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
- 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
- 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!
- 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