Roasted Butternut Squash and Sweet Potato Soup

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.

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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.

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

4.91 from 20 votes

Roasted Squash and Sweet Potato Soup

By Julia Frey of Vikalinka

Prep: 10 minutes mins

Cook: 1 hour hr 20 minutes mins

Total: 1 hour hr 50 minutes mins

Servings: 6 -8

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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! 

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Equipment

• This is an affiliate link.blender
• This is an affiliate link.Immersion blender

Ingredients 

1x2x3x

• ▢ 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

Calories: 266kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Sodium: 55mg | Potassium: 905mg | Fiber: 6g | Sugar: 7g | Vitamin A: 27191IU | Vitamin C: 36mg | Calcium: 112mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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