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Vegan Butternut Squash & Sweet Potato Soup

posted by Melissa Huggins October 10, 2015 22 Comments
Butternut Squash & Sweet Potato Soup

This vegan Butternut Squash Sweet Potato Soup is rich, creamy and comforting. It’s dairy-free, gluten-free and delicious!

This vegan Butternut Squash Sweet Potato Soup is rich, creamy and comforting. It's dairy-free, gluten-free and delicious!Even though the weather is still warm in my neck of the woods, I’m feeling the fall weather in spirit. I grew up with seasons, so it’s just a part of my being. It’s ok though, I just turned up the a/c a little and made this delicious Butternut Squash Sweet Potato Soup. My tummy feels all toasty and warm just thinking about it.

Don’t you just love this time of year? Pumpkin is everywhere, the leaves are falling and it’s time for belly warming soups. I will get the cooler weather over here, but it doesn’t start for another month. I’m ready!

We’ve been straight-up soupaholics in our home lately! Last week I made my Creamy Potato Leek Soup & my bistro-style French Onion Soup. I usually like to freeze left over soups, but these never made into the tundra. We gobbled them up for lunch & dinner for a week. No boredom here!

This vegan Butternut Squash Sweet Potato Soup is rich, creamy and comforting. It's dairy-free, gluten-free and delicious!
Together, the butternut squash and sweet potatoes, make a silky, creamy & satisfying meal. A bowl of this golden-y goodness, pairs well with my Gluten-Free Cornbread Muffins, too.

Sending your kiddos to school on a chilly day? This soup is totally portable, so send them off with a warm Thermos filled with this tummy warming soup. So much better than a cold sandwich, don’t you think?

This vegan Butternut Squash Sweet Potato Soup is rich, creamy and comforting. It's dairy-free, gluten-free and delicious!
Besides being utterly delicious-this soup is really healthy for you, too! Take a look:

Butternut squash has a sweet, nutty taste and a beautiful light orange color inside (major antioxidant power!). Also, it’s a great source of vitamin A, vitamin C,  potassium and magnesium. It has lots of friendly fiber, too.

Sweet potatoes are also an excellent source of vitamin A, vitamin B ,vitamin C, manganese, potassium, fiber and many other vitamins and minerals. I love the orange color and the sweet taste they have. I love to eat them straight out of the oven, because they don’t need anything except a sprinkle of salt.

This vegan Butternut Squash Sweet Potato Soup is rich, creamy and comforting. It's dairy-free, gluten-free and delicious!

This vegan Butternut Squash Sweet Potato Soup is rich, creamy and comforting. It's dairy-free, gluten-free and delicious!
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Vegan Butternut Squash & Sweet Potato Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
This Vegan Butternut Squash & Sweet Potato Soup is rich, creamy and comforting. It's dairy-free, gluten-free and delicious!
Course: Soup
Recipe Type: Gluten-Free, Vegan
Servings: 4
Calories: 141 kcal
Author: Melissa Huggins - Vegan Huggs
Ingredients
  • 1 tablespoon coconut oil (or preferred cooking oil)
  • 1 small yellow onion , diced
  • 2 large carrots , peeled and chopped
  • 2-3 cloves garlic , minced
  • 1 medium butternut squash , peeled and diced (about 4- 5 cups)
  • 1 large sweet potato , peeled and diced (about 2 cups)
  • 3 cups vegetable broth , low sodium *See note
  • 1 medium tomato , diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cumin
  • Pinch ground nutmeg
  • 1 1/2 teaspoons Himalayan salt (or preferred salt), more to taste.
  • fresh cracked pepper , to taste
  • 1 tablespoon fresh lemon or lime juice
  • 1/2 cup full-fat coconut milk (or any unsweetened plant-based milk)
Instructions
  1. In a large pot, heat the coconut oil over medium heat. Add the onion, carrots and garlic, sauté until onions are softened, about 3-4 minutes
  2. Add the squash, sweet potato, tomato, vegetable broth, salt, pepper and spices. Bring to a slight boil, then reduce to a simmer, cook for about 20-30 minutes or until the veggies are tender.
  3. Remove from heat and add the coconut milk & lemon juice. Taste for salt and add as needed.
  4. Using a regular blender or an immersion blender, purée the vegetables until it's a smooth & creamy consistency. Place into soup bowls, swirl some coconut milk & add pumpkin seeds on top.
Recipe Notes

**Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option, is to blend low sodium and regular broth together.

 

*Serve with some warm bread. Garnish with some fresh ground pepper, fresh basil or cilantro.

 

 

Nutrition Facts
Vegan Butternut Squash & Sweet Potato Soup
Amount Per Serving (1 Bowl)
Calories 141 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Cholesterol 0mg 0%
Sodium 540mg 23%
Potassium 373mg 11%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 2g
Protein 4g 8%
Vitamin A 122.8%
Vitamin C 6.3%
Calcium 3.6%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.

This vegan Butternut Squash Sweet Potato Soup is rich, creamy and comforting. It's dairy-free, gluten-free and delicious!
If you make this Butternut Squash Sweet Potato Soup, or one of my other recipes, I’d love to hear from you. Leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me…just tag me @veganhuggs and hashtag #veganhuggs.

*Pin for later 🙂

This vegan Butternut Squash Sweet Potato Soup is rich, creamy and comforting. It's dairy-free, gluten-free and delicious!

 

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22 Comments

Melanie October 11, 2015 at 9:21 am

I’m going to make this tonight. It looks delicious!

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25 Vegan Lunchbox Recipes - Perfect for Back to School • it doesn't taste like chicken September 14, 2016 at 7:34 am

[…] 23. Vegan Huggs: Vegan Butternut Squash & Sweet Potato Soup […]

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Ginny McMeans September 26, 2016 at 5:20 am

This really sounds rich and I could make a whole meal out of it.

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mhuggs September 28, 2016 at 4:58 pm

Thank you, Ginny! It’s definitely filling 🙂

Reply
Mary Ellen @ VNutrition September 26, 2016 at 6:29 am

I love butternut squash so this soup looks extra tasty!

It’s freezing here this morning – okay well maybe not freezing but it was almost 90 on Friday and I woke up to 57 degrees today. This soup looks like just the thing to warm me up!

Reply
mhuggs September 28, 2016 at 5:01 pm

Thank you so much! Wow, that is quite the temperature drop…I’d be freezing, too! 🙂

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Jenn September 26, 2016 at 3:03 pm

Butternut Squash Soup is one of my favorite things! I’m actually planning on getting mine on the blog very soon too. Similar, but not quite the same as this. I’ll take every version available and I’ll love them all!! 🙂

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mhuggs September 28, 2016 at 4:50 pm

Thank you, Jenn! Me too…I’ll take any version of that creamy soup. 🙂

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Amy Katz from Veggies Save The Day September 26, 2016 at 9:36 pm

I love butternut soup! I can’t wait to try your recipe once it’s not 100 degrees here.

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mhuggs September 28, 2016 at 4:52 pm

Thank you, Amy! It’s been a lot warmer over in CA this year. Interesting, because has been much cooler than normal. 🙂

Reply
Cadry September 27, 2016 at 6:47 am

This sounds wonderful! The afternoons here are still warm, but the early mornings and evenings have begun to have a bit of chill to them. This would be the perfect cozy soup for the season.

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mhuggs September 28, 2016 at 4:53 pm

Thank you, Cadry! Soup is my favorite comfort food for the fall/winter season. So easy, too 🙂

Reply
dianne September 27, 2016 at 11:39 am

It’s still warm here, but I’m also feeling the fall spirit. This soup looks so good!

Reply
mhuggs September 28, 2016 at 4:54 pm

Thank you, Dianne! I’m feeling it, too. It’s hard not to, with pumpkin spice everywhere 🙂

Reply
Casey @ Two City Vegans September 28, 2016 at 8:00 am

There is noting better than warm, comfort food and this is the epitome of that. And it is gorgeous. <3

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mhuggs September 28, 2016 at 4:45 pm

Thank you, Casey! I’m really big into soups & stews during the cooler months. I live in AZ, so it doesn’t get too cold here, but just enough to enjoy comfort foods 🙂

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Maria October 8, 2016 at 5:44 pm

Hello and thank you for sharing this recipe! I’m making it now and was wondering is it 3 teaspoons altogether of lemon juice? Or just one, or two?
Maria

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mhuggs October 8, 2016 at 6:01 pm

Hi Maria, Thank you for finding the error. I fixed it now. it’s 2 teaspoons of lemon juice altogether. Thank you for making the soup… I hope you love it. Let me know how it turns out for you 🙂

Reply
Maria October 8, 2016 at 8:40 pm

I ended up putting two teaspoons of lemon juice into the soup. IT IS AMAZING!!!! Thank you for the recipe!

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mhuggs October 8, 2016 at 8:47 pm

I’m so glad to hear! Thank you so much for your feedback 🙂

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Brittney November 28, 2016 at 2:29 pm

I just tried this recipe and it is absolutely perfect! I wouldn’t change a thing! I love the thickness and creaminess of the soup and it’s perfect for these next cold months. I doubled the recipe to freeze! Thanks for this post!

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mhuggs November 28, 2016 at 10:25 pm

Hi Brittney, Thank you so much! That’s so nice to hear. I just froze a big batch over the weekend, too. My son loves this soup, so I like to have extra on hand. Thank you for stopping by 🙂

Reply

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