Butternut Squash & Sweet Potato Soup

We’re picky about our soups, we like them hearty and full of flavour! Our Butternut Squash & Sweet Potato Soup is just that, with plenty of pureed vegetables, and spices like turmeric and red curry paste for a bold taste. You can replace the chicken stock with vegetable stock if you want to make this soup vegan. This is quickly becoming our go-to winter soup!

Butternut Squash & Sweet Potato Soup

And for something different, serve this delicious soup with cheese pizza and dip your pizza into the soup with every bite… we know; we have great ideas 😉 Click HERE to see how we incorporated this soup into our Delissio Pizza Night for National Pizza Day party.

Butternut Squash & Sweet Potato Soup


Butternut Squash & Sweet Potato Soup

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8-12
  • Difficulty: easy
  • Recipe type: Appetizer or Main


  • Coconut oil (or olive oil)
  • 2 white onions, chopped
  • 6 cloves of garlic, minced
  • 1 tsp ginger, grated
  • 1 butternut squash, halved, deseeded and cubed
  • 3 sweet potatoes, peeled and cubed
  • 1 ½ tbsp turmeric powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper
  • 2 cans coconut milk
  • 5 cups chicken stock (or vegetable stock)
  • 1 ½ tbsp red curry paste
  • 1 bouquet of sage leaves, stems removed
  • ½ cup sliced almonds, toasted


  1. Heat coconut oil in large pot that you will make your whole soup in. Add white onion and cook for 3 minutes, until tender. Add garlic, ginger, turmeric, cumin, paprika, and salt and pepper; stir
  2. Add the squash cubes, sweet potato, coconut milk and chicken stock. The squash and sweet potatoes should be completely submerged. If not, add water
  3. Bring to a boil and then reduce heat to low. Cover partially and cook until the squash and potatoes are tender, about 45 minutes
  4. While the soup is cooking, heat coconut oil over medium heat. Fry the sage leaves for 1 minute until dark and crispy. Remove from heat and place on a paper towel to soak up the oil
  5. Blend soup by transferring it to a blender or use an immersion blender to make a purée
  6. Add the curry paste, stir. Taste and adjust seasoning
  7. Top each bowl of soup with toasted almonds and fried sage leaves

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