Can I make Butternut Squash and Sweet Potato Soup in advance?

Yes! This soup stores beautifully in the fridge for up to 5 days. You can also freeze it for up to 3 months, making it a great option for meal prep. Just reheat it on the stove or in the microwave, and enjoy a bowl of comfort anytime.

Can I use other vegetables in this soup?

Absolutely! While butternut squash and sweet potatoes are the stars of this soup, you can substitute carrots, parsnips, or even pumpkin for a similar texture and flavor profile. Each variation will offer a unique twist while still delivering a comforting bowl of soup

Is there a way to make this soup spicier?

Yes! If you prefer a spicier version, you can add extra chili flakes, a dash of cayenne pepper, or even a fresh chili pepper during cooking. Adjust the heat to suit your taste and enjoy a soup with the perfect spice level.

Butternut Squash and Sweet Potato Soup – Easy & Creamy

Name: Butternut Squash and Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 small butternut squash, peeled and chopped; 2 sweet potatoes, peeled and chopped; 1 yellow onion, sliced; 3 cloves garlic, peeled; 2 tablespoons olive oil; 1 can (400ml) full-fat coconut milk, reserve 2 tablespoons for serving; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon chili powder; 1 teaspoon chili flakes; 750ml vegetable or chicken stock or water; Salt and pepper to taste

Description

This creamy Butternut Squash and Sweet Potato Soup is a comforting, healthy dish that’s perfect for chilly evenings. The natural sweetness of roasted butternut squash and sweet potatoes is balanced with warm spices like cumin, cinnamon, and chili powder, creating a rich and velvety texture. It’s dairy-free, easy to make, and ready in just 30 minutes.

Ingredients

Scale

1 small butternut squash, peeled and chopped
2 sweet potatoes, peeled and chopped
1 yellow onion, sliced
3 cloves garlic, peeled
2 tablespoons olive oil
1 can (400ml) full-fat coconut milk, reserve 2 tablespoons for serving
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon chili powder
1 teaspoon chili flakes
750ml vegetable or chicken stock or water
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 190ºC (375ºF).
Peel and chop the butternut squash and sweet potatoes into large chunks. Slice the onion into half-moons. Place the vegetables and garlic in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
Roast the vegetables in the oven for about 30 minutes until they are tender and golden brown around the edges.
Transfer the roasted vegetables to a saucepan. Add the vegetable stock or water, making sure the vegetables are fully covered.
Bring the soup to a boil, then reduce to a simmer and cook until the vegetables are fully tender.
Blend the soup until smooth using an immersion blender or a countertop blender in batches.
Stir in the coconut milk and whisk to combine. Taste and adjust the seasoning with more spices, salt, or pepper as needed.
Serve the soup with a swirl of reserved coconut milk and garnish with chopped fresh coriander.

Notes

For a thicker soup, simmer for a longer period of time to reduce the liquid.
If you prefer a spicier soup, add more chili flakes or fresh chili peppers during cooking.
You can substitute coconut milk with almond milk or cashew cream for a different flavor.
Feel free to customize the spices—nutmeg can be used instead of cinnamon for a different twist.
This soup stores well in the fridge for up to 5 days and can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Roasting and blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 230 kcal
Sugar: 5g
Sodium: 48mg
Fat: 14g
Saturated Fat: 10g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg