Easy Butternut Squash Sweet Potato Soup for Cozy Nights

Butternut Squash Sweet Potato Soup is more than just a dish; it’s a warm, inviting hug in a bowl, perfectly encapsulating the comforting essence of autumn. As the leaves begin their vibrant transformation and a crisp chill fills the air, there’s nothing quite like a steaming bowl of this velvety goodness to brighten your day and soothe your soul. I find its vibrant, sun-kissed hue absolutely irresistible, hinting at the delightful flavors that await with every spoonful.

For centuries, root vegetables like squash and sweet potatoes have been staples of harvest celebrations, revered for their nourishing qualities and natural sweetness. This particular soup, a modern classic, beautifully marries these autumnal treasures into a harmonious blend that resonates with a deep sense of tradition and wholesome goodness. It’s a testament to simple, seasonal ingredients creating something truly extraordinary.

Why do people adore this Butternut Squash Sweet Potato Soup so much?

Beyond its stunning appearance, it’s the incredibly smooth, creamy texture that utterly delights the palate, complemented by the perfect balance of earthy notes and a gentle sweetness. It’s not just delicious; it’s incredibly versatile, acting as a superb starter for a grand dinner or a comforting, light meal on its own. Furthermore, it’s packed with vitamins and antioxidants, making it a healthful choice that never compromises on flavor or satisfaction. This is a recipe I know you’ll cherish!

this Recipe

Ingredients:

• Butternut Squash: 1 large (approximately 2.5-3 pounds), peeled, seeded, and cut into 1-inch cubes. Look for a squash that feels heavy for its size and has a firm, smooth skin.
• Sweet Potatoes: 2 medium-sized (about 1.5 pounds total), peeled and cut into 1-inch cubes. Choose firm sweet potatoes without any soft spots.
• Yellow Onion: 1 large, finely diced. A sweet onion can also be used for a slightly milder flavor profile.
• Carrots: 2 medium, peeled and roughly chopped into half-inch pieces.
• Celery Stalks: 2, roughly chopped into half-inch pieces.
• Garlic: 4-5 cloves, minced. Don’t be shy with the garlic; it adds wonderful depth.
• Fresh Ginger: 1-inch piece, peeled and grated or finely minced. This adds a lovely, warming zing to our Butternut Squash Sweet Potato Soup.
• Vegetable Broth: 6 cups (or chicken broth if you prefer), low-sodium. Homemade broth will always yield the best flavor, but a good quality store-bought one works perfectly.
• Full-Fat Coconut Milk: 1 can (13.5 ounces), unsweetened. This is key for achieving that luxurious, creamy texture and a hint of tropical richness. Shake the can well before opening.
• Olive Oil: 2 tablespoons, for sautéing. Extra virgin olive oil will add a nice subtle flavor.
• Ground Cumin: 1.5 teaspoons. This spice brings an earthy, warm note that pairs beautifully with squash and sweet potato.
• Ground Coriander: 1 teaspoon. It offers a citrusy, floral counterpoint to the cumin.
• Smoked Paprika: 1 teaspoon. For a touch of smoky depth and a vibrant color.
• Turmeric Powder: 0.5 teaspoon. Not just for its health benefits, turmeric adds a beautiful golden hue and subtle peppery notes.
• Cayenne Pepper: 0.25 teaspoon (or more, to taste), optional. For those who enjoy a little kick in their Butternut Squash Sweet Potato Soup.
• Sea Salt: 1 teaspoon, plus more to taste. Always season incrementally.
• Freshly Ground Black Pepper: 0.5 teaspoon, plus more to taste.
• Maple Syrup (or Brown Sugar): 1-2 tablespoons, optional, for balancing sweetness and acidity.
• Fresh Lime or Lemon Juice: 1 tablespoon, optional, for brightness at the end.
• For Garnish (Optional):
  • Fresh cilantro, chopped
  • Toasted pumpkin seeds (pepitas)
  • A swirl of coconut cream or plain yogurt
  • Crispy croutons

Phase 1: Preparing Your Vegetables for the Butternut Squash Sweet Potato Soup

Creating a truly magnificent Butternut Squash Sweet Potato Soup begins with thoughtful preparation of your ingredients. This initial stage, often called “mise en place,” ensures a smooth and enjoyable cooking process.

1. Peel and Dice the Butternut Squash: Start with your butternut squash. This can sometimes be a bit tricky, but with a good peeler and a sturdy knife, you’ll be fine. First, carefully trim off both ends of the squash. Then, using a sharp vegetable peeler, remove the tough outer skin. Once peeled, stand the squash upright on your cutting board and slice it in half lengthwise. Scoop out the seeds and stringy bits from the center using a spoon – a sturdy metal spoon works best here. Now, lay the squash halves flat-side down and slice them into 1-inch thick crescents. Finally, dice these crescents into uniform 1-inch cubes. Uniformity is key here; it ensures all the squash cooks evenly, preventing some pieces from being mushy while others are still hard.
2. Peel and Dice the Sweet Potatoes: Next, tackle the sweet potatoes. Give them a good scrub under cold water, then use your vegetable peeler to remove their skins. Just like the butternut squash, cut the sweet potatoes into 1-inch cubes. Again, aim for consistent sizing to guarantee even cooking.
3. Prepare the Aromatic Vegetables: Move on to your onion, carrots, and celery. For the onion, carefully peel the outer layers, then finely dice it. Aim for about a quarter-inch dice so it softens quickly and melts into the soup base without standing out. For the carrots and celery, roughly chop them into half-inch pieces. These will contribute to the foundational flavor but will eventually be blended into the soup, so absolute precision isn’t as critical here as with the main vegetables.
4. Mince the Garlic and Ginger: Peel your garlic cloves. You can either use a garlic press for speed, or finely mince them with a knife. For the fresh ginger, use the edge of a spoon to scrape off the skin (it’s surprisingly effective!), then grate it using a microplane or finely mince it with your knife. The fresher the ginger, the more vibrant its flavor will be in your Butternut Squash Sweet Potato Soup.
5. Measure Your Spices: It’s a good practice to measure out all your dried spices – cumin, coriander, smoked paprika, turmeric, and cayenne pepper (if using) – into a small bowl or ramekin before you start cooking. This way, they’ll be ready to go when you need them, allowing you to add them quickly and efficiently to prevent burning. This little step can make a big difference in the flow of your cooking.

Phase 2: Building the Flavor Base – Sautéing the Aromatics

This phase is where the magic truly begins for your Butternut Squash Sweet Potato Soup. Developing a deep, aromatic flavor base is crucial for a rich and complex soup. Don’t rush these steps!

6. Heat the Olive Oil: Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the 2 tablespoons of olive oil and allow it to shimmer. You’ll know it’s ready when it looks slightly wavy and moves freely in the pot.
7. Sauté the Onion, Carrots, and Celery: Add the diced onion, chopped carrots, and chopped celery to the hot oil. Stir them gently to coat with the oil. Cook these vegetables, stirring occasionally, for about 8-10 minutes. Your goal here is to soften them significantly and allow them to release their natural sweetness and moisture. The onion should become translucent, and the carrots and celery should start to lose their raw crispness. This process is often called “sweating” the vegetables, and it’s fundamental for building a deep flavor foundation for your Butternut Squash Sweet Potato Soup.
8. Add Garlic, Ginger, and Spices: Once the mirepoix (onion, carrots, celery) is softened, add the minced garlic and grated ginger to the pot. Stir well and cook for another 1-2 minutes, until they become incredibly fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste. Immediately after, add your measured ground cumin, ground coriander, smoked paprika, turmeric powder, and cayenne pepper (if using). Stir the spices into the vegetables and cook for just 30-60 seconds, continually stirring. This brief cooking time, known as “blooming” the spices, helps to toast them lightly, intensifying their flavors and releasing their aromatic oils. You’ll notice an incredible fragrant aroma filling your kitchen – that’s how you know you’re doing it right!

Phase 3: Simmering Towards Perfection – Creating Your Butternut Squash Sweet Potato Soup

Now that your flavor base is robust and fragrant, it’s time to bring all the main components together and let them meld into the glorious Butternut Squash Sweet Potato Soup we’re aiming for.

9. Add Butternut Squash and Sweet Potatoes: Add the cubed butternut squash and sweet potatoes to the pot with the sautéed aromatics and spices. Toss everything together, ensuring the squash and sweet potato cubes are well coated with the fragrant spice mixture. Stir gently for about 2-3 minutes, allowing them to absorb some of those wonderful flavors and just lightly warm through.
10. Pour in the Broth and Season: Carefully pour in the 6 cups of vegetable broth. Give it a good stir to combine all the ingredients and ensure nothing is sticking to the bottom of the pot. Add 1 teaspoon of sea salt and 0.5 teaspoon of freshly ground black pepper at this stage. It’s important to season in layers, so this initial seasoning will infuse into the vegetables as they cook.
11. Bring to a Boil, Then Simmer: Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let your Butternut Squash Sweet Potato Soup gently simmer for 20-25 minutes. The key here is a gentle simmer, not a vigorous boil, which can cause the vegetables to break down too quickly or stick to the bottom.
12. Check for Tenderness: After 20-25 minutes, carefully check the tenderness of the vegetables. Pierce a piece of butternut squash and sweet potato with a fork. They should be very tender and easily pierced with little resistance. If they are still firm, continue simmering for another 5-10 minutes, checking periodically, until they reach that perfect fork-tender stage. This tenderness is crucial for achieving a wonderfully smooth and creamy texture when we blend the soup.

Phase 4: Blending for Creaminess and Refining Flavors

This is where your Butternut Squash Sweet Potato Soup truly transforms from a chunky vegetable stew into the velvety, comforting meal you envisioned. Pay close attention to texture and taste during this stage.

13. Cool Slightly (Important for Safety!): Before blending, it’s very important to allow the soup to cool slightly for about 5-10 minutes. Blending very hot liquids can be dangerous, as steam can build up and cause the lid to blow off a blender. If using a stand blender, work in batches, filling the blender only halfway, and make sure to remove the small cap from the lid (the one that usually holds measuring markings) to allow steam to escape. Cover the opening with a clean kitchen towel to prevent splatters.
14. Blend Until Smooth:
    • Using an Immersion Blender: If you have an immersion blender, this is the easiest method. Simply insert the immersion blender directly into the pot and blend until the soup is completely smooth and creamy. Move the blender around the pot to ensure all chunks are pureed. Be careful not to splash yourself with hot soup.
    • Using a Stand Blender: If you’re using a stand blender, carefully ladle the slightly cooled soup into the blender in batches. Secure the lid (remembering to leave the small cap off and cover with a towel) and blend on medium-high speed until perfectly smooth. Pour the blended soup into a clean bowl or another pot, and repeat with the remaining batches until all the soup has been pureed. Once all batches are blended, return the entire soup to the original pot.

    You’re looking for a luxurious, uniform consistency – no discernible chunks of vegetables should remain. This smooth texture is a hallmark of a great Butternut Squash Sweet Potato Soup.

15. Stir in the Coconut Milk: Once the soup is beautifully smooth, stir in the entire can of full-fat coconut milk. Mix thoroughly until the coconut milk is fully incorporated and the soup takes on a richer, lighter orange hue. The coconut milk not only adds incredible creaminess but also a subtle sweetness and a touch of tropical flair that complements the squash and sweet potato perfectly.
16. Adjust Seasoning and Sweetness: This is a critical step for a truly outstanding Butternut Squash Sweet Potato Soup. Taste the soup.
    • Does it need more salt? Add a pinch at a time, stirring well and tasting after each addition, until the flavors pop.
    • Does it need more pepper? Add a few grinds.
    • If the soup tastes a bit flat or needs a touch more balance, add 1-2 tablespoons of maple syrup or brown sugar. This can enhance the natural sweetness of the squash and sweet potatoes and round out the overall flavor profile.
    • Finally, if you feel the soup could use a little brightness or zing, stir in 1 tablespoon of fresh lime or lemon juice. Citrus juice is a secret weapon in many dishes; it awakens the flavors and adds a refreshing finish without making the soup taste overtly sour.

    Continue to taste and adjust until you are absolutely delighted with the flavor. Remember, your palate is the best guide!

17. Reheat Gently: If the soup has cooled down significantly during the blending and seasoning process, gently reheat it over low heat, stirring occasionally, until it’s warmed through. Do not boil it vigorously after adding the coconut milk, as it can sometimes separate if subjected to high heat.

Phase 5: Serving Your Delicious Butternut Squash Sweet Potato Soup

You’ve put in the effort, and now it’s time to enjoy the fruits (or rather, vegetables!) of your labor. Serving your Butternut Squash Sweet Potato Soup beautifully can elevate the entire dining experience.

17. Ladling and Garnishing: Ladle the hot, creamy Butternut Squash Sweet Potato Soup into individual bowls. Now comes the fun part: garnishing! This is your chance to add texture, color, and an extra layer of flavor.
    • Fresh Cilantro: A sprinkle of freshly chopped cilantro adds a vibrant green color and a burst of fresh, herbaceous flavor that contrasts wonderfully with the rich soup.
    • Toasted Pumpkin Seeds (Pepitas): For a delightful crunch and nutty flavor, sprinkle a few toasted pumpkin seeds over each serving. You can lightly toast them in a dry pan for a few minutes until fragrant.
    • Coconut Cream Swirl: For an extra touch of indulgence and visual appeal, swirl a spoonful of extra coconut cream (the thick part from the top of an unshaken can of coconut milk) or a dollop of plain yogurt into the center of the soup.
    • Crispy Croutons: Homemade or store-bought croutons provide a satisfying textural contrast.
    • Drizzle of Olive Oil or Chili Oil: A tiny drizzle of high-quality extra virgin olive oil or a few drops of chili oil can add another dimension of flavor and a beautiful sheen.
18. Serving Suggestions: This Butternut Squash Sweet Potato Soup is hearty enough to be a meal on its own, especially with a generous portion. However, it also pairs wonderfully with:
    • Crusty Bread: A warm, crusty baguette or sourdough is perfect for dipping and soaking up every last drop of the soup.
    • Simple Green Salad: A light, fresh green salad with a vinaigrette dressing can provide a lovely contrast and cut through the richness of the soup.
    • Grilled Cheese Sandwich: For a comforting and classic pairing, a grilled cheese sandwich makes an excellent accompaniment.
19. Storage and Reheating: Leftover Butternut Squash Sweet Potato Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months. To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally, until heated through. If it’s too thick, you can add a splash of vegetable broth or water to reach your desired consistency. Freezing and reheating often enhance the flavors even further, making this an excellent make-ahead meal!

Conclusion:

As we reach the end of our culinary journey for today, I genuinely hope you’re feeling inspired and excited to bring this incredible recipe to life in your own kitchen. This isn’t just another soup; it’s a bowl of pure, unadulterated comfort, a vibrant hug on a chilly evening, and a testament to how simple, wholesome ingredients can combine to create something truly extraordinary. I’ve poured my heart into sharing this recipe, not just because it’s delicious, but because it embodies everything I love about home cooking: nourishment, simplicity, and immense satisfaction.

The magic of this particular creation lies in its harmonious blend of earthy sweetness and subtle spice. When you first taste it, you’ll be met with the comforting, slightly sweet notes of the roasted butternut squash, perfectly complemented by the mellow, grounding sweetness of the sweet potato. This duo creates a velvety texture that glides over your palate, leaving a warm, inviting aftertaste. It’s naturally wholesome, packed with essential vitamins, fiber, and antioxidants, making it a guilt-free indulgence that supports your well-being. It’s the kind of dish that nourishes your body and soul simultaneously, providing that much-needed warmth and sustenance after a long day. I truly believe that once you experience the depth of flavor and the incredible creaminess without any heavy cream, you’ll understand why this Butternut Squash Sweet Potato Soup is destined to become a beloved staple in your recipe repertoire.

Elevate Your Experience: Creative Serving Suggestions

While this soup is undeniably brilliant on its own, a few thoughtful additions can transform it into an even more remarkable meal. For a simple yet elegant finish, consider a swirl of full-fat coconut milk or a dollop of Greek yogurt for added richness and a beautiful marbled effect. A sprinkle of freshly chopped chives or cilantro adds a burst of fresh flavor and a pop of color that makes the bowl truly inviting. If you’re looking for texture, crunchy toasted pumpkin seeds (pepitas), a scattering of homemade croutons, or even a handful of crushed spiced pecans can add a delightful contrast to the soup’s velvety smoothness. Don’t underestimate the power of a really good, crusty artisan bread for dipping, perfect for soaking up every last drop of that golden goodness. For a more substantial lunch or dinner, pair it with a light side salad dressed with a vinaigrette or a gourmet grilled cheese sandwich – the classic combination of soup and sandwich is simply unbeatable, especially when the soup is this good.

Unlock New Flavors: Exciting Variations to Try

One of the greatest joys of cooking is the freedom to experiment and make a recipe your own, and this soup is incredibly adaptable. If you crave a little heat, a pinch of cayenne pepper or a dash of your favorite hot sauce can add a delightful kick. For a smoky twist, try adding a teaspoon of smoked paprika when roasting your vegetables, or even a chipotle pepper in adobo sauce for a deeper, more complex heat. If you like a hint of ginger, a small piece of fresh ginger, grated or finely minced, can be added to the pot with the onions and garlic to infuse a bright, aromatic warmth. For those who prefer a touch more sweetness, a drizzle of maple syrup or a spoonful of brown sugar can be added at the end, tasted to your preference. To boost the protein content, stir in some cooked red lentils while simmering, or even some cannellini beans for a heartier texture. Making it vegan is incredibly easy – simply ensure your vegetable broth is plant-based and use coconut milk or cashew cream for richness. Feel free to roast other root vegetables alongside the squash and sweet potatoes, such as carrots or parsnips, for an even deeper flavor profile. The possibilities are truly endless, limited only by your imagination and what you have on hand in your pantry.

Your Turn: Share Your Culinary Adventure!

Now that I’ve shared all my tips and tricks, the stage is yours! I truly, truly encourage you to step into your kitchen, gather these wholesome ingredients, and give this recipe a try. You won’t regret it. There’s something profoundly satisfying about creating something so delicious and nourishing from scratch, and I promise you, the aroma alone will fill your home with warmth and anticipation. Once you’ve made it, I would absolutely love to hear about your experience. Did you add a unique garnish? Did you try a fun variation? What did your family and friends think? Please don’t hesitate to share your thoughts, your photos, or any creative tweaks you made. Your feedback and personal stories are what make this community so vibrant and inspiring. So, go ahead, embrace the joy of cooking, savor every spoonful, and let’s spread the love for this incredible soup. Happy cooking!

Butternut Squash Sweet Potato Soup

A warm, inviting hug in a bowl, this Butternut Squash Sweet Potato Soup is a velvety, comforting modern classic, perfect for cozy nights and packed with wholesome goodness.

Prep Time
25 Minutes

Cook Time
35 Minutes

Total Time
1 Hours

Servings
4-6 servings

Ingredients

• 1 small butternut squash (700-900g), peeled, chopped
• 2 sweet potatoes (275g), peeled, chopped
• 1 yellow onion, sliced
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 400ml (1 ½ cups) tin full-fat coconut milk (reserve 2 tablespoons for serving)
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• ¼ teaspoon chili powder
• 1 teaspoon chili flakes
• 750ml (3 cups) vegetable or chicken stock
• Salt and pepper to taste

Instructions

1. Step 1
   Peel and chop butternut squash and sweet potatoes into 1-inch cubes. Slice the yellow onion and peel the garlic cloves. Measure out all spices.
2. Step 2
   Heat olive oil in a large pot over medium heat. Add onion and cook for 8-10 minutes until softened and translucent. Add minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
3. Step 3
   Stir in ground cumin, cinnamon, chili powder, and chili flakes. Cook for 30-60 seconds, stirring constantly, to bloom the spices and release their aroma.
4. Step 4
   Add the cubed butternut squash and sweet potatoes to the pot, tossing to coat with spices. Pour in the vegetable stock, add salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until vegetables are very tender and easily pierced with a fork.
5. Step 5
   Carefully remove the pot from heat and let cool slightly (5-10 minutes). Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, blend in batches in a stand blender. Stir in the full-fat coconut milk until fully incorporated. Taste and adjust seasoning with more salt, pepper, or a squeeze of lime/lemon juice if desired. Gently reheat if needed.
6. Step 6
   Ladle hot soup into bowls. Garnish with fresh cilantro, toasted pumpkin seeds, a swirl of reserved coconut cream, or crispy croutons. Serve with crusty bread or a side salad. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water if too thick.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.