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Aromatic Butternut Squash and Sweet Potato Soup

butternut squash sweet potato soup
  An aromatic butternut squash and sweet potato soup with a variety of spices. High in vitamin A and vitamin C. It is creamy, healthy, and easy to make!

Prep time: Cook time: 4Total time: 5

Author: Eleni Karatzia     Cuisine: Vegan     Course: Main or Side     Servings: 4 Main


1 tbsp coconut oil
4 cups butternut squash, peeled and cut into chunks
2 cups sweet potato, peeled and cut into chunks
1 onion, peeled and thinly diced
5 garlic cloves, peeled and minced
2 cups vegetable broth
1 cup unsweetened almond milk
Seeds from 5 green cardamom pods, crushed
1/8 tsp cloves, ground
1/2 tsp cinnamon, ground
Sea salt and black pepper to taste


1. Preheat oven to 220 C (430 F) degrees.
2. Place the butternut squash and sweet potatoes in a large bowl. Season with salt and black pepper and spray some cooking spray on them (or drizzle with some olive oil). Transfer to a large baking tray with parchment paper on it and bake for 25-30 minutes, until tender.
3. Meanwhile, heat a large pot over medium heat. Add the oil, onions and a pinch of sea salt and cook until soft and translucent, around 5 minutes.
4. Add the garlic and cook for another 2 minutes.
5. Add the butternut squash, sweet potato, broth, cardamom, cinnamon, cloves, salt and pepper and stir. Bring to a boil, and turn down heat to simmer, cover and cook for 10 minutes. 
6. Turn off the heat and add the almond milk. Use an immersion blender* to liquidise the soup until creamy and smooth.
7. Taste and adjust the soup based on your preferences, adding more salt, pepper or cinnamon. I usually drizzle some lemon juice.


*To get the cardamom seeds out of the pod: Place the cardamom pods a mortar and carefully smash them with a pestle to crush them open. Then remove the seeds and crush them with the pestle.

*If you don’t have an immersion blender: Let the soup cool and transfer to a blender. Blend until smooth and transfer the soup back to the pan to warm it up.

Nutrition Information

Here's a breakdown of the nutrition information. Hope you find it helpful! 

Serving size: 1/4 of recipe     Calories: 196     Fat: 4.3 g     Saturated fat: 3 g     Cholesterol: 0 mg     Sodium: 552 mg     Carbohydrates: 39 g     Dietary Fiber: 6 g     Sugar: 12 g     Protein: 3 g


    1. Thank you so much for your wonderful words! We haven’t been blogging for long, about 3 months.

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