Butternut squash and sweet potato soup compliments any fall meal. Made in just 30 minutes, this flavor-filled soup is extra creamy with a slight hint of heat. It features butternut squash, sweet potatoes, Honeycrisp apples, and coconut milk. It’s a gluten-free and dairy-free soup that freezes well.
Inspired by our popular Butternut Squash Soup with Apple recipe, butternut squash and sweet potato soup is another great way to get more vegetables into your family.
Soup is just one way to enjoy butternut squash, check out all the others! Sauteed Butternut Squash, Roasted Butternut Squash with Cranberries and Walnuts, Butternut Squash Casserole, Maple Cinnamon Roasted Butternut Squash, Caramelized Butternut Squash and Slow Cooker Butternut Squash.
Peeling and dicing butternut squash can be overwhelming and honestly the reason you might skip over making soup with squash. Try these steps to easily peel and dice!
How To Peel A Butternut Squash
Start by slicing the ends off the squash. To peel, stand the squash upright on a cutting board and slid an apple peeler from the top of the squash toward the cutting board. Repeat until the squash is completely peeled. Cut in half and scoop out the seeds. Carefully chop the squash into desired size cubes. Watch the video to see how simple it is.
Now that the squash is diced, gather the equipment and other ingredients for this one-pot meal then follow the step by step directions below.
Equipment
- large stock pot
- cutting board
- chefs knife
- peeler
- measuring cups and spoons
- stir spoon
- ladle
- immersion blender or blender
Ingredients
- 2 tablespoons butter
- 1 large onion diced
- 4 small cloves garlic minced
- 1 medium butternut squash, peeled and diced
- 1 medium sweet potato, peeled and diced
- 1 large Honeycrisp apple, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground sage
- 1/8 teaspoon crushed red pepper flakes
- 3 cups chicken broth
- 13.66 ounce coconut milk
Pro Tip: Check labels on the chicken broth and coconut milk to ensure gluten-free before using in this recipe to save time.
How To Make
To start, sauté onions and garlic by melting butter in a large stockpot over medium high heat. Add onions and sauté until translucent. “Translucent” means that you should be able to almost see through the onions. Stir the onions – watching for your onions to turn from solid white in color to translucent while shrinking in size. The onions will also start smelling sweet as sautéing helps onions develop a sweet flavor. Add garlic and cook for 1 minute.
Add vegetables, spices, and broth
Add the butternut squash, sweet potato, apple, salt, pepper, sage, and crushed red pepper flakes to the large stockpot. Add the chicken broth then cover and simmer for 15 minutes or until the squash and sweet potatoes are softened.
Pro Tip: Look for peeled and precut butternut squash and sweet potato cubes in the produce department instead of peeling and dicing at home.
Puree and add coconut milk
Remove the soup from heat. Using an immersion blender puree the soup until smooth.
If you don’t own an immersion blender, you can use a blender with caution. Be careful pouring the hot soup into the blender. Once blended, stir in the coconut milk and serve.
What To Serve With
Serve butternut squash soup as the main dish or as a side dish paired with your family’s favorite entrée.
Serve as a side with Baked Chicken Thighs, Broccoli and Cheese Stuffed Chicken Breast or Pork Loin or pair with a side dish such as Brussels Sprouts, Steamed Broccoli or Parmesan Rhodes Rolls. Our family often enjoys this soup paired with a piece of crusty gluten free bread. It is delicious yet super simple.
Frequently Asked Questions
Simmer on low heat uncovered until the desired consistency is reached for a thicker and creamier soup.
This soup can be stored in the fridge for up to 5 days. A great way to store is in microwave safe containers that can be reheated throughout the week as needed. Super easy and quick way to prep meals.
Once completely cooled, store in the freezer for up to 3 months. This recipe freezes well and reheats best if portioned into individual or family sized servings before freezing. Printable Freezer Meal Labels are a great way to keep track of the use by date when freezing.
Other Fall Soup Recipes
You can never have too many soup recipes. Along with sweet potato butternut squash soup, here are our other favorites.
- Slow Cooker Chunky Vegetable Soup
- Gluten Free Cream of Chicken Soup
- Cheesy Vegetable Soup
- Instant Pot Chicken Soup With Rice
- Chicken Sausage Soup
- Brussels Sprouts Soup
- Sausage and Pepper Soup
- Chicken Tortilla Soup
- Vegetable Beef Soup (Fall apart beef!)
- Instant Pot Minestrone Soup
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Butternut Squash and Sweet Potato Soup
Equipment
- large stock pot
- ladle
- immersion blender or blender
Ingredients
- 2 tablespoons butter
- 1 large onion diced
- 4 small cloves garlic minced
- 1 medium butternut squash peeled and diced peeled and diced
- 1 medium sweet potato peeled and diced
- 1 large honeycrisp apple peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground sage ✅
- 1/8 teaspoon crushed red pepper flakes ✅
- 3 cups chicken broth ✅
- 13.66 ounce coconut milk ✅
Instructions
- ⭐️Sautee onions and garlic. Melt butter in a large stockpot over medium-high heat. Add onions and saute until translucent. Add garlic, and cook 1 minute.2 tablespoons butter, 1 large onion, 4 small cloves garlic
- ⭐️Add vegetables, spices, and broth. Add the butternut squash, sweet potato, apple, salt, pepper, sage, and crushed red pepper flakes. Add the chicken broth then cover and simmer for 15 minutes or until the squash and sweet potatoes are softened.1 medium butternut squash peeled and diced, 1 medium sweet potato, 1 large honeycrisp apple, 1 teaspoon salt
- ⭐️Puree and add coconut milk. Remove soup from heat. Using an immersion blender puree the soup until smooth. You can use a blender but take care pouring the hot soup. Sitr in the coconut soup and serve.1/2 teaspoon pepper
Notes
Tips
- Omit the apple as an ingredient if looking for more savory soup.
- Buy peeled and precut sweet potatoes and butternut squash to save time.
- Freeze up to 3 months in single or family-sized portions.
Nutrition
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