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Easy Butternut Squash and Sweet Potato Soup

A warm, creamy soup made with roasted butternut squash and sweet potatoes, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash Peeled and chopped into cubes
  • 2 medium sweet potatoes Can substitute with Yukon gold potatoes
  • 1 medium onion Chopped, yellow onions work best
  • 2 cloves garlic Minced, or can use garlic powder
  • 4 cups vegetable broth Good quality recommended; homemade is best
  • 1 cup coconut milk Substitute with heavy cream or cashew cream for a nut-free option
  • to taste salt and pepper Essential for balancing flavors
Optional Toppings
  • Fresh herbs (parsley or chives) For garnish
  • Olive oil For drizzling
  • Yogurt For a contrasting creaminess

Method
 

Preparation
  1. Peel and chop the butternut squash and sweet potatoes into equal-sized cubes.
  2. In a large pot over medium heat, add a splash of olive oil.
Cooking
  1. Add the chopped onion and garlic. Sauté for 3-5 minutes until softened.
  2. Stir in the butternut squash and sweet potatoes; season with salt and pepper. Sauté for an additional 2-3 minutes.
  3. Add the vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for about 15 minutes.
  4. Remove the pot from heat and blend until smooth using an immersion blender or in batches in a blender.
  5. Return the blended soup to heat and stir in the coconut milk, adjusting seasoning if needed.
  6. Ladle into bowls and top with fresh herbs, olive oil, or yogurt before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in portion-sized containers for up to 3 months. Reheat on stovetop or in the microwave.