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Butternut Squash And Sweet Potato Soup Recipe

Published by: Chef Matty Riedel • Updated: January 23, 2024

The butternut squash and sweet potato soup is a delicious winter favourite, and for good reason.

It’s easy, and the prep doesn’t take too long. Don’t we all love to hear that?

So, here we go.

Butternut Squash And Sweet Potato Soup Recipe

This soup can and is preferred by many to be quite thick. So, the good news is that in the list of ingredients, you don’t have to add something to make the soup thick as you would in some cases by adding some all-purpose flour.

Now, if you need a minimum of a 1.6-litre soup maker because you don’t want to reduce the amount of vegetable stock to fit the sweet potatoes and butternut squash. This will only result in the ingredients not getting cooked properly. And it might also burn your soup maker’s base. So, yes, a memorable kitchen calamity is what we could be looking at. Culinary doomsday scenarios notwithstanding, this is a pretty cool soup to make when it’s cold out. So, let’s get started.

Butternut Squash And Sweet Potato Soup Recipe

Butternut Squash And Sweet Potato Soup Recipe
Butternut Squash And Sweet Potato Soup Recipe
Click The Stars Below To Rate This Recipe:
5 from 1 vote
PREP TIME 5 minutes
COOK TIME 1 hour 10 minutes
COURSE Soup, Starters, Vegan & Vegetarian
CALORIES 130 kcal


  • 350 to 400 grams Butternut squash, chopped
  • 350 to 400 grams Sweet potatoes, chopped
  • 1 Onion, chopped
  • 2 cloves Garlic, chopped
  • Cumin
  • Full-fat or coconut milk
  • Handful of chilli flakes
  • 850 ml Vegetable stock or water
  • Salt and pepper, to taste
  • 50 ml Vegetable or olive oil


  • Step 1: Chop your butternut squash, sweet potatoes, onions and garlic into small chunks.
  • Step 2: Spray some olive oil on top of the chunks. Add cumin, chilli powder, salt and pepper to taste. Add any other seasoning you would like in your soup as well.
  • Step 3: Switch on your stove with the heat on high. Roast the mixture till all of it turns a nice golden colour on the edges. Shift the mix into a medium-sized saucepan and add the vegetable stock to it. All the vegetables must be immersed in the stock. You can also use water instead.
  • Step 4: Once the mix comes to a boil, let it cool for a second and shift it to a blender. Make sure you don’t exceed the maximum limit on your blender. Blend till the mixture has a nice and creamy consistency. Don’t add any water or stock here even if you don’t like the level of thickness.
  • Step 5: Add some coconut milk to the blended soup and save a couple of spoons for later. Whisk the soup to make sure everything has mixed well. Now, adjust the consistency by adding water if needed.
  • Step 6: Also add chilli flakes if you want your soup spicy.
Chefs Tips
  • You can roast the butternut squash and sweet potatoes beforehand. Add some oil and roast it in an oven for 20-25 minutes after preheating it at 180 degrees C.
  • You can improvise the list of spices and herbs according to your preferences.
  • If you’re going to keep the skin of the sweet potatoes, make sure you have rinsed it well. This is true for all vegetables but especially for root vegetables.
Nutritional Information
Calories: 130kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 34mgPotassium: 371mgFiber: 3gSugar: 4gVitamin A: 12409IUVitamin C: 13mgCalcium: 44mgIron: 1mg
DID YOU MAKE THIS RECIPE?Love hearing how you went with my recipes! Tag me on Instagram at @my_home_selection!

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What Does Butternut Squash Soup Pair Well With?

You can have it with kale chips, glazed carrots, roasted veggies or a salad.

Can I Mix Butternut with Potatoes?

Yes, you can and add a little butter and garlic in equal parts to enrich the mixture.

Is Butternut Squash Soup A Laxative?

Yes, it is and some laxatives have the capacity to reduce potassium levels, like water pills do, in our bodies. So, make sure you don’t take those pills and butternut squash together.

Parting Thoughts

This amazing comfort food is mostly just cooking and blending the ingredients. It’s a flavourful and filling soup that goes beyond being an appetizer and is promoted to lunch, especially on a cold day.

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Chef and Restaurant Owner Matty Riedel
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