Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup is the perfect cozy fall bowl that brings warmth and comfort. With its vibrant orange hue and creamy texture, this soup is as beautiful to look at as it is delicious to eat. Made with humble ingredients like butternut squash, sweet potato, onion, garlic, warming spices, and rich coconut milk, it strikes just the right balance of sweet, savory, and mildly spicy. It’s simple enough for a weeknight yet elegant enough for guests. Let’s dive in and explore why you’ll love it — and how to make it your own!

Why You’ll Love This Recipe

• The combination of the nut-like sweetness of the butternut squash and the earthy richness of sweet potatoes gives this soup a naturally comforting flavor.
• It comes together in one pot (or one roasting tray plus one pot) and can easily be made ahead or frozen for later.
• The use of coconut milk makes it luxuriously creamy without needing heavy cream — a great option for dairy-free or lighter versions.
• The layering of aromatic spices (cumin, cinnamon, chili powder, chili flakes) adds depth and subtle heat but doesn’t overpower — you can adjust to your preference.
• The vibrant color and silky smooth texture make it visually appealing and satisfying, perfect for cozy evenings or serving friends and family.

Ingredients

• 1 small butternut squash (about 700–900 g or 2–3 cups), peeled and chopped
• 2 sweet potatoes (about 275 g 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 chili powder
• 1 teaspoon chili flakes
• 750 ml (3 cups) vegetable or chicken stock or water
• Salt and pepper to taste

Step-by-Step: How to Make Easy Butternut Squash and Sweet Potato Soup

1. Optional Roasting: Preheat your oven to 190 ºC (375 ºF).
   • Cut the peeled butternut squash and sweet potatoes into generous chunks, roughly 2 inches in size. Slice the onion into half-moons.
   • Place the vegetables and garlic cloves in a roasting tin. Drizzle with olive oil, then sprinkle over the cumin, cinnamon, chili powder, salt, and pepper.
   • Roast in the oven for about 30 minutes until the vegetables are tender and golden-edged.
2. Cook the soup:
   • If you roasted the vegetables, transfer them to a medium saucepan. If you didn’t roast, simply peel and chop everything as above and place directly in the saucepan.
   • Pour in the stock or water (about 750 ml) to ensure the vegetables are covered. Bring to a boil, then reduce heat and cook until vegetables are easily pierced with a knife.
3. Blend the soup:
   • Use an immersion (stick) blender directly in the pot or carefully transfer the hot mixture (in batches) to a standing blender. Blend until completely smooth.
   • Return to stove if needed, then stir in the coconut milk. Add the chili flakes and adjust seasoning with more spices, salt, and pepper. If the soup is too thin, simmer until it reduces; if too thick, add more stock or water until your desired consistency.
4. Serve:
   • Ladle into bowls and swirl in the reserved 2 tablespoons of coconut milk for a pretty finishing touch. Garnish with fresh chopped coriander (optional) and extra chili flakes if you like heat.

Helpful Tips

• Roasting the vegetables first enhances their natural sweetness and adds a bit of caramelization — it deepens flavor. But if you’re short on time you can skip it and go straight to stovetop.
• When blending hot liquids in a standing blender, vent the lid slightly and cover with a cloth to avoid pressure build-up.
• Adjust the thickness of the soup: if it’s too runny after blending, simmer uncovered to reduce; if too thick, add a splash of stock or water.
• Taste as you go: the spices and salt can always be increased. If you like your soup more savory, add a little more salt; if you like warmth, increase chili flakes.
• For maximum creaminess, use full-fat coconut milk, but you can swap in light coconut milk or even dairy milk (or cream) if you prefer a different flavor or texture.

Substitutions and Variations

• Vegetables: If butternut squash is unavailable, you can swap in pumpkin, kabocha squash, or acorn squash. Sweet potato can be replaced with yam or even regular potato (though flavor will differ slightly).
• Spices: Change up the spice profile by using curry powder, ground coriander, smoked paprika, or nutmeg instead of or in addition to the listed spices.
• Protein boost: Stir in cooked shredded chicken, crispy bacon bits, roasted chickpeas, or toasted pumpkin seeds for texture and extra protein.
• Vegan/gluten-free: Already vegan if using vegetable stock, but ensure your stock is vegan-friendly. Use plant-based toppings (e.g., chopped herbs, roasted seeds) instead of dairy.
• Make it spicier or milder: Omit chili flakes for a mild version, or add more chili powder, fresh chili, or a dash of hot sauce for a kick.

Storage Instructions

• Store cooled soup in an airtight container in the fridge for up to 3–4 days.
• To freeze: let the soup cool completely, then transfer to freezer-safe containers (leave some headroom for expansion) and freeze for up to 2 to 3 months.
• Reheating: Thaw overnight in the fridge if frozen, then gently reheat on the stove over medium heat. If the soup has thickened during storage or freezing, add a splash of stock or water while reheating to reach the desired consistency.

Nutritional Information

Here’s an approximate nutritional snapshot:

• One serving (depending on portion size) is around 230 kcal | Carbohydrates: ~26 g | Protein: ~3 g | Fat: ~14 g (Saturated ≈ 10 g) | Fiber ~4 g | Potassium ~666 mg
• The ingredients (butternut squash and sweet potato) are rich in vitamins A, C and dietary fiber.
• You’re getting a comforting, flavorful dish that also brings good nutritive value — perfect for health-conscious home cooks.

Serving Suggestions

• Serve in warmed bowls with a swirl of coconut milk on top and a sprinkle of chopped coriander or parsley for freshness.
• Add texture with toppings like toasted pumpkin seeds, croutons, chopped roasted nuts, or crispy bacon bits (if non-vegetarian).
• Pair with crusty bread, garlic bread, or a crisp side salad to round the meal.
• For a fall or holiday meal, offer alongside roasted vegetables, or use as a starter before a main dish.
• If serving as a light lunch, accompany with half a sandwich or a grilled cheese.

Frequently Asked Questions About Easy Butternut Squash and Sweet Potato Soup

Q: Can I skip roasting the vegetables?
Yes, you can. Roasting adds caramelization and depth of flavor, but you may skip it for a simpler stovetop version. Just chop the vegetables and cook them in the stock until tender before blending.

Q: Can I use frozen squash or sweet potatoes instead of fresh?
Yes — if you’re short on time or fresh produce isn’t available, frozen squash or sweet potato can work. Make sure they’re fully thawed or adjust cooking time accordingly. Blending and adjusting seasoning afterward is especially advisable.

Q: Is this soup vegan and dairy-free?
Yes, if you use vegetable stock (instead of chicken) and full-fat coconut milk (instead of dairy cream) it is both vegan and dairy-free.

Q: How do I adjust the spice level?
You can reduce or eliminate chili powder and chili flakes for a mild version. If you like heat, add more chili flakes, a pinch of cayenne, or a dash of hot sauce to taste. Also consider adjusting the cinnamon/cumin balance for your preferred flavor profile.

Q: Can I freeze leftovers?
Yes! This soup freezes very well. Keep the soup in airtight, freezer-safe containers and freeze for up to 2 to 3 months. When reheating, you may need to add a little extra stock or water to restore texture.

Conclusion

Thank you so much for joining me in crafting this Easy Butternut Squash and Sweet Potato Soup — I hope it becomes one of your go-to comfort dishes. The ease of preparation, the warm, velvety flavor, and the vibrant color make it a joy to cook and to serve. Whether you’re curling up on a chilly evening, entertaining friends, or meal-prepping for the week ahead, this soup delivers both flavor and ease. I truly love sitting down with a bowl of this, watching the steam rise, and just savoring that rich potato-squash sweetness mingled with spice and coconut cream. Wishing you many satisfying bowls ahead and a delightful cooking experience — thank you for being part of this food-loving community. Enjoy every spoonful!

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