Easy Butternut Squash and Sweet Potato Soup
This Easy Butternut Squash and Sweet Potato Soup is warm, creamy, and full of comforting flavor. The natural sweetness of roasted squash and sweet potatoes blends beautifully with coconut milk and warming spices like cumin and cinnamon. Smooth, nourishing, and simple to make, this cozy soup is perfect for chilly days or a light, healthy meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
For the Soup Base
1 small butternut squash (about 700–900 g or 2–3 cups), peeled and chopped
2 sweet potatoes (about 275 g or 2 cups), peeled and chopped
1 yellow onion, sliced
3 cloves garlic, peeled
2 tablespoons olive oil
For Flavor
400 ml full-fat coconut milk (reserve 2 tablespoons for serving)
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon chili powder
1 teaspoon chili flakes
For the Broth
750 ml vegetable or chicken stock (or water)
Salt and black pepper, to taste
Instructions
Step 1: Prepare the Vegetables
Peel and chop the butternut squash and sweet potatoes into small cubes. Slice the onion and peel the garlic cloves.
Step 2: Cook the Aromatics
Heat the olive oil in a large pot over medium heat. Add the sliced onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 3: Add the Vegetables and Spices
Add the chopped butternut squash and sweet potatoes to the pot. Stir in the cumin, cinnamon, chili powder, and chili flakes. Cook for 2–3 minutes to release the flavors of the spices.
Step 4: Add the Broth
Pour in the vegetable or chicken stock. Bring the soup to a boil, then reduce the heat and let it simmer for 15–20 minutes until the vegetables are tender.
Step 5: Blend the Soup
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully blend it in batches using a blender.
Step 6: Add Coconut Milk
Stir in the coconut milk and simmer for another 2–3 minutes. Season with salt and black pepper to taste.
Step 7: Serve
Ladle the soup into bowls and drizzle a little of the reserved coconut milk on top before serving.