Butternut Squash And Sweet Potato Soup Recipe Vegan Delight

As the cooler months approach, nothing beats the comfort of a warm, creamy soup made from seasonal vegetables. This butternut squash and sweet potato soup recipe is a perfect example—rich in flavor, naturally sweet, and completely vegan.

Its vibrant orange hue and velvety texture make it as beautiful as it is delicious. Whether you’re looking for an easy weeknight dinner or a cozy starter for a holiday meal, this soup delivers warmth and nourishment in every spoonful.

Plus, it’s incredibly easy to make with simple pantry staples and fresh produce.

Not only is this soup wholesome and satisfying, but it’s also packed with vitamins and fiber from the butternut squash and sweet potatoes. The subtle spices and herbs elevate the natural sweetness without overpowering the dish, making it a versatile recipe you can tweak to your liking.

Perfect for meal prepping or serving fresh, this vegan soup is sure to become a favorite in your recipe rotation.

Why You’ll Love This Recipe

This vegan butternut squash and sweet potato soup combines the creaminess of roasted vegetables with warming spices for a comforting and nutritious meal. Here’s why it stands out:

• Simple ingredients: You likely already have everything on hand, making it easy to whip up anytime.
• Rich and creamy texture: Without any dairy, the natural starchiness of the squash and sweet potatoes create a luscious mouthfeel.
• Customizable flavors: Add a kick of spice, coconut milk, or fresh herbs to suit your taste.
• Healthy and filling: Packed with fiber, vitamins A and C, and antioxidants.
• Perfect for all seasons: While it’s a fantastic fall and winter dish, its lightness makes it enjoyable year-round.

Ingredients

• 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 1 cup canned coconut milk (full fat for creaminess)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• Fresh thyme or sage (optional, for garnish)
• Red pepper flakes (optional, for a bit of heat)

Equipment

• Large pot or Dutch oven
• Sharp knife and cutting board
• Vegetable peeler
• Measuring cups and spoons
• Immersion blender or countertop blender
• Wooden spoon or spatula
• Ladle for serving

Instructions

1. Prepare the vegetables: Peel the butternut squash and sweet potatoes, then cut into roughly 1-inch cubes. Chop the onion and mince the garlic.
2. Sauté the aromatics: Heat the olive oil in your pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add spices: Sprinkle in the cumin, cinnamon, and nutmeg. Stir continuously for about 30 seconds to toast the spices and deepen their flavor.
4. Add the squash and sweet potatoes: Toss the cubed vegetables into the pot and stir to coat with the spices and oil.
5. Pour in vegetable broth: Add the broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 25-30 minutes, or until the vegetables are tender when pierced with a fork.
6. Blend the soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend carefully.
7. Stir in coconut milk: Return the blended soup to the pot (if needed), then stir in the coconut milk for richness. Season with salt, pepper, and red pepper flakes if using. Warm through for 5 minutes on low heat.
8. Adjust consistency and seasoning: Add extra vegetable broth if you prefer a thinner soup. Taste and adjust seasoning as needed.
9. Serve: Ladle the soup into bowls and garnish with fresh thyme or sage leaves if desired.

Tips & Variations

“Roasting the butternut squash and sweet potatoes before adding them to the soup can add a deeper, caramelized flavor that’s simply irresistible!”

• Roast for extra flavor: Toss cubed squash and sweet potatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes before adding to the soup.
• Add ginger or turmeric: Fresh ginger or turmeric root can add warmth and an anti-inflammatory boost.
• Make it spicier: Include a diced jalapeño or a pinch more red pepper flakes.
• Use alternative milk: Swap coconut milk for almond or oat milk for a different flavor profile.
• Protein boost: Add cooked lentils or chickpeas for a heartier meal.
• Herb swap: Try rosemary or cilantro for a fresh twist.

Nutrition Facts

Serving Suggestions

This soup pairs beautifully with a variety of sides and toppings to create a complete meal.

• Serve with crusty whole-grain bread or garlic toast for dipping.
• Top with roasted pumpkin seeds or toasted nuts for crunch.
• Add a drizzle of extra virgin olive oil or a swirl of vegan yogurt for richness.
• Pair with a fresh green salad dressed in lemon vinaigrette for a refreshing contrast.
• For a heartier option, serve alongside a quinoa or wild rice pilaf.

Conclusion

This butternut squash and sweet potato soup is a shining example of how simple, plant-based ingredients can come together to create something truly special. Its creamy texture, natural sweetness, and warming spices make it a comforting choice for chilly days or anytime you want a nourishing meal.

The best part? It’s easy to prepare, budget-friendly, and endlessly adaptable to your taste preferences.

Whether you’re a seasoned vegan or simply looking to add more plant-based dishes to your table, this soup is a delicious way to enjoy the bounty of fall produce. For more hearty and healthy recipes, you might want to check out our Lemon Ricotta Pasta With Arugula Recipe or try the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

And if you love soups, our collection of Lectin Free Soup Recipes offers more nourishing ideas to keep you warm and satisfied.

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