, makes each spoonful a little celebration. Here’s a quick rundown with some shopping tips so you get the best results.

• Butternut Squash: Choose one that’s firm with a dull, matte skin—those are ripe and perfect for sweet, tender chunks.
• Sweet Potatoes: Try to get medium-sized, firm sweet potatoes; they cook evenly and add a nice balance of sweetness.
• Yellow Onion: Adds the savory base; I like a good-sized one for plenty of flavor.
• Garlic: Fresh cloves work best—they give a lovely aromatic punch that roasts beautifully.
• Olive Oil: Use a good quality extra virgin olive oil for sautéing and roasting, as it enriches the flavors.
• Full Fat Coconut Milk: This makes the soup rich and creamy without needing any cream or dairy. Reserve a couple tablespoons for garnishing.
• Ground Cumin, Cinnamon, Chilli Powder & Chilli Flakes: These spices bring warmth and a subtle kick; adjust chilli flakes to your heat preference.
• Vegetable or Chicken Stock (or Water): For simmering the veggies—stock adds depth but water works if you want it lighter.
• Salt and Pepper: Essential seasoning to balance and bring out all those lovely flavors.

Variations

One of the things I love most about this Easy Butternut Squash and Sweet Potato Soup Recipe is how easy it is to tweak to your tastes or what you have on hand. Here are a few ways I’ve customized it, and you should definitely play around with variations too.

• Make it Spicier: I sometimes add a dash of smoked paprika or even a little fresh jalapeño for a smoky heat that my family goes crazy for.
• Dairy Alternative: If you’re looking for extra creaminess, try adding a splash of almond or oat milk instead of coconut milk—I’ve done both and it’s delicious.
• Roasted Veggies: Though optional, roasting the squash and sweet potatoes before simmering lifts the flavors—roast them until lightly caramelized for that extra depth.
• Protein Boost: When I want a heartier meal, I add some cooked chickpeas or white beans just before blending.

How to Make Easy Butternut Squash and Sweet Potato Soup Recipe

Step 1: Prep and Optional Roasting

Start by peeling and chopping your butternut squash and sweet potatoes into roughly even-sized pieces so they cook uniformly. I know peeling squash can be intimidating, but using a sharp vegetable peeler or chef’s knife makes it much easier. If you have time, toss the veggies with a little olive oil, salt, and pepper and roast them at 425°F (220°C) for 20 minutes until tender and lightly caramelized. This step adds that lovely roasted flavor that makes the soup extra special, but if you’re in a rush, you can skip straight to the next step.

Step 2: Sauté Aromatics

While your veggies roast, heat olive oil in a large pot over medium heat. Add the sliced onion and let it soften and turn translucent, about 5 minutes. Then, toss in the garlic cloves and cook for another minute—don’t let the garlic burn as it can get bitter. This base layer is where so much flavor builds, and you’ll notice your kitchen starting to smell amazing.

Step 3: Add Spices and Veggies

Stir in the ground cumin, cinnamon, chilli powder, and chilli flakes—this is when the warm, cozy flavors really start coming alive. Add the roasted squash and sweet potatoes (or raw, if you skipped roasting), and mix everything well so those spices coat the veggies. Cook for a minute or two to toast the spices gently and deepen the aroma.

Step 4: Simmer and Blend

Pour in the vegetable or chicken stock (or water) until the veggies are just covered—usually about 750 ml. Bring everything to a boil, then reduce the heat and let it gently simmer for 20-25 minutes until all the vegetables are tender and ready to melt in your mouth. Once done, stir in the full-fat coconut milk (save a couple tablespoons for garnish), then blend the soup until silky smooth using an immersion blender or a regular blender in batches. Be careful with hot liquid blending—work in small batches and cover the blender with a kitchen towel to avoid splashes.

Step 5: Season and Enjoy

Give the soup a taste and season with salt and pepper as needed. This is your moment to customize—maybe a little more spice or a touch more coconut milk for creaminess. Serve hot with a swirl of reserved coconut milk on top for that extra pretty finish.

How to Serve Easy Butternut Squash and Sweet Potato Soup Recipe

Garnishes

I absolutely love topping this soup with a swirl of the reserved coconut milk for creaminess, then sprinkling some toasted pumpkin seeds or crushed chili flakes to add texture and a bit of heat. Sometimes I add a few fresh herbs like cilantro or parsley—adds a fresh, bright note that lifts the whole bowl.

Side Dishes

Pair this soup with warm crusty bread, garlic naan, or a simple side salad for a complete meal. When I want to keep it light, a crisp apple and walnut salad complements the sweet flavors perfectly.

Creative Ways to Present

For special occasions, I like to serve the soup in mini pumpkin bowls or hollowed-out bell peppers—it’s such a fun way to impress guests. Drizzling a bit of chili oil or swirling in some pesto adds unexpected color and flavor contrast that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in an airtight container in the fridge, and it holds up beautifully for about 3 to 4 days. When you reheat, just warm it gently on the stove or microwave, stirring occasionally to keep it smooth and creamy.

Freezing

This soup freezes really well—ideal for meal prep. I freeze it in portion-sized containers and just thaw overnight in the fridge. When you’re ready, heat it gently, adding a splash of water or stock if it thickened too much in the freezer.

Reheating

To keep the creamy texture, I reheat on low heat and stir frequently. Avoid boiling again as coconut milk can separate if overheated. Adding a touch more coconut milk or stock while reheating refreshes the soup wonderfully.

FAQs

Final Thoughts

This Easy Butternut Squash and Sweet Potato Soup Recipe is one of those kitchen treasures that’s become a staple in my home. It’s approachable, comforting, and full of heartwarming flavor that’s hard to beat. Whether you’re new to cooking soup or a seasoned pro, I promise this recipe will make you smile—and hunger for seconds. Give it a try and let it bring a little cozy magic to your table.

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