This spicy butternut squash and sweet potato soup is a great autumn recipe for using up seasonal ingredients such as squash and sweet potatoes and it is nice and easy to make. The spices help to make this a really warming recipe which is perfect as the weather starts to get colder again.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from We Made This Vegan.
This post contains affiliate links and I may receive a small commission if you visit a link and buy something. Purchasing via an affiliate link doesn't cost you any extra, and I only recommend products and services I trust. I may have been sent products featured here as a gift or paid to include them in coverage. Thank you for supporting this blog.
Jump to:
Autumn is coming and it is one of my favourite seasons because I get to make lots and lots of soup! I love soup because it's so easy to make and really nutritious. It's a great way to get some extra vegetables into the children too - my 2 year old loves dipping bread into soup! I like to batch cook soup - I make double what I need and keep half in the fridge for later in the week. You can freeze it too. It saves me so much time on busier days to just be able to grab a portion of soup out of the fridge and reheat it.
As you might guess I have lots of other soup recipes on the blog, if you are a butternut squash fan try my Carrot And Butternut Squash Soup and I also have a Vegan Roasted Sweet Potato And Carrot Soup. You might want to pair your soup with some homemade bread - this slow cooker bread is my easiest bread recipe yet.
Ingredients
This soup is full of natural goodness. Butternut squash is low in calories but high in fibre and vitamins and minerals, particularly vitamins A and C. Sweet potato is a rich source of beta carotene, vitamin C, and potassium. Garlic has many immune boosting properties and is full of anti-oxidants. Of course it also contains simple ingredients, no artificial ingredients and no chemical preservatives. 100% natural, wholesome food.
- Butternut squash
- Sweet potato
- Vegan Vegetable Stock (vegetable broth)
- Onion
- Garlic
- Mace
- Nutmeg
- Cinnamon
- Olive oil (preferably extra virgin olive oil)
See recipe card for quantities.
Instructions
First up you need to peel and cut the sweet potato and butternut squash into one inch sized cubes. Alternatively you can often buy pre-prepared butternut squash and sweet potato in the salad section of the supermarket.
Chop the onion and add the olive oil to a large pot or saucepan. Heat the onion for about 5 minutes on a medium heat until it goes translucent. Add the minced garlic and cook for another minute before stirring through the spices.
Add the chopped butternut squash and sweet potato and pour over the stock. Give it a good stir and bring to the boil before turning down and allowing to simmer on a medium-high heat, covered, for 30 minutes or until the vegetables are soft.
Blend using a stick blender and taste it to see if it needs any extra spice or seasoning before serving.
Hint: You can also make this recipe in the slow cooker. It's a very forgiving recipe - you can just add all the ingredients into a slow cooker and cook on high for 6 hours, or low for 8 hours - or until the vegetables are soft. Then simply blend and serve - it's a great dinner for a busy weeknight.
Equipment
You don't really need any special equipment for this recipe - just a large saucepan. You can of course also make this in a slow cooker if desired. You will want a handheld immersion blender or stick blender to blend the soup smooth or you could use a food processor if you wish but a hand blender works better in my opinion.
How to serve this soup
This soup is amazing with some fresh crusty bread and vegan butter and you can enjoy it as a small but filling lunch. Otherwise treat yourself to this as a delicous starter or even snack on the go if you pack it in a thermos flask.
Storage
This soup will keep well in the fridge for up to 4 days, sealed in an airtight container. In fact the flavour is usually deeper and better the next day. You can also freeze it for up to 3 months - simply defrost in the refrigerator the night before you want to eat it. Perfect for a quick and easy meal on a chilly day.
Top tip
Make sure to taste the soup before serving to make sure that you have the right balance of spices and seasoning according to your taste.
Print📖 Recipe
Spiced butternut squash and sweet potato soup
- Total Time: 45 minutes
- Yield: 6 bowls 1x
- Diet: Vegan
Description
This spicy butternut squash and sweet potato soup is a great autumn recipe for using up seasonal ingredients such as squash and sweet potato and it is nice and easy to make. The spices help to make this a really warming recipe which is perfect as the weather starts to get colder again.
Ingredients
- 1 kg butternut squash (peeled)
- 500 g sweet potato (peeled)
- 2 litres vegan vegetable stock
- 1 onion
- 3 cloves garlic
- ¼ tsp ground mace
- ⅛ tsp ground nutmeg
- ½ tsp cinnamon
Instructions
- Peel and chop the butternut squash and sweet potato into one inch sized cubes.
- Chop the onion and cook in the saucepan in the olive oil for a couple of minutes until it turns translucent.
- Add the minced garlic and cook for another minute.
- Add in the spices and stir to combine.
- Pour in the vegetable stock and add the butternut squash and sweet potato and give it a good stir.
- Bring to the boil and then turn down to a simmer for 30 minutes or until the vegetables are soft.
- Blend with a stick blender and serve with crusty bread.
Variations and Substitutions
You can leave out any of the spices or add some chilli according to taste. You can also experiment with different vegetable combinations like carrot, parsnip, swede etc.
- Extra protein - for an added protein punch why not try adding some red lentils? You will need to increase the amount of stock accordingly.
- Extra nutrition - for added texture and nutrition you could sprinkle pumpkin seeds or vegan parmesan cheese over the top.
- Spicy - if you prefer a spicy kick to your soup add some cayenne pepper, chilli flakes or red pepper flakes at the end. You could also add curry powder for a curry flavour spicy sweet potato butternut squash soup or any other warm spices that take your fancy.
- Creamy soup - if you would like a creamy butternut squash sweet potato soup try adding some vegan heavy cream or coconut milk. Serve with a dollop of vegan sour cream too if you like.
- Herbs - Alter the flavour of the soup slightly by adding fresh herbs such as parsley, coriander or rosemary.
- Pumpkin - the butternut squashes can be swapped for pumpkin if it is pumpkin season time of year and you have some to spare from carving.
Shop this post
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → We hope that you enjoyed making this spiced butternut squash and sweet potato soup. It has such a delicious flavour and is perfect for soup season as the cold weather starts to come in. Why don't you take a picture and share it on Instagram? Tag me @wemadethisvegan and use the hashtag #wemadethisvegan to be featured in my stories!
If you enjoyed this Spicy Butternut Squash and Sweet Potato Soup recipe you might also like these other vegan delicious soup recipes.
Don't forget to share this recipe on social media and you can always Pin it for later too.
Don't forget to share this recipe on social media and you can always Pin it for later too.
Leave a Reply