GF

Curried Butternut Squash and Sweet Potato Soup

4.86 from 7 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.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
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Nov 20, 2019 (Last updated Jan 5, 2023) by Hannah Sunderani

Curried Butternut Squash and Sweet Potato Soup

Hi guys! Today I’m sharing an ultra cozy soup recipe with ya! 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.

In fact, I did exactly that and served this soup at our Canadian Thanksgiving with my in-laws. And it was a huge hit! One thing I love about soup recipes is that everyone loves them, vegan or not.

It’s no surprise that I love to make homemade soups from scratch! (Store bought soups just don’t do it for me – they always too watery and lack flavour). My Vegan Tomato Basil Soup and Vegan Potato Leek Soup are flavourful soup recipes that I love to whip together in a flash. But I really love this butternut squash and sweet potato soup when I’m craving something a little sweet and curry flavoured!

What’s more is that this sweet potato squash soup makes for a great meal-prep recipe to feed you through the week. Reheat for lunches, or prep in advance of your holiday gathering so you’re not so stressed on the big day.

Now, let me tell you exactly how to make this Curried Butternut Squash and Sweet Potato Soup, so that you can be slurping up this cozy bowl in no time.

curried butternut squash and sweet potato soup

Curried Butternut Squash and Sweet Potato Soup

The ingredients

The ingredients for this recipe are simple and straight forward. And if your spice rack is well stacked, it’s likely you already have the ingredients at home. But if you don’t have them handy they are ingredients that can be found at any general grocery store.

For this Curried Butternut Squash and Sweet Potato Soup you will need:

  • 1 butternut squash
  • 2 sweet potatoes
  • avocado oil (or other neutral oil, like coconut or canola)
  • 1 onion
  • 3 cloves garlic
  • 1 can coconut milk
  • curry powder
  • cumin
  • paprika
  • ginger
  • chilli flakes (optional)

As you can see, there is nothing strange or intimidating about the ingredients here. It’s vegan and gluten-free and full of curry flavours.

What flavours go with Butternut Squash?

Butternut squash is so versatile! It has a lovely sweet and creamy texture, which is a great base for adding flavour (and why it’s so beloved in soup).

For this recipe, we’ve spiced it up using warm and bold flavours like curry powder, paprika, ginger, and chilli flakes! I truly love the spiced notes for flavouring this butternut squash soup.

But like I said, Butternut squash is versatile, so it can also take on more delicate and earthy flavours like apple, sage, thyme, cardamom and bay leaf! If these delicate flavours sound of interest to you then you’ll love my Butternut Squash Apple and Sage Soup from the The Two Spoons Cookbook.

How to make Curried Butternut Squash and sweet potato soup

Watch the how-to video on my YouTube Channel! Or, follow the details below.

Making this sweet potato squash soup is SO easy! Which is why I have given it my newbie cook stamp of approval.

Here’s what you do:

  • Preheat oven to 400F/200C. Peel and chop butternut squash into small bit sized cubes. Chop sweet potato into bite sized cubes. Add veg to a baking dish and drizzle with oil. Sprinkle generously with sea salt and pepper and cook for 30 minutes, or until cooked through.
  • Dice onion and garlic and add to a large pot with pinch sea salt. Drizzle with 1 tbsp oil and bring to medium-low heat. Simmer on low, until onion turns translucent in colour (10 mins). Add roasted squash and sweet potato and pour in vegetable broth. Bring to simmer and add spices: curry powder, cumin, paprika, ginger and cayenne. Cook for another 10-20 minutes.
  • Puree 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 adding canned coconut milk into the pureed soup and stir to combine.
  • Optional for topping: In a skillet toast 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.

How do you cut butternut squash?

You might find that the hardest part about this recipe is cutting your butternut squash! They can be a doozy, especially if you have small wrists like me. Lucky for you I’ve got a blog post for my method on how to cut a butternut squash.

Get the whole step-by-step for how to cut a butternut squash here. Or, watch the video below for a the quick tutorial.

Recipe FAQ’s

Can you substitute butternut squash for other squash?

Absolutely! Kabocha squash, red kuri, hubbard and acorn squash also works deliciously in this recipe. You can even use sugar pumpkin!

How many cups is 2 pounds of butternut squash?

2 pounds of butternut squash is about 4 cups cubed butternut squash.

Can you substitute the coconut milk for something else?

The canned coconut can be replaced with your favourite vegan cream alternative. Cashew cream or almond cream would be great substitutes. Use as a 1:1 substitution.

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.

More tips for making Vegan butternut squash soup:

I recommend to add your coconut milk last, after pureeing the soup. This is because if your coconut milk gets too hot it might curdle. You can still keep the soup on a low simmer after adding, but it’s best not to heat at very high temperatures.

For pureeing soup: It’s optional to use a hand blender or stand mixer. 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 blender.

If you want your soup to be silky smooth than I recommend transferring to your blender. (I use my Vitamix for this, but any blender will do). Start by blending on a low setting and then increase as you go. Hot soup can be a bit explosive if you go directly from zero to high, (and it’s a drag trying to clean soup off the ceiling), so it’s best to blend on low and slowly increase the speed to high.

curried butternut squash and sweet potato soup

How to garnish Curried Butternut Squash and Sweet Potato Soup

I like to add roasted peanuts and kale chips to this soup for garnish. It’s a unique addition that’s so tasty! This salty and crunchy combo makes a great healthy alternative to croutons, and keeps the recipe gluten-free.

Of course you can add any garnish of your choice. Here’s some other favourites I like:

  • Toasted pepitas or pumpkin seeds
  • Crunchy roasted chickpeas (great if you’re gluten-free)
  • Fresh parsley
  • Croutons
curried butternut squash and sweet potato soup

What should I serve with Butternut Squash and Sweet Potato Soup?

For me, there is no better companion to sweet potato squash soup than BREAD! Which is why I love serving this recipe with my homemade spelt bread recipe. Slather with some cashew cheese and it’s a true comfort. This recipe also pairs nicely with my Vegan Caesar Salad.

Or, serve this as a starter for the Holidays gatherings, like Thanksgiving or Christmas. Here are some other festive ingredients you can add to your menu to serve this soup with.

Shop my kitchen

I’m often asked what items I like to use in the kitchen. So, I’ve included my favourites for making this Curried Butternut Squash and Sweet Potato Soup. You can find more of my favourite kitchen items on my shop page.

(Commissions earned as an affiliate. I only recommend products I know and love).

Cuisinart Easy Grip Bakeware 13-Inch by 9-Inch Cake Pan

This is the baking dish I used to roast the squash and sweet potato. Any baking dish will do.

Cuisinart Chef’s Classic Enameled Cast Iron 7-Quart Round Covered Casserole, Cardinal Red

This is the pot I use to make soups. You can use any pot, but I really like this one as it’s a quality pot and so pretty.

Vitamix A2500 Ascent Series Smart Blender, Professional-Grade

This is the blender I have. Which I used to puree the soup. Although, any standard mixer will work for this recipe

curried butternut squash and sweet potato soup

So there we have it. An ultra cozy Curried Vegan Butternut Squash Soup that’s vegan, gluten-free and perfect for the fall and winter months. Whether you want to serve as a starter, or enjoy for a light lunch/dinner, this warming bowl is sure to be a favourite.

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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GF

Curried Butternut Squash and Sweet Potato Soup

4.86 from 7 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.
curried butternut squash and sweet potato soup
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Serves 8 people

Ingredients

  • 1 butternut squash (about 2 lb)
  • 2 sweet potato
  • 3 tbsp avocado oil (or other neutral oil)
  • 1/8 tsp sea salt
  • 1/8 tsp pepper
  • 1 white onion
  • 3 cloves garlic
  • 1 tbsp avocado oil (or other neutral oil)
  • 4 cups vegetable broth , plus more if needed
  • 1 tbsp curry powder
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp ginger
  • 1/4 tsp cayenne pepper (optional)
  • 1 can coconut milk (400 ml/14 fl oz. can)

Optional toppings:

  • 1/3 cup peanuts , for garnish (optional)
  • kale chips , for garnish (optional)

Instructions

  • Preheat oven to 400F/200C. Peel and chop butternut squash into small bit sized cubes. Chop sweet potato into bite sized cubes. Add veg to a baking dish and drizzle with oil. Sprinkle generously with sea salt and pepper and cook for 30 minutes, or until cooked through.
  • Dice onion and garlic and add to a large pot with pinch sea salt. Drizzle with 1 tbsp oil and bring to medium-low heat. Simmer on low, until onion turns translucent in colour (10 mins). Add roasted squash and sweet potato and pour in vegetable broth.
  • Bring to simmer and add spices: curry powder, cumin, paprika, ginger and cayenne. Cook for another 10-20 minutes. Puree 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). Pour canned coconut milk into pureed soup to finish, stir to combine.
  • In a skillet toast 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.

Approvals

Nutrition

Calories: 277kcal | Carbohydrates: 24g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Sodium: 501mg | Potassium: 626mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14891IU | Vitamin C: 22mg | Calcium: 79mg | Iron: 3mg
DID YOU

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  1. 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!

  2. 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.

  3. This us one of my family’s favourite soups!! The spices in this recipe make this dish feel like a warm hug !!

  4. Made this for the first time tonight and it was delicious!
    Flavours are amazing and it is soooo easy and versatile- love it!

  5. 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.:)

  6. 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. 🙂

  7. 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. 🙂

  8. 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!!