Why You’ll Love This Recipe

I love this soup for how quick and easy it is to throw together. It uses simple ingredients but gives back so much flavor, especially with a touch of warm spices like cumin, cinnamon, and chili. The creamy coconut milk makes it rich without being heavy, and the texture turns out velvety smooth every time. It’s also incredibly versatile—vegan, gluten-free, and easy to adapt based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 small butternut squash (about 700–900g or 2–3 cups), peeled and chopped
2 sweet potatoes (about 275g or 2 cups), peeled and chopped
1 yellow onion, sliced
3 cloves garlic, peeled
2 tablespoons olive oil
400 ml full-fat coconut milk (reserve 2 tablespoons for serving)
1 teaspoon ground cumin
½ teaspoon cinnamon
¼ teaspoon chili powder
1 teaspoon chili flakes
750 ml (3 cups) vegetable or chicken stock or water
Salt and pepper to taste

Directions

Optional Roasting (for deeper flavor):

Preheat the oven to 190ºC (375ºF).
Toss the chopped butternut squash, sweet potatoes, onion, and garlic with olive oil, cumin, cinnamon, chili powder, salt, and pepper.
Roast for about 30 minutes, until the veggies are tender and golden on the edges.

To Cook the Soup:

If roasting, I transfer the cooked vegetables to a medium saucepan. If skipping roasting, I add the raw chopped vegetables directly to the pot.
I pour in the stock (or water) to cover the veggies and bring it to a boil over high heat. I let it simmer until everything is fork-tender.
Then, I blend the soup until smooth—either with an immersion blender right in the pot or by carefully transferring to a standing blender.
I stir in the coconut milk and chili flakes, then taste and adjust the seasoning with more salt, pepper, or spices as needed.
For serving, I swirl in a bit of the reserved coconut milk and top with fresh chopped coriander.

Servings and Timing

Servings: 8
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add a carrot or two for an extra layer of sweetness. If I want a richer flavor, I roast all the vegetables, including the garlic. For more spice, I throw in extra chili flakes or even a dash of cayenne. And when I feel like changing it up, I stir in a handful of red lentils before simmering—they blend in beautifully and add some protein.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. It also freezes really well—I portion it into containers and freeze for up to 3 months. When reheating, I warm it gently on the stovetop or microwave, adding a splash of water or stock to loosen it up if needed.

FAQs

Can I skip roasting the vegetables?

Absolutely. I skip it when I’m short on time. The soup is still delicious without roasting, but I do find roasting adds a bit more depth and richness to the flavor.

What if I don’t have coconut milk?

I’ve swapped it with cream, Greek yogurt, or even a splash of oat milk in a pinch. Coconut milk does give it a lovely creamy texture and subtle sweetness, but other options work too.

Is this soup spicy?

It has a gentle warmth thanks to the chili flakes and powder. I usually adjust the spice level to my preference by adding more or less chili flakes at the end.

Can I make this in advance?

Yes! I often make it a day ahead—the flavors deepen overnight and it tastes even better the next day. Just reheat and serve.

What can I serve with this soup?

I like pairing it with crusty bread, a grilled cheese sandwich, or a simple green salad. It also makes a great starter for a larger meal.

Conclusion

This Easy Butternut Squash and Sweet Potato Soup is a cozy, comforting bowl of goodness that I can make with just a handful of ingredients and minimal effort. Whether I roast the vegetables or go the quick route, it always hits the spot. Creamy, spiced just right, and endlessly adaptable, it’s one of those recipes I keep coming back to all season long.