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butternut squash and sweet potato soup

A warm, creamy, and naturally sweet Butternut Squash and Sweet Potato Soup is the perfect comfort dish for chilly days, packed with nutrients and rich flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Appetizer, Main Course, Soup
Cuisine: American, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, cubed
  • 2 medium sweet potatoes peeled, cubed
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth or chicken broth
  • 1 cup coconut milk or heavy cream, optional
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon optional
  • ½ tsp nutmeg optional
  • Salt and black pepper to taste
  • Fresh thyme or parsley for garnish

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Place the squash and sweet potato cubes in a bowl.
  3. Drizzle with olive oil, salt, and pepper.
  4. Spread them on a baking sheet.
  5. Roast for 25–30 minutes until soft.
  6. Heat a pot with a little olive oil.
  7. Add the chopped onion. Cook until soft.
  8. Add the garlic. Cook for 1 minute.
  9. Put the roasted squash and sweet potatoes into the pot.
  10. Pour in the vegetable broth.
  11. Let it simmer for 10 minutes.
  12. Blend the soup until smooth and creamy.
  13. Stir in coconut milk, cinnamon, and nutmeg.
  14. Taste and add more salt or pepper if needed.
  15. 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.