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Home » Soup

Butternut Squash Sweet Potato Soup With Coconut Milk

Dec 2, 2022 · Last updated: Jan 3, 2025 by Rita · This post contains paid affiliate links · 1 Comment

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Roasted Butternut Squash Sweet Potato Soup With Coconut Milk

Vegetable soups are the kind of comfort food that I love during the time of year when the temperature drops. This butternut squash sweet potato soup consists of simple ingredients with a natural sweetness from healthy vegetables and savory flavors from chicken broth (or vegetable broth) and warm spices.

The splash of heavy cream and caramelized onions intensifies the flavors of this blended soup! 

Butternut Squash Sweet Potato Soup With Coconut Milk And bacon

Serve this delicious soup with crusty bread, potato pancakes or top it with homemade croutons.

Craving more soup? You'll love sausage soup, creamy potato soup, chicken soup and pasta fazool.

Ingredients

For Roasted Butternut Squash and Sweet Potatoes:

  • Butternut squash - You’ll need a medium squash, cut into 1-inch chunks, giving you about 4 ½ cups or 2-3 lb of whole butternut squash. If you don’t have butternut squash, use pumpkin. 
  • Sweet potato - Use a large sweet potato, cut into 1-inch chunks, which should yield about 4 - 4 ½ cups. 
  • Spices - Ground turmeric, ground nutmeg, and ground cumin have been used to season the squash and sweet potato chunks. Feel free to add other spices like red pepper flakes, chili flakes, or a teaspoon of ground nutmeg.  
  • Herbs - Dried thyme pairs beautifully with the spices used to season the vegetable chunks. 
  • Oil - I’ve used rice bran oil since it has a higher smoke point and neutral flavor than olive oil, but you could also use something like Avocado oil. Coconut oil is another option, although it is a less healthy choice. 
  • Salt and black pepper - To taste.

For Soup

  • Onion - The yellow onion (also commonly referred to as brown onion) provides a lovely sweetness to the soup. Dice it finely so that it cooks easily. 
  • Garlic - Mince your garlic from 3 whole garlic cloves or use store-bought minced garlic.
  • Butter - I’ve used unsalted butter to reduce the sodium in this soup, but you can use salted butter instead and hold off on seasoning the soup with salt. 
  • Broth - Choose a low-sodium broth (vegetable or chicken) if you need to reduce salt intake. Vegetable stock or chicken stock can also be used.
  • Heavy cream - This thickens the soup and adds incredibly rich flavor. You could also use coconut milk for a creamy soup.
  • Garnish - Top this butternut squash soup with sour cream (optional), crumbled goat cheese, freshly shredded Parmesan cheese, a drizzle of honey, a dollop of Greek yogurt, or fresh thyme 

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

Butternut Squash Sweet Potato Soup With Coconut Milk And bacon

How To Make Butternut Squash Soup

Roasted Veggies. Lay out butternut squash and sweet potatoes on a roasting tin and sprinkle with spices, salt, and pepper and a drizzle of oil.

cubed butternut squash and sweet potatoes

Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.

cubed butternut squash and sweet potatoes

Once roasted, transfer the veggies to a food processor or standard blender (or, for a much quicker and less cleanup option, use an immersion blender) and pulse until smooth and creamy.

Set aside.

Soup. In a large pot over medium-high heat, melt butter and saute onions until softened. Add garlic and saute for 1 minute more. 

Add roasted veggies and broth. Take it to a boil, reduce heat to medium-low, add cream and simmer for 5-10 minutes. 

pureed squash and sweet potatoes in the pot

Blend again with an immersion blender until smooth. (This is an optional step but gives the most creamy and smooth result. 

coconut milk added to pureed squash and sweet potatoes

Enjoy garnished with croutons, dried or fresh thyme, or other fresh herbs.

For a hearty meal, we like to serve this creamy soup along with crusty bread and Ground Beef Salad.

Craving More Sweet Potato Recipes?

  • crispy roasted sweet potato cubes in a bowl.
    Perfectly Crispy Roasted Sweet Potato Cubes
  • a bowl of mexican ground beef and sweet potatoes.
    Cheesy Mexican Ground Beef and Potatoes (30 Minutes + One Pot!)
  • old fashioned candied sweet potatoes casserole.
    Old Fashioned Candied Sweet Potatoes With Orange Juice
  • Mashed Sweet Potatoes With Brown Sugar And Bacon
    Mashed Sweet Potatoes With Brown Sugar And Bacon

Tips

  • Cut the butternut squash and sweet potato into uniform sizes so that the vegetable pieces roast evenly and for the same cooking time. 
  • While it’s possible to use pureed (canned) vegetables instead of roasting vegetables from scratch, I don’t recommend it as the roasted vegetables will always provide a more flavorsome result and tend to contribute to a longer storage life for this soup. 
  • It’s best to add a generous pinch of salt and pepper to the vegetables to enhance the flavors of the roasted vegetables.  
  • Leftover soup stored in the fridge or the freezer will naturally thicken. I suggest stirring in some broth (chicken or vegetable) to loosen the soup while reheating it without diluting the flavor of the soup, which could happen if you used water instead. 
  • This recipe can be doubled when catering to a larger crowd.  
  • While a food processor can blend the roasted vegetables, I’ve found that an immersion blender is a faster method with less cleanup required. 
  • Related: Loaded Potato Soup.
Butternut Squash Sweet Potato Soup With Coconut Milk And bacon

Freezing and Storing Instructions

  • Store the roasted squash soup in a glass airtight container in the fridge for up to 3 days. Any leftover soup can be reheated in the microwave or on the stove over medium-low heat. Just don't boil it.
  • After refrigerating, the soup will thicken even more. Add some vegetable broth or warm water to thin it out when reheating.
  • I don't recommend freezing the butternut squash soup as it may separate after thawing and the texture will not be the same as fresh. For the best flavor consume the soup on the same day or latest the next day.

Easy Soup Recipes

  • Creamy Italian Sausage Soup Tuscany Style
    Creamy Italian Sausage Soup Tuscany Style
  • creamy gnocchi chicken soup
    Chicken Gnocchi Soup (Without Half and Half)
  • Cabbage Roll Soup
    Cabbage Roll Soup
  • Italian Minestrone Soup in a dutch oven
    Italian Minestrone Soup

Make sure to go through our Recipe Index for more delicious recipes.

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📖Recipe

Butternut Squash Sweet Potato Soup With Coconut Milk And bacon

Butternut Squash Sweet Potato Soup With Coconut Milk

Vegetable soups are the kind of comfort food that I love during the time of year when the temperature drops. This butternut squash sweet potato soup consists of simple ingredients with a natural sweetness from healthy vegetables and savory flavors from chicken broth (or vegetable broth) and warm spices. The splash of heavy cream and caramelized onions intensifies the flavors of this blended soup!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 9 minutes mins
Cook Time 35 minutes mins
Total Time 44 minutes mins
Course Soup
Servings 5 servings

Ingredients
  

Roasted Butternut Squash and Sweet Potatoes

  • 1 medium butternut squash, cut into chunks 1 inch (about 4 ½ cups or 2-3 lb of a whole butternut squash)
  • 2 large sweet potato, chopped into chunks 1 inch (about 4 - 4 ½ cups)
  • ½ teaspoon ground turmeric
  • ½ teaspoon dried thyme
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon ground cumin
  • Oil for cooking, I used rice bran oil
  • Salt and pepper to taste

Soup

  • 1 large yellow, brown onion onion, finely diced
  • 3 medium garlic cloves, minced
  • 2 tablespoon unsalted butter
  • 4 cups vegetable, or chicken broth
  • ½ cups coconut milk or heavy cream
  • Salt and pepper to taste

Instructions
 

Roasted Veggies

  • Lay out butternut squash and sweet potatoes on a roasting tin and sprinkle with spices, salt, and pepper and a drizzle of oil.
  • Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.
  • Once roasted, transfer the veggies to a food processor or standard blender (or, for a much quicker and less cleanup option, use an immersion blender) and pulse until smooth and creamy.
  • Set aside.

Soup

  • In a large pot over medium-high heat, melt butter and saute onions until softened. Add garlic and saute for 1 minute more.
  • Add roasted veggies and broth. Take it to a boil, reduce heat to medium-low, add cream and simmer for 5-10 minutes.
  • Blend again with an immersion blender until smooth. (This is an optional step but gives the most creamy and smooth result.
  • Enjoy garnished with croutons, dried or fresh thyme, or other fresh herbs.
Tried this recipe?Let us know how it was!

Frequently Asked Questions

Is butternut squash and sweet potato good for you?

Yes! Both types of vegetables are excellent sources of various vitamins and minerals. Sweet potatoes tend to be twice the total calories per serving than butternut.

Do you have to peel butternut squash for soup?

Butternut squash skin is edible and, once roasted, soft enough to be blended to make a smooth soup consistency, so you don’t need to take the extra step of peeling your butternut squash for this soup, although you are welcome to do so.

Can you eat sweet potato skin in soup?

Yes, you can. The skin is edible and soft enough to be blended in a handheld immersion blender for a smooth soup consistency.

What is the best ingredient to thicken soup?

The best and easiest way to thicken soup is to add flour or cornstarch. A cornstarch slurry (mixing cornstarch with water) is a good way of incorporating this thickener into the soup. Start by adding a small amount and then add more if needed. If your soup gets too thick from adding too much cornstarch, mix in a bit of water until you achieve the desired consistency.

Should I par boil my sweet potatoes before roasting?

It’s not necessary to par boil your vegetables before roasting them. In fact, this can reduce their flavor, which is not best for the soup.

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Comments

  1. Rita

    December 02, 2022 at 6:54 am

    5 stars
    Enjoy this fulfilling and ultra creamy roasted butternut squash and sweet potato soup.

    Reply

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Hello! I'm Rita. Here you'll find delicious, easy, and family-trusted recipes with easy step-by-step instructions. There is nothing better than enjoying good food and wine with your loved ones!

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