Creamy Butternut Squash and Sweet Potato Soup
This creamy Butternut Squash and Sweet Potato Soup is the ultimate fall comfort food. Velvety smooth, naturally sweet, and warmly spiced with cumin and cinnamon, it’s finished with coconut milk for a rich and nourishing bowl of cozy goodness.
Equipment
- Large Dutch oven or soup pot
- Chef’s Knife for chopping vegetables
- Blender or immersion blender for pureeing soup
- Ladle for serving
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 4-5 cups vegetable stock or water
- 1 (14-ounce) can full-fat coconut milk
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp chili powder
- to taste salt and black pepper
- optional chili flakes, toasted pumpkin seeds, or fresh cilantro for garnish
Instructions
- Peel and cube the butternut squash and sweet potatoes. Chop the onion and mince the garlic.
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, cinnamon, and chili powder, and cook 1 minute until fragrant.
- Add cubed squash and sweet potatoes. Pour in enough vegetable stock to just cover. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer 20–25 minutes, until vegetables are tender.
- Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches and puree until silky.
- Stir in coconut milk. Warm gently without boiling. Adjust seasoning as needed.
- Ladle into bowls and garnish with chili flakes, pumpkin seeds, or cilantro. Serve hot.
Notes
For deeper flavor, try roasting the squash, sweet potatoes, and onion before simmering. This recipe is naturally vegan and gluten-free when made with vegetable stock. Freezes beautifully for up to 3 months.