Description
Butternut Squash Sweet Potato Soup is a creamy, cozy vegan soup that captures autumn warmth with roasted squash, sweet potatoes, and garlic. A fragrant blend of onion, cumin, smoked paprika, and cayenne builds depth, while coconut milk adds silky richness. Gluten-free and dairy-free, it’s perfect for chilly days or meal prep and can be topped with roasted pumpkin seeds, a coconut cream swirl, or fresh cilantro for brightness. Yield 6–8 bowls.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 head garlic, top sliced off to expose cloves
- 2 tbsp olive oil, divided
- 1 medium onion, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1 cup coconut milk (or other plant-based milk)
- Salt and black pepper, to taste
- Optional toppings: roasted pumpkin seeds, coconut cream swirl, fresh cilantro
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place cubed butternut squash, sweet potatoes, and the garlic head (cut side up) on the sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 25–30 minutes, until tender and caramelized.
- In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add onion and sauté for 5–7 minutes until soft and translucent.
- Add cumin, smoked paprika, and cayenne; cook for 1 minute until fragrant.
- Squeeze roasted garlic cloves out of the bulb and add them to the pot along with the roasted squash and sweet potatoes.
- Pour in vegetable broth and simmer for 10 minutes to allow flavors to meld.
- Use an immersion blender (or transfer to a blender) and blend until smooth and creamy.
- Stir in coconut milk and adjust seasoning to taste.
- Serve warm with toppings of your choice.
Notes
- You can roast the garlic longer for deeper sweetness.
- For a thinner soup, add more vegetable broth or coconut milk.
- Leftovers refrigerate 3–4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, simmering, blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 180
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Butternut squash soup, sweet potato soup, vegan soup, gluten-free soup, autumn soup, cozy soup