Butternut Squash & Sweet Potato Soup:


How to Make- Butternut Squash & Sweet Potato Soup with Coconut

It is a pleasure to share this recipe of delightful creamy butternut squash & sweet potato soup with coconut.

Adding the coconut milk just gives it that extra special creamy flavour.

A perfect combination of ingredients ensures a spectacular mouth-watering taste that gives this soup a wow factor. Of course (if there is any left!!!) you can freeze it.

4 adults


Great For:
quick lunch


Cooking Time:
1hour 40 mins


Butternut Squash & Sweet Potato Soup

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  • 1 Butternut Squash
  • 1 Large or 2 medium sized sweet potato
  • 1 Clove garlic
  • 1 Large onion
  • Tin coconut milk
  • 1 pint water
  • 1 vegetable or chicken stock cube
  • Salt & pepper
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp cumin
  • 1 tsp nutmeg
  • Fresh parsley

Butternut Squash & Sweet Potato Soup-Method – Instructions


Pre-heat oven to Gas 7/220°C

Chop off the two ends of the butternut squash

Place the large end of the butternut squash onto a chopping board (put tea-towel under the board to stop board from moving). Cut in half or into three sections, from the small end to the large end is the easiest way and cut down into the butternut squash. Cut with a rocking movement

Scoop out the seeded part with a spoon

Place butternut squash (skin side down) into a roasting tin. With your fingers rub either olive oil or sesame seed oil over the butternut squash

Cut the sweet potato in half (personal taste if you keep kin on or peel) and with your fingers rub olive oil or sesame seed oil all over the sweet potato

Place in the oven and roast for 45 minutes to an hour until soft

Once butternut squash and sweet potato are cooked cut the sweet potato into small pieces and scoop out the butternut squash and discard the skin

Finley chop 1 clove garlic

Dice 1 onion

Melt about 20-30g butter in large pot and add the onions and garlic

Put on lid and sauté for 5 minutes

Add the cooked butternut squash and sweet potato into the pot of sautéed onions and garlic

Add a tin of full fat coconut milk into the pot

Add 1 pint of water and 1 vegetable or chicken stock cube

Season with 1tsp turmeric, 1tsp nutmeg, 1 tsp ground ginger and 1tsp cumin

Cook for 15 minutes on a medium heat

Liquidise the soup

Garnish with some fresh parsley

Serve and enjoy

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