When the air starts to feel crisp and the leaves crunch underfoot, nothing feels quite as comforting as a big bowl of Best Butternut Squash and Sweet Potato Soup. This recipe has been a fall tradition in my kitchen for years—it’s cozy, creamy, and comes together in just about 30 minutes. I discovered it one chilly October afternoon after returning from the farmer’s market with a basket full of sweet potatoes and a butternut squash that practically begged to be turned into soup.
This dish captures everything I love about cooking simple, seasonal food: rich flavors, minimal effort, and ingredients that come straight from the earth. Whether you’re feeding family, prepping lunches for the week, or just craving a hug in a bowl, this soup will absolutely hit the spot.
Table of Contents
Why You’ll Love This Best Butternut Squash and Sweet Potato Soup
- Quick and comforting: Ready in about 30 minutes, but tastes like it simmered all day.
- Naturally creamy: Thanks to coconut milk—no heavy cream needed.
- Perfect for meal prep: Stores beautifully in the fridge or freezer.
- Customizable: You can make it spicy, mild, or even a little smoky depending on your spice blend.
- Healthy and filling: Packed with fiber, vitamins A and C, and all the cozy fall vibes.
What Does Best Butternut Squash and Sweet Potato Soup Taste Like?
This soup tastes like autumn in a bowl—sweet, earthy, and velvety smooth. The butternut squash brings a nutty sweetness, while the sweet potatoes deepen that flavor with a subtle caramel note. Add in the warm spices—cumin, cinnamon, and a touch of chili—and it’s got just the right amount of kick. The coconut milk ties everything together into a luscious, silky finish that makes each spoonful feel indulgent.
Ingredients You’ll Need for Best Butternut Squash and Sweet Potato Soup
Before you dive in, gather these fresh and pantry-friendly ingredients.
(You can find similar pantry staples used in my Golden Chicken Lentil Soup for even more cozy dinner ideas.)
- 1 small butternut squash (700–900g), peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 1 yellow onion, sliced
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 400 ml full-fat coconut milk (reserve 2 tablespoons for garnish)
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock (or water)
- Salt and pepper, to taste
Optional but highly recommended: Roast the vegetables first for deeper, caramelized flavor.
How to Make Best Butternut Squash and Sweet Potato Soup (Step-by-Step)
If you’ve ever wondered how to make a perfectly smooth, creamy, and deeply flavorful Best Butternut Squash and Sweet Potato Soup, this step-by-step guide will walk you through every detail. From peeling the vegetables to that final swirl of coconut milk, you’ll have a cozy, restaurant-quality soup ready in about 30 minutes. Whether you’re cooking for family or just craving something comforting, these step-by-step instructions make it simple for anyone to follow—no fancy equipment required.
Step 1: Prepare and Chop Your Vegetables
Start by gathering your fresh ingredients—butternut squash, sweet potatoes, onion, and garlic.
Peel the squash and sweet potatoes, then cut them into large, even chunks (about 2 inches). This helps them cook evenly and ensures a silky texture later when blended. Slice the onion into half-moons and peel the garlic cloves.
Pro tip: If peeling butternut squash feels like a workout (it often does!), pop it in the microwave for 2–3 minutes first. The skin softens just enough to make peeling much easier.
If you love simple prep tips like this, you might enjoy my Homemade Cabbage Soup Recipe where I share more quick-chop techniques for hearty soups.
Step 2: Optional Roasting for Deeper Flavor
Roasting brings out the natural sweetness in the vegetables and adds a beautiful depth of flavor to your Best Butternut Squash and Sweet Potato Soup. While this step is optional, I promise it’s worth the extra few minutes.
- Preheat your oven to 375°F (190°C).
- Arrange the chopped vegetables and garlic cloves on a large baking sheet or roasting pan.
- Drizzle everything with olive oil, then sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
- Toss until coated evenly and roast for about 30 minutes, or until the edges are golden and caramelized.
During this step, your kitchen will start to smell heavenly—a little like autumn in a roasting pan.
If you’re short on time, skip the roasting and jump ahead to Step 3. You’ll still get a delicious soup—just a bit lighter in flavor.
Step 3: Simmer Until Tender
Once your veggies are roasted (or raw, if you skipped the roasting), transfer them into a large saucepan or pot. Pour in 3 cups of vegetable or chicken stock—enough to just cover the vegetables.
Bring to a boil over high heat, then reduce to a gentle simmer. Cook until everything is soft enough that a knife easily slides into the squash and sweet potatoes—about 15 to 20 minutes if not roasted, or 10 minutes if pre-roasted.
Need a substitute? If you’re out of stock, water works fine too. You can find more liquid alternatives in my Creamy Mushroom Wild Rice Soup post, where I share how different broths change a soup’s flavor.
Step 4: Blend Until Silky Smooth
Here’s where the magic happens. Once your vegetables are tender, it’s time to transform them into that creamy, dreamy texture.
You can use:
- An immersion blender (my go-to for quick cleanup): blend the soup right in the pot until smooth.
- A high-speed blender: carefully ladle the hot soup into the blender jug, filling it only halfway to avoid splashes. Blend on high for 1–2 minutes until perfectly smooth, then return it to the pot.
Take a moment to admire that vibrant orange color—it’s nature’s way of saying “you did this right.”
If you’re blending hot liquids, remember to vent your blender lid slightly to let steam escape. For more step-by-step safety tips, check out the blending section in my Creamy Chicken Noodle Soup article.
Step 5: Add the Creamy Finish
Now for the best part—stirring in the coconut milk. This adds richness, smoothness, and that hint of tropical flavor that balances the earthiness of the squash and sweet potatoes.
Pour in the coconut milk (reserving a few tablespoons for garnish), then whisk gently to combine. Add chili flakes for a bit of heat, taste, and adjust your seasonings. You can always add more salt, pepper, or spices until it’s just right for your taste.
If you prefer your soup thinner, stir in a bit more stock or water until you reach your desired consistency.
Step 6: Serve, Swirl, and Enjoy
Ladle your soup into bowls while it’s piping hot. Drizzle that reserved coconut milk on top and, if you’re feeling fancy, use a toothpick or knife to swirl it into a pretty pattern. Finish with a sprinkle of fresh coriander or a pinch of extra chili flakes.
Pair your Best Butternut Squash and Sweet Potato Soup with a slice of crusty bread, a dollop of yogurt, or even a side salad. For more pairing inspiration, try it alongside my Mediterranean Lemon Chicken Soup for a delicious soup night spread.
Final Thoughts
By following this step-by-step guide, you’ll create a bowl of Best Butternut Squash and Sweet Potato Soup that’s smooth, flavorful, and nourishing. It’s an easy recipe that proves simple ingredients can come together beautifully when treated with care—and a little patience.
Don’t rush the blending, don’t skip the seasoning, and most importantly, take a moment to savor that first spoonful. It’s comfort, color, and calm all in one bowl.
If you love this step-by-step soup recipe, be sure to check out my Golden Chicken Lentil Soup and Creamy Roasted Butternut Squash Soup next—they follow similar easy-to-master methods that make weeknight cooking something to look forward to.
Tips and Tricks for Perfect Best Butternut Squash and Sweet Potato Soup
- Roasting is key: It’s optional, but roasting really deepens the flavor.
- No coconut milk? Use heavy cream or half-and-half instead.
- Adjust the texture: For thicker soup, simmer longer after blending; for thinner, add more stock.
- Spice it your way: Add smoked paprika for a smoky twist or skip the chili for a milder version.
- Double batch it: This freezes beautifully—perfect for quick weekday lunches.
Storage
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Let cool completely before freezing for up to 3 months.
- Reheat: Warm gently on the stove or in the microwave, stirring occasionally.
FAQs
Can I make this in a slow cooker?
Yes! Add all ingredients (except coconut milk) to your slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Blend and stir in the coconut milk before serving.
Can I use pumpkin instead of butternut squash?
Absolutely. Pumpkin works just as well and gives a similar sweetness.
Can I make it ahead?
Yes, it actually tastes even better the next day as the flavors meld.
Conclusion
There’s something so grounding about a pot of Best Butternut Squash and Sweet Potato Soup simmering away—it’s comfort in its purest form. Whether you make it for a quiet weeknight dinner or a weekend gathering, it’s the kind of recipe that makes everyone at the table feel cared for. Serve it with a slice of crusty bread and maybe a sprinkle of love (and chili flakes), and you’ve got yourself a bowl of pure fall happiness.
If you enjoyed this recipe, you might also love my Creamy Roasted Butternut Squash Soup for another cozy twist.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Butternut Squash and Sweet Potato Soup: Creamy & Quick
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This butternut squash and sweet potato soup is creamy, flavorful, and quick to make. Perfect for any meal, it’s ready in just 30 minutes and can be roasted for extra depth.
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 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
- Salt and pepper to taste
Instructions
1. Preheat the oven to 190ºC (375ºF).
2. Peel and cut the butternut squash and sweet potatoes into large chunks. Slice the onion and place all vegetables with garlic in a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
3. Roast for about 30 minutes until tender and golden around the edges.
4. If roasting, transfer the vegetables to a medium saucepan. If not roasting, place chopped raw vegetables in the saucepan.
5. Pour in 4–6 cups of stock or water, enough to cover the vegetables. Bring to a boil and cook until the vegetables are tender.
6. Blend the soup until smooth using an upright or immersion blender.
7. Stir in the coconut milk and whisk to combine. Add chili flakes and adjust seasoning as desired. Add more stock or water if needed to adjust consistency.
8. Swirl the reserved coconut milk on top and garnish with chopped coriander before serving.
Notes
If using a standard blender, blend carefully as the soup will be hot. Blend in batches if necessary.
Spice levels can be adjusted to taste—use more or less of each as preferred.
Use stock or broth for deeper flavor, or water if preferred. Adjust thickness by simmering longer if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 48mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Butternut Squash, Sweet Potato, Vegan, Easy Soup
