Butternut Squash and Sweet Potato Soup
Butternut Squash Sweet Potato Soup- the perfect blend of savory and sweet, this creamy soup has a luxurious texture that is super comforting! (vegan and gluten-free)
We’re throwing it way back to 2013 with this recipe! I recreated this soup after we had something similar during a romantic dinner out when we lived in California. Little did I know that would never happen again once Grant was born. Ha!
I decided to dust this one off and update the photos because even though it’s old, it’s still one of our all-time favorite soups. Deleting the old photos was actually kind of bittersweet for me. I remember being so proud of them as I was just learning my way around food photography.
But alas, as technology has improved I have to learn to move on and move up. I didn’t do much to change the original recipe though. I know there are at least a few of you that love it just the way it is.
What Ingredients You’ll Need
- Onion, Carrot, Garlic and Ginger– these create the flavor base for the soup so you don’t want to skip anything here. If you don’t have access to fresh ginger you can replace it with 1/2 teaspoon ground ginger.
- Ground Curry and Coriander- I love using both of these spices for warmth and depth. My original version also called for a touch of nutmeg but I’m making that optional since I tend to leave it out.
- Butternut Squash– fresh butternut squash is ideal for this recipe. You can either buy it precut or peel and chop it yourself. I’ve never made this with frozen butternut squash so I’m not sure how it would taste.
- Sweet Potato- same thing for the sweet potato, all you have to do is peel and chop them up. I usually go for the orange flesh variety here (such as Covington).
- Coconut Milk– full fat coconut milk gives the soup a luxurious creamy texture, however, you can use light coconut milk if you desire.
- Vegetable Broth– My OG readers know my go-to broth is Better Than Bouillon because it packs in so much flavor. It brings the savory pop to balance out the sweetness of the other ingredients.
How to Make Sweet Potato Butternut Squash Soup
The majority of the work is definitely in the prep for this recipe. Once you have everything chopped up, it’s super simple to make!
- Sauté the onion, garlic, ginger and carrot.
- Add the spices.
- Add the squash, sweet potato and broth. Bring to a boil and cook until vegetables are fork tender.
- Transfer to a blender and pour in coconut milk (or use an immersion blender in the pot). Blend until smooth.
- Serve warm and enjoy!
If for some reason you are planning on making soup for Thanksgiving, you should definitely give this one a try. It’s perfect for the occasion. But it’s also perfect to eat at home in your fluffy slippers in flannel pajamas by the fire. :)
Looking for more cozy soup recipes?
- Easy Vegetable Minestrone Soup
- Healing Moroccan Lentil Soup
- Quinoa Chickpea and Spinach Soup
- Easy Roasted Heirloom Tomato Soup
- Roasted Acorn Squash and Apple Soup
- The Best Lentil Soup
Butternut Squash and Sweet Potato Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- ½ lb carrots, peeled and chopped
- 4 garlic cloves, minced
- 2 inches ginger, peeled and minced (about 1 tablespoon fresh or 1 teaspoon ground ginger)
- 3 lbs butternut squash, about 2lbs after peeled and cubed
- 1½ lbs sweet potato, peeled and cubed
- 1 teaspoon ground curry powder
- ½ teaspoon ground coriander
- 4-5 cups vegetable broth, depending on how thick you like the soup
- 1 13.5 ounce can full fat coconut milk, reduce to 1 cup or use light coconut milk if lower fat content is desired
Instructions
- In a large pot, warm the oil over medium heat. Add the onion, carrots, garlic and ginger. Stir together and cook for about 5 minutes, until onion is translucent.
- To the pot, add the curry and coriander. Cook, while stirring together, for a few more minutes.
- Next add the sweet potato and squash along with the broth. Depending on how thick you like your soup, you can use 4 or 5 cups. You can always start with 4 cups and see if you want to add more after blending. Bring to a boil then reduce to a simmer. Cover and cook for about 20 minutes, until potato and squash are fork tender. Remove from heat and set aside to cool for 10-15 minutes (note: this step isn't needed if using an immersion blender).
- Transfer the contents of the pot to a blender along with the coconut milk. If your blender isn't big enough you can also wait to add the coconut milk when you pour the soup back into the pot. Blend everything together on high until smooth.
- Pour the pureed soup back into the pot over low heat. Pour in the coconut milk now if you haven't yet. Stir to combine and cook until heated through. Serve warm and enjoy!
Notes
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 carrots, peeled and finely chopped, (about 3/4 cup)
- 1/4 teaspoon salt
- 1 medium butternut squash, peeled and diced (about 5 cups)
- 1 large sweet potato, peeled and diced (about 3 cups)
- 4 cups vegetable broth
- 1/2 cup full fat coconut milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon curry powder
- 1/8 teaspoon ground nutmeg
Thanks Kelly! I’m so happy you enjoyed the tortellini soup!
I don’t think it tastes coconut-y at all. Coconut milk has a pretty subtle flavor, it just makes it creamy. You should give it a try!
Pingback: 50+ Thanksgiving Potato Recipes
Pingback: Five Things Friday
i found your recipe via pinerest and made it tonight for dinner- DELICIOUS!!! so happy to find a good soup that fits my lifestyle!
Thanks Cassie! :) I’m so happy you liked it!
Pingback: Thanksgiving Hostess with the Mostest
Fabulous! Had some squash and a sweet potato sitting around and this recipe fit the bill. Threw in some raw shrimp after pureeing and cooked through for some added protein and it was a huge hit! Thanks for the recipe!
Thanks for the feedback Allison! I’m so glad you enjoyed it. :)
This soup was thick & creamy the flavor was so yummy. Easy to prepare & soup that I will be making often. Thank you for sharing
Thank you for the feedback Nancy! I’m so happy you enjoyed it. :)
I was just wondering if this would still work with light coconut milk, I usually don’t use the full fat one.
Thanks,
Linda
Hi Linda! It might change the flavor slightly but if you are used to light coconut milk then it would work just fine!
I made this last night for dinner. Delicious!! My husband doesn’t typically like butternut squash in soup, but this combination was perfect!
Pingback: 14 Romantic Vegan Dinner Ideas
Great recipe! Thanks!
I also added some thyme that made it more savoury.
Great soup.
This soup is soooo good!!! I’ve made it so many times I’ve lost count. LOVE IT! Thanks!
You’re welcome Lilianne! Thank you for the feedback! :)
This was really delicious; smooth and creamy. And it was deceptively easy to throw together considering how beautiful the finished product looks. My husband said it was restaurant quality – haha. I sprinkled some cooked crumbled bacon on top for the husband and kid (I know, I know) and they inhaled it. But the leftovers were consumed naked, so to speak, and were even better. Thanks so much for sharing this recipe!
Made this last week and it is divine! Love the flavors, texture and especially what I told everyone was the secret ingredient– the coconut milk.
First time I’ve ever in my life made a soup from scratch…or too much of anything from scratch for that matter. I can’t even believe how delicious this is!! And I hated squash! How is this soup so freakin amazing??? lol Thanks for the recipe!
I’m so glad you enjoyed it Stacey! It was one of my favorites too. :)
Pingback: 20 Paleo Butternut Squash Recipes {My Natural Family}
Pingback: Soft and Chewy Ginger Cookies | Grown and Raised
Pingback: Paleo Side Dishes - My Natural Family
Delicious!!!!!
Thank you for sharing.
Greetings from France
Thank you! I’m honored to have a French reader. :)
I’ve made this soup twice now, and I absolutely love it! I use twice the spices and an entire 12 oz can of organic coconut milk (like my flavors and fat!). Excellent recipe!
I’m so happy you enjoyed it, Becky! Thanks for the feedback. :)
Agree entirely with Becky! Lots of coconut milk!
I hate Nutmeg, so left it out as such, but chucked in a good bit of home-made Vadouvan spice-mix (see for example Pinterest for recipe) and also added grated peel and juice of one (small) orange.
The result is worthy of a l a r g e log-fire!
Thanks and regards from the wilds of the Achterhoek (translates as the back-corner) of the Netherlands where the first frost is predicted for tonight…
Thank you for the feedback, Yel. The addition of orange sounds incredible. And I love that my blog found you all the way in the Netherlands! :)
I am not vegan, but I have a friend with a sick child who is, and was looking for a reciepe to take over for them. This looks perfect. I make a really delicious butternut squash soup but it has sour cream and parmesan cheese (I think that might be the delicious part) in it. I am looking forward to bringing this over.
My family never had “Turkey water” soup, (sounds like turkey pee to me) but we use the thanksgiving turkey to make turkey BROTH that we always had at Christmas with tortellini in it. SO yummy! So, kindof the same?
Turkey pee, LOL! :)
Pingback: Best of 2014 + $100 Reader Survey Giveaway – MakingThymeforHealth
I found this while browsing for butternut squash soup recipes. Just want to thank you for this recipe. It is healthy, easy and so yummy. I have made it several times. I make big batches and freeze it for future lunches. Thanks so much!
Thank you, Cristy! I’m so happy to hear you love it as much as I do!
Pingback: Five Amazing Foods for Your Skin | The Beauty Mag
This sounds so wonderful – I just bought all the ingredients today and can’t wait to try it! And I was going to ask if you knew if it froze well, but the commenter above me mentioned freezing, so I’ll take that as a yes!:-)
Hi Sarah
I have made this soup several times and loved it, but I recently found out my one year old daughter is allergic to coconuts and multiple nuts. We are a vegan family and have begun using Rice milk. Would this be appropriate for the recipe? What adjustments would you suggest?
I’m sorry to hear about your daughter, Jessica. Hopefully she outgrows it eventually!
Unfortunately I’m not familiar with rice milk but I would think you could just replace 1:1 for the coconut milk. It might alter the flavor and texture slightly but I think it would still be good!
Pingback: butternut squash & sweet potato {soup} | One Brass Fox
Pingback: Link Love: Holiday Bits & Bobs | Pink Kale ·|: A Lifestyle Site for Health & Beauty
Pingback: The Ultimate Fall Enthusiast Starter Kit | The In Between Girls
Pingback: ClassPass Blog | PSL Addict? Try These 5 Healthy Hacks On Your Favorite Fall Foods
Pingback: Butternut Squash & Sweet Potato Soup | Eating in Harmony
Made this last night. It’s lovely but I think next time I won’t add the carrots because personally I don’t enjoy their flavour. Do you have the nutritional information per cup by any chance?
Pingback: Dec 9 | Something Good
Pingback: Sweet Potato & Butternut Squash Soup - Vicki Brands
I made this recipe yesterday and it turned out delicious. I baked the butternut squash and sweet potato in the oven, scraped the innards into the Vitamix and added the rest of the ingredients and voila, instant soup! My only qualm with this recipe was that the onion was very overpowering. I only added about half of the onion because I thought a whole one might be too much, but even half was way too much. It might be because I did not saute it first? I’m not sure. But next time, I think I’ll do about 1/4 of an onion. Thank you for the recipe! :-)
Hi Leah! I’m so glad you enjoyed the soup! Not cooking the onion is for sure what made it so overpowering. I agree that, if you choose not to saute it first, using less is a good idea. Thanks for the feedback! :)
Just made this for dinner!! It was amazing !!
I’m so happy to hear that Keisha! Thanks for the feedback!
This was quick, easy, and yummy! My kinda meal!
So happy you enjoyed it! Thanks Becca! :)
Thank you so much for this recipe. It’s hands down the most delicious soup I’ve ever made, – game changer! X
Wow, that’s quite the testament! Thanks for the comment, Alice! :)
I have been making butternut squash soup for about 5 years now – only I eat it (don’t mind to have it all to myself). I was looking for a new recipe so I’m trying this. We have soup every night and I love butternut squash around the holidays. I am having Christmas dinner this year and I’m going to have butternut squash soup along with whatever soup my husband wants! I have not heard of Turkey water soup! I use Vegetable Stock/Broth as I started vegetarian eating earlier this year.
Hi Andrea! I think turkey water soup was something my husband and his brother made up, haha! I love butternut squash soup this time of year too. I hope you enjoy my recipe! :)
Thus is the third time I have made this soup recipe! Amazing as always! This time I added a chopped up Granny Smith apple in it … not sure why, most likely saw it in another recipe and thought why not! Once again fantastic results!
Yum! Love the idea to add apple. Thanks for the feedback, Darlene! :)
Pingback: This all happened quickly. – Emily and the Dogs
This is delicious! I make this often during the fall/winter season. So soothing and warming! I usually sprinkle it with roasted pumpkin seeds immediately before serving. They provide a nice contrast in texture. Thanks for a wonderful recipe!
I’ll have to try it with the roasted pumpkin seeds! Thanks Mary!
I just started the Peleo food program and then I found this recipe I love butternut squash I love sweet potatoes I love carrots and I love the taste of coconut since I just found it and I was so anxious to make it I did not have time to go shopping so I used what I had in hand .I found a unsweetened coconut soup base that I used in place of the vegetable broth. I had a package of freshed diced butternut squash. I did not have a freshed sweet potatoe so I used canned yams. Just to let you know. I am so glad I made it right away. It is in just one word YUMMMMMY. THANK YOU❤️
This soup is so creamy and flavourful. I love it!! I put 4.5 stars at first but changed it to 5. I really have no complaints about it at all. It’s such a warm and cozy soup!! My boyfriend and I loved it!!
This soup is the perfect combination of flavors! Definitely a keeper! Thank you.
1Unbelievably deliciouse and fairly easy….peeling and chopping only real work. It is definately a keeper. Eating it as part of Daniel’s fast menu but will eat after as well!
Made this soup for our church’s Souper Bowl of Caring luncheon today. It was a hit. I did find I needed more liquid (5-6 cups of vegetable broth and a full can of coconut milk) even though I went by your cup amounts for the veggies to make it soup consistency rather than that of a thick vegetable puree. Of course, I also had to up the spices then. Overall, however, it turned out lovely and I will definitely make it again. The only thing I think I will change for next time is to use fresh garlic, sauteed in with the onion, instead of the garlic powder. Thank you for sharing the recipe.
Made a double recipe of this soup for a group of women just two days ago. One of my guests is vegan, gluten and dairy free, so this was a first for me. I also worried about salt content as I always do when serving a large group.
What a treat it was, just right for a mid-day lunch. Every bite was gone at the end of the meal. I used the remaining coconut milk to swiggle across the top at serving to enhance the appearance.
Thanks for the guidance. I made it to order and would do it again. Also used frozen squash as no store in my area had fresh squash available.
I’m so glad it was a hit! Thank you for the review!
Can 2% milk be substituted for the coconut milk ? Would love to make it, since soon fall/winter will be here.
Heavy cream would be the most similar substitute to coconut milk. You could use 2% but the texture won’t be quite as creamy.
Pingback: 5 heerlijke soeprecepten om jouw herfst meer kleur te geven - Marie Claire
This recipe is to die for!! I have made it 4 times in last two weeks.
Over the years, Ive tried many butternut squash soup recipes and this one is by far my favourite!! Thanks!
We really enjoyed this!
This was VERY good. I will admit to adding more curry (and some cumin) as well as cayenne pepper (I like everything spicy) and a squeeze of lime at the end. Really delicious soup. This will be made regularly!
This soup is AMAZING! I roasted the sweet potatoes and butternut squash first and cut the nutmeg in half. I can’t say enough good things about this soup!! Even the puree without any of the milk was delicious on its own!!
Pingback: Roasted Butternut Squash Lentil Curry - Making Thyme for Health
Pingback: Vegan Recipes – Inspiration for the Holidays – The Green Blend
This looks delicious! Is there a substitute for the coconut milk that you would recommend? My daughter is allergic.
You can use pretty much any milk you like so long as it’s plain and unsweetened. :)
I put in half the amount of coconut milk because the puree was delicious as as, but this soup was so yummy and filling. Excited to make it again :)
Pingback: Feel Good Friday 98 - Cassie Bustamante
Absolutely delicious! I used reduced Fat coconut milk and it did not effect the texture, it was still really thick! Topped with some bacon bits. So nice to eat on a cold winters night
Made this soup today, it was totally yummy, silky smooth & delicious..def a keeper
Gorgeous, luxurious, delicious & silky smooth
Tried the new recipe as a first attempt and am disappointed, the corriander aftertaste is not appealing. Hesitant to try the old recipe even. I think the spices would be better left unused.
Some people are very sensitive to coriander (or cilantro) so it’s possible you might be one of them! You could definitely just leave it out next time. Sorry you had to find out after the fact.
Excellent recipe. I love soup recipes because they are always so customizable. I roasted the squash and potatoes while I prepped and sauteed the onion and a huge clove of elephant garlic in olive oil and butter. I customized by adding cinnamon and cardamom in addition to the spices you used (including the nutmeg) and it came out great. I added the can of coconut milk but it was still too thick so chicken broth and some regular milk were added until it was thick but more soup like. As long as I was roasting the veggies, I cleaned and tossed the butternut squash seeds in sesame oil and a little salt and toasted them too to toss on top at serving time. Hubby preferred bacon bits to the seeds but to each their own. I like the idea of including orange or apple too – I may try one of those in the future as this will definitely be a repeat on our menu.