Creamy Butternut Squash and Sweet Potato Soup with Coconut Milk Recipe
This comforting Butternut Squash Soup combines sweet roasted butternut squash and sweet potatoes with warm spices, creamy coconut milk, and savory broth for a rich, velvety texture. Roasting the vegetables enhances their natural sweetness, while aromatic spices add depth and complexity. Perfect for a cozy fall or winter meal, this soup is both nutritious and flavorful, topped optionally with crunchy roasted pepitas for an extra textural contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 3 lb butternut squash, peeled, seeded, and diced into 1” pieces
- ½ lb sweet potato, peeled and diced into 1” pieces
- 1 medium yellow onion, diced
- 1 Tablespoon minced garlic
Fats and Oils
- 2 Tablespoons olive oil
- ⅓ cup salted butter
Spices and Seasonings
- Table salt and ground black pepper, to taste
- ½ teaspoon table salt (plus additional for seasoning veggies and to taste)
- ½ teaspoon dried thyme
- ¼ teaspoon ground ginger
- ⅛ heaping teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
Liquids
- 4 cups chicken broth or vegetable broth
- 1 cup coconut milk
Optional
- Roasted pepitas for serving
Instructions
- Roast the vegetables: Preheat the oven to 425°F (220°C). Place the diced butternut squash and sweet potato on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly, then spread in a single layer. Roast on the center rack of the oven until the vegetables are tender when pierced with a fork, about 30 minutes.
- Sauté onions: While the roasted vegetables cook, melt the salted butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until the onion turns soft and translucent, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Add roasted vegetables and spices: Add the roasted butternut squash and sweet potato into the pot with the onions and garlic. Season with ½ teaspoon salt, dried thyme, ground ginger, nutmeg, and cinnamon. Stir thoroughly to combine all ingredients evenly.
- Add broth and simmer: Slowly pour in the chicken or vegetable broth while stirring. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally to allow the flavors to meld.
- Blend the soup: Reduce the heat to low. Use an immersion blender directly in the pot to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Add coconut milk and season: Stir in the coconut milk until fully incorporated. Taste and adjust salt as needed to your preference.
- Serve: Ladle the soup into bowls. Optionally garnish with roasted pepitas and an extra drizzle of coconut cream for added richness and texture. Serve hot and enjoy.
Notes
- To peel butternut squash easily, microwave it for 2 minutes or use a sharp vegetable peeler.
- Roasting the vegetables enhances their sweetness and adds depth of flavor.
- For a vegan version, use vegetable broth and substitute butter with olive oil or vegan butter.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust thickness by adding more broth if too thick or simmer longer if too thin.
- Use an immersion blender carefully to avoid splattering hot soup.
Keywords: Butternut squash soup, roasted squash soup, creamy squash soup, fall soup, vegan butternut squash soup, healthy soup, autumn soup
