Butternut Squash and Sweet Potato Soup with Coconut Milk
4.91 from 10 votes
This warming, cozy curried butternut squash and sweet potato soup is thick and creamy, and full of curry flavour. It’s a nourishing homemade soup that’s great for lunch or a light dinner. Or, enjoy it as a starter to your holiday gathering. Option to top the soup with roasted peanuts or crunchy kale chips.
Butternut Squash and Sweet Potato Soup with Coconut Milk
This warming, cozy butternut squash and sweet potato soup is thick, creamy, and full of curry flavour with a touch of sweetness! It’s a nourishing homemade soup that’s great for lunch or a light dinner. Or, enjoy it as a starter to your holiday gathering! Option to top the soup with roasted peanuts or crunchy kale chips. (My personal favourite!)
Easy soup recipes are one of my favourite meals to make from scratch.Store-bought soups just don’t do it for me – they’re always too watery and lack flavour. So when I’m craving something a little sweet and curry flavoured, this Butternut Squash Soup always hits the spot!
It’s slightly sweet, similar to my Vegan Tomato Basil Soup and extra thick and creamy, just like my Vegan Potato Leek Soup. It’s also equally quick and simple to make as my beloved Butternut Squash Apple and Sage Soup from my best selling cookbook, The Two Spoons Cookbook.
Needless to say, roasted butternut squash is a versatile staple in my home kitchen during these cooler months for its lovely sweet and creamy texture!
Featured Review
4.91 from 10 votes
“I just made this soup for the first time. It is so delicious! I especially like the warmth all the spices provide. I’m glad it makes a big pot-full as I’m looking forward to more of this over the coming days. Thank you for the recipe and easy-to-follow directions. This one is just perfect for an autumn or winter day!”
-Laurie
Squash: I originally developed this recipe to use fresh butternut squash, but this soup can be made with virtually any squash. If you’re short on butternut, try kabocha squash, red kurri, hubbard, acorn squash, even sugar pie pumpkin.
Sweet potatoes: To keep this soup vibrant in colour, I recommend using orange-fleshed sweet potatoes. Alternate sweet potato varieties such as hannah sweet potatoes or japanese sweet potatoes will work, but change the colour of the soup.
Aromatics: A classic blend of onion and garlic is all you need for a flavourful, deeply complex soup. I used yellow onion, but a sweet onion would be great as well!
Broth: I used a savoury vegetable broth. If you are using vegetable stock, you will need to add additional salt to taste.
Coconut milk: A vegan-friendly alternative to heavy cream that makes this soup just as rich and creamy without the dairy. I always recommend full-fat. Lite coconut milk will water down the rich, luxurious flavour of the soup.
Spices: This soup is infused with curry flavour thanks to the curry powder, cumin, paprika, ginger, and optional cayenne pepper for a mild kick!
Oil: I’ve used avocado oil, olive oil, and melted coconut oil and all are great in this soup.
How to Make Butternut Squash and Sweet Potato Soup
Watch the how-to video on my YouTube Channel! Or, follow the details below.
The hardest part of making this creamy soup is cutting the butternut squash. To help with this, I’ve put together a complete Guide on How to Cut a Butternut Squash so you can master the process and feel ready to add butternut to soups, baked goods, savoury oatmeal, and more!
Once the squash is peeled and chopped, the rest of the soup making is a breeze! First, roast the squash and potatoes in the oven. Spread the chopped butternut squash and sweet potato in a baking dish, drizzle with oil, season with salt and black pepper, and roast in the oven until fork tender and golden brown, about 20-30 minutes.
When the squash and sweet potato have 10 minutes left to roast, sauté the onion and garlic in a large pot on the stovetop. Add the onion and garlic to a large pot with a pinch of sea salt, then drizzle with 1 tablespoon of oil. Bring to medium-low heat and simmer, until the onion is softened, about 10 minutes.
Sauté the onion and garlic in a large pot on the stovetop.
Sprinkle in the curry powder, cumin, paprika, ginger, and cayenne and stir to combine. Add in the roasted squash and sweet potato.
Sprinkle in the curry powder, cumin, paprika, ginger, and cayenne and stir to combine. Add in the roasted squash and sweet potato.
Then pour in the vegetable broth, increase the heat to medium-high heat and simmer the soup for 10 minutes to marry all of the flavours together. After 10 minutes, puree the soup with a hand mixer, or transfer to a regular blender and puree in batches. If you prefer a thinner soup, add splashes of broth to thin to your desired consistency.
Pour in the vegetable broth and simmer for 10 minutes.Puree the soup until smooth.
Lastly, pour the canned coconut milk into the blended soup and stir to combine. Serve immediately with roasted peanuts, toasted pumpkin seeds, and salty kale chips, or as desired! Enjoy!
Top Tips
Add the coconut milk last. This prevents the coconut milk from getting too warm and curdling.
For the silkiest soup, use a regular blender. A hand blender is nice because you can keep it all in one pot. However, I find it doesn’t come out as silky smooth as when using a traditional blender. So if you prefer the silkiest soup, a blender is worth it!
Blend hot soups on LOW. Hot soup can be a bit explosive if you go directly from zero to high. It’s best to blend on low and slowly increase the speed to high.
What should I serve with butternut squash sweet potato soup?
For me, there is no better companion to this curried butternut squash soup than a slice of crusty bread. Which is why I love serving this recipe with my homemade Spelt Bread and slathered with some Cashew Cheese. It’s a true comfort!
If you’re looking for a few complimentary side dishes, this recipe also pairs nicely with my Vegan Caesar Salad. Or, add it to your Vegan Christmas Dinner Menu and serve alongside these holiday favourites:
This soup will keep for up to 1 week when stored in an air-tight container in the refrigerator. It will also keep for up to 3 months in the freezer.
If you are planning to make this soup for the holiday season and want to make it more than 48 hours in advance, I would recommend freezing it in freezer-safe containers to re-heat right before serving. This will ensure optimal freshness for the big meal.
I hope you love this cozy soup recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
PIN IT ON PINTEREST
Like this recipe? Save it for later! Pin it on Pinterest.
This warming, cozy curried butternut squash and sweet potato soup is thick and creamy, and full of curry flavour. It’s a nourishing homemade soup that’s great for lunch or a light dinner. Or, enjoy it as a starter to your holiday gathering. Option to top the soup with roasted peanuts or crunchy kale chips.
Preheat oven to 400F/200C. Peel and chop butternut squash into small bit sized cubes. Chop sweet potato into bite sized cubes. Add them to a baking dish and drizzle with 3 tablespoons of oil. Sprinkle generously with sea salt and pepper and cook until lightly roasted and fork tender, 30 minutes.
Add the onion and garlic to a large pot with a pinch of sea salt. Drizzle with 1 tablespoon of oil and bring to medium-low heat. Simmer on low, until the onion is softened, 10 mins.
Sprinkle in the spices: curry powder, cumin, paprika, ginger and cayenne and stir to combine. Then add the roasted squash and sweet potato and pour in the vegetable broth. Increase the heat to medium-high and simmer the soup for 10 minutes.
Puree the soup with hand mixer, or transfer to blender to puree in batches. (Optional to add splashes more broth if needed for blending if it's too thick, but I didn't need to).
Finish by pouring the canned coconut milk into the pureed soup and stir to combine.
Optional Garnish:
In a skillet toast the peanuts on medium-high heat until browned and fragrant (approx. 5 minutes).
Make kale chips for garnish (recipe link in notes. Takes 5 minutes).
Pour soup into bowls and top with roasted peanuts and kale chips. Season with sea salt and pepper.
Watch The Video
Notes
Find the recipe for No-Fail Kale Chips here. They make a great healthy, and gluten-free crunchy garnish for this soup.The smaller you cube the squash and sweet potato the quicker it will cook, which is why I have recommended 20 minutes cook time. You might need longer if your cubes are larger.Butternut squash can also be replaced for pumpkin or other squash varieties like hubbard and acorn. If using a cooking pumpkin or hubbard squash you can skip peeling the skin.How long does this soup keep?This soup will keep for up to one week. Store in the fridge in an air-tight container.Can you freeze butternut squash and sweet potato soup?Absolutely! This recipe can be prepared and frozen for up to 3 months. Store in an air-tight container.Nutritional information is a rough estimate. Without the garnish.
We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!
I made this recipe several times, sometimes without the sweet potato (cause I forgot to buy it). It’s in our regular recipe rotation because it is quick, easy to make, and my children (4 and 1) as well as husband love it. It is absolutely wonderful.
I made this soup today for the first time and I was amazed at the flavour. I added the cayenne pepper in as it is optional and wow it was delicious. I have a couple containers for the freezer to help make a cold night just a little warmer in the next month or two. A warm hug in a bowl
Oh I’m thrilled that you enjoyed it so much Laura! I find it so warming too! If you like this butternut squash recipe I also think you’d like the butternut squash and ginger carrot soup recipes in my cookbook 🙂
Looking forward to making this for thanksgiving this year. Just wondering if it’s better to freeze it or if it’ll keep just fine in the fridge from Saturday to Thursday?
Hi Tracey, given the amount of days you’d like to prepare in advance I’d recommend freezing this recipe! That way if you do have any leftovers you can pop them into the fridge without worrying of them spoiling. Hope this helps and I hope you had a wonderful thanksgiving!
Absolutely delicious! I made this last night and it made so much volume I was able to freeze it in small containers for easy quick thawing. This is a keeper and might find its way into my Thanksgiving dinner.
That sounds absolutely delicious Jo! What a fab idea! I’m so glad that you enjoyed the soup!! Can you tell us what temperature you roasted the seeds at and for how long? In case anyone else would like to try! I imagine at 300F/150C for 20 to 25 mins? Thank you for sharing this very kind comment.:)
I have made this soup twice now. The second time I made it I made a double batch so my family can have it in our lunches at work for the week. My husband says it is the best soup he has ever tasted. My only question is what portion size is the nutritional information for? Thanks for sharing the recipe. We absolutely love it!
Hi Stacey! I am so thrilled that your family loves this soup recipe! We adore it too. It made really my day seeing your comment. As for the portion size, the nutritional information is calculated per serving, and in this case the recipe serves 8. Full disclosure: nutritional facts are a rough estimate, using a nutrition calculator by a third party source. Varying factors such as product types and the way ingredients are processed could change the nutritional information. 🙂
I pre made this soup on the Friday before thanksgiving, brought it to my husbands family’s place and we ate it on Sunday for lunch before we started making our big thanksgiving dinner. It is so good! Easy to make, makes a large pot for the whole family and I love that I could make it ahead of time so it was fast and easy to warm up and eat on a busy day. The whole family loved it! It’s definitely a warm and comforting dish, very good with peanuts to top it off!
Krystal I’m so glad that you and your family enjoyed this soup! It really is perfect for this time of year – feeds a crowd, no-fuss, and you can prep in advance. Thanks so much for sharing this sweet comment. It was a pleasure to read. 🙂
I just made this soup for the first time. It is so delicious! I especially like the warmth all the spices provide. I’m glad it makes a big pot-full as I’m looking forward to more of this over the coming days. Thank you for the recipe and easy-to-follow directions. This one is just perfect for an autumn or winter day!
I made this recipe several times, sometimes without the sweet potato (cause I forgot to buy it). It’s in our regular recipe rotation because it is quick, easy to make, and my children (4 and 1) as well as husband love it. It is absolutely wonderful.
I made this soup today for the first time and I was amazed at the flavour. I added the cayenne pepper in as it is optional and wow it was delicious. I have a couple containers for the freezer to help make a cold night just a little warmer in the next month or two. A warm hug in a bowl
Lynda, Leftover soup sounds great. This recipe is so warm and fuzzy, perfect for cold days!
Easy and delicious the whole family enjoyed this soup recipe. I made it on a cool rainy day and it warmed us all up. Thank you.
Oh I’m thrilled that you enjoyed it so much Laura! I find it so warming too! If you like this butternut squash recipe I also think you’d like the butternut squash and ginger carrot soup recipes in my cookbook 🙂
Looking forward to making this for thanksgiving this year. Just wondering if it’s better to freeze it or if it’ll keep just fine in the fridge from Saturday to Thursday?
Hi Tracey, given the amount of days you’d like to prepare in advance I’d recommend freezing this recipe! That way if you do have any leftovers you can pop them into the fridge without worrying of them spoiling. Hope this helps and I hope you had a wonderful thanksgiving!
Can you freeze this soup?
Hi Barbara! Yes, you can freeze this soup. Store in an air-tight container in the freezer for up to 3 months.
Absolutely delicious! I made this last night and it made so much volume I was able to freeze it in small containers for easy quick thawing. This is a keeper and might find its way into my Thanksgiving dinner.
I’m so happy to hear that you love this soup Stella! It’s one we make often too! Thanks for the kind review. 🙂
This us one of my family’s favourite soups!! The spices in this recipe make this dish feel like a warm hug !!
Oh this makes me SO happy Bec! Big hugs to you for this wonderful review. 🙂
Made this for the first time tonight and it was delicious!
Flavours are amazing and it is soooo easy and versatile- love it!
So glad you enjoy this soup Lisa! Thanks for the sweet message.
I roasted the seeds from the squash with EVOO , salt and pepper and used that as garnish. Delicious!
That sounds absolutely delicious Jo! What a fab idea! I’m so glad that you enjoyed the soup!! Can you tell us what temperature you roasted the seeds at and for how long? In case anyone else would like to try! I imagine at 300F/150C for 20 to 25 mins? Thank you for sharing this very kind comment.:)
I have made this soup twice now. The second time I made it I made a double batch so my family can have it in our lunches at work for the week. My husband says it is the best soup he has ever tasted. My only question is what portion size is the nutritional information for? Thanks for sharing the recipe. We absolutely love it!
Hi Stacey! I am so thrilled that your family loves this soup recipe! We adore it too. It made really my day seeing your comment. As for the portion size, the nutritional information is calculated per serving, and in this case the recipe serves 8. Full disclosure: nutritional facts are a rough estimate, using a nutrition calculator by a third party source. Varying factors such as product types and the way ingredients are processed could change the nutritional information. 🙂
I pre made this soup on the Friday before thanksgiving, brought it to my husbands family’s place and we ate it on Sunday for lunch before we started making our big thanksgiving dinner. It is so good! Easy to make, makes a large pot for the whole family and I love that I could make it ahead of time so it was fast and easy to warm up and eat on a busy day. The whole family loved it! It’s definitely a warm and comforting dish, very good with peanuts to top it off!
Krystal I’m so glad that you and your family enjoyed this soup! It really is perfect for this time of year – feeds a crowd, no-fuss, and you can prep in advance. Thanks so much for sharing this sweet comment. It was a pleasure to read. 🙂
I just made this soup for the first time. It is so delicious! I especially like the warmth all the spices provide. I’m glad it makes a big pot-full as I’m looking forward to more of this over the coming days. Thank you for the recipe and easy-to-follow directions. This one is just perfect for an autumn or winter day!
Hi Laurie! I’m so glad that you enjoyed the recipe so much! It’s one of our faves too. Thanks so much for the sweet note and enjoy your soup!!
My favorite. Allllll winter.