Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings: 6 | Difficulty: Easy
Picture a bowl of golden, velvety smooth soup with layers of naturally sweet roasted butternut squash and sweet potatoes swirled with creamy coconut milk and warming spices. This easy butternut squash sweet potato soup transforms simple fall vegetables into pure comfort in a bowl! The combination of caramelized roasted vegetables with aromatic cumin, cinnamon, and a gentle kick of chili creates an unforgettable flavor experience that tastes like it took hours to prepare. Whether you’re craving cozy autumn comfort food, need a quick weeknight dinner, or want to impress guests with minimal effort, this soup delivers every single time. It’s naturally vegan, gluten-free, dairy-free, and packed with vitamins A and C your body craves. Plus, the entire recipe comes together in just 40 minutes with everyday ingredients!
Table of Contents
Why You’ll Love This Butternut Squash Sweet Potato Soup
This butternut squash sweet potato soup is absolutely irresistible! Roasting the vegetables before blending creates deep caramelized sweetness you simply cannot achieve by boiling—this technique is the secret to restaurant-quality flavor at home. The full-fat coconut milk adds incredible creaminess without any dairy, making it perfect for vegans and those with lactose intolerance. The warming spice blend of cumin, cinnamon, and chili powder creates complex, layered flavors that complement the natural sweetness of the vegetables beautifully. Best of all, this soup is incredibly forgiving and adaptable—adjust the spices to your preference, and it freezes wonderfully for up to three months!
Easy Butternut Squash Sweet Potato Soup (Ready in 30 Minutes!)
Equipment
- Large rimmed baking sheet
- Large soup pot or Dutch oven
- Immersion blender or high-speed blender
- Cutting board and sharp knife
- Vegetable peeler
Ingredients
For the Roasted Vegetables
- 1 small butternut squash about 2 pounds or 3 cups chopped, peeled and cut into 2-inch cubes
- 2 medium sweet potatoes about 10 ounces or 2 cups chopped, peeled and cut into 2-inch cubes
- 1 medium yellow onion sliced into half-moons, adds savory depth
- 3 cloves garlic peeled whole, roasting mellows the flavor
- 2 tablespoons olive oil extra virgin recommended for best flavor
For the Spice Blend
- 1 teaspoon ground cumin earthy warmth that enhances vegetables
- 1/2 teaspoon ground cinnamon subtle sweetness and cozy warmth
- 1/4 teaspoon chili powder mild heat that balances sweetness, adjust to taste
- 1 teaspoon red pepper flakes adjustable spice level, add more for extra heat
- salt and black pepper to taste, for roasting
For the Soup Base
- 3 cups vegetable broth chicken broth works too, add more if needed for desired consistency
- 1 can (14 ounces) full-fat coconut milk reserve 2 tablespoons for garnish, creates silky texture
- salt and black pepper to taste, for final seasoning
Optional Garnishes
- fresh cilantro chopped, for garnish
- toasted pumpkin seeds for crunch
- 2 tablespoons reserved coconut milk for swirl garnish
Instructions
- Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Peel the butternut squash and sweet potatoes. Cut them into 2-inch chunks. Slice the onion into half-moons. Peel the garlic cloves and leave them whole.
- Arrange all vegetables and garlic on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Toss to coat evenly.
- Roast for 30 minutes, stirring halfway through, until vegetables are fork-tender and golden around the edges with some caramelization.
- Transfer all roasted vegetables to a large soup pot or Dutch oven. Pour in 3 cups vegetable broth, ensuring vegetables are mostly covered.
- Bring to a boil over high heat, then reduce to medium and simmer for 2-3 minutes until everything is heated through.
- Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety (about 2 minutes). Alternatively, carefully transfer hot mixture in batches to a high-speed blender and blend until silky smooth.
- Return soup to pot if using countertop blender. Stir in coconut milk (reserve 2 tablespoons for garnish) and whisk until fully incorporated.
- Add red pepper flakes and taste. Adjust seasoning with more salt, pepper, or spices as desired. If too thick, add more broth. If too thin, simmer uncovered to reduce.
- Ladle into bowls. Drizzle reserved coconut milk on top in a decorative swirl. Garnish with fresh cilantro and toasted pumpkin seeds if desired. Serve warm.
Notes
What You Need for Butternut Squash Sweet Potato Soup
Essential Vegetables for Butternut Squash Soup
- 1 small butternut squash – about 2 pounds or 3 cups chopped, peeled and cubed
- 2 sweet potatoes – about 10 ounces or 2 cups chopped, peeled and cubed
- 1 yellow onion – sliced into half-moons, adds savory depth
- 3 garlic cloves – peeled whole, roasting mellows the flavor beautifully
- 2 tablespoons olive oil – extra virgin for roasting and rich flavor
Creamy Base and Spices for Sweet Potato Soup
- 1 can (14 ounces) full-fat coconut milk – reserve 2 tablespoons for garnish, creates silky texture
- 1 teaspoon ground cumin – earthy warmth that enhances the vegetables
- 1/2 teaspoon ground cinnamon – subtle sweetness and cozy warmth
- 1/4 teaspoon chili powder – mild heat that balances the sweetness
- 1 teaspoon red pepper flakes – adjustable spice level, add more for heat lovers
- 3 cups vegetable broth – chicken broth works too, start with this amount and add more as needed
- Salt and black pepper – to taste, season generously for best results
Optional Garnishes
- Fresh cilantro – chopped, adds brightness and color
- Toasted pumpkin seeds – for delightful crunch
- Extra coconut milk – for beautiful swirl presentation
How to Make Butternut Squash Sweet Potato Soup (Step-by-Step)
Step 1: Roasting the Vegetables (30 minutes)
Preheat your oven to 375°F. Peel the butternut squash and sweet potatoes, then cut them into 2-inch chunks for even roasting. Slice the onion into half-moons. Arrange all the vegetables and whole garlic cloves on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Toss everything together until evenly coated. Roast for 30 minutes, stirring halfway through, until the vegetables are fork-tender and beautifully golden around the edges with caramelized spots. The roasting develops incredible depth of flavor!
Step 2: Cooking and Blending (10 minutes)
Transfer all the roasted vegetables to a large soup pot or Dutch oven. Pour in 3 cups of vegetable broth, ensuring the vegetables are mostly covered. Bring to a boil over high heat, then reduce to medium and simmer for 2-3 minutes to ensure everything is heated through and completely tender. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety—this takes about 2 minutes. If using a countertop blender, carefully transfer the hot mixture in batches to your blender and blend on high until silky smooth.
Step 3: Finishing with Coconut Milk (5 minutes)
Return the blended soup to the pot if you used a countertop blender. Stir in the coconut milk (reserving 2 tablespoons for garnish) and whisk until fully incorporated. Add the red pepper flakes and taste the soup. Adjust the seasoning with more salt, pepper, or spices according to your preference. If the soup is thicker than you’d like, add more broth a quarter cup at a time. If it’s too thin, simmer uncovered for 5-10 minutes to reduce and thicken. The soup should be creamy, smooth, and perfectly spiced!
Expert Tips for the Best Butternut Squash Sweet Potato Soup
Roasting the vegetables is absolutely essential for developing rich, caramelized flavors—don’t skip this step! For an ultra-smooth, silky texture, blend the soup for at least 2 full minutes. If you prefer an even more velvety consistency, strain it through a fine-mesh sieve after blending. The spice measurements are guidelines—taste as you go and adjust to your preference! Some people love more heat, while others prefer it milder. A squeeze of fresh lime juice before serving brightens all the flavors beautifully and adds a restaurant-quality finish. For a heartier meal, stir in cooked quinoa, rice, or white beans. If you love squash-based soups, you’ll also enjoy our Cajun Potato Soup Recipe for a different flavor profile!
How to Store and Serve Butternut Squash Sweet Potato Soup
Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and improve after sitting overnight! For longer storage, let the soup cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space for expansion. Freeze for up to 3 months. To reheat frozen soup, thaw overnight in the refrigerator, then warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it’s too thick after thawing. Serve the soup warm with a beautiful swirl of reserved coconut milk on top, a sprinkle of fresh cilantro, and toasted pumpkin seeds for crunch. This pairs wonderfully with our Garlic Butter Flatbread for dipping!
Butternut Squash Sweet Potato Soup Variations You’ll Love
Transform this soup by swapping half the butternut squash with carrots or pumpkin for a different flavor profile. For extra protein and texture, stir in cooked chickpeas or white cannellini beans before serving. Add fresh ginger (about 1 tablespoon minced) with the roasted vegetables for a zingy twist. Make it extra creamy by using cashew cream instead of coconut milk—soak 1 cup raw cashews for 2 hours, then blend with 1/2 cup water until smooth. For a smoky variation, add 1/2 teaspoon smoked paprika with the other spices. Want more warming fall flavors? Try our White Chicken Chili for another cozy comfort food option!
Frequently Asked Questions About Butternut Squash Sweet Potato Soup
Can I make butternut squash sweet potato soup in a slow cooker?
Yes! Place all the peeled, chopped vegetables, garlic, spices, and broth in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender. Blend until smooth, then stir in the coconut milk before serving.
Do I have to roast the vegetables or can I skip that step?
While roasting adds incredible caramelized depth and sweetness, you can skip it if you’re short on time. Simply place all chopped vegetables directly in a pot with broth, bring to a boil, simmer until tender (about 20-25 minutes), then blend and proceed with the recipe.
Can I use different types of squash for this soup?
Absolutely! Acorn squash, kabocha squash, or pumpkin all work beautifully. The cooking times remain the same. Each squash variety brings slightly different sweetness and texture to the final soup.
How do I know when the vegetables are properly roasted?
The vegetables should be fork-tender (you can easily pierce them) and have golden-brown caramelized edges. Some darker spots are perfect—they add wonderful depth of flavor to the finished soup!
Final Thoughts on This Butternut Squash Sweet Potato Soup
This butternut squash sweet potato soup proves that simple, wholesome ingredients create the most satisfying comfort food! The roasting technique unlocks natural sweetness and creates complex, layered flavors that taste gourmet. It’s naturally healthy, loaded with vitamins, fiber, and antioxidants while being incredibly satisfying and delicious. Serve it with crusty bread like our Homemade Ciabatta Bread or our Cheddar Cheese Bread for the ultimate fall meal. The leftovers taste even better the next day, making this perfect for meal prep and busy weeknights. Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more amazing recipes!