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.
Soup Recipes
I ate a lot of soups growing up. In fact lunch implied soup in our house, and I didn’t like it. Not one bit. I especially couldn’t stand vegetable soups, they were my mortal nemesis. Luckily I didn’t stick to my 10-year old tastebuds.
I also learned to make more interesting soups like this one. It is made with roasted butternut squash, sweet potato and just a hint of spice. Besides that I have quite an extensive soup category on Vikalinka, a wide selection, which is bound to suit any taste.
From elegant and creamy blended soups to rustic and chunky ones. In my soup category I am sharing recipes from various parts of the world, which became staples in our home, and I hope will become yours as well.
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.
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 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 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.
For more creamy soup recipes, check out our favourites:
- Instant Pot Cheesy Potato Soup
- Cream of Broccoli Soup with Smoked Gouda
- Cream of Mushroom Soup
- Cauliflower and Cheese Soup
What is your favourite soup?
This recipe was originally published in 11/2015. Updated with new photos and text and republished in 10/2020.
Roasted Squash and Sweet Potato Soup
Ingredients
- 2 lbs squash any kind
- 2 tbsp vegetable oil
- 1 lbs sweet potatoes
- 1 onion chopped
- 2 cloves garlic minced
- 1-2 tbsp spicy Thai red curry paste
- 250ml/1 cup coconut milk
- 1.5 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
deborah keller says
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.
Julia Frey (Vikalinka) says
My pleasure! So glad you enjoyed it!
Julie B. says
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?
Julia Frey (Vikalinka) says
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!
Melissa says
Wow flavorful and so delicious!
wilhelmina says
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!
Julia Frey (Vikalinka) says
Amazing! Thank you for your feedback!
Beth says
This looks so delicious and tasty! Perfect for the season! Can’t wait to make this!
Cathkins says
looks divine. could make this if i won!
George Pow says
My hobby is making different Soups!
Julie mcdonald says
My mum used to boil a ham hock then add grated carrots, swede, leeks and lentils then add home made dumplings, my favorite soup
David Price says
Sauerkraut soup with smoked sausage
Louise Hutchings says
Yum that soup looks delicious. Perfect winter warmer
Agnieszka Sady says
African sweet potato & peanut butter soup! This blender would be perfect for that 🙂
Barbara Handley says
Vegetable soup made from fresh local produce.
narinda says
That soups look amazing, can’t wait to try it, it’s definitely soup time! And that blender looks wicked!!
Anne Plumb says
I love soup and regularly make one or two a week. I love to experiment with different ingredients and spices.
Julie says
My dad’s homemade lentil soup is my favourite!
Gabrielle Powell says
Sweet potato and Chorizo soup
Lula says
Just discovered your blog…Fabulous recipes
vikalinka says
Thank you, Lula!
Jessica Powell says
My favourite is tomato soup 🙂
Lucy Parissi says
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.
Ellie Fletcher says
Definitely a recipe to try now the weather’s turned really cold!!
Stephanie Whitehouse says
My tomato and red lentil with lots of garlic
Melanie Gardiner says
Rted red pepper with a dash of vodka
Alida says
Just wanted to say how much I love your photography! Your photos are stunning, they have “life” in them and this soup looks delicious!
judy kennedy says
Sometimes I crave the tomato one out of a can, sorry did I say that publicly?
Stevie says
My dad’s homemade chicken broth with warm butter french bread.
Louise | Cygnet Kitchen says
I like spicy soups like this or Italian style soups that are full of veg and pulses! I love your toppings too! x
Kirsty Lander says
my favourite soup is tomato and chorizo 🙂
Pawel says
Need to try this soon
Tracy Hanley says
Has to be tomato soup
Emily Knight says
Moroccan Harira for me – it’s so rich and warming, I love it!
Tracy K Nixon says
I love lentil soup!
Lisa Parker says
Curried Parsnip soup
Louise K says
Butternut squash is definitely my favourite! 🙂
Jennifer Farley says
I love adding curry paste to recipes, especially soup. Great flavors here!
Hannah Hossack-Lodge says
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!
Jennifer @ Seasons and Suppers says
Love this soup. Thai flavours are a favourite of mine! Also enjoying the two different stylings of the soup 🙂
Caroline Hooper says
I really like chicken and vegetable soup especially at this time of year when It’s so cold!
Jesse says
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.
Natasha @ Salt & Lavender says
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.
Laura (Tutti Dolci) says
I love the Thai flavors you gave this soup, it looks so creamy and comforting!