When it comes to comforting bowls of goodness, few recipes rival the soothing flavors of Butternut Squash and Sweet Potato Soup.
This velvety soup blends the natural sweetness of roasted butternut squash and sweet potatoes with aromatic herbs and spices, resulting in a dish that feels indulgent yet wholesome.
It’s a popular choice for fall and winter, but its light, nourishing qualities make it suitable year-round.
Whether you’re cooking for family, entertaining guests, or preparing meals ahead, this soup is an easy yet elegant recipe that fits many occasions.
It’s naturally vegetarian and can easily be adapted to be vegan.
Why You’ll Love This Soup
Nutritious and hearty: Both butternut squash and sweet potatoes are rich in vitamins A, C, and fiber, making this soup as healthy as it is tasty.
Creamy without heavy cream: Roasting the vegetables brings out their sweetness and gives the soup a naturally creamy texture.
Customizable: You can add spices like cinnamon, nutmeg, or curry powder to suit your taste.
Meal-prep friendly: It stores well in the fridge or freezer, making it ideal for quick lunches or dinners.
Ingredients for Butternut Squash and Sweet Potato Soup
To make this comforting soup, you’ll need:
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1 medium butternut squash (peeled, seeded, and cubed)
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2 medium sweet potatoes (peeled and cubed)
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1 large onion (chopped)
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2 cloves garlic (minced)
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3 cups vegetable broth (or chicken broth)
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1 cup coconut milk (or heavy cream, optional for creaminess)
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2 tbsp olive oil
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1 tsp ground cinnamon (optional, for warmth)
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½ tsp nutmeg (optional)
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Salt and black pepper to taste
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Fresh herbs like thyme or parsley for garnish
Step-by-Step Instructions
1. Prepare and roast the vegetables
Preheat the oven to 400°F (200°C). Toss the butternut squash and sweet potato cubes with olive oil, salt, and pepper.
Spread them on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
2. Sauté the aromatics
In a large pot, heat a drizzle of olive oil over medium heat.
Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute.
3. Simmer the soup
Add the roasted squash and sweet potatoes to the pot, along with vegetable broth.
Bring to a boil, then reduce the heat and simmer for 10 minutes, allowing the flavors to meld.
4. Blend until smooth
Use an immersion blender to puree the soup directly in the pot, or carefully transfer it in batches to a blender.
Blend until smooth and creamy.
5. Finish and serve
Stir in coconut milk (or cream), cinnamon, and nutmeg.
Adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh herbs, and serve warm with crusty bread.
Tips and Variations
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For added spice: Stir in curry powder, smoked paprika, or a pinch of cayenne pepper.
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Make it vegan: Use coconut milk instead of cream and vegetable broth instead of chicken broth.
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Extra toppings: Swirl in a spoonful of yogurt, add pumpkin seeds for crunch, or drizzle with chili oil for a kick.
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Storage: Keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently before serving.
Serving Suggestions
This soup pairs wonderfully with:
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A fresh green salad for a light lunch.
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Grilled cheese sandwiches for a cozy dinner.
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Holiday meals as a flavorful starter.
Read More: Fall Dinner Ideas
butternut squash and sweet potato soup
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Place the squash and sweet potato cubes in a bowl.
- Drizzle with olive oil, salt, and pepper.
- Spread them on a baking sheet.
- Roast for 25–30 minutes until soft.
- Heat a pot with a little olive oil.
- Add the chopped onion. Cook until soft.
- Add the garlic. Cook for 1 minute.
- Put the roasted squash and sweet potatoes into the pot.
- Pour in the vegetable broth.
- Let it simmer for 10 minutes.
- Blend the soup until smooth and creamy.
- Stir in coconut milk, cinnamon, and nutmeg.
- Taste and add more salt or pepper if needed.
- Serve hot with fresh herbs on top.
Notes
- For spice: add curry powder, paprika, or cayenne.
- For vegan: stick with coconut milk and veggie broth.
- Top with pumpkin seeds, chili oil, or yogurt swirls for extra flavor.
- Store leftovers up to 4 days in the fridge or 3 months in the freezer.
Also Check: Butternut Squash Crostini
Butternut Squash and Sweet Potato Soup is more than just a seasonal dish—it’s a comforting bowl of nourishment that can brighten even the coldest days.
Easy to prepare, full of natural sweetness, and versatile enough to customize, it’s a must-have recipe for your collection.
Warm, hearty, and satisfying—this soup proves that simple ingredients can create extraordinary flavors.
