If you’re in the mood for something cozy, nourishing, and just a little bit sunshine-in-a-bowl, this Butternut Squash and Sweet Potato Soup is the answer. It’s velvety smooth, naturally sweet with just the right hint of spice, and so comforting you’ll want to make it all season long. Even better? It’s entirely plant-based and comes together with just a few wholesome ingredients.
Why You’ll Love This Soup
- Cozy and nourishing – A hearty, nutrient-packed blend of veggies and warm spices.
- Naturally creamy – Thanks to sweet potatoes, squash, and a splash of coconut milk.
- Bright and beautiful – That golden-orange hue is as joyful as it is inviting.
- Great for make-ahead – Perfect for meal prep or freezing for later.
Ingredients You’ll Need
Here’s what goes into this simple but flavor-packed soup:
- Coconut oil – Adds a subtle richness and complements the warm spices beautifully.
- Yellow onion – For a sweet, savory base.
- Butternut squash – Cubed and peeled (you can use pre-cut to save time).
- Sweet potatoes – Adds creaminess and depth.
- Green apple – A touch of brightness and balance.
- Vegetable broth – Choose low-sodium if possible.
- Spices – Ground cinnamon, curry powder, ginger, and nutmeg bring the warmth.
- Coconut milk – Full-fat for maximum creaminess, or light for a lighter version
- Salt + pepper – Season to taste.
How to Make Butternut Squash + Sweet Potato Soup
Sauté the Base
In a large stockpot, heat a tablespoon of coconut oil over medium heat. Add the diced yellow onion and cook for 5–7 minutes, or until soft and translucent.
Add the Vegetables and Spices
Stir in the cubed butternut squash, sweet potatoes, green apple, and your vegetable broth. Add cinnamon, curry powder, ginger, and nutmeg. Bring everything to a boil.
Simmer
Once boiling, reduce the heat, cover, and simmer for about 20 minutes, or until the veggies are fork-tender.
Blend It Smooth
You can either:
- Use an immersion blender right in the pot for easy cleanup, or
- Carefully transfer the soup to a high-speed blender in batches.
Blend until completely smooth and creamy.
Stir in Coconut Milk
Once blended, stir in the coconut milk. Taste and season with salt and pepper as needed.
Topping Ideas
This soup is delicious as-is, but toppings make it even better:
- Pepitas (pumpkin seeds) – Toasted for a little crunch.
- Radish sprouts – For a peppery bite and pretty presentation.
- Croutons – Homemade or store-bought.
- Toasted nuts – Almonds, cashews, or pecans work beautifully.
- A swirl of coconut cream – For an elegant finish.
FAQs
Can I freeze this soup?
Yes! This soup freezes beautifully. Let it cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
Can I use a different oil?
Absolutely. Olive oil or avocado oil will work if you don’t have coconut oil on hand.
What if I don’t have a green apple?
You can leave it out, but it does add a nice bit of brightness. A small pear or a splash of apple cider vinegar at the end can mimic that touch of acidity.
Is it spicy?
No, it’s more warm than spicy. You can add a pinch of cayenne or crushed red pepper if you like some heat.
Final Thoughts
This Butternut Squash + Sweet Potato Soup is the kind of meal that just wraps you up in warmth. It’s perfect for chilly nights, holiday starters, or anytime you’re craving something comforting and good for the soul. Make a big batch—you’ll definitely want leftovers.
Butternut Squash and Sweet Potato Soup
If you’re in the mood for something cozy, nourishing, and just a little bit sunshine-in-a-bowl, this Butternut Squash + Sweet Potato Soup is the answer.
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 1 medium butternut squash, peeled and cubed (about 5–6 cups)
- 1 medium sweet potato, peeled and cubed (about 1 cup)
- 1 green apple, peeled, cored, and cubed
- 1 teaspoon cinnamon
- ½ teaspoon curry powder
- 3 cups low-sodium vegetable broth
- Pinch of nutmeg
- ¼ teaspoon ground ginger
- ½ cup light coconut milk
- 1 teaspoon sea salt
- Optional toppings: pepitas and radish sprouts
Instructions
- Heat the coconut oil in a Dutch oven or large stock pot over medium-low heat. Add the onion and cook until it becomes translucent, about 5–7 minutes.
- Stir in the butternut squash, sweet potato, apple, vegetable broth, cinnamon, curry powder, ginger, and nutmeg.
- Raise the heat to medium-high, cover, and let everything cook for 20–25 minutes or until the vegetables are fork-tender. Turn off the heat.
- Use an immersion blender to puree the soup right in the pot. After blending for a few minutes, add the coconut milk and sea salt.
- Continue blending until the soup is silky smooth—this can take 5–8 minutes depending on your blender's power.
- Top with pepitas or radish sprouts if desired, and serve warm.
- Store any leftovers in the refrigerator.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 212Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 442mgCarbohydrates 19gFiber 4gSugar 7gProtein 7g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
