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5 from 68 votes

Butternut Squash and Sweet Potato Soup

The perfect blend of savory and sweet, this creamy vegan soup has a luxurious texture that is super comforting!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Soup
Cuisine: American, Indian
Servings: 6 bowls
Calories: 279kcal

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
  • 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

This recipe has been updated with minimal changes as of November 3, 2021. I am including the original recipe here for those that prefer to reference that one:
  • 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

Nutrition

Calories: 279kcal | Carbohydrates: 58g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 882mg | Potassium: 1348mg | Fiber: 9g | Sugar: 14g | Vitamin A: 46929IU | Vitamin C: 55mg | Calcium: 165mg | Iron: 3mg