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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.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
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Nov 20, 2019 (Last updated Mar 12, 2024) by Hannah Sunderani

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!)

Close up image of butternut squash and sweet potato soup in a grey bowl topped with crunchy kale chips, chopped toasted peanuts and coconut milk swirled into the soup. There is a silver spoon in the bowl.

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

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Image of butternut squash and sweet potato soup in a grey bowl topped with crunchy kale chips, chopped toasted peanuts and coconut milk swirled into the soup. There is a silver spoon in the bowl. The bowl is on a white backdrop sprinkled with chopped peanuts and kale, with a small bowl of peanuts in the top right hand corner.

This Butternut Squash Sweet Potato Soup is….

  • Vegetarian and vegan
  • Gluten-free
  • Healthy
  • Cozy
  • Perfectly curried with a hint of sweetness
  • Made with wholesome ingredients
  • Easy to make
  • Holiday worthy
  • Family friendly
All of the ingredients required to make this recipe separated into individual bowls.

Ingredient Notes

  • 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.
Image of butternut squash and sweet potato soup in a grey bowl topped with crunchy kale chips, chopped toasted peanuts and coconut milk swirled into the soup. There is a silver spoon in the bowl. The bowl is on a white backdrop.

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. 

Image of cubed sweet potato and squash on a baking tray drizzled with olive oil, salt and pepper. Ready to be roasted in the oven.
Spread the chopped butternut squash and sweet potato in a baking dish. Drizzle with oil, sprinkle with salt and pepper.
Image of cubed roasted butternut squash and sweet potato on a baking tray.
Roast in the oven until fork tender and golden brown.

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. 

Image of onion and garlic cooked in a large pot. There is a wooden spoon in the pot and it is sitting on a white backdrop.
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.

Image of cooked onion and garlic with curry spices in a grey pot. The pot is on a white backdrop.
Sprinkle in the curry powder, cumin, paprika, ginger, and cayenne and stir to combine.
Roasted squash and sweet potato in a large pot with cooked onion and spices. The pot is sitting on a white backdrop.
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. 

Image of butternut squash and sweet potato soup in a large grey pot with a wooden spoon in the middle. The soup has not yet been pureed and is chunky.
Pour in the vegetable broth and simmer for 10 minutes.
Image of pureed butternut squash and sweet potato soup in a large pot. The pot has a wooden spoon in it and it's sitting on a white backdrop.
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!

Image of butternut squash and sweet potato soup in a grey bowl topped with crunchy kale chips, chopped toasted peanuts and coconut milk swirled into the soup. There is a silver spoon in the bowl. The bowl is on a white backdrop. In the background are two white bowls. One bowl is filled with roasted peanuts and the other is filled with kale. The white backdrop has also been sprinkled with roasted peanuts and kale.

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.
Top down image of butternut squash and sweet potato soup in a grey bowl topped with crunchy kale chips, chopped toasted peanuts and coconut milk swirled into the soup. There are two bowls in the picture and they are both sitting on a white backdrop that's sprinkled with toasted peanuts and kale.

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: 

Landscape image of butternut squash and sweet potato soup in a grey bowl topped with crunchy kale chips, chopped toasted peanuts and coconut milk swirled into the soup. There are two bowls in the picture and they are both sitting on a white backdrop that's sprinkled with toasted peanuts and kale. There is a small bowl of toasted peanuts on the lower right hand side of the photo.

Storage Instructions

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.

More Squash Recipes You Might Like:

Top down image of butternut squash and sweet potato soup in a grey bowl topped with crunchy kale chips, chopped toasted peanuts and coconut milk swirled into the soup. The bowl is sitting on a white backdrop that's sprinkled with toasted peanuts and kale.

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. 

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GF

Butternut Squash and Sweet Potato Soup Recipe

4.91 from 10 votes
By Hannah Sunderani
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.
Print Recipe Pin Recipe
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 medium sweet potatoes
  • 4 tbsp avocado oil divided (or use olive oil, or melted coconut oil)
  • 1/8 tsp sea salt
  • 1/8 tsp pepper
  • 1 yellow onion , finely chopped
  • 3 cloves garlic , finely chopped
  • 1 tbsp curry powder
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp ginger
  • 1/4 tsp cayenne pepper (optional)
  • 4 cups vegetable broth , plus more if needed
  • 1 can coconut milk (400 ml/14 fl oz. can)

Optional toppings:

Instructions

Curried Butternut Squash and Sweet Potato Soup

  • 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.

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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See more step-by-step instructions by visiting the recipe story here!

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  1. 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.

    Reply

  2. 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

    Reply

  3. 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.

    Reply

    • 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 🙂

      Reply

  4. 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?

    Reply

    • 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!

      Reply

  6. 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.

    Reply

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

    Reply

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

    Reply

  9. I roasted the seeds from the squash with EVOO , salt and pepper and used that as garnish. Delicious!

    Reply

    • 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.:)

      Reply

  10. 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!

    Reply

    • 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. 🙂

      Reply

  11. 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!

    Reply

    • 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. 🙂

      Reply

  12. 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!

    Reply

    • 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!!

      Reply