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A bowl of vegan sweet potato and butternut squash soup with a soup spoon in front. A butternut squash , carrot and chunks of butternut squash in the background.

Vegan Sweet Potato and Butternut Squash Soup

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!
Course Lunch
Cuisine International
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6
Calories 145kcal
Author Neil


  • 1 tbsp 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
  • 1/4 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1/4 tsp ground ginger
  • 1/4 tsp 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.


Calories: 145kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Sodium: 516mg | Potassium: 334mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7306IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg