Description
This Butternut Squash and Sweet Potato Soup is creamy, nourishing, and spiced just right—perfect for chilly fall nights. Made with roasted squash, sweet potatoes, coconut milk, and warm spices, it’s a healthy fall soup that feels like comfort in a bowl.
Ingredients
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1 small butternut squash (700–900 g / 2–3 cups), peeled & chopped
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2 sweet potatoes (275 g / 2 cups), peeled & chopped
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1 yellow onion (150 g), sliced
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3 cloves garlic, peeled
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2 Tbsp (30 ml) olive oil
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400 ml (1½ cups) full-fat coconut milk (reserve 2 Tbsp for garnish)
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1 tsp (3 g) ground cumin
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½ tsp (2 g) cinnamon
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¼ tsp (1 g) chili powder
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1 tsp (3 g) chili flakes
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750 ml (3 cups) vegetable or chicken stock (or water)
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Salt & pepper, to taste
Instructions
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Roast (optional): Preheat oven to 375°F (190°C). Spread squash, sweet potatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, season with cumin, cinnamon, chili powder, salt, and pepper. Roast 30 minutes until golden and tender.
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Simmer: Transfer roasted veggies (or raw, if not roasted) to a large pot. Add stock, bring to a boil, then reduce heat. Simmer ~20 minutes until soft.
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Blend: Puree with an immersion blender until smooth. For ultra-creamy texture, pass through a sieve.
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Finish: Stir in coconut milk (reserving some for garnish), add chili flakes, and adjust seasonings.
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Serve: Ladle into bowls, swirl with coconut milk, and garnish with fresh herbs if desired.
Notes
Roasting deepens flavor and adds richness.
Salt balances the natural sweetness of squash and sweet potato.
Adjust spice level by reducing or increasing chili flakes.
For a creamier texture, add more coconut milk or cream.
Freezes well—perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup / Main Dish
- Method: Roasting + Stovetop
- Cuisine: American / Fall-Inspired