Vegan sweet potato and butternut squash soup is easy to make, naturally sweet and made with creamy delicious coconut milk. It's a perfect comfort soup!
Folks, if you're looking for soup that's going to give you a big hug then look no further than this amazing sweet potato and butternut squash soup.
It's also not only vegan but gluten free too. You'll find the flavours of this soup come together perfectly giving it a rich and creamy texture.
An easy and cheap to make soup, it's one of our favourites.
Perfect as a winter warmer or really any time of the year!
The only thing that will take you a bit of time to make this sweet potato butternut squash soup is the preparation of the vegetables for cooking.
However, you could easily make this soup in just 30 minutes!
You know those bags of pre-prepared, pre-cut vegetables you can often get in supermarkets nowadays ?
Well if you head to your supermarket veg section and you can get all of the vegetables already chopped and prepared for you then you're onto a winner.
I wasn't able to get the vegetables already prepared for me when I made this recipe to publish. So I've left the preparation time as if though you are doing the vegetables from scratch.
Even though I've added in coconut milk to give this recipe a creamy texture I used a reduced fat version which keeps this sweet potato squash soup low in fat and only 145 calories per serving.
This soup has numerous health benefits too.
Sweet potatoes are a rich source of fibre and contain a whole selection of essential vitamins and minerals. Helping to ensure you are well on your way to your 5 a day.
Butternut squash is also fibre rich and being low in calories, squash can help weight loss. It is also said to aid towards preventing conditions like cancer and heart disease.
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Other Popular Sweet Potato Based Soup Recipes You Might Also Like
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- Healthy carrot and sweet potato soup recipe is delicious and simple to make. Vegan and gluten free it’s also low calorie and filling too. Dairy free, it’s a soup that gives you a warming hug just when you need it most!
- Sweet potato, garlic and chilli soup is ideal for vegans or just soup lovers alike. Filling and giving you more than your daily recommended amount of vitamin A, its just full of delicious flavours from naturally sweet ingredients.
Vegan Sweet Potato and Butternut Squash Soup Recipe
This sweet potato squash soup is great served with a few slices of my homemade bread.
As it's so delicious you can use those slices to easily scoop up any leftovers in the bowl!
I would recommend that this soup is best served fresh. However you can keep it in the fridge for 2 - 3 days and it still tastes great heated up in the microwave or in a saucepan.
Can I freeze sweet potato and butternut squash soup? Yes squash soup freezes really well. Make sure you let it cool completely first then portion it into individual containers. Defrost it before reaheating.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Vegan Sweet Potato and Butternut Squash Soup Recipe
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- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic crushed
- 1 large carrot peeled and diced
- 300 g butternut squash
- 1 large sweet potato, peeled and diced
- 750 ml vegetable stock
- 200 ml tinned reduced fat coconut milk
- ¼ teaspoon ground cinnamon
- 1 teaspoon ground coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon mild red chilli powder
- Freshly ground salt and pepper to season
- In a large saucepan gently heat the olive oil.
- Sauté the onion and garlic for about 3-4 minutes then stir in the carrot, sweet potato, and butternut squash. Add the vegetable stock. Bring to the boil then turn down to simmer until the vegetables are softened. About 20 minutes.
- Allow the vegetables to cool a little then blitz them in a blender / food processor and return to the pan.
- Stir in the coconut milk, cinnamon, coriander, ginger, and chilli powder. Bring back to a simmer. Taste and adjust the spices if necessary, then season to taste with the salt and pepper.
David @ Spiced
We recently made a sweet potato and butternut squash soup, too, and it was fantastic. I love the flavors! I absolutely need to try your version, Neil! This is perfect for the cold days of winter when we're still watching calories but also trying to stay warm. And great point about the frozen section and the pre-chopped veggies. Anything to save a bit of time is helpful - plus, you can stock up on the frozen version when you make big grocery store runs!
Thanks David. Sometimes it's just too much trouble with all that chopping, so those pre-chopped vegetables come in handy!
This is lovely. I absolute love the spices you used in it. You’re a great cook! Many people would simply suggest curry powder.
Wow. Coming from someone who is a professional cook I'm humbled Mimi. Thank you. But I definitely wouldn't say I'm a great cook. Although I'm trying very hard! I love using my spices to try and get different flavours. Thanks again! 🙂
We do not often make soups since the weather here is mostly warm but we do sometimes like to enjoy pumpkin soup, since pumpkins are available all year around here. Love the colour of the soup and it does sound like a warm comforting hug.
Thank you. I think you could most probably substitute the butternut squash with pumpkin here too and make a pumpkin soup. It's something I haven't tried yet but when pumpkin season comes about again I might! 🙂
Ben | Havocinthekitchen
Butternut squash and sweet potatoes make one of my favourite soup combinations - so earthy and hearty and delivering tons of flavour. I also love the addition of coconut milk and spices, to balance out the natural sweetness!
Thanks Ben. We're enjoying a lot of this delicious soup at the moment!
Jeff the Chef
I have to say that I usually treat soups like this as more of a dipping sauce, and eat them by dunking crusty bread into them, rather than using a spoon. I'm kind of envisioning this soup with a nice baguette, or maybe with a multi-grain loaf.
Absolutely Jeff! Sometimes there's nothing better that dunking some nice fresh bread into your soup. I haven't tried a baguette with it a multi grain loaf has gone down extremely well with it! 😀
I love the combinatiion of aquash and sweet potatoes, Neil! And your addition of coconut milk is perfect to add some body to this soup! It looks and sounds so cozy!
Thanks Laura. It's a combination that goes well together and that coconut milk is tasty! 🙂
I love how you added spice to the soup. I bet it is so tasty. I actually have some squash leftover from making other dish, and this soup sounds like what I need to make for the cold weather. Perfect!
Thank you Holly. I hope you get a chance to make it!
Have made this soup twice now,its so tasty and warming,especially with a little extra chili powder!
Thanks for your lovely recipes.
Thank you Michelle! So glad you like this soup. It's great especially for this time of year isn't it? Thanks also for taking the time to rate and comment on the recipe.