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Roasted Butternut Squash and Sweet Potato Soup

This roasted squash and sweet potato soup is creamy and super flavourful, thanks to the curry and coconut milk. It's easy to make and makes excellent leftovers. It's vegan and gluten-free.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6


  • 1 small/medium butternut squash, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1” ginger, peeled and minced
  • 1 tablespoon curry powder
  • 1 teaspoon unrefined salt
  • Pinch red pepper flakes
  • 3 cups vegetable broth or water
  • 1 can full fat coconut milk
  • ½ lemon, juice


  • Preheat oven to 400F.
  • Place cut sweet potatoes and squash on a large baking sheet, toss with 1 tablespoon of olive oil and roast for 30 minutes.
  • In a large pot, drizzle with 1 tablespoon of olive oil over medium heat. Add onions and cook until fragrant, about 2-3 minutes. Add garlic, ginger, curry, salt and red pepper flakes, and cook for another 2-3 minutes.
  • Add roasted vegetables and cover with broth or water.
  • Bring to a boil, reduce heat to low, cover and simmer for 15-20 minutes.
  • Turn off heat, add in coconut milk and lemon juice.
  • Blend the soup until silky smooth with an immersion blender or by working in batches with a regular blender.
  • Divide soup between bowls, serve.