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Butternut Squash and Sweet Potato Soup

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.

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BUTTERNUT SQUASH AND SWEET POTATO SOUP

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. 

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 OR VEGETABLE STOCK

  • THYME

  • CINNAMON

  • SAGE LEAVES

  • BAY LEAVES

  • COCONUT MILK OR HEAVY CREAM

Butternut Squash and Sweet Potato Soup soup in a bowl.

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 potatoes 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 pot or dutch oven over medium heat 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 a regular blender and blend till smooth. You also could use a handheld immersion blender.

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 in an acorn squash bowl.

TIPS FOR MAKING THIS SWEET POTATO SOUP RECIPE

  • 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 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.
Butternut Squash and Sweet Potato Soup with a spoon.

WAYS TO MODIFY THIS BUTTERNUT SQUASH SWEET POTATO SOUP

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 takes 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.

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 spoon.

CAN I FREEZE THIS SOUP?

This soup freezes very well.  Once the soup is cooled, put the leftover soup into an airtight container and store in the freezer. 

It should keep for a few months.

HOW DO I REHEAT THIS SOUP?

It’s easy to reheat this soup either on the stove top or in the microwave. 

OTHER SOUP RECIPES YOU MIGHT LIKE:

LENTIL SWEET POTATO SOUP

WHITE BEAN SOUP

INSTANT POT BEEF STEW RECIPE

LENTIL SWEET POTATO SOUP

INSTANT POT BROCCOLI CHEESE SOUP

MOROCCAN CARROT RED LENTIL SOUP

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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