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This Vegan Butternut Squash and 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 leftover soups, but these never made into the tundra. We gobbled them up for lunch and dinner for a week. No boredom here!
Together, the butternut squash and sweet potatoes, make a silky, creamy & satisfying meal. A bowl of this golden goodness pairs well with my vegan cornbread, 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?
Is sweet potato butternut squash soup good for you?
The short answer is YES!
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.
More squash recipes to try
Vegan Butternut Squash & Sweet Potato Soup
Ingredients
- 1 tablespoon olive oil (or preferred cooking oil)
- 1 tablespoon vegan butter
- 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 teaspoon dried thyme
- ½ teaspoon cumin
- A Pinch ground nutmeg
- 1 teaspoon Himalayan salt (or preferred salt), more to taste.
- fresh cracked pepper , to taste
- 1-2 tablespoons fresh lemon or lime juice
- ½ cup full-fat coconut milk (or any unsweetened plant-based milk)
Instructions
- In a large soup pot, heat oil & butter over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add carrots and garlic, sauté about 6-7 minutes, until carrots are tender. Add cumin, thyme, and nutmeg, cook for 1-2 minutes.
- Add the squash, sweet potato, vegetable broth, salt and pepper. Bring to a slight boil, then reduce to a simmer, cook for about 20-30 minutes or until the veggies are tender.
- Remove from heat and add the coconut milk & lemon juice. Taste for salt and add as needed.
- 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.
Notes
Nutrition
Al B
Relatively issue and absolutely delicious! I just like to add a bit more stock so it doesn't come out too think.
Melissa Huggins
For sure! This recipe is very easy to customize to your liking.:)
Pam
I made this soup this weekend. It is absolutely delicious. I had lite coconut milk on hand and used that and it was wonderful. Thanks for a great, healthy recipe!
Melissa Huggins
Hi Pam, Thank you for making it. I'm happy you liked it! 🙂
Brittney
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!
mhuggs
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 🙂
Maria
I ended up putting two teaspoons of lemon juice into the soup. IT IS AMAZING!!!! Thank you for the recipe!
mhuggs
I'm so glad to hear! Thank you so much for your feedback 🙂
Maria
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
mhuggs
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 🙂
dianne
It's still warm here, but I'm also feeling the fall spirit. This soup looks so good!
mhuggs
Thank you, Dianne! I'm feeling it, too. It's hard not to, with pumpkin spice everywhere 🙂
Cadry
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.
mhuggs
Thank you, Cadry! Soup is my favorite comfort food for the fall/winter season. So easy, too 🙂
Amy Katz from Veggies Save The Day
I love butternut soup! I can't wait to try your recipe once it's not 100 degrees here.
mhuggs
Thank you, Amy! It's been a lot warmer over in CA this year. Interesting, because has been much cooler than normal. 🙂
Jenn
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!! 🙂
mhuggs
Thank you, Jenn! Me too...I'll take any version of that creamy soup. 🙂
Mary Ellen @ VNutrition
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!
mhuggs
Thank you so much! Wow, that is quite the temperature drop...I'd be freezing, too! 🙂
Ginny McMeans
This really sounds rich and I could make a whole meal out of it.
mhuggs
Thank you, Ginny! It's definitely filling 🙂
Melanie
I'm going to make this tonight. It looks delicious!