My easy and delicious vegan butternut squash sweet potato soup is a hearty and flavorful dish, perfect for fall and winter. Made with healthy ingredients like butternut squash, sweet potatoes, and spices, this soup is nutritious and satisfying. The squash adds sweetness, while the potatoes provide creaminess. Whether vegan or not, this soup is sure to impress. Enjoy it as a comforting meal, garnished with some toasted pumpkin seeds for extra flavor.
Regular followers of this blog will know that I love soups of all kinds, but this has to be one of my favourites.
Whether you like a french onion soup, a chowder or a hearty Italian soup, soup is always a comforting, nourishing meal. There are so many variations that you can find something to please pretty much everybody, and I for one, love soup in all its variations.
Why You’ll Love my Delicious Butternut and Sweet Potato Soup
- Easy to double to batch if making for a special occasion.
- Nutritious and filling.
- Quick to prep
- Eggless and Dairy free recipe
- Freezable recipe.
My velvety butternut squash and sweet potato soup falls firmly under the category of hearty and filling, and is very similar in thickness to a puree. This is definitely an autumnal soup, although you certainly can serve it at any time of the year.
I use butternut squash AND sweet potato in this recipe as they both bring a unique sweetness and texture to the soup, but you could use all sweet potato or all squash if you prefer. Roasting them in the oven or air fryer adds a smoky caramelisation to them, which adds another layer of flavour to this rich soup.
The soup is prepared in two halves: the first half is the roast sweet potato and butternut, the second half is the sautéed onion, garlic and chilli, blended with coconut milk and garam masala. You could roast all the vegetables together if you prefer, and I think this would taste just as good! The two elements are brought together in the most inauspicious of ways, via a blender, but this essential step amalgamates the two different flavours, and creates a deliciously complex flavoured soup.
This is a spicy soup, with heat coming from fresh chili and then warmth from garam masala. It’s just the right amount of warmth needed for a soup like this, but feel free to tone it down if you prefer.
Note: all credit for this recipe must go to Tim who has promised to make me this recipe for quite some time now, and instead just gave me a shopping list of ingredients, some very rough instructions and I think I interpreted those pretty well!
Table of Contents
Ingredients and Substitutions
- butternut squash and sweet potato. You can use all butternut squash (use two or a larger one) or all sweet potato instead.
- red onion and garlic. You can also use a white onion.
- fresh red chili. Use more or less depending on your heat tolerance.
- coconut milk, canned. If you dislike or have an intolerance to coconut milk, simply replace with vegan cream instead. You will need to adjust the seasonings accordingly.
- garam masala. This adds a delicious, spicy warmth to the soup. You could use cumin instead.
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
Preheat oven to 200c. Peel the sweet potato and cut into rings. Slice the butternut squash in half lengthwise and scoop out the seeds.
Place the chopped sweet potato and butternut squash on a baking sheet and drizzle with a teaspoon of olive oil. See below for air fryer instructions (shown here using air fryer to roast).
Roast until tender. Set aside to cool. Once cool, scoop out the flesh from the squash, and, along with the sweet potato, blend in a blender until smooth.
Whilst the roasted squash is cooling, gently heat the olive oil in a large saucepan and sauté the onion, garlic, ginger, garam masala and chili until golden and fragrant.
Add the coconut milk to the pan and bring to a gentle simmer.
Add the blended squash/sweet potato to the coconut/onion mixture and mix.
Carefully pour the mixture into a blender or smoothie maker (I don’t have a food blender!) and whizz until smooth.
Return the soup to the saucepan, gently warm and add salt and pepper to taste.
Air Fryer Instructions
To air fry the sweet potato and butternut squash, preheat your air fryer to 180c on the roast/bake setting.
Place the butternut squash halves and the peeled, sliced sweet potato on foil, in a single layer, drizzle with a teaspoon of olive oil and roast until tender, about for 15 minutes.
Note: I use a Ninja Foodi Air Fryer, so please adjust to suit your own model.
- Once cooked and cooled, you can store the soup in the fridge for up to 3 days. Reheat gently when needed.
- Vegan Butternut Squash soup freezes beautifully. Simply cool and then decant into freezer-safe containers. To thaw, bring to room temperature, then gently reheat.
Score the flesh of the butternut squash before roasting to speed up the process.
Vegan Butternut and Sweet Potato Soup Recipe
- 1 Blender or Immersion Blender
- 1 tsp Olive oil - for the roast butternut squash and sweet potato
- 600 g Sweet potato - peeled and cut into rings
- 750 g Butternut squash - cut in half lengthwise, seeds scooped out
- 1 tbsp Olive oil - for frying the onion
- 1 Red onion - peeled and roughly diced
- 5 Garlic - cloves, peeled and roughly chopped
- 2 Red Chili - chopped and deseeded (optional)
- 1 cm Ginger - fresh, chopped
- ½ tsp Garam masala
- 1 can Coconut milk
- Salt and pepper - to taste
- Preheat oven to 200c. Place the chopped sweet potato and butternut squash on a baking sheet and drizzle with a teaspoon of olive oil. See notes above if using an air fryer instead.
- Roast until tender. Set aside to cool.
- Gently heat the olive oil in a large saucepan and sauté the onion, garlic, ginger, and chili until golden and fragrant.
- Add the coconut milk to the pan and bring to a gentle simmer.
- Scoop out the flesh from the butternut squash.
- Place the roasted butternut squash, sweet potato and coconut/onion mixture into your blender and blend until smooth.
- Return to the saucepan and season to taste.
- If mixture is too thick, add a little vegetable stock (or water) to thin to your desired consistency.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.