Butternut Squash and Sweet Potato Soup is a creamy fall soup that mixes butternut squash and sweet potato with vegetables, coconut milk and warm spices. They are seasoned and cooked, then blended until smooth and coconut milk is added for a creamy vegan soup. Serve this soup is acorn squash bowls with pumpkin seeds and toasted sage for a festive dish!
Soup season is here! I love squash season and often use it in soups like today’s Butternut Squash and Sweet Potato Soup, Curried Butternut Squash Soup or this Slow Cooker Butternut Squash Apple Soup.
I also love using squash in other recipes like this Mediterranean Stuffed Acorn Squash, Butternut Squash Pasta or this Butternut Squash Apple Bake.
The thing I love about today’s soup is the combination of butternut squash and sweet potato mixed together. It creates a sweet, hearty soup recipe that is perfect to warm you up.
The squash and sweet potato is roasted with carrots, onion and garlic along with warm spices. When the soup is done it is finished off with coconut milk to create the perfect creamy vegan soup! It is creamy, warming and just so delicious.
You don’t have to serve this soup in an acorn squash bowl but it is a beautiful and fun way to serve a fall soup. It would be beautiful on a Thanksgiving or Christmas table.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Squash: This soup uses butternut squash. To save time you can buy pre-cubed squash to save time.
- Sweet Potato: The sweet potato is a great addition to this soup and balances the squash nicely. You also can often buy pre-cubed sweet potato also to save time.
- Spices: The spices that add flavor to this soup are thyme, cinnamon, sage leaves and bay leaves.
- Coconut Milk: If you want a dairy-free soup use coconut milk. If you prefer an even creamier version you can use heavy cream.
Recipe Modifications
- Spices: You can add a variety of other spices like cayenne pepper, crushed red pepper, curry powder, cloves, nutmeg or allspice.
- Ginger: I think that fresh ginger could be a great addition to this fall soup.
- Herbs: Fresh herbs take soups to the next level. I like rosemary, oregano, thyme, parsley or sage.
- Cheese: You could garnish this soup with Parmesan cheese or goat cheese.
- Vegetables: Other vegetables you could add to the soup are celery or bell peppers.
- Sweetener: I like to add maple syrup or honey to sweeten this soup.
- Seeds or Nuts: Garnish the soup with seeds and nuts like pine nuts, pistachios, sliced almonds, walnuts or sunflower seeds.
How to Make Sweet Potato Squash Soup
Preheat the oven to 400° and line a cookie sheet with tinfoil, then spray with nonstick cooking spray.
Step 1: Prepare and Roast Vegetables: Cut the acorn squash in half and scoop out the seeds (see tips), brush with olive oil and sprinkle with sugar, salt and pepper.
Place on the cookie sheet cut side up and bake for 20 minutes, then flip upside down and continue baking for another 25 minutes.
Place the squash, sweet potato and carrots on a tin foil lined cookie sheet sprayed with nonstick cooking spray, and place in the oven with the squash bowls for 20 minutes.
Step 2: Sauté Onions and Garlic: Heat the olive oil in a large soup pan, then add the onions and sauté for 4 minutes, stirring often. Then add the garlic and cook for another minute.
Step 3: Simmer Soup Ingredients: Add the roasted vegetables, the broth, thyme, sage, bay leaves, cinnamon, salt and pepper. Bring to a simmer and cook for 20 minutes.
Step 4: Add Coconut Milk: Add the coconut milk and heat.
Step 5: Blend Soup: Remove from the burner and add half the soup to the blender and blend till smooth. Pour into a large bowl. Purée the remainder and pour all the soup back into the pan. Remove the squash from the oven and fill with the hot soup. Serve the soup with kale chips, pomegranate arils, pumpkin seeds or a dollop of Greek yogurt.
Recipe Tips
- Don’t overcook the squash bowl or they will be too soft and not hold up well. Cook them just till fork tender so you can eat the bowls with the soup.
- Instead of roasting your vegetables in the oven, you can cook them in the broth. The soup will need extra time to cook the vegetables through.
- You can easily add a squeeze of lemon or lime or a splash of sherry vinegar at the end of heating the soup. Try drizzling a few drops of roasted nut oil on top each bowl of soup or even balsamic vinegar.
- To create a creamy soup you can add coconut cream, heavy cream, half and half or milk. I love the creamy texture of soups like this.
Storage Tips
- Store the leftover soup in an airtight container for up to 4 days. It’s easy to reheat this soup either on the stove top or in the microwave.
- This soup freezes very well. Once the soup is cooled, put the leftover soup into an airtight container and store in the freezer for up to 3 months.
More Squash Recipes
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Butternut Squash and Sweet Potato Soup
Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup yellow onion , diced
- 3 large garlic , minced
- 1 pound butternut squash, peeled and cut into 1 inch cubes
- 1 sweet potato, peeled and cut into 1 inch cubes
- 4 large carrots, peel and cut into 1/2 inch pieces
- 1 quart vegetable broth
- 1 teaspoon thyme
- 4 sage leaves, chopped
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cinnamon
- 1 cup coconut milk
- 2 acorn squash, halved
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400° and line a cookie sheet with tinfoil, then spray with nonstick cooking spray.
- Cut the acorn squash in half and scoop out the seeds (see tips), brush with olive oil and sprinkle with sugar, salt and pepper.
- Place on the cookie sheet cut side up and bake for 20 minutes, then flip upside down and continue baking for another 25 minutes.
- To make the soup: Place the squash, sweet potato and carrots on a tin foil lined cookie sheet sprayed with nonstick cooking spray, and place in the oven with the squash bowls for 20 minutes.
- Heat the olive oil in a large soup pan, then add the onions and sauté for 4 minutes, stirring often. Then add the garlic and cook for another minute.
- Add the roasted vegetables, the broth, thyme, sage, bay leaves, cinnamon, salt and pepper. Bring to a simmer and cook for 20 minutes. Add the coconut milk and heat.
- Remove from the burner and add half the soup to the blender and blend till smooth. Pour into a large bowl. Purée the remainder and pour all the soup back into the pan. Remove the squash from the oven and fill with the hot soup.
- Serve the soup with kale chips, pomegranate arils, pumpkin seeds or a dollop of Greek yogurt.
Notes
- Don’t overcook the squash bowl or they will be too soft and not hold up well. Cook them just till fork tender so you can eat the bowls with the soup.
- Instead of roasting your vegetables in the oven, you can cook them in the broth. The soup will need extra time to cook the vegetables through.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days. You can freeze this soup for up to 3 months. Thaw before reheating for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
