Butternut Squash Sweet Potato Soup

This butternut squash sweet potato soup is my favorite creamy fall recipe when I want something warm and satisfying. I love making this soup because roasting the vegetables brings out their natural sweetness and creates an incredible caramelized flavor that makes everyone ask for seconds.

I still remember the first time I made this soup on a chilly autumn evening. The house filled with the warm aroma of cinnamon and cumin as the butternut squash and sweet potatoes roasted in the oven. What I love most about this creamy butternut squash soup is how the full-fat coconut milk creates a velvety texture without any dairy, and the subtle heat from the chilli flakes balances perfectly with the sweetness of the roasted vegetables. This easy butternut squash sweet potato soup has become my go-to when I need comfort food that actually nourishes my body. The best part? You can skip the roasting step entirely if you’re short on time and still end up with a delicious, warming bowl of goodness in about 30 minutes.

What You’ll Need to Make This Creamy Butternut Squash Sweet Potato Soup

Before you start making this butternut squash sweet potato soup, gather all your ingredients first. This makes the cooking process much smoother and ensures you won’t be scrambling mid-recipe. Choosing vegetables that are similar in size helps them cook evenly, whether you’re roasting or simmering them.

• 1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped into 2-inch chunks
• 2 sweet potatoes (about 275g or 2 cups), peeled and chopped into 2-inch chunks
• 1 yellow onion, sliced into half-moons
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 400 ml (1 ½ cups) full fat coconut milk (reserve 2 tablespoons for serving)
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• ¼ teaspoon chilli powder
• 1 teaspoon chilli flakes
• 750 ml (3 cups) vegetable or chicken stock or water, plus more if needed
• Salt and pepper to taste
• Fresh chopped coriander for garnish

I always use full-fat coconut milk for this butternut squash sweet potato soup because it creates the creamiest texture. I learned this the hard way after trying light coconut milk once and ending up with a thinner, less satisfying soup. If you can’t find butternut squash, pumpkin or extra sweet potatoes work beautifully as substitutes. A helpful tip: you can buy pre-cut butternut squash to save yourself the wrestling match of peeling and chopping this tough vegetable.

How to Make the Best Butternut Squash Sweet Potato Soup

Read through all the steps before you begin so you understand the flow. The roasting step is optional, but I prefer it because it adds incredible depth to this butternut squash sweet potato soup. If you’re roasting, plan for about 60 minutes total. If you skip the roasting, you’ll have soup ready in about 30 minutes.

Step 1: Prepare and roast the vegetables (optional but recommended) Preheat your oven to 190ºC (375ºF). Place the prepared butternut squash, sweet potatoes, onion, and peeled garlic cloves in a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chilli powder, salt, and pepper. Toss everything to coat evenly. Roast for about 30 minutes until the vegetables are tender and have golden, caramelized edges. You’ll know they’re ready when a fork slides in with no resistance and you can see those beautiful browned spots.

Step 2: Cook the vegetables in stock Transfer your roasted vegetables to a 3-4 quart saucepan (or if you skipped roasting, add the raw prepared vegetables directly to the pan). Pour 750 ml (3 cups) of stock or water over the vegetables. The liquid should cover the vegetables by about 1 inch, so add more if needed. Bring to a boil over high heat, then reduce to a simmer and cook until the vegetables are completely tender. This takes about 10 minutes if you roasted them first, or 15-20 minutes if you’re starting with raw vegetables.

Step 3: Blend until silky smooth This is where your butternut squash sweet potato soup transforms into something magical. If using an immersion blender, blend directly in the pot until completely smooth and creamy, about 2 minutes. If using an upright blender, let the soup cool for 5 minutes first. Then carefully ladle the hot soup into the blender jug, filling only halfway to prevent dangerous overflow when hot liquid expands. Blend on high for about 2 minutes until velvety, then pour back into the saucepan. Repeat with remaining soup if needed. Blend longer than you think you need to for that restaurant-quality smooth texture.

Step 4: Add coconut milk and adjust seasonings Stir in the coconut milk and whisk until fully combined. Add the chilli flakes and taste your soup. This is your chance to make it perfect! Add more salt, pepper, cumin, or cinnamon according to your preference. If the soup seems too thick, add a splash more stock or water. If it’s too thin, simmer it uncovered for 5-10 minutes to reduce and thicken.

Step 5: Serve and garnish Ladle your butternut squash sweet potato soup into bowls and swirl the reserved coconut milk on top for a beautiful presentation. Garnish with fresh chopped coriander and serve immediately while it’s hot and comforting.

Perfect Pairings for Your Butternut Squash Sweet Potato Soup

This creamy butternut squash sweet potato soup pairs beautifully with dishes that add contrasting textures and complementary flavors.

Crusty sourdough bread: The tangy, chewy bread is perfect for dipping into this sweet and spicy butternut squash sweet potato soup, adding a satisfying crunch that contrasts the silky texture.

Simple arugula salad: A peppery arugula salad with lemon vinaigrette cuts through the richness of the coconut milk and adds a fresh, bright element to balance the warm spices.

Grilled cheese sandwich: The crispy, buttery exterior and melty cheese interior make this classic pairing feel extra special alongside a bowl of butternut squash sweet potato soup.

Roasted chickpeas: Toss some chickpeas with paprika and olive oil, roast until crispy, and sprinkle on top for added protein and a delightful textural contrast.

Garlic naan: The soft, pillowy texture and garlicky flavor of naan makes it ideal for scooping up every last drop of this delicious butternut squash sweet potato soup.

Delicious Sweet Potato Soup Variations to Try

This butternut squash sweet potato soup’s roasted vegetable approach creates exceptional depth, but other variations offer different preparation methods and flavor profiles. For a simpler recipe focusing solely on sweet potatoes with similar spices, try the Sweet Potato Soup, which delivers creamy results without roasting. When seeking even more vegetables in a single pot, the Sweet Potato Vegetable Soup combines multiple vegetables including potatoes, carrots, and leafy greens.

For protein-packed alternatives, the Black Bean Sweet Potato Soup adds hearty beans with coconut milk and Southwestern spices, while the Creamy Chicken Sweet Potato Soup features tender chicken in a dairy-based broth. To explore carrot combinations, the Carrot and Sweet Potato Soup pairs these root vegetables with warming spices for balanced, earthy sweetness perfect for fall meals.

Storing and Reheating Your Butternut Squash Sweet Potato Soup

This butternut squash sweet potato soup stores beautifully, making it perfect for meal prep. Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 5 days, and the flavors actually deepen and improve after a day or two.

For longer storage, freeze your butternut squash sweet potato soup in freezer-safe bags or containers for up to 3 months. Freeze in individual portions for easy grab-and-go lunches. When reheating, place the soup in a saucepan over medium heat, stirring occasionally until warmed through. You can also microwave individual portions, stirring halfway through for even heating.

The coconut milk may separate slightly after freezing, but don’t worry. Just whisk it together as it reheats and it will come back together beautifully. You might need to add a splash of stock or water when reheating, as the soup tends to thicken as it sits.

Your Butternut Squash Sweet Potato Soup Questions Answered

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