This vegan sweet potato soup with butternut squash, a hint of ginger, and a swirl of vegan cream cheese is about to become your new go-to soup for cozy nights and chilly weather! It’s super creamy, comforting, packed with flavor, and a breeze to whip up.
Why This Recipe Works
I absolutely love soups in the colder months. I mean who doesn’t, right? This vegan sweet potato soup with butternut squash and ginger is one of my favorites! It’s incredibly creamy and flavorful!
It definitely isn’t your ordinary soup. It’s a harmonious blend of comforting flavors and creamy goodness that will take your soup game to the next level. I’ve made this recipe so many times and it’s always a real winner!
Sweet potatoes and butternut squash or Hokkaido squash are the perfect team. They give this soup a natural sweetness and a smooth and velvety texture that makes it incredibly comforting and rich.
The ginger adds a subtle zing and a bit of vegan cream cheese makes it even creamier without any kind of dairy. It’s a bowl of warming comfort food!
Plus, it’s super healthy and packed with nutrients. Sweet potatoes and butternut squash are both loaded with vitamins and fiber.
And the recipe is a real breeze to make. With straightforward steps and easy-to-find and cheap ingredients, it’s basically a fool-proof recipe! All in all, it comes together in about 30 minutes.
It’s an amazing recipe just by itself, but it’s even better sprinkled with homemade croutons or crispy roasted chickpeas. They make the perfect soup topping and are super healthy at the same time!
So gather your ingredients and let the aromatic flavors of this soup fill your kitchen. Trust me, it will become one of those recipes you will make again and again!
Ingredients & Substitutions
- Sweet Potato
- Butternut Squash – the recipe also works well with Hokkaido pumpkin.
- Ginger – fresh ginger. The piece should be about 1 inch big.
- Vegetable Broth – I usually use a organic vegetable broth without sugar or flavor enhancers. Or make my homemade paste for vegetable broth made with fresh vegetables, herbs, and salt.
- Vegan Cream Cheese – or vegan sour cream. I usually use a store-bought version, but you could also use my homemade vegan cream cheese made with cashews. Leave out the herbs in this case.
- Spices – a pinch of nutmeg and cinnamon.
- Salt & Pepper
- Lime – fresh lime juice adds the perfect zing.
How To Make This Recipe
1. Step: Cut the sweet potatoes and squash into cubes. Then finely chop the onion, garlic, and ginger.
2. Step: Heat some olive oil in a large pot and sauté the onion, garlic, and ginger for about 3 minutes or until the onion is translucent.
3. Step: Add the cubed sweet potatoes and squash and cook for 3 minutes on high heat. Stir often.
4. Step: Then add the vegetable broth and spices and cook for 15-18 minutes on medium heat.
5. Step: Blend the soup with an immersion blender until it’s creamy and smooth.
6. Step: Add the vegan cream cheese or sour cream and season with salt and pepper.
7. Step: Sprinkle with red pepper flakes (optional) and freshly chopped parsley.
Tips & Tricks
- My favorite kinds of squash for soup are butternut squash, Hokkaido pumpkin, sugar pumpkin, and red kuri squash.
- Peeling and cutting squash can be a real pain. You can make it a little easier by cutting it in half and placing it cut side down on a microwave safe dish with a little water. Microwave for about 5 minutes (or place it in the hot oven) until it’s easy to remove the skin and cut it into pieces. Be careful, it will be really hot!
- Make sure the sweet potato and squash cubes roughly have the same size, so they have the same cooking time.
Storing
Stored in an airtight container in the fridge, the sweet potato soup will last 4-5 days.
Freezing
You can freeze this soup for up to 3 months. Make sure to let it cool down completely before freezing it.
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I Like To Hear From You!
I hope you like this sweet potato soup as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sweet Potato Soup
Equipment
- 1 chopping board
- 1 kitchen knife
- 1 large pot
- 1 immersion blender
Ingredients
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 piece of (about 1 inch) ginger, finely chopped
- 17 oz sweet potato
- 14 oz butternut squash (or Hokkaido pumpkin)
- 3 cups vegetable broth
- 1 pinch cinnamon
- 1 pinch nutmeg
- 3 tablespoons vegan cream cheese or vegan sour cream
- salt, to taste
- black pepper, to taste
Instructions
- Cut the sweet potatoes and squash into cubes. Then finely chop the onion, garlic, and ginger.
- Heat some olive oil in a large pot and sauté the onion, garlic, and ginger for about 3 minutes or until the onion is translucent.
- Add the cubed sweet potatoes and squash and cook for 3 minutes on high heat. Stir often.
- Then add the vegetable broth and spices and cook for 15-18 minutes on medium heat.
- Blend the soup with an immersion blender until it's creamy and smooth. Alternatively, transfer it to a blender.
- Add the vegan cream cheese or sour cream and season with salt and pepper.
- Sprinkle with red pepper flakes (optional) and freshly chopped parsley.
Notes
- My favorite kinds of squash for soup are butternut squash, Hokkaido, sugar pumpkin, and red kuri squash.
- Peeling and cutting squash can be a real pain. You can make it a little easier by cutting it in half and placing it cut side down on a microwave safe dish with a little water. Microwave for about 5 minutes (or place it in the hot oven) until it’s easy to remove the skin and cut it into pieces. Be careful, it will be really hot!
- Make sure the sweet potato and squash cubes roughly have the same size, so they have the same cooking time.
- It’s an amazing recipe just by itself, but it’s even better sprinkled with homemade croutons or crispy roasted chickpeas.
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