Butternut Squash and Sweet Potato Soup (vegan)
Butternut Squash Sweet Potato Soup is creamy, comforting, and easy to make. Vegan and gluten-free.
I’ve decided that some of my best recipes are inspired by meals that I have when I’m out to eat. Okay, let’s be real, that’s pretty much all of my recipes.
I would love to have more time to brainstorm new dishes to make for the blog but my mind is constantly clouded by so many other things {cough, work, cough} that I need a little help here and there. There’s no shame in that, right?
Well, at least there isn’t any shame with this recipe because it turned out to be unbelievably good.
As we sat down to eat this soup paired with a nice big salad and a recorded episode of Saturday Night Live {because we’re too old to stay up and watch it when it airs live}, Brandon must have proclaimed about five times how delicious he thought it was.
I tend to be overcritical with most things {it’s kind of a problem} but I had to agree with him on this one. It was perfect. The comforting flavors of butternut squash and sweet potato come together with just enough coconut milk to give it a rich and creamy texture.
All of those flavors might sound a little sweet for soup but the coconut milk is actually very subtle and the vegetable broth and onion balance it all out. Trust me, it’s just the right amount of sweet and savory.
The texture is also incredible, thanks to my new immersion blender. I finally used a gift card I had lying around to buy one and wow, what a difference. I’m sure if you have a Vitamix, it can achieve that same smooth texture but I’m impressed with the ease and affordability (less than $40) of the immersion blender. I love that thing! As if I don’t have enough reasons to make more soup…
Butternut Squash Sweet Potato Soup
Yield: 4 large bowls
Prep Time: 15
Cook Time: 30
Total Time: 45

Ingredients:
- 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
Directions:
In a large pot, warm the oil over medium heat. Add the carrot and onion, sprinkle with salt and cook for 5 minutes. Add the spices then stir together.
Next add the diced squash and sweet potato to the pot then pour in the vegetable broth and bring to a boil. Reduce to a simmer and cover while allowing it to cook for about twenty minutes or until all of the veggies are very tender.
Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached. Transfer mixture back to the pot then pour in the coconut milk. Stir to combine then cook until heated through, about 5 minutes. 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.
Do you ever have soup at Thanksgiving? My family doesn’t but Brandon’s usually has turkey water soup which I had never even heard of before I met him. Have you ever heard of turkey water soup?
I’ve been making soup practically every weekend since the cold weather came. It’s a perfect comfort food for me. I love thick and creamy soups too, so this recipe fits the bill! Plus, I seriously can’t get enough of butternut squash and sweet potatoes…I’ve been eating carrots like crazy too, so I’m pretty excited that this recipe combines all of my favorite things!
On Thanksgiving, my mom makes this delicious veggie soup as an appetizer. It’s kind of become a tradition in my family and we only make it once a year…and that’s on Thanksgiving. So excited for it! :-)
You literally just read my mind with this recipe! Trader Joe’s has those nifty bags of pre-diced butternut squash and sweet potatoes, and I bought two last night with no clear picture of what to do with them. Thank you thank you!
never heard of turkey water soup either.
but let’s talk about YOUR soup — perfection, missy. will i be seeing your recipes in Sunset Magazine soon!? i think yes!!
Wow this looks amazing!! Love the butternut squash and coconut milk combo! Perfection.
Turkey water soup? Whhhat. I’ve never heard of that! We never have soup at Thanksgiving and I haven’t had it at Grant’s either. But I may make an exception with this soup!
I love butternut squash soup and your soup looks absolutely amazing and so vibrant and orange! I SO need to make this recipe. I love the addition of coconut milk as well. I’m sure it adds just a nice touch of flavor. I’m so in love with anything coconut lately.
I’m loving this rainy day! I got to putter around all day in the kitchen. I made up my family’s favorite chocolate chip cookies and some Italian wedding soup as well. We weren’t planning on soup tonight, but it just felt like soup weather, and I can see that you felt the same way! It’s actually pouring at my house right now as I type this! Have a great night girl! xoxo, Jackie
Just by looking at the ingredients I know I’d love this. Then on top of the photos! Yup! Looks amazing!
We do not have soup on thanksgiving. I’ve also never heard of turkey water soup…that doesn’t sound too good. haha. We’ve had turkey soup the next day as leftovers, but I was never a huge fan of turkey soup.
I wish the rain would stay here! It’s only calling for about one more day of rain in the north bay, and then looks like the sun will shine again. I hope I’m wrong though since we need it so bad!
I also just started with the immersion blending. It’s so good!
I’ve never heard of turkey water soup and now I’m scared ;)
This I could make this with out coconut milk?? It would be more of a veggie puree I guess, but it sounds TASTY! :)
This looks incredible Sarah, and if you say it’s perfect, then I definitely believe it :P
My family doesn’t make soup on Thanksgiving, but we always, always have red borscht on Christmas and Easter, and that definitely makes the holidays feel a lot more special.
I’m all for coconut milk in soups! This looks great! Especially with some toasty bread on the side :)
I wish I liked sweet potatoes. I have tried them time and time again and I like them for the first few bites and then I just can’t. What I can say about this is that your pictures are amazing!! I mean, they always are. We don’t eat soup for Thanksgiving, but my family does eat sweet potatoes at which point I kindly decline :(
Hah, is Turkey Water Soup a real thing??? Hmm haha. This soup looks fantastic! I love how creamy butternut squash and sweet potatoes are when they’re pureed. It looks so delicious!
This soup look amazing! (All your pictures always make me so hungry!) And I love that you used coconut milk! Such a unique ingredient to thicken up the soup!
I adore butternut squash soup, and this one looks fabulous! I especially love the coconut milk addition.
I don’t think my family has soup at any holidays, but it wouldn’t be a bad idea!
We’re having carrot ginger soup this year! And by we I mean my parents and their friends because I’m not invited. But I am expected to cook….riddle me that one!
I have never heard of Turkey water soup. We don’t usually have soup with thanksgiving but almost always use the leftover turkey to make turkey wild rice soup. This soup sounds good! I love the addition of coconut milk.
Keep the soup recipes coming, because I am all about it this season.
We got our first rain yesterday too. Boo, at least it’s not raining right now but Karl The Fog is driving me crazy!
I agree with Hillary, your recipes are going to be on some grade A magazine and I’m going to tell everyone that I “know” that famous blogger! ;)
This soup looks like a piece of art. Coconut milk in a soup made with squash and sweet potato: such a great idea. It is just incredible that I’ve never tried it before!
I literally want to cannonball into that soup and swim a few laps in it. I just ate Amy’s lentil veg soup and it was gross. I want this instead. :(
Us Canadians don’t really make a big deal about our Thanksgiving – it’s just a basic turkey dinner. Although, I work for an American company & get all the US holidays off, so I’m tempted to cook up a feast to celebrate with you guys next week!! :D
Turkey water soup? I’m imagining some awful rendition of the water the provide turkeys on a farm… I’m sure it’s good though? ;) But to answer your first question, no soup at Thanksgiving in my family. Although I definitely wouldn’t mind this soup being served!
I love all the spices you put into the soup, and the butternut squash/potato combo sounds amazing and utterly comforting! It’s been so long since I last made soup (I don’t get it, because I love it so much!) and now I’m craving a big bowlful of this, yum.
Have a nice week :D
Gorgeous! We are having cold, drizzly weather here too, and this soup looks like just the thing. Also, totally with you on the immersion blender – probably the most convenient kitchen tool I own!
I can’t wait to try this soup it looks and sounds like such a delicious recipe!! The weather here in Australia has finally changed for the better so it is not exactly soup weather so I may need to wait till next year but with how good you said it is I don’t know if I can wait that long.
Looking at this is reminds me of the Pacifica Foods creamy butternut squash; my FAVE store bought soup! I need to make it. The last bnut soup I made tasted good but was really thick. I prefer my soup to be soupy :)
I’m with you – I’ve been eating a kinda crazy amount of soup lately! This looks absolutely delicious – so smooth and creamy. And I love the color. I would love a big bowl of this by the fireplace all snuggled up with my favorite blanket!
Looks delish!! I LOVE my immersion blender, use it all the time. Totally saves the hassle of getting out my blender from waaaay up high over my fridge!
I have been wanting a recipe like this all week long. I had a soup like this out at a restaurant last week and wanted to make it myself. Thanks for sharing! :)
Your soup recipes are always so good (I made the tortellini and broccoli one the other night!). I’m definitely going to try this. Is there any coconut-y taste from the coconut milk? I’ve actually never cooked with it before!
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!
Girl, tell me about it – it has gotten cold in the Bay Area huh!! Although I’m from Jersey, I spent the last bunch of years in San Diego before moving up here, making me a total spoiled brat when it comes to weather. I like it between 60-80 degrees year round thank you very much! I digress…. I’m totally on the soup train with you and think I’m going to make lentil soup for dinner tonight, though this soup looks delicious!
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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!
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YUM that soup looks heavenly <3 <3 <3
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!
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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. :)
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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! :)
cant wait to have this!! Do you have the nutritional info
On this?
Hi Erin! I don’t usually calculate nutritional information for my recipes because I try to focus on eating appropriate portions of whole foods rather than counting calories. But if you have or create an account with MyFitnessPal, they have a food section where you can upload recipes from the URL (web address) that you found it. Then you can edit it to include the specific brands of the ingredients you used to get a more accurate idea. When I upload it with the ingredients I used, it says it’s 290 calories per serving. I hope that helps!
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! :)
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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!
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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!
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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?
Hi Maria! I just added the nutrition facts to the post. It’s about 250 calories for 1/4th of the recipe. I hope that helps!
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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! :)
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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.
Just wondering how many calories this soup contains? I want to try and make it but I’m on a low calorie diet at the moment. Thanks!
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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!!
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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 :)