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Butternut Squash and Sweet Potato Soup Recipe

ByCaroline
Jump to Recipe· 4.6 from 21 reviews

If you’re craving something warm, cozy, and downright delicious, this Butternut Squash and Sweet Potato Soup Recipe is a total game-changer. It’s creamy without cream, loaded with natural sweetness, and just the kind of soup you want to curl up with on a chilly day. I promise, once you try this, it’ll quickly become a go-to in your recipe rotation!

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Why This Recipe Works

  • Roasting Enhances Sweetness: Roasting the butternut squash and sweet potatoes brings out natural sugars, adding depth to the soup’s flavor.
  • Spices Add Warmth: A touch of cinnamon and nutmeg elevates the soup beyond basic, giving it a cozy, aromatic feel.
  • Simple Ingredients, Big Flavor: With just a few whole-food ingredients, this soup delivers rich creaminess without dairy.
  • Versatile & Customizable: You can easily adjust spices, broth, or toppings to match your taste.
Butternut Squash and Sweet Potato Soup, healthy fall soup recipes, cozy vegan soup ideas, creamy plant-based soups, easy homemade vegetable soup - The image shows a pot filled with thick orange soup, smooth in texture with small dimples on the surface, indicating creaminess. Inside the pot, a wooden spoon with a long handle is dipped, lifting some soup that shows a consistent orange color and soft, velvety texture. The pot is light gray with metal handles on each side, placed on a white marbled surface. The soup fills the pot almost to the brim, and the lighting highlights the soup’s shiny surface and the wooden spoon’s warm tones. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This soup’s magic lies in its simplicity and thoughtfully chosen ingredients. The butternut squash and sweet potatoes provide a velvety base with natural sweetness. Aromatics like onion, garlic, and ginger add layers of flavor, while the warming spices complement the earthy veggies perfectly.

Butternut Squash and Sweet Potato Soup, healthy fall soup recipes, cozy vegan soup ideas, creamy plant-based soups, easy homemade vegetable soup - Flat lay of vibrant cubed butternut squash with its warm orange color and smooth texture, bright orange peeled sweet potato chunks, a cluster of shiny golden sweet onions diced, several cloves of plump garlic with papery white skins, fresh pale beige ginger root with knobby texture, small heap of ground cinnamon and nutmeg powders showing soft brown hues, and a small swirl of creamy white coconut milk, all naturally arranged with some scattered whole spices and fresh ginger slices for contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Butternut squash: Choose a firm squash with smooth skin, ideally medium-large for better yield and sweetness.
  • Sweet potatoes: Look for ones with firm skin and no soft spots; they roast beautifully to a caramelized finish.
  • Olive oil: A good-quality extra virgin olive oil helps roast and sauté ingredients, lending a subtle fruity note.
  • Sweet onion: Adds mellow sweetness and depth when cooked down.
  • Garlic: Fresh garlic is key to infuse that savory punch; don’t skip it!
  • Fresh ginger or dried: Ginger adds just the right zing and warmth to balance out the sweetness.
  • Ground cinnamon and nutmeg: They bring a cozy spice character without overpowering the soup.
  • Vegetable broth: Provides liquid to blend everything smoothly and adds subtle savory notes.
  • Salt and black pepper: Essential for seasoning to taste and enhancing all the flavors together.
  • Coconut milk or cashew cream (optional): For a silky finish and a touch of richness when serving.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Butternut Squash and Sweet Potato Soup Recipe is like a blank canvas for you to customize. I often switch up the spices based on the season or sneak in extra herbs. Feel free to experiment—you might find your new favorite twist!

  • Variation: Sometimes I add a pinch of smoked paprika for a subtle smoky vibe—it’s delicious and unexpected.
  • Dairy-Free Cream: Instead of coconut milk, cashew cream works beautifully if you want a less pronounced coconut flavor.
  • Heat it up: If you like a spicy kick, a dash of cayenne pepper or a few red pepper flakes really liven things up.
  • Herbal touch: Stir in fresh thyme or sage near the end of cooking for an earthy aroma that pairs well with fall flavors.

Step-by-Step: How I Make Butternut Squash and Sweet Potato Soup Recipe

Step 1: Roast Those Veggies to Perfection

First things first, preheat your oven to 400°F. Toss the cubed butternut squash and sweet potatoes with olive oil, salt, and pepper right on a large rimmed baking sheet. Here’s a tip: toss them directly on the pan with your hands to get every piece coated evenly. Roast for about 35-45 minutes, turning halfway through if you want even browning. You’ll know they’re ready when they’re tender and have those gorgeous caramelized spots. Roasting really amps up the flavor compared to boiling!

Step 2: Build Your Flavor Base

While the veggies roast, heat a tablespoon of olive oil in a large pot over medium heat. Cook your diced onion for about 5 minutes until it’s soft and translucent—don’t rush this step; it’s the flavor foundation! Then add the minced garlic and grated ginger, cooking for just 1 more minute until everything smells incredible. Your kitchen is already smelling like comfort, trust me.

Step 3: Combine, Season & Blend

Carefully transfer the roasted butternut squash and sweet potatoes to the pot. Sprinkle in cinnamon, nutmeg, and salt, then pour in your vegetable broth. Stir it all together and bring to a gentle simmer. Now for the fun part—blending. I use a high-powered blender and do this in batches so I don’t risk overflow. If you only have an immersion blender, that works great too; just blend until silky smooth. Once blended, return the soup to heat for about 10 minutes to warm through.

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Tips from My Kitchen

  • Roasting Watchout: Don’t overcrowd the pan when roasting, or the veggies will steam instead of caramelize.
  • Blending Safety: When blending hot soup, let the steam escape and cover with a kitchen towel to avoid splatters.
  • Season Gradually: Taste often and adjust salt and spices after blending since flavors deepen during simmering.
  • Texture Tip: If the soup is too thick, simply stir in more broth or water to get your desired consistency.

How to Serve Butternut Squash and Sweet Potato Soup Recipe

Butternut Squash and Sweet Potato Soup, healthy fall soup recipes, cozy vegan soup ideas, creamy plant-based soups, easy homemade vegetable soup - A white bowl filled with smooth, bright orange soup swirled gently on the surface, sprinkled with small green herb pieces on top. A detailed silver spoon is placed inside the soup on the left side of the bowl. The bowl rests on a surface with a beige cloth in the background, and part of another white bowl with the same soup is seen in the upper right. At the bottom right corner, a small white bowl holds orange cubed pieces, touching the edge of the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love a simple drizzle of coconut milk or cashew cream swirled on top; it adds a little richness and makes it look fancy without any extra hassle. Toasted pumpkin seeds or crunchy pepitas bring a wonderful texture contrast if you want a bit of crunch. Fresh herbs like chopped parsley or a sprinkle of chives give a nice pop of color and freshness.

Side Dishes

Since this soup is so flavorful and filling, I often pair it with a crusty whole grain bread or garlic naan for scooping. A simple side salad with tangy vinaigrette balances the natural sweetness of the soup really well. And, if you’re feeling indulgent, a grilled cheese sandwich is the ultimate cozy companion.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out mini pumpkins or squashes—they’re adorable and add an autumn vibe that guests love. You can also top it with a sprinkle of toasted nuts and fresh microgreens for a restaurant-style touch when entertaining. Presentation really elevates the experience without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day. Just give it a good stir before reheating, as the thicker ingredients can settle.

Freezing

This soup freezes wonderfully. I portion it into freezer-safe containers or heavy-duty zip bags. When you want to enjoy it again, thaw overnight in the fridge and reheat gently on the stove or in the microwave. Just remember to stir occasionally to keep the creaminess.

Reheating

To reheat, I like to warm the soup slowly on the stovetop over medium-low heat, stirring frequently to avoid scorching. Add a splash of broth or water if it’s thicker than you want. If you’re in a hurry, the microwave works too—heat in short bursts and stir in between.

FAQs

  1. Can I use regular potatoes instead of sweet potatoes in this soup?

    Yes! Regular potatoes will work but keep in mind they’re less sweet, so your soup will have a more earthy flavor. You might want to add a pinch more cinnamon or nutmeg to balance it out.

  2. Is it possible to make this soup without roasting the vegetables first?

    You can skip roasting and boil or steam the veggies instead, but roasting really develops a richer, caramelized flavor that takes the soup from good to amazing. I’d definitely recommend taking the extra step for best results.

  3. How do I make the soup thicker or thinner?

    For thicker soup, reduce the broth slightly or add less when blending. To thin it out, simply stir in more broth, water, or a splash of coconut milk until you reach your desired consistency.

  4. Can I make this soup in a slow cooker or Instant Pot?

    Absolutely! You can roast the veggies first for that caramelized flavor, then add them to your slow cooker or Instant Pot with the aromatics and broth. Cook until everything is tender, then blend until smooth. Just keep in mind the roasting step is key to the flavor.

  5. What’s the best way to store leftover soup?

    Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions and thaw before reheating. Always reheat gently to maintain creaminess.

Final Thoughts

This Butternut Squash and Sweet Potato Soup Recipe holds a warm spot in my heart—it feels like a hug in a bowl every time I make it. Whether you’re new to cooking soup or a seasoned pro, it’s easy to pull together and tastes like you spent hours in the kitchen. I hope you enjoy making and eating it as much as I do—grab a cozy blanket and a good book, this soup is comfort food at its best!

Print
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Butternut Squash and Sweet Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 21 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This creamy and comforting Butternut Squash and Sweet Potato Soup features roasted vegetables blended with aromatic spices and vegetable broth. It’s perfect for a cozy meal and can be topped with coconut milk or cashew cream for extra richness.

Ingredients

Roasted Vegetables

  • 1 large butternut squash (5 cups cubed)
  • 2 medium-large sweet potatoes (3 cups peeled and cubed)
  • 1/4 cup olive oil
  • Salt and black pepper to taste

The Rest

  • 1 tablespoon olive oil
  • 1 medium sweet onion, diced
  • 5 cloves garlic, minced
  • 1 tablespoon grated fresh ginger or 1/2 teaspoon dried ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1 teaspoon salt or to taste
  • Drizzle of coconut milk or cashew cream (optional, for serving)

Instructions

  1. Prepare: Preheat the oven to 400 degrees Fahrenheit and prepare a large rimmed baking sheet for roasting the vegetables.
  2. Roast vegetables: Arrange the cubed butternut squash and sweet potatoes on the baking sheet. Drizzle with 1/4 cup olive oil and toss to coat evenly. Season with salt and black pepper. Roast in the oven for 45 minutes until the vegetables are fork tender and have golden brown spots.
  3. Sauté aromatics: While the vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Cook the diced onion for about 5 minutes until translucent. Add the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
  4. Combine ingredients: Transfer the roasted squash and sweet potatoes from the baking sheet to the pot with the aromatics. Add the ground cinnamon, ground nutmeg, vegetable broth, and 1 teaspoon salt. Stir the mixture well to combine.
  5. Blend the soup: Use a high-powered blender to puree the soup in batches until silky smooth, or use an immersion blender directly in the pot for convenience.
  6. Heat and season: Return the blended soup to the pot and heat over medium heat for about 10 minutes until warmed through. Adjust seasoning with additional salt, pepper, or spices to taste.
  7. Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk or cashew cream if desired for added richness.

Notes

  • Use a high-powered blender for the smoothest texture or an immersion blender for ease.
  • Roast the vegetables until golden brown spots appear to develop deeper flavor.
  • Fresh ginger adds vibrant flavor, but dried ginger can be used as a substitute.
  • Coconut milk or cashew cream enhances creaminess and adds a subtle sweetness, but can be omitted for a lighter soup.
  • Adjust spices according to your preference, adding more cinnamon or nutmeg to taste.
  • For a vegan option, ensure the vegetable broth is free from animal products.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180 kcal
  • Sugar: 7 g
  • Sodium: 450 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 5 g
  • Protein: 3 g
  • Cholesterol: 0 mg

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