Enjoy Butternut Squash and Sweet Potato Soup, a creamy and comforting bowl made by blending roasted squash and sweet potatoes until silky smooth. Boost the richness and flavor by adding a full can of coconut milk for extra creaminess and subtle sweetness. Serve warm with savory spices to create a nourishing, cozy soup that’s perfect for weeknight dinners or make-ahead meals.
Enjoy other soup recipes containing butternut squash, with my Butternut Squash Tomato Soup and Butternut Squash and Potato Soup recipe. If you prefer a chunky soup, then I recommend making my Golden Harvest Soup recipe. Create a nourishing bowl of food containing squash with my Autumn Quinoa Bowl recipe.
Ingredients
Find below the list of ingredients to make Butternut Squash and Sweet Potato Soup.
- Olive Oil
- Yellow Onion
- Garlic Cloves
- Salt
- Cumin
- Cinnamon
- Butternut Squash
- Sweet Potato
- Chicken Broth, Beef Broth or Vegetable Broth
- Full Fat Coconut Milk
See recipe card for quantities.
How to make Butternut Squash and Sweet Potato Soup
- Start making the soup by peeling the butternut squash and sweet potato. Cut them into ½ inch cubes. Set them aside.
- Drizzle the olive oil in a soup pot on low-medium heat. Add the chopped onion and minced garlic. Cook until onions are translucent. Stir in the spices.
- Pour the broth into the pot. Carefully add the cubes of butternut squash and sweet potato. Bring to a simmer and cover. Cover and keep simmering on low for 30 minutes or until the cubes are fork tender.
- Remove the soup from the heat. Use an immersion stick blender to blend the soup until smooth. Blend the coconut milk into the soup.
Storage
Store the Butternut Squash and Sweet Potato Soup by first letting it cool completely to room temperature. Transfer the soup to airtight containers and refrigerate for up to 4–5 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain its creamy texture. For longer storage, freeze in portions for up to 3 months, thawing overnight in the fridge before reheating.
Recipe
Butternut Squash and Sweet Potato Soup
Ingredients
- 4 cups Butternut Squash
- 2 cups Sweet Potato
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion peeled and chopped
- 4 cloves Garlic minced
- 1 teaspoon Cumin
- ½ teaspoon Ground Cinnamon
- 1 teaspoon Salt
- 6 cups Chicken Broth
- 1 can Coconut Milk
Instructions
- Start making the soup by peeling the butternut squash and sweet potato. Cut them into ½ inch cubes. Set them aside.4 cups Butternut Squash , 2 cups Sweet Potato
- Drizzle the olive oil in a soup pot on low-medium heat. Add the chopped onion and minced garlic. Cook until onions are translucent. Stir in the spices.1 tablespoon Olive Oil, 1 medium Yellow Onion, 4 cloves Garlic, 1 teaspoon Cumin, ½ teaspoon Ground Cinnamon, 1 teaspoon Salt
- Pour the broth into the pot. Carefully add the cubes of butternut squash and sweet potato. Bring to a simmer and cover. Cover and keep simmering on low for 30 minutes or until the cubes are fork tender.6 cups Chicken Broth
- Remove the soup from the heat. Use an immersion stick blender to blend the soup until smooth. Blend the coconut milk into the soup.1 can Coconut Milk
