This vegan curried butternut squash sweet potato soup is very flavorful thanks to roasting the butternut squash. And the sweet potato and a little coconut milk make it smooth and creamy.
Best of all, this soup is ready in about 30 minutes making it a perfect dish to make on busy weeknights.
Jump to Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.ย Plus, get great new recipes from me every week!
Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
Jump to:
It's officially soup season and fall means butternut squash! I've never tried a butternut squash soup I haven't loved, but here's a hot tip for you. Any time you want to make a purรฉed vegetable soup smooth and luscious, add a sweet potato. It's magic in the kitchen. This soup is proof.
I learned that cooking rule when I first made this carrot and sweet potato soup. The sweet potato creates a beautiful velvety texture.
For more of my favorite fall soups, and readers' favorites, check out my 10 Cozy Vegetarian Soups Perfect for Fall.
โค๏ธ Why you'll love this delicious soup
- This soup has a smooth and creamy texture even without the addition of heavy cream.
- It's deeply flavored from roasting the butternut squash.
- This soup is all about fall flavors.
๐ง Main Ingredients + Notes
This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions.
- Butternut squash - A small butternut squash, approximately 2 pounds or a little less is all you need for this recipe. Or purchase pre-cubed butternut squash in plastic cartons available in the refrigerator cases in the produce department of many markets.
- Sweet potato - Some markets have different kinds of sweet potatoes. I recommend sweet potatoes with deep red skin and red flesh.
- Better Than Bouillon Roasted Vegetable Paste - This paste adds meaningful umami to this soup. If you substitute vegetable broth or vegetable stock, you'll need to add additional salt.
- Coconut milk - either full fat or light coconut milk are fine in this recipe. You can even use coconut cream, for a super creamy soup. It's personal preference.
โฐ Meal Prep Tips to Simplify and Save Time
- Purchase butternut squash already cut up. If your market carries this, it will be in the produce department. Then cut the cubes into smalled diced pieces so they'll roast faster.
- Use an air fryer to roast the butternut squash. The preheat time is much faster, as is the roasting time.
- A high-powered blender is the fastest, most efficient way to purรฉe this soup.
๐ฉโ๐ณ Best Way to Peel Butternut Squash
- First slice off the top and bottom of the squash using a sharp knife. If the squash is too tough for your knife, microwave it for 3 - 4 minutes before trying to slice. Since you won't be microwaving it for long, there's no need to puncture the squash in advance.
- Once the top and bottom is removed, scoop out the pulp and seeds using a spoon.
- Stand the squash up on end, so it stands on a flat bottom, and slice it in half, lengthwise.
- Peel using a vegetable peeler. I prefer my Y-shaped peeler. You can also use a sharp chef's knife, but it can take longer because of the hourglass shape, and waste more of the butternut squash.
๐โโ๏ธ FAQ
Store in an airtight container, such as a jar, in the refrigerator for up to 5 days. Or freeze in a freezer-safe container for up to 2 months.
Yes, the flavors only get better overnight.
๐ฝ Side Dish Ideas
Serve this soup with these Bisquick muffins made with cheddar cheese and French's Crispy Fried Onions. They're amazing!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.ย Plus, get great new recipes from me every week!
Vegan Curried Butternut Squash and Sweet Potato Soup
Equipment
- Air Fryer (optional, for roasting the squash)
- Dutch oven or other heavy-bottomed pot or other large pot for making soup
Ingredients
- 4 cups ยพ" cubed butternut squash or 2 pound whole butternut squash peeled and cubed
- 2 tablespoons extra-virgin olive oil, divided
- 1 ยผ teaspoons kosher salt, divided (or half the amount of sea salt, divided)
- โ teaspoon ground black pepper
- 1 large yellow onion, peeled and diced about 2 cups
- 1 medium sweet potato, peeled and cut into ยฝ" cubes, about 2 cups
- 1 teaspoon ground cinnamon
- ยฝ teaspoon curry powder
- ยฝ teaspoon ground ginger
- 1 tablespoon Better Than Bouillon Roasted Vegetable Paste or 3ยฝ cups vegetable broth or vegetable stock
- ยฝ cup coconut milk
- 2 teaspoons soy sauce or Tamari sauce
- apple chutney, for serving (optional topping)
Instructions
- Preheat the air fryer to 400หF if using this cooking method to roast the butternut squash. If you don't have an air fryer, preheat your oven to 400หF, and line a baking sheet with parchment paper.
- If you're using pre-cubed butternut squash, slice into smaller diced pieces if the cubes are large. Toss with 1 tablespoon olive oil.If working with a whole butternut squash prep it according to the instructions in the post.
- Arrange in the air fryer basket (or on the prepared baking sheet for roasting in the oven), and spread the diced pieces out as much as possible. Lightly dust with salt and pepper. Air fry for 10-12 minutes (or for 20 minutes in the oven) until the squash is tender and the edges are lightly caramelized.
- Warm the remaining tablespoon of olive oil in a heavy bottomed pot, such as a Le Creuset Dutch oven, over medium heat. Add the diced onion, and sautรฉ until translucent, about 5 minutes.
- Add the sweet potato cubes, cinnamon, curry powder, ginger, and remaining salt. Sautรฉ another 3 - 4 minutes until the mixture is fragrant.
- Add 3 cups of water and Better Than Bouillon (or the broth) and simmer for 10 minutes or until the sweet potato cubes are tender. Add the roasted squash from the air fryer or oven when it's done.
- Purรฉe for a few minutes in a high speed blender until completely smooth. Add the coconut milk and pulse a few times. Pour back into the pot over medium-low heat.
- Correct for any seasoning for your own personal preferences. For a touch of umami, add a splash of soy sauce or tamari sauce.
- Serve with a dish of apple chutney for garnishing.
Arnold Mรผller
It was absolutely delicious.
Thank you for sharing.
The Wimpy Vegetarian
I'm so glad you liked it!!
Leola
I second the comment above - absolutely delicious, we love this! The only modifications are that I don't use single use disposable things, so although parchment paper is compostable, why go through the $ and environmental cost of producing and transporting it - just put the veggies in the pan with oil as directed and bake without paper. I also put the whole sweet potato in the oven while the squash was baking - peeled it after this partial baking by cutting and half and scooping the flesh out with a spoon into the soup. Seems to take a bit more time to bake and cook on the stove than suggested. We love the Better than Bouillon veggie stock maker. Stick blender right in the pot where the soup is cooked is easier than putting into a blender (less to clean). We didn't need soy sauce or chutney. Ate the soup with fresh crusty bread. Many thanks, delicious, healthy recipe!
Susan Pridmore
Thank you so much for your feedback! I really appreciate it and love to hear how my recipes do in others' kitchens. And I'm really happy you enjoyed the soup so much!!