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!
Serve this delicious soup with crusty bread, potato pancakes or top it with homemade croutons.
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.
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
For the full list of ingredients, please scroll down where you'll find the recipe card.
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.
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.
- 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.
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.
Frequently Asked Questions
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.
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.
Yes, you can. The skin is edible and soft enough to be blended in a handheld immersion blender for a smooth soup consistency.
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.
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.
Thank you so much for reading about this Butternut Squash Sweet Potato Soup With Coconut Milk. Please feel free to comment with any questions you may have! I love reading your feedback.
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Butternut Squash Sweet Potato Soup With Coconut Milk
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
- 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
- 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.
- 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.