Introduction
There’s something comforting about a warm bowl of soup when the air gets crisp. For me, fall isn’t complete without a pot simmering on the stove, filling the kitchen with cozy aromas. The easy butternut squash and sweet potato soup is one of those recipes that brings instant comfort with very little effort. It’s creamy, full of flavor, and has just the right balance of sweetness and spice. Whether you roast the vegetables first or toss everything straight into the pot, the result is always satisfying. This soup is perfect for weeknights when you want something nourishing without spending hours cooking.
Why Easy Butternut Squash and Sweet Potato Soup Is a Fall Favorite
The comfort of seasonal produce
Fall vegetables have a way of making meals feel special. Butternut squash and sweet potatoes are naturally sweet, hearty, and full of vitamins. When blended into a silky soup, they create a dish that’s as nourishing as it is delicious. What makes this soup stand out is its simplicity—you don’t need fancy techniques or hard-to-find ingredients. A few spices, a splash of coconut milk, and fresh vegetables transform into something that feels like it came from a cozy café.
A story from my kitchen
I first made this easy butternut squash and sweet potato soup on a chilly October evening. The twins were bundled on the couch, and I wanted something warming but quick. I had a butternut squash on the counter, a couple of sweet potatoes in the basket, and a can of coconut milk tucked away in the pantry. With just those basics, the soup came together in under an hour. The rich aroma of roasted squash and sweet potatoes filled the house, and by the time we sat down, the kids were already asking if it could be our “autumn soup.” Since then, it’s been a recipe I return to year after year, always reminding me that comfort can be simple, and meals made with love don’t need to be complicated.
Butternut Squash and Sweet Potato Soup
Ingredients
- 1 small butternut squash about 700-900g or 2-3 cups, peeled and chopped
- 2 sweet potatoes about 275g 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 to tablespoons for serving
- 1 teaspoon ground cumin *see notes
- ½ teaspoon cinnamon *see notes
- ¼ teaspoon chilli powder *see notes
- 1 teaspoon chilli flakes *see notes
- 750 ml 3 cups vegetable or chicken stock or water, *see notes
- salt and pepper to taste
Instructions
- Optional Roasting:
- Preheat the oven: Set your oven to 190ºC (375ºF).
- Prepare the vegetables: Peel and cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, and chili powder and salt and pepper. *See notes
- Roast the vegetables: Roast in the oven for about 30 minutes, until tender and golden around the edges.
- Cook the soup:
- If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
- Cook the vegetables: Pour in 4–6 cups (1–1.5 litres) of water or vegetable stock over the vegetables, ensuring they are fully covered. Bring to a boil over high heat. Cook until the vegetables are completely tender—you should be able to easily insert a knife into them.
- Blend the soup: Blend the soup until smooth. (See notes for blending tips.)
- Add coconut milk: Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning by adding more spices, salt and pepper according to taste. If needed, adjust the consistency by adding more water or stock or broth.
- Serve: Swirl the reserved coconut milk on top and garnish with fresh chopped coriander.
Notes
Spices and seasonings: The amounts for the spices are guidelines only. Add more or less of each spice depending on your preference and how spicy or mild you like your soup. The same goes for salt and pepper. Taste as you cook and adjust as necessary.
Cooking liquid: You can use stock, broth or water for the liquid in this soup. Broth and stock will give you more flavor, but water works too if that’s all you have.The amount required will depend on how thick you like your soup. Start with 750ml (3 cups) and add more as required. If you find your soup is not as thick as you would like, place the blended soup in a saucepan and simmer until the liquid has reduced and thickened. Nutrition
Calories: 230kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 48mg | Potassium: 666mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18079IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 3mg
Health Benefits and Flavor Notes of Easy Butternut Squash and Sweet Potato Soup
Packed with nutrition
One reason I love this easy butternut squash and sweet potato soup is how nourishing it feels with every spoonful. Butternut squash is loaded with vitamin A, which supports healthy vision and a strong immune system. Sweet potatoes bring additional vitamin C, fiber, and potassium, making the soup both filling and energizing. When paired with coconut milk, the soup gets a dose of healthy fats that give it a creamy texture without relying on heavy cream. These wholesome ingredients turn a simple weeknight dinner into a bowl that fuels your body while tasting indulgent.
| Ingredient | Key Benefits |
|---|---|
| Butternut Squash | Rich in vitamin A, fiber, antioxidants |
| Sweet Potatoes | High in vitamin C, potassium, and fiber |
| Coconut Milk | Provides healthy fats for creaminess |
| Spices | Add warmth, depth, and natural anti-inflammatory properties |
Layers of cozy flavor
Beyond the nutrients, this soup’s flavor profile makes it a standout. The natural sweetness of butternut squash and sweet potatoes blends beautifully with the earthiness of cumin and the warmth of cinnamon. Chili powder and chili flakes add a gentle kick, balancing the sweetness with a touch of heat. The coconut milk ties everything together, giving it a smooth, velvety finish. Each spoonful has that comforting blend of sweet, savory, and lightly spiced flavors that make you want to go back for seconds. That’s why this easy butternut squash and sweet potato soup isn’t just healthy—it’s irresistibly delicious.
Cooking Methods and Texture Tips for Easy Butternut Squash and Sweet Potato Soup
Roasting for deeper flavor
When you have a little extra time, roasting the vegetables first takes this easy butternut squash and sweet potato soup to another level. The high heat caramelizes the edges of the squash, sweet potatoes, onion, and garlic, creating a rich depth of flavor that stovetop cooking alone can’t match. The natural sugars intensify, making the soup taste slightly sweeter with smoky undertones. Simply drizzle the vegetables with olive oil, season with spices, and roast until tender and golden. Once blended, you’ll notice how much fuller and more layered the flavor becomes. It’s the kind of small step that feels worth it when you taste the difference.
Stovetop for quick comfort
If you’re pressed for time, the stovetop method is just as satisfying. Adding the chopped vegetables directly into a pot with broth and simmering until tender creates a lighter, fresher flavor. It’s the method I often turn to on busy weeknights when I need comfort food fast. The key is cooking the vegetables until they’re very soft—you should be able to slip a knife through them easily. That tenderness is what gives the soup its smooth texture once blended.
Blending also plays a big role in the final consistency. For the silkiest results, an upright blender creates a soup that’s velvety and restaurant-worthy. If convenience is more important, an immersion blender allows you to puree everything directly in the pot with minimal cleanup. Either way, adjust the thickness to your liking: add more broth for a lighter soup or let it simmer longer to reduce and thicken. The result should always be creamy, cozy, and satisfying. That’s the beauty of this easy butternut squash and sweet potato soup—it adapts to your time, tools, and taste.
Serving Ideas, Variations, and Storing Easy Butternut Squash and Sweet Potato Soup
Creative serving ideas
Once your easy butternut squash and sweet potato soup is ready, presentation makes it even more inviting. Swirling a spoonful of reserved coconut milk on top adds a creamy contrast against the golden-orange base. Fresh herbs like cilantro or parsley brighten the flavors, while a sprinkle of chili flakes brings extra warmth. For a heartier meal, pair the soup with warm crusty bread, homemade cornbread, or a simple green salad. I also love topping bowls with roasted pumpkin seeds for crunch—they add texture and a nutty flavor that balances the creaminess.
Variations and storage tips
This recipe is endlessly adaptable. If you prefer more heat, increase the chili powder or add a dash of cayenne. For a sweeter twist, roast the vegetables with a drizzle of maple syrup before blending. You can also switch the broth: vegetable stock keeps it light, while chicken stock adds richness. If you want an even silkier finish, stir in a little Greek yogurt just before serving.
One of the best parts about this soup is how well it keeps. Store leftovers in an airtight container in the refrigerator for up to four days. The flavors actually deepen as it sits, making the second bowl even better. For longer storage, freeze portions in freezer-safe containers for up to three months. To reheat, simply thaw overnight in the fridge and warm on the stove over low heat, adding a splash of broth or water if it’s too thick.
Whether you’re enjoying it fresh off the stove or reheated on a busy evening, this easy butternut squash and sweet potato soup stays creamy, comforting, and flavorful every time. It’s one of those recipes that makes you grateful for both the season’s produce and the simplicity of homemade cooking.
FAQs about Easy Butternut Squash and Sweet Potato Soup
What pairs well with butternut squash and sweet potato soup?
This soup pairs beautifully with crusty bread, garlic toast, or cornbread. A crisp green salad with a tangy vinaigrette balances the creamy texture. For a heartier meal, try serving it alongside a simple grilled cheese or roasted chicken.
Can I make butternut squash and sweet potato soup ahead of time?
Yes, this soup is ideal for meal prep. You can make it 1–2 days in advance, refrigerate it in an airtight container, and reheat gently on the stovetop. The flavors deepen over time, making it taste even better the next day.
How do I make this soup creamy without dairy?
The recipe uses full-fat coconut milk, which creates a naturally rich, velvety texture without dairy. If you prefer alternatives, you can also use cashew cream or oat cream for a similar creaminess.
Can I freeze butternut squash and sweet potato soup?
Absolutely. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to three months. When reheating, thaw overnight in the fridge, then warm on the stove with a splash of broth or water if needed.
Conclusion
Easy butternut squash and sweet potato soup is proof that comfort food doesn’t need to be complicated. With just a handful of ingredients, you can create a meal that’s creamy, nourishing, and full of flavor. Whether you roast the vegetables for depth, keep it simple on the stovetop, or customize it with spices, this soup adapts to your taste and schedule. It’s the kind of recipe that brings warmth to the table and joy to every spoonful. Perfect for chilly evenings, family dinners, or meal prep, it’s a dish you’ll return to again and again.
