Easy Butternut Squash and Sweet Potato Soup

Butternut squash and sweet potato soup with coconut milk and chilli flakes in a white bowl.

Easy Butternut Squash and Sweet Potato Soup

This butternut squash and sweet potato soup is a quick and delicious meal ready in just 30 minutes. It's creamy, flavourful, and easy to make—perfect for any meal. Roasting the vegetables is optional but recommended for added depth of flavour.

4.92 from 12 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Servings

Author: Deborah Rainford

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 to tablespoons for serving
1 teaspoon ground cumin, *see notes
½ teaspoon cinnamon, *see notes
¼ teaspoon chilli powder, *see notes
1 teaspoon chilli flakes, *see notes
750 ml (3 cups) vegetable or chicken stock or water, *see notes
salt and pepper to taste

Instructions

Optional Roasting:

Preheat the oven: Set your oven to 190ºC (375ºF).
Prepare the vegetables: Peel and cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, and chili powder and salt and pepper. *See notes
Roast the vegetables: Roast in the oven for about 30 minutes, until tender and golden around the edges.

Cook the soup:

If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
Cook the vegetables: Pour in 4–6 cups (1–1.5 litres) of water or vegetable stock over the vegetables, ensuring they are fully covered. Bring to a boil over high heat. Cook until the vegetables are completely tender—you should be able to easily insert a knife into them.
Blend the soup: Blend the soup until smooth. (See notes for blending tips.)
Add coconut milk: Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning by adding more spices, salt and pepper according to taste. If needed, adjust the consistency by adding more water or stock or broth.
Serve: Swirl the reserved coconut milk on top and garnish with fresh chopped coriander.

Notes

Blending: If using an upright blender, carefully pour or ladle the hot vegetables and stock into the blender jug. Blend on high for about 2 minutes. Be cautious as the soup will be very hot. Once blended, pour the soup back into the saucepan, taste and adjust the seasoning. If using an immersion blender, blend the vegetables directly in the saucepan until smooth.
Spices and seasonings: The amounts for the spices are guidelines only. Add more or less of each spice depending on your preference and how spicy or mild you like your soup. The same goes for salt and pepper. Taste as you cook and adjust as necessary.
Cooking liquid: You can use stock, broth or water for the liquid in this soup. Broth and stock will give you more flavor, but water works too if that's all you have.
The amount required will depend on how thick you like your soup. Start with 750ml (3 cups) and add more as required. If you find your soup is not as thick as you would like, place the blended soup in a saucepan and simmer until the liquid has reduced and thickened.

Nutrition

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