If you’re craving a bowl of comfort that’s vibrant, velvety, and packed with cozy fall flavors, look no further than this Butternut Squash and Sweet Potato Soup Recipe. It’s the perfect marriage of naturally sweet and earthy vegetables, enhanced by warming spices and a touch of creamy coconut milk. Whether you’re craving a nourishing lunch or a crowd-pleasing starter, this soup wraps you in a hug with every spoonful while being incredibly easy to make. Trust me, once you try this recipe, it’ll quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Simple, wholesome ingredients are the heart of this soup, each adding unique texture, flavor, or color that makes the final dish truly shine. From the natural sweetness of butternut squash and sweet potatoes to the fragrant spices and smooth coconut milk, every component works in harmony.
- Olive oil: Essential for sautéing the onions and garlic to build a flavorful base.
- Onion (diced): Adds sweetness and depth once softened.
- Garlic (minced): A little punch of aromatic flavor that elevates the soup.
- Butternut squash (peeled, seeded, and cubed): The star ingredient that lends vibrant color and buttery texture.
- Sweet potatoes (peeled and cubed): Complement the squash with extra natural sweetness and creaminess.
- Ground cumin: Brings a warm, earthy spice that balances sweetness.
- Ground cinnamon: Adds a comforting, subtle warmth that’s perfect for autumn vibes.
- Ground nutmeg: Offers a gentle nutty note that rounds out the spice mix.
- Salt: Enhances all the flavors to perfection.
- Black pepper: Gives a slight, sharp edge that livens up the dish.
- Vegetable broth: The liquid base that infuses the soup with savory goodness without overpowering.
- Canned coconut milk (full-fat or light): Provides luscious creaminess and a subtle tropical sweetness.
- Maple syrup (optional): An extra touch of natural sweetness if you prefer it a little sweeter.
- Chopped fresh parsley or pumpkin seeds: For garnish, adding freshness or crunch to every serving.
How to Make Butternut Squash and Sweet Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and cook for 4 to 5 minutes until it turns soft and translucent. This step creates a rich, sweet foundation for your soup. Next, stir in the minced garlic and let it cook for just 30 seconds—enough to release its fragrance without burning.
Step 2: Add the Vegetables and Spices
Now, add the cubed butternut squash and sweet potatoes to the pot. Sprinkle the ground cumin, cinnamon, nutmeg, salt, and black pepper over the veggies. Stir everything together so the spices evenly coat the vegetables, setting the stage for a soup full of warm and inviting flavors.
Step 3: Simmer Until Tender
Pour in the vegetable broth, bringing the mixture to a gentle boil. Then, reduce the heat and cover the pot. Let the soup simmer for 20 to 25 minutes until the squash and sweet potatoes are fork-tender. This slow simmer is key to developing that creamy texture without any cream.
Step 4: Blend Until Smooth
Once the veggies are cooked through, remove the pot from heat. Use an immersion blender to puree the soup until perfectly smooth—be careful, it’s hot! If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. This step transforms the chunky mixture into a silky, luscious soup that’s utterly irresistible.
Step 5: Stir in Coconut Milk and Optional Sweetener
Return the pureed soup to low heat. Pour in the coconut milk and add maple syrup if you’re using it. Stir gently and let it warm through for 5 minutes. Taste at this point and adjust the seasoning with salt or pepper if needed. The coconut milk enriches the soup while keeping it dairy-free and light, making it perfect for everyone at the table.
How to Serve Butternut Squash and Sweet Potato Soup Recipe
Garnishes
The right garnish can turn a simple soup into something extraordinary. Fresh chopped parsley adds a pop of color and brightness, while toasted pumpkin seeds provide a satisfying crunch that contrasts with the soup’s smooth texture. You could even sprinkle a pinch of smoked paprika for a subtle smoky flair.
Side Dishes
This soup pairs beautifully with crusty bread or garlic naan to soak up every last drop. A crisp green salad with a tangy vinaigrette can also balance the soup’s natural sweetness. For a heartier meal, serve alongside roasted vegetables or a warm quinoa salad.
Creative Ways to Present
For a fun twist, serve the soup in mini pumpkin bowls to wow your guests with festive flair. Drizzle a swirl of coconut cream or a dash of chili oil on top for extra visual appeal and flavor complexity. You can even sprinkle a few toasted pepitas mixed with chili powder to highlight texture and spice simultaneously.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers fresh in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and meld beautifully, so you might find it tastes even better the next day!
Freezing
This Butternut Squash and Sweet Potato Soup Recipe freezes wonderfully. Portion it out into freezer-safe containers and it will keep for up to 3 months. When you’re ready for a cozy meal, just thaw overnight in the fridge.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally, or use the microwave in short intervals to avoid overheating. If it thickens too much after refrigeration, add a splash of vegetable broth or water to bring it back to the perfect creamy consistency.
FAQs
Can I use fresh coconut milk instead of canned?
Fresh coconut milk can be used, but canned coconut milk tends to be thicker and creamier, which gives the soup its signature velvety texture. If using fresh, you might want to reduce other liquids slightly to maintain richness.
Is this soup suitable for freezing?
Absolutely! This soup freezes very well and keeps its flavor and texture after thawing. Just be sure to cool it completely before freezing in airtight containers.
Can I make this soup spicier?
Yes! Feel free to add a pinch of cayenne pepper, a dash of hot sauce, or even some smoked paprika to kick up the heat according to your taste.
What if I don’t have an immersion blender?
Not a problem. Carefully transfer the soup in batches to a regular blender and puree until smooth. Just be cautious with the hot liquid to avoid any splashes or burns.
Is this recipe gluten-free and vegan?
Yes! It’s naturally gluten-free and totally vegan, thanks to the vegetable broth and coconut milk. It’s a great option for those with dietary restrictions or anyone wanting a wholesome meal.
Final Thoughts
Making the Butternut Squash and Sweet Potato Soup Recipe is like creating a little bowl of warmth and joy. Its irresistible flavors and creamy texture make it the perfect dish to enjoy year-round, especially when you need something comforting and nourishing. Give this recipe a try—you’ll find yourself coming back to it again and again, sharing it with friends and family as your go-to cozy meal.
Print
Butternut Squash and Sweet Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
This creamy and comforting Butternut Squash and Sweet Potato Soup combines the natural sweetness of roasted squash and potatoes with warm spices like cumin, cinnamon, and nutmeg. Enhanced with coconut milk for a velvety texture and a touch of maple syrup for added sweetness, this vegan and gluten-free soup is perfect for chilly fall days.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetable broth
- 1 cup canned coconut milk (full-fat or light)
- 1 tablespoon maple syrup (optional)
Garnish
- Chopped fresh parsley or pumpkin seeds
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Vegetables and Spices: Add the cubed butternut squash and sweet potatoes to the pot. Stir in the ground cumin, cinnamon, nutmeg, salt, and black pepper to evenly coat the vegetables with the spices.
- Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the squash and sweet potatoes are tender.
- Puree the Soup: Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Finish and Warm Through: Return the pureed soup to low heat. Stir in the coconut milk and maple syrup, if using. Let the soup simmer gently for an additional 5 minutes to warm through and meld the flavors. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley or a sprinkle of pumpkin seeds for added texture and color. Serve hot.
Notes
- For a spicier version, add a pinch of cayenne pepper or a splash of hot sauce during cooking.
- This soup stores well in the fridge for up to 5 days and can be frozen for longer storage.
- Reheat gently on the stovetop or in the microwave to preserve the creamy texture.
- You can substitute vegetable broth with chicken broth if not vegan.
