Cozy Up with the Ultimate Easy Butternut Squash and Sweet Potato Soup
Creamy, cozy, and bursting with warmth — this Butternut Squash and Sweet Potato Soup is comfort in a bowl. With its velvety texture, hint of spice, and touch of coconut, it’s a nourishing meal that’s both simple and impressive. Perfect for chilly evenings, weeknight dinners, or a light yet satisfying lunch. Roasting the veggies takes it to the next level, giving the soup a rich, caramelized flavor that’s pure magic.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
Ingredients
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1 small butternut squash (700–900 g / 2–3 cups), peeled & chopped
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2 sweet potatoes (275 g / 2 cups), peeled & chopped
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1 yellow onion, sliced
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3 cloves garlic, peeled
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2 tbsp olive oil
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400 ml (1½ cups) full-fat coconut milk (reserve 2 tbsp for garnish)
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1 tsp ground cumin
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½ tsp cinnamon
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¼ tsp chili powder
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1 tsp chili flakes
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750 ml (3 cups) vegetable or chicken stock (or water)
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Salt & pepper, to taste
Instructions
Optional Roasting for Extra Flavor:
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Preheat oven to 190°C (375°F).
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Toss squash, sweet potatoes, onion, and garlic with olive oil, cumin, cinnamon, chili powder, salt, and pepper.
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Roast 30 minutes until soft and golden.
To Cook the Soup:
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Transfer roasted veggies (or raw chopped veggies if skipping roasting) to a large pot.
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Add stock or water, enough to cover. Bring to a boil, then simmer until vegetables are tender (about 20 minutes).
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Blend until smooth using a blender or immersion blender.
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Stir in coconut milk, chili flakes, salt, and pepper. Adjust consistency with more broth if needed.
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Serve warm, topped with a swirl of coconut milk and a sprinkle of chopped coriander.
Notes
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For a deeper flavor, always roast your veggies first.
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Add a pinch of turmeric for extra color and health benefits.
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For a sweeter twist, include a roasted apple or carrot.
Nutrition
- Calories: 280kcal per serving