Go Back
butternut squash sweet potato soup

Butternut Squash Sweet Potato Soup

A creamy, comforting soup that perfectly balances the natural sweetness of butternut squash and sweet potatoes with warming spices and coconut milk. Perfect for chilly evenings or cozy gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
5 minutes
Total Time 50 minutes
Servings: 4
Course: Soup, Comfort Food, Vegan, Healthy
Cuisine: American, Fall Recipes
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • Soup Base
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 carrot grated
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1 medium butternut squash peeled and cubed
  • 2 medium sweet potatoes peeled and cubed
  • 500 ml vegetable stock
  • 100 ml coconut milk
  • Salt & pepper to taste

Equipment

  • 1 Heavy-Bottomed Pot – Ensures even heat distribution
  • 1 High-Powered Blender – Creates a smooth, creamy texture
  • 1 Oven Tray – Perfect for roasting vegetables
  • 1 Sharp Knife – Makes chopping quick and safe

Method
 

  1. Sauté Aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Add the chopped onion, minced garlic, and grated carrot. Sauté for about 5 minutes until softened and fragrant.
  2. Add Spices: Stir in ground coriander, cumin, and ginger. Cook for another minute to release their aroma.
  3. Add Vegetables & Simmer: Add the butternut squash and sweet potatoes. Pour in vegetable stock and bring to a gentle simmer. Cook for 15-20 minutes until vegetables are fork-tender.
  4. Blend Until Smooth: Let the mixture cool slightly. Transfer to a high-powered blender and add coconut milk. Blend until smooth and creamy. Adjust consistency with additional stock if needed.
  5. Season & Serve: Season with salt and pepper to taste. Serve warm with optional toppings.