This creamy butternut squash and sweet potato soup is a cozy, flavor-packed bowl of comfort ready in just 30 minutes. Roasted vegetables bring out a natural sweetness, while coconut milk creates a silky, dairy-free texture. Finished with a touch of chili for gentle warmth, this soup is perfect for chilly nights or quick weeknight dinners.
Why You’ll Love This Soup
- Naturally Sweet & Flavorful: Roasting the butternut squash and sweet potatoes enhances their caramelized sweetness.
- Creamy Without Dairy: Coconut milk gives the soup a luxurious texture without any cream.
- Quick & Easy: A hearty, homemade soup ready in just 30 minutes.
- Customizable Spice: Adjust the chili flakes to make it as mild or fiery as you like.
Ingredients
- 1 small butternut squash (700–900g / about 2–3 cups), peeled and cubed
- 2 medium sweet potatoes (about 275g / 2 cups), peeled and cubed
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tbsp olive oil
- 1 ½ cups (400 ml) full-fat coconut milk, reserve 2 tbsp for serving
- 1 tsp ground cumin
- ½ tsp cinnamon
- ¼ tsp chili powder
- 1 tsp chili flakes, adjust to taste
- 3 cups (750 ml) vegetable or chicken stock (or water)
- Salt & pepper, to taste
- Fresh coriander, for garnish
How to Make Butternut Squash & Sweet Potato Soup
Step 1: Roast the Vegetables (Optional but Recommended)
- Preheat oven to 190ºC (375ºF).
- Toss squash, sweet potatoes, onion, and garlic with olive oil, cumin, cinnamon, chili powder, salt, and pepper.
- Spread on a baking tray and roast for 30 minutes, until soft and caramelized.
Step 2: Cook the Soup
- Transfer roasted vegetables to a large saucepan. (If skipping roasting, place raw vegetables directly in the pot.)
- Cover with stock or water and bring to a boil. Simmer until vegetables are fully tender.
Step 3: Blend Until Creamy
- Use an immersion blender to puree until smooth, or transfer to a high-speed blender in batches.
- Stir in coconut milk and sprinkle in chili flakes. Taste and adjust seasoning.
Step 4: Serve & Garnish
- Ladle into bowls, drizzle with reserved coconut milk, and top with fresh coriander.
- Pair with crusty bread for the perfect cozy meal.
Chef’s Tips
- Enhance Flavor: Roasting vegetables adds a sweet, nutty depth to the soup.
- Adjust Consistency: Add extra stock for a thinner soup, or simmer longer to thicken.
- Make It Your Own: Swap cinnamon for nutmeg, or add fresh thyme or rosemary for an herbal note.
Storage & Freezing
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
This creamy butternut squash and sweet potato soup is simple, comforting, and nourishing—perfect for meal prep or a cozy family dinner.
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