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two bowls of sweet potato squash soup with crouton garnish, mandarins behind
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5 from 14 votes

Sweet Potato and Butternut Squash Soup (with Mandarins)

Sweet potato and butternut squash soup with mandarins blends healthy vegetables, orange-y citrus notes and creamy, dairy-free coconut milk. Eye popping, luxurious and delish. Make this vegan soup in 30 minutes with a couple of good shortcuts.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings (change as needed): 6 generous servings

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onions (1 small-medium onion)
  • 1 butternut squash, peeled and diced, Note 2 (about 5 cups)
  • 1 large sweet potato, peeled and diced
  • 2 cloves garlic, minced (2 teaspoons) or 1/4 tsp garlic powder
  • 4 1/2 cup vegetable stock or vegetable broth (or chicken broth)
  • 1 tablespoon fresh ginger grated (or 1/2 tsp powdered ginger)
  • 4 mandarins or clementines (zest and juice), Note 1
  • salt and black pepper to taste (about 1 tsp. salt).
  • 1 can coconut milk (about 2 cups)
  • OPTIONAL: 1/2-1 tsp. sriracha hot sauce (or a pinch of red pepper flakes); pinch of nutmeg; 1-2 teaspoons curry powder.
  • GARNISH: Chopped cilantro, fresh thyme or parlsey; pecan pieces or pepitas (pumpkin seeds); or pea shoots

Instructions

  • SAUTE VEGETABLES : Heat olive oil in a large pot to medium high. Add onions and sauté until translucent, about 2-3 minutes. Add diced squash, sweet potato and garlic. Sauté while stirring for 2-3 minutes. Note 3 for instant pot version.
  • SIMMER SOUP: Add broth, mandarin zest and juice, ginger, salt and pepper. Bring to boil, then reduce to medium-low to low heat. Simmer for 20 minutes or until vegetables are soft.
  • PUREE SOUP AND FINISH: Use immersion blender to purée soup. Blend or stir in coconut milk. Add sriracha, nutmeg or curry powder, if using, to your taste. Adjust seasonings, adding more mandarin/clementine juice if you like. Serve blended soup in bowls, mini cups or mugs, sprinkled with garnishes as desired.

Notes

  1. Substitute for mandarins: clementines. If neither is available, use a fresh orange, juice and zest. 
  2. Butternut squash and sweet potato shortcut: Use peeled and pre-cut butternut squash and sweet potato. They're more expensive, but a big time saver.
  3. How to make the soup in an instant pot. Press sauté function and let heat up. Add oil and veggies. Sauté for 5 minutes. Stir in garlic for 30 seconds. Turn sauté function off. Add broth and mandarin juice and zest and seasonings (not coconut milk). Set pressure cooker to High Pressure for 10 minutes. Place lid on and turn knob to Sealing. Once finished cooking, do a quick release, taking care not to burn yourself from the steam. When button drops, you can safely take off lid. Purée soup with immersion blender in the instant pot. Add coconut milk and adjust seasonings as needed. 
  4. Make ahead: Store leftover soup in the fridge in an airtight container for 4-5 days. Freezes well for 2-3 months.
 
Nutritional information is estimated and does not include optional ingredients or garnishes. 
Calories: 308kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 936mg | Potassium: 877mg | Fiber: 6g | Sugar: 14g | Vitamin A: 19007IU | Vitamin C: 55mg | Calcium: 105mg | Iron: 2mg