Go Back
A bowl of creamy orange butternut squash and sweet potato soup topped with a swirl of coconut milk.

Easy Butternut Squash and Sweet Potato Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 220 kcal

Ingredients
  

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 large sweet potatoes, peeled and cubed
  • 1 large yellow onion, diced
  • 2 cloves garlic , minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.5 cup full -fat coconut milk

Instructions
 

  • Heat olive oil in a large stockpot over medium heat.
  • Add onion and sauté until translucent, approximately 5 minutes.
  • Add garlic and sauté for 1 minute until fragrant.
  • Stir in butternut squash, sweet potatoes, ground ginger, and cinnamon to coat with aromatics.
  • Pour in vegetable broth and increase heat to bring the mixture to a boil.
  • Reduce heat to low, cover, and simmer for 25 minutes or until vegetables are fork-tender.
  • Remove the pot from heat and process the soup with an immersion blender until completely smooth.
  • Stir in the coconut milk and season with salt and pepper before serving warm.