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Butternut Squash and Sweet Potato Soup

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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!

Butternut Squash and Sweet Potato Soup in an acorn squash bowl.

BUTTERNUT SQUASH AND SWEET POTATO SOUP

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!

Butternut Squash and Sweet Potato Soup ingredients.

WHAT INGREDIENTS ARE IN THIS BUTTERNUT SQUASH AND SWEET POTATO SOUP?

  • BUTTNUT SQUASH

  • SWEET POTATO

  • YELLOW ONION

  • GARLIC

  • CARROTS

  • VEGETABLE BROTH

  • THYME

  • CINNAMON

  • SAGE LEAVES

  • BAY LEAVES

  • COCONUT MILK

Butternut Squash and Sweet Potato Soup with a spoon.

HOW DO YOU MAKE BUTTERNUT SQUASH SWEET POTATO SOUP?

FOR THE ACORN SQUASH BOWLS:

Preheat the oven to 400° and line a cookie sheet with foil, then spray with nonstick cooking spray.

Cut the acorn squash in half and scoop out the seeds, brush with olive oil and sprinkle with salt and pepper.

Butternut Squash and Sweet Potato Soup acorn squash on a baking sheet.

Place on the cookie sheet cut side up and bake for 20 minutes, then flip upside down and continue baking for another 25 minutes.

FOR 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.

Butternut Squash and Sweet Potato Soup vegetables on a baking sheet.

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.

Butternut Squash and Sweet Potato Soup with vegetables in pot.

Add the coconut milk and heat.

Butternut Squash and Sweet Potato Soup with coconut milk.

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.

Butternut Squash and Sweet Potato Soup pureed in a pot.

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.

Butternut Squash and Sweet Potato Soup soup in a bowl.

TIPS FOR MAKING THIS BUTTERNUT SQUASH AND SWEET POTATO SOUP

  • 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.
  • You can easily dAdd 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. Roasted pumpkin seed oil on butternut squash soup, for instance, or roasted hazelnut oil on mushroom soup.

Butternut Squash and Sweet Potato Soup with pumpkin seeds.

WHAT SHOULD I SERVE WITH SQUASH SOUP?

SALAD: I love serving salads with this soup. Some favorites are this Mediterranean Bean Salad, Lemon Arugula Salad with Pine Nut or this Easy Fall Salad

SIDE DISHES: Some of my favorite side dishes to pair with this squash soup are this Mediterranean Roasted Vegetables, Lebanese Green Beans or this Turmeric Roasted Cauliflower

POTATOES: Another great addition to this soup is potatoes like these Gouda Smashed Potatoes, Spicy Lebanese Potatoes or these Lemon Cilantro Roasted Potatoes

Butternut Squash and Sweet Potato Soup with logo.

 

Butternut Squash and Sweet Potato Soup in an acorn squash bowl.

Butternut Squash and Sweet Potato Soup

Yield: 4-6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

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!

Ingredients

  • 1 1/2 Tablespoon olive oil
  • 1 cup yellow onion diced
  • 3 garlic cloves, 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

FOR THE SQUASH BOWLS

  • 2 medium acorn squash bowls, halved 
  • 1 Tablespoon olive oil 
  • Salt
  • Pepper

Instructions

    1. Preheat the oven to 400° and line a cookie sheet with tinfoil, then spray with nonstick cooking spray.
    2. Cut the acorn squash in half and scoop out the seeds (see tips), brush with olive oil and sprinkle with sugar, salt and pepper.
    3. Place on the cookie sheet cut side up and bake for 20 minutes, then flip upside down and continue baking for another 25 minutes.
    4. 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.
    5. 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.
    6. Add the roasted vegetables, the broth, thyme, sage, bay leaves, cinnamon, salt and pepper. Bring to a simmer and cook for 20 minutes.
    7. Add the coconut milk and heat.
    8. 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.
    9. Remove the squash from the oven and fill with the hot soup.
    10. 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.

STORAGE:

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.

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