Creamy Roasted Butternut Squash and Sweet Potato Soup with Coconut Milk Recipe

If you’re craving a soup that’s bursting with cozy, comforting flavors and a touch of tropical creaminess, you’re going to fall head over heels for this Creamy Roasted Butternut Squash and Sweet Potato Soup with Coconut Milk Recipe. It’s velvety, fragrant, and packed with nutrients — perfect for warming up any chilly day or impressing friends with a simple yet stunning meal.

Why You Should Make This Recipe

Velvety Texture That Melts in Your Mouth: The roasting of the squash and sweet potatoes brings out a natural sweetness, then blending with coconut milk creates a luscious, creamy consistency that’s hard to resist.
Warm and Inviting Spices: A gentle blend of cumin, cinnamon, and chili gives this soup a wonderfully balanced depth, brightening up each spoonful.
Simple, Wholesome Ingredients: It uses few ingredients that are easy to find but come together to create a beautifully rich and hearty dish.
Versatile and Family-Friendly: Whether you’re making a quick weekday lunch or a starter for dinner guests, this soup fits the bill perfectly.

Ingredients & Substitutions

This recipe shines because it relies on simple, wholesome ingredients that each play an important role. The butternut squash and sweet potato give the soup its natural sweetness and creamy texture, coconut milk adds that exotic richness and silkiness, while the spices bring warmth and just the right hint of heat or aroma.

• Butternut Squash: Offers a smooth, buttery base with subtle sweetness; peeling and roasting it intensifies its flavor beautifully.
• Sweet Potatoes: Add extra creaminess and vibrant color, plus a bit more natural sugar to balance the spices.
• Full Fat Coconut Milk: Makes the soup rich and creamy without any dairy, lending a tropical touch.
• Ground Cumin and Cinnamon: These warming spices are the magic behind the flavor, lifting the taste profile with subtle layers.
• Vegetable or Chicken Stock: A flavorful liquid foundation — use what you prefer or have on hand for the best taste experience.
• Garlic and Yellow Onion: Essential aromatics that build the savory backbone of the soup.
• Chili Powder and Flakes: Add a gentle kick, balancing sweetness with a touch of heat.

How to Make Creamy Roasted Butternut Squash and Sweet Potato Soup with Coconut Milk Recipe

Step 1: Roast the Vegetables for Maximum Flavor

Begin by preheating your oven to 190ºC (375ºF). Peel and chop the butternut squash and sweet potatoes into chunky, roughly 2-inch pieces, then slice your onion into half-moons. Toss them all in a roasting pan with whole garlic cloves, olive oil, cumin, cinnamon, chili powder, salt, and pepper. Slide the pan into the oven and roast for about 30 minutes until the veggies are soft, caramelized, and glowing golden on the edges. This roasting step deepens the flavors, giving your soup that irresistible house-made taste.

Step 2: Simmer Until Tender

Transfer your roasted vegetables to a medium saucepan, or if you’re skipping roasting, place your peeled and chopped vegetables directly into the pot. Pour in vegetable or chicken stock (or simply water if you don’t have broth), making sure everything is just covered. Bring the pot to a robust boil, then simmer until all the veggies are thoroughly tender when tested with a knife — this usually takes around 20-25 minutes. This gentle cooking helps meld all the flavors together beautifully.

Step 3: Blend to Creamy Perfection

Now comes the fun part — blending! Using an immersion blender directly in the pot or carefully transferring the hot soup to a regular blender, puree everything until you achieve a smooth, velvety texture. This is where the soup’s magic really happens; the luxurious creaminess starts to shine through.

Step 4: Stir in Coconut Milk and Seasonings

Pour in the creamy coconut milk and whisk it through your blended soup—it creates a silky finish and adds a gorgeous subtle sweetness. Then, sprinkle in chili flakes to taste for that perfect hint of heat. Give it a good stir and taste-test, adjusting salt, pepper, or spices to your liking. If your soup feels too thick, add a splash more stock or water until it’s just right.

How to Serve Creamy Roasted Butternut Squash and Sweet Potato Soup with Coconut Milk Recipe

Garnishes

To elevate this already stunning soup, a swirl of reserved coconut milk on top creates a beautiful visual and an extra creamy boost. Fresh coriander or parsley scattered over the bowl adds a burst of bright, herbal freshness. For a bit of texture, sprinkle toasted pumpkin seeds or crushed nuts—perfect for adding a joyful crunch with every spoonful.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or soft, warm naan for dipping. A fresh green salad or roasted vegetable medley complements the richness perfectly, balancing each meal with some crispness and color. For something heartier, try serving alongside grain bowls or a side of quinoa or couscous.

Creative Ways to Present

Present your Creamy Roasted Butternut Squash and Sweet Potato Soup with Coconut Milk Recipe in charming rustic bowls or mini pumpkins for seasonal flair. Layer a drizzle of chili oil or a sprinkle of smoked paprika on top for a pop of color and flavor. Serve with artisan breadsticks wrapped in fresh herbs for an elegant touch—perfect for entertaining or cozy family suppers.

Make Ahead and Storage

Storing Leftovers

Your soup keeps beautifully in the fridge for up to 3-4 days—just make sure to store it in an airtight container to preserve all those delicious flavors and creamy texture.

Freezing

This soup freezes exceptionally well! Portion it into freezer-safe containers, leaving a little space at the top for expansion, and freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. You may want to add a splash of water or coconut milk to loosen the texture after cooling and freezing—it always comes back creamy and delicious.

FAQs

Final Thoughts

There’s something so wonderfully satisfying about a bowl of this Creamy Roasted Butternut Squash and Sweet Potato Soup with Coconut Milk Recipe. It’s a comforting hug in a bowl, full of rich flavors, bright spices, and that silky, coconut-infused creaminess we all crave. Whether serving it on a quiet night in or sharing it with friends, this soup is sure to become one of your go-to favorites — give it a try and enjoy every cozy spoonful!

Creamy Roasted Butternut Squash and Sweet Potato Soup with Coconut Milk Recipe

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• Author: Susan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: International
• Diet: Vegan

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Description

This Easy Butternut Squash and Sweet Potato Soup is a comforting and flavorful dish perfect for chilly days. Roasted butternut squash, sweet potatoes, and onions are blended with warming spices and creamy coconut milk to create a smooth, velvety soup. It can be easily adjusted to your spice preference, making it both cozy and customizable. Vegan and gluten-free, it is a nourishing option for a wholesome meal.

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Ingredients

Units MUS Scale 1x2x3x

Vegetables

• 1 small butternut squash (about 700-900g or 2–3 cups), peeled and chopped
• 2 sweet potatoes (about 275g or 2 cups), peeled and chopped
• 1 yellow onion, sliced
• 3 cloves garlic, peeled

Spices and Seasonings

• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon chilli powder
• 1 teaspoon chilli flakes
• Salt and pepper to taste

Other Ingredients

• 2 tablespoons olive oil
• 400 ml (1 1/2 cups) tin full fat coconut milk, reserve 2 tablespoons for serving
• 750 ml (3 cups) vegetable or chicken stock or water

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Instructions

1. Optional Roasting: Preheat the oven to 190ºC (375ºF). Peel and cut the butternut squash and sweet potatoes into large chunks about 2 inches. Slice the onion into half-moons. Place the vegetables and garlic cloves in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast for about 30 minutes until the vegetables are tender and golden at the edges.
2. Cook the Soup: If roasted, transfer the vegetables to a medium saucepan. If not roasting, cut vegetables as described and place directly into the saucepan. Pour in 750 ml (3 cups) of vegetable or chicken stock or water, enough to cover the vegetables. Bring to a boil over high heat, then cook until vegetables are completely tender—test by inserting a knife.
3. Blend the Soup: Carefully blend the soup until smooth using either an immersion blender directly in the saucepan or by ladling hot soup into a traditional blender. Blend on high for about 2 minutes, exercising caution due to heat. Return to the saucepan if needed.
4. Add Coconut Milk and Season: Stir in the full fat coconut milk and whisk to combine. Add chilli flakes and adjust seasoning, including more spices, salt, and pepper to taste. Adjust consistency by adding more stock or water if needed. If the soup is too thin, simmer gently to thicken.
5. Serve: Swirl the reserved 2 tablespoons of coconut milk on top of each serving and garnish with fresh chopped coriander if desired. Serve hot.

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Notes

• Blending: Use an immersion blender directly in the pot or carefully blend hot soup in a standard blender in batches. Be cautious with the hot liquid to avoid splashing.
• Spices and Seasonings: These quantities are guidelines and can be adjusted based on personal preference for spiciness and flavor intensity. Taste as you cook and season accordingly.
• Cooking Liquid: You may use vegetable or chicken stock for deeper flavor or water if preferred. The soup thickness also depends on your liquid amount—add more or reduce by simmering as needed.
• Optional Roasting: Roasting enhances natural sweetness and adds color, but you can skip this step and cook the ingredients directly in the pot for a quicker version.