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This roasted butternut squash and sweet potato soup blended with warming spices and creamy coconut milk is the recipe for chilly days!
It goes so well with a slice of fresh Sourdough Bread or this Grilled Goat Cheese and Fig Chutney Sandwich.
I was force-fed soups at almost every lunch growing up and have had a love-hate relationship with them ever since. But now that I control my own kitchen, I’ve discovered so many different soups, or twists on classic recipes, to convince even me that they can be something special.
I’ve tried to add a twist to this recipe that will elevate it beyond a standard vegetable soup into something that will leave an impact. How exactly?
It’s through the Thai spice, which adds an incredible zing to pairs beautifully with the sweetness of butternut squash and sweet potatoes. Even better, it’s so easy to accomplish with just a tablespoon or two of curry paste.
Soup Recipes
Besides my efforts to improve humble butternut squash and sweet potato soup, I’ve built quite an extensive soup category, a wide selection bound to suit any taste.
I’ve included everything from elegant and creamy blended soups to rustic and chunky ones. I’ve also shared recipes from various parts of the world which became staples in our home, and I hope will become yours as well.
Beyond just being tasty, soups can also be very lean, very cheap and very easy to make. And as an added bonus, they can be perfect for batch cooking as it takes pretty much the same effort to make a small pot as a big one.
I am nursing a cold as I am writing this, and it’s a truth universally acknowledged that nothing brings more comfort when sniffles attack than a warming bowl of soup.
My choices were a chicken and dumpling soup, a soup I grew up on, or a pot of spicy Thai flavoured squash and sweet potato soup.
As much as I love my childhood classics, I was really into the idea of a spicy and creamy soup, that warms the insides and clears sinuses. Plus I just love sweet potato in a soup!
This soup recipe is so easy, and although it boasts bold and vibrant Thai flavours, it doesn’t require an array of spices in your cupboards. I simply use 2 tablespoons of store bought This is an affiliate link.Thai red curry paste to take care of the spice profile. Easy and convenient!
How to Make Butternut Squash and Sweet Potato Soup
I can’t even begin to describe how rich and luscious this soup is while it uses only healthy vegetables. Butternut squash, sweet potatoes, onion and garlic, vegetable stock and 1 cup/250 ml of coconut milk are all you need.
Like I mentioned above, I was inspired by the classic butternut squash soups. However I put my own spin on in it by flavouring the soup with a touch of Thai red curry paste.
I adore butternut squash and to make the flavour of this nutritious vegetable even deeper I roasted it prior to putting it in the soup. However, you can skip that step and cook the squash in the pot together with sweet potatoes if you are short on time.
This soup is 100% vegetarian and vegan but is also loved by meat eaters, that is our family. It is surprisingly filling and satisfying for a blended soup!
The creaminess is easily achieved by putting a This is an affiliate link.blender to work. It whizzed through my pile of vegetables in under 1 minute, and turned them into a velvety smooth soup.
Both butternut squash and sweet potato are wonderful at being used in blended soups and sauces due to their mild flavour and sweet taste.
Recipe tips and notes
- A drizzle of heavy cream can be added to the soup when serving. I don’t find it to be necessary and it does add calories to this otherwise very lean dish.
- Reduced fat coconut milk can be used but I never find that it’s worthwhile. It lacks flavour and creaminess compared to full fat coconut milk, and the reduction of calories isn’t enough for this to be a good exchange.
- If you plan on making soups like this on a regular basis, consider buying an This is an affiliate link.immersion blender. They make the job much easier and do it very well!
- If a soup is bland, this is often a sign that it’s lacking salt. Give it a taste before serving to make sure that you are happy with how much salt is there and add more if you feel that it is needed.
Serving suggestions
The vibrant flavours of this sweet potato and butternut squash soup love being paired with a thick chunk of crusty bread. Bread acts as a cushion for the sweet and spice of the soup and is my personal favourite.
Adding a sprinkle of fresh pepper may to the taste of some, but be careful not to add too much as the soup already has some spice and pepper could easily overwhelm the other flavours.
I garnished mine with some Thai basil leaves, but adding croutons or toasted pumpkin seeds can also be a wonderful addition.
A Garden Salad with a creamy dressing will also be a good match for this soup. Or try a chinkier salad like Caesar Salad with Rye Croutons!
And of course, soup and sandwich will always work well together, especially sandwiches with mild flavours like Chickpea Salad Sandwich or Tuna Salad Sandwich. But to take things up a notch, how about a warming Goat Cheese Sandwich with Roasted Vegetables?
Storage and leftovers
This soup stores very well. It’ll last in a refrigerator for about a week, or in the freezer for up to 3 months. Either way, keep it in an This is an affiliate link.airtight container.
However you store it, the soup can be reheated in a microwave on in a This is an affiliate link.saucepan over medium-high heat. Keep an eye on it and give a stir when necessary. If it has been frozen, let if defrost completely before reheating.
Try more creamy soup recipes
- Instant Pot Cheesy Potato Soup
- Cream of Broccoli Soup with Smoked Gouda
- Cream of Mushroom Soup
- Cauliflower and Cheese Soup
Roasted Squash and Sweet Potato Soup
Equipment
- This is an affiliate link.blender
- This is an affiliate link.Immersion blender
Ingredients
- 2 lbs /1kg squash, any kind
- 2 tbsp vegetable oil
- 1 lbs /½ kg sweet potatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-2 tbsp This is an affiliate link.Thai red curry paste, spicy
- 250 ml ml/1 cup coconut milk
- 1½ litre /6 cups vegetable stock
- salt to taste
Instructions
- Preheat the oven to 200C/400F
- Cut the squash in half and scoop out the seeds, place on a roasting tray cut side down and roast until fork tender for 45 minutes. Peel and cut sweet potatoes into chunks and set aside.
- While the squash is roasting, heat olive oil in a soup pot, add chopped onion and cook over low heat until softened but not coloured for 5-7 minutes. Add minced garlic to the soup pot and cook while stirring for about 30 seconds.
- Then add sweet potatoes, Thai red curry paste and coconut cream, stir to coat the sweet potatoes. Add the stock and salt, turn the heat up and bring it to a boil, then turn it down and let simmer for 20 minutes.
- When the squash is tender, take it out of the oven and let it cool for about 5 minutes or until it's safe to handle. Use a kitchen towel to prevent your hands from burning. Scoop out the tender squash flesh out of the skin and add directly to the soup pot. Cook the soup for 10 minutes longer.
- Taste the broth and add more salt if needed. Make sure the soup is sufficiently seasoned. Sweet flavour of squash and sweet potatoes need salt to balance out the flavours.
- Blend the soup in a blender for silky smooth texture. Add a little swirls of coconut milk to each bowl before serving. (I also garnished mine with Thai basil leaves.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the flavors. Mixed it up a bit. Roasted everything. Made veggie stock and blended in the carrot and celery. Added a Thai Chile and reduced the coconut milk. Awesome. A great soup for thanksgiving table. Thx.
My pleasure! So glad you enjoyed it!
This was delicious!
A fun flavor combo & so creamy. Do you think it would freeze ok with the coconut milk, or would it be prone to separate?
Hi Julie, I am so glad you enjoyed this soup. I haven’t done it personally. Cream-based soups do tend to separate when frozen but coconut milk actually does better than dairy, so I would give it a go!
Wow flavorful and so delicious!
I love this soup! The flavors are incredible. I really like the mix of squash and sweet potato. It is going to be a regular feature t our house this Fall!
Amazing! Thank you for your feedback!
This looks so delicious and tasty! Perfect for the season! Can’t wait to make this!
looks divine. could make this if i won!
My hobby is making different Soups!
My mum used to boil a ham hock then add grated carrots, swede, leeks and lentils then add home made dumplings, my favorite soup
Sauerkraut soup with smoked sausage
Yum that soup looks delicious. Perfect winter warmer
African sweet potato & peanut butter soup! This blender would be perfect for that 🙂
Vegetable soup made from fresh local produce.
That soups look amazing, can’t wait to try it, it’s definitely soup time! And that blender looks wicked!!
I love soup and regularly make one or two a week. I love to experiment with different ingredients and spices.
My dad’s homemade lentil soup is my favourite!
Sweet potato and Chorizo soup
Just discovered your blog…Fabulous recipes
Thank you, Lula!
My favourite is tomato soup 🙂
I used to not love soups as a child but I adore them now. Sadly nobody else in my family does – which is very frustrating! I can sort of get away with chowders and other chunky soups but my husband does not consider vegetable soups ‘food’. Sigh.
Butternut squash is such an amazing veg to make soup with – love the spicy sriracha swirled on top.
Definitely a recipe to try now the weather’s turned really cold!!
My tomato and red lentil with lots of garlic
Rted red pepper with a dash of vodka
Just wanted to say how much I love your photography! Your photos are stunning, they have “life” in them and this soup looks delicious!
Sometimes I crave the tomato one out of a can, sorry did I say that publicly?
My dad’s homemade chicken broth with warm butter french bread.
I like spicy soups like this or Italian style soups that are full of veg and pulses! I love your toppings too! x
my favourite soup is tomato and chorizo 🙂
Need to try this soon
Has to be tomato soup
Moroccan Harira for me – it’s so rich and warming, I love it!
I love lentil soup!
Curried Parsnip soup
Butternut squash is definitely my favourite! 🙂
I love adding curry paste to recipes, especially soup. Great flavors here!
I eat so much soup at this time of year, butternut squash is my favourite though I haven’t yet tried a Thai flavoured one, it sounds really delicious!
Love this soup. Thai flavours are a favourite of mine! Also enjoying the two different stylings of the soup 🙂
I really like chicken and vegetable soup especially at this time of year when It’s so cold!
Yum, this looks really delicious, thank you for sharing! Can I also say that your vintage dinnerware is gorgeous? I need to plan a little visit to Battersea Carboot sale and pick some pretty plates.
Love your photos. I made a similar soup a few weeks ago – I guess squash is made for soup lol. Putting red curry paste in – interesting. My husband would love that! Pinned.
I love the Thai flavors you gave this soup, it looks so creamy and comforting!