Name: Creamy Butternut Squash Sweet Potato Soup
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 6 servings
Ingredients: 1 small butternut squash (700-900g or 2-3 cups), peeled, chopped; 2 sweet potatoes (275g or 2 cups), peeled, chopped; 1 yellow onion, sliced; 3 cloves garlic, peeled; 2 tablespoons olive oil; 400ml (1 ½ cups) full-fat coconut milk, reserve 2 tbsp for serving; 1 teaspoon ground cumin; ½ teaspoon cinnamon; ¼ teaspoon chilli powder; 1 teaspoon chilli flakes; 750ml (3 cups) vegetable or chicken stock (or water); Salt and pepper to taste

Butternut Squash Sweet Potato Soup is more than just a meal; it’s an invitation to warmth, comfort, and the vibrant flavors of autumn and winter. I find myself returning to this golden-hued bowl of goodness time and again, especially when the crisp air calls for something truly nourishing. This soup effortlessly combines the earthy sweetness of butternut squash with the rich, comforting notes of sweet potato, creating a velvety smooth texture that simply melts in your mouth. It’s truly a hug in a bowl.

Why This Soup Resonates So Deeply

While the precise culinary lineage of this specific soup might be a modern amalgamation, its core ingredients, squash and sweet potatoes, boast a rich history deeply rooted in the Americas. These humble yet powerful staples have sustained cultures for centuries, celebrated for their versatility and nutritional value, making them integral to seasonal harvest feasts. It’s this legacy of wholesome, natural goodness that continues to make soups featuring these ingredients so universally beloved.

People adore this particular Butternut Squash Sweet Potato Soup for myriad reasons. Beyond its historical connection and stunning color, it’s the perfect balance of savory and subtly sweet, often enhanced with warming spices like ginger and nutmeg. It’s incredibly adaptable, wonderfully healthy, and offers a remarkable sense of contentment with every spoonful. I believe you’ll agree that a bowl of this creamy delight is the ultimate antidote to a chilly day, making it a must-have in your recipe repertoire.

Ingredients:

For the Vegetables:
- 2 pounds (approximately 1 medium-sized) butternut squash, peeled, deseeded, and cut into 1-inch cubes. Tip: Look for a squash that feels heavy for its size and has a uniform, unblemished skin.
- 1.5 pounds (approximately 2 large) sweet potatoes, peeled and cut into 1-inch cubes. I find Jewel or Garnet varieties work wonderfully here for their vibrant color and sweet flavor.
- 1 large yellow onion, roughly chopped. No need for precision here, as it will all be blended.
- 4 cloves garlic, minced. Fresh garlic really makes a difference!
- 1-inch piece fresh ginger, peeled and finely grated or minced. This adds a lovely warmth and zing.
- 2 tablespoons olive oil, plus more for roasting. Extra virgin olive oil will lend a nice fruity note.
For the Liquid and Seasoning:
- 6 cups vegetable broth (or chicken broth, if preferred), preferably low sodium so you can control the seasoning yourself.
- 1 (13.5 ounce) can full-fat coconut milk, well shaken (optional, but highly recommended for extra creaminess and a subtle tropical note). Alternatively, you can use heavy cream or half-and-half.
- 1 teaspoon ground cumin.
- ½ teaspoon ground coriander.
- ¼ teaspoon ground cinnamon (just a hint!).
- Pinch of cayenne pepper (optional, for a little kick).
- 1 teaspoon salt, or to taste.
- ½ teaspoon black pepper, or to taste.
- 1 tablespoon maple syrup or brown sugar (optional, to enhance sweetness).
For Garnish (Optional, but makes it extra special):
- Fresh chives or cilantro, chopped.
- Toasted pumpkin seeds (pepitas).
- A swirl of coconut milk or crème fraîche.
- Croutons or crusty bread for dipping.

Prepping Our Beautiful Vegetables

Butternut Squash Dissection: Let’s start with the star of our show, the butternut squash. This can sometimes be the most intimidating part, but I promise it’s easier than it looks! First, carefully slice off both ends of the squash. Then, using a sturdy vegetable peeler or a sharp knife, peel the tough outer skin. I find a Y-peeler works best for me. Once peeled, stand the squash upright on its widest end and carefully slice it in half lengthwise. Now, with a spoon, scoop out all the seeds and fibrous bits from the cavity. Finally, cut the squash halves into manageable strips, then cube them into approximately 1-inch pieces. Don’t worry if they’re not perfectly uniform; they’ll all soften up beautifully. Safety first: Always use a sharp knife and cut on a stable surface, away from your body.
Sweet Potato Prep: Next up, our sweet potatoes! These are a bit more forgiving. Simply wash them well, then use your vegetable peeler to remove the skin. Once peeled, cut them into roughly 1-inch cubes, similar in size to your butternut squash. This helps them cook evenly.
Aromatic Foundations: For our onion, just give it a rough chop. Since it’s going to be blended, precision isn’t necessary. For the garlic, either finely mince it with a knife or use a garlic press. And for the ginger, I usually peel it with the edge of a spoon (it’s surprisingly effective!) and then finely grate it using a microplane or mince it very, very finely. These three ingredients are the backbone of flavor for so many wonderful dishes, and they’re going to make our soup sing!

Roasting for Depth of Flavor

Preheat and Prepare: Preheat your oven to 400°F (200°C). This roasting step is absolutely crucial for developing a rich, caramelized flavor that you just can’t get from boiling alone. Line a large baking sheet with parchment paper for easy cleanup – trust me on this!
Tossing the Veggies: In a very large bowl (or directly on your baking sheet if it’s big enough), combine the cubed butternut squash and sweet potatoes. Drizzle generously with 1-2 tablespoons of olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss everything really well with your hands until all the cubes are lightly coated. We want every piece to get some golden goodness!
Roast Until Tender and Golden: Spread the seasoned vegetables in a single layer on your prepared baking sheet. It’s important not to overcrowd the pan; if necessary, use two baking sheets to ensure the vegetables roast rather than steam. Pop them into the preheated oven for 25-35 minutes, or until they are fork-tender and beautifully caramelized around the edges. I usually give them a quick stir halfway through the roasting time to ensure even browning. You’ll notice the kitchen filling with the most wonderful, sweet aroma – that’s how you know it’s working!

Building the Flavorful Soup Base

Sautéing the Aromatics: While your vegetables are happily roasting, grab a large Dutch oven or a heavy-bottomed pot. Heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the roughly chopped onion. Sauté, stirring occasionally, for 5-7 minutes, until the onion softens and becomes translucent. We’re not looking for deep caramelization here, just a gentle softening to release its sweetness.
Infusing with Spices: Add the minced garlic and grated ginger to the pot. Stir them in and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic – burnt garlic can turn bitter. Now, it’s time for our warming spices: add the ground cumin, ground coriander, and ground cinnamon, along with the optional pinch of cayenne pepper. Stir these beautiful spices into the onion, garlic, and ginger mixture, cooking for about 30 seconds. This “blooming” of the spices in oil truly enhances their flavor and aroma. Your kitchen will smell incredible at this point!
Bringing it All Together: Carefully transfer the roasted butternut squash and sweet potatoes from the baking sheet into the pot with your sautéed aromatics and spices. Give everything a good stir to combine all those wonderful flavors.
Simmering to Perfection: Pour in the 6 cups of vegetable (or chicken) broth. Stir well, making sure to scrape up any browned bits from the bottom of the pot – those are packed with flavor! Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes. This simmering time allows all the flavors to meld beautifully and ensures the vegetables are incredibly tender, making for easy blending.

Achieving Ultimate Creaminess

Cooling Down (Important!): Before blending, I always recommend letting the soup cool slightly for about 10-15 minutes. This is especially important if you’re using a stand blender, as hot liquids can create a lot of pressure and be quite dangerous.
Blending Options:
- Using an Immersion Blender: If you have an immersion blender (also known as a stick blender), this is by far the easiest method! Simply place the immersion blender directly into the pot and blend until the soup is completely smooth and creamy. You might need to tilt the pot slightly to get all the solids incorporated. I love this method because there’s less cleanup!
- Using a Stand Blender: If you’re using a traditional stand blender, work in batches. Carefully ladle about half of the soup into your blender. Make sure not to fill it more than halfway, as hot liquids expand. Secure the lid tightly, and place a kitchen towel over the top of the lid (just in case!). Start blending on a low speed, gradually increasing to high until smooth. Pour the blended soup into a clean bowl or back into the pot, and repeat with the remaining soup. Always be cautious when blending hot liquids.
Adding Creaminess (Optional but Recommended): Once the soup is beautifully smooth, stir in the full can of well-shaken full-fat coconut milk (or heavy cream/half-and-half if you prefer). This adds an incredible richness and velvety texture that truly elevates the soup. If the soup seems too thick for your liking, you can add a little more broth or water until it reaches your desired consistency.

Finishing Touches and Serving

Adjusting Seasoning: Return the pot to low heat. Taste the soup and adjust the seasonings as needed. This is your moment to make it perfect for your palate! You might want to add more salt, pepper, or that optional tablespoon of maple syrup or brown sugar to boost the natural sweetness of the squash and potatoes. Sometimes a tiny splash of apple cider vinegar can brighten the flavors too.
Gentle Simmer: Let the soup warm through for another 5 minutes, allowing the coconut milk (or cream) to fully incorporate and all the flavors to deepen. Make sure not to bring it to a rolling boil after adding the coconut milk, as it can sometimes separate.
Serving with Style: Ladle the hot “Butternut Squash Sweet Potato Soup” into bowls. Now comes the fun part – garnishing! I love to add a sprinkle of fresh chopped chives or cilantro for a burst of color and freshness. Toasted pumpkin seeds (pepitas) add a delightful crunch, and a small swirl of extra coconut milk or crème fraîche on top makes it look so inviting and gourmet. Serve immediately with some crusty bread for dipping, or a simple side salad.

My Personal Tips for the Best Butternut Squash Sweet Potato Soup:

Don’t Skip the Roasting: Seriously, this step is non-negotiable for that deep, complex flavor. It caramelizes the natural sugars in the squash and sweet potatoes, adding a layer of sweetness and nuttiness you just can’t achieve by boiling.
Experiment with Spices: While I’ve given you my go-to spice blend, feel free to play around! A pinch of smoked paprika can add a lovely smoky depth, or for an Indian-inspired twist, try adding a teaspoon of curry powder when you bloom the other spices.
Adding an Apple: For an extra layer of fruity sweetness and a touch of tartness, try roasting one peeled and cored apple (like a Honeycrisp or Granny Smith) along with your squash and sweet potatoes. Blend it into the soup for a delightful twist.
Make Ahead & Freeze: This soup is an absolute dream for meal prepping! It tastes even better the next day, as the flavors have more time to meld. It also freezes beautifully for up to 3 months. Just thaw it in the fridge overnight and reheat gently on the stovetop, adding a splash of broth or water if needed to adjust consistency.
Garnish Matters: While optional, garnishes aren’t just for looks! The fresh herbs provide a bright contrast, the toasted seeds add texture, and the swirl of creaminess enhances the richness. Don’t underestimate their power to elevate your soup experience.
For a Heartier Meal: If you want to turn this into a more substantial meal, consider adding some protein. Shredded cooked chicken can be stirred in at the end, or for a vegetarian option, some cooked red lentils or chickpeas would be wonderful. Just simmer them for a few minutes to warm through and absorb the soup’s flavors.
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop over low to medium heat, stirring occasionally. If it has thickened too much in the fridge, you can thin it out with a little extra broth or water.

This Butternut Squash Sweet Potato Soup is truly a cozy, comforting bowl of sunshine. It’s packed with nutrients, incredibly flavorful, and perfect for a chilly evening or a light lunch. I hope you enjoy making and savoring it as much as I do!

Conclusion:

The journey through the creation of this amazing dish truly culminates in a bowl of pure comfort and unparalleled flavor. This isn’t just another recipe; it’s a heartwarming experience, a warm hug that nourishes both body and soul, proving that simple, wholesome ingredients can indeed form something truly spectacular. We’ve explored the vibrant colors of fresh butternut squash and sweet potatoes, the aromatic spices that dance together in a symphony, and the incredibly satisfying transformation into a velvety, rich soup. If you’re searching for a dish that consistently delivers on taste, comforting warmth, and remarkable ease of preparation, then I confidently say that our recipe for Butternut Squash Sweet Potato Soup is an absolute must-try for your kitchen repertoire.

Beyond its undeniable deliciousness, this soup offers a fantastic array of health benefits that make it an even more appealing choice. It’s absolutely packed with essential vitamins, dietary fiber, and powerful antioxidants, making it a brilliant and delicious way to incorporate more vegetables into your diet without ever compromising on flavor. It’s naturally sweet, incredibly satisfying, and surprisingly versatile, fitting seamlessly into almost any meal plan. Whether you’re preparing a quick and wholesome weeknight dinner for your family, seeking a cozy meal for a chilly evening, or even planning a sophisticated and flavorful starter for a dinner party, this soup fits every occasion perfectly. Its rich, velvety texture and subtly sweet, earthy notes make it universally appealing, even to those who might typically be hesitant about vegetable-based soups. Trust me when I say, once you taste a spoonful of this delight, you’ll understand why it’s become a beloved staple in my kitchen, and I have no doubt it will quickly become one in yours too.

Elevating Your Soup Experience: Serving Suggestions

Now, let’s talk about how to make this soup even more special with some thoughtful serving suggestions that can truly elevate the experience. While it’s absolutely divine on its own, a simple swirl of coconut cream or a dollop of Greek yogurt (for those not strictly adhering to a vegan diet) can add an extra layer of luscious richness and a delightful tang. A generous sprinkle of fresh cilantro or parsley not only brings a burst of vibrant color but also introduces a wonderful herbaceous freshness. For a bit of textural contrast and a satisfying crunch, consider adding toasted pumpkin seeds, homemade garlicky croutons, or even some crispy crumbled bacon bits for the non-vegetarian crowd. Serving it alongside a crusty artisan bread, perfect for dipping and soaking up every last drop, or a light green salad with a zesty vinaigrette dressing, makes for a complete, balanced, and utterly satisfying meal. Don’t be afraid to experiment with your garnishes; they truly have the power to transform and personalize each bowl!

Unleash Your Culinary Creativity: Exciting Variations

And speaking of experimentation, one of the most beautiful aspects of this Butternut Squash Sweet Potato Soup recipe lies in its remarkable adaptability. It’s a fantastic canvas for your culinary creativity! Feeling a little adventurous and craving some heat? Try adding a pinch of cayenne pepper, a dash of your favorite hot sauce, or even a finely minced jalapeño for a delightful spicy kick. For those who prefer a more exotic flavor profile, a touch of freshly grated ginger or a generous sprinkle of mild curry powder can completely transform the soup into something new and exciting, transporting your taste buds to distant lands. If you prefer a thicker, more substantial soup, simply reduce the amount of vegetable broth slightly during simmering, or allow it to reduce a bit more after blending. Conversely, for an even creamier texture, blend in a bit of cashew cream or an extra splash of rich coconut milk. You can also easily bulk it up by stirring in cooked red lentils or chickpeas during the last 10 minutes of simmering for added plant-based protein, turning it into an even heartier main course. The possibilities are truly endless, allowing you to tailor this fantastic recipe to your personal preferences and whatever delightful ingredients you happen to have on hand.

So, there you have it – a recipe that is not only incredibly easy to prepare but also promises a delightful symphony of flavors and a comforting warmth that truly soothes the soul. I genuinely hope that I’ve managed to inspire you to gather your ingredients, fire up your stove, and give this wonderful recipe a try very soon. It’s a fantastic way to bring wholesome, delicious, and deeply satisfying food to your table with minimal effort and maximum reward. Once you’ve created your own glorious batch of this delightful soup, please, please don’t keep the experience to yourself! I would absolutely love to hear about your culinary adventures. Did you add a unique twist that became an instant hit? What did your family and friends think of it? Share your thoughts, your beautiful photos, and any creative variations you came up with in the comments section below. Your insights and experiences not only inspire me but also enrich our entire cooking community. Happy cooking, and may you enjoy every single heartwarming spoonful!

Frequently Asked Questions (FAQs)

Can I make this Butternut Squash Sweet Potato Soup ahead of time?

Absolutely! This soup is one of those magical dishes that often tastes even better the next day as the flavors have more time to meld and deepen. You can prepare the entire batch, allow it to cool completely, and then store it in an airtight container in the refrigerator for up to 3-4 days until you’re ready to reheat and serve. It’s perfect for convenient meal prepping!

How should I store leftovers?

Store any leftover soup in a well-sealed, airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, you might find that the soup has thickened slightly in the cold, so you may need to add a splash of vegetable broth or water to achieve your desired consistency before warming it gently on the stovetop or in the microwave.

Can I freeze this soup?

Yes, this Butternut Squash Sweet Potato Soup freezes beautifully! Once the soup has completely cooled down, transfer it to freezer-safe containers or heavy-duty freezer bags, making sure to leave a little headspace at the top for expansion. It can be safely stored in the freezer for up to 2-3 months. For best results, thaw it overnight in the refrigerator before gently reheating on the stovetop.

What if I don’t have an immersion blender?

No problem at all! You can carefully transfer the soup in batches to a regular stand blender. It’s crucial to fill the blender no more than halfway at a time to prevent hot liquid from splattering, and always secure the lid tightly. For safety, you might want to remove the center cap of the lid (if your blender has one) and cover the opening with a clean kitchen towel to allow steam to escape while blending. Blend until perfectly smooth, then return the pureed soup to the pot to finish heating.

How can I make this soup vegan?

This recipe is inherently vegan-friendly! To ensure it’s completely vegan, simply use a high-quality vegetable broth, a plant-based milk (such as full-fat coconut milk for richness, almond milk, or cashew milk) for creaminess, and ensure any butter alternative you might use for sautéing is also certified vegan. The core ingredients of butternut squash and sweet potatoes are, of course, naturally vegan.

How can I adjust the consistency of the soup?

If you find that you prefer a thicker soup, you can simply simmer it uncovered for a bit longer after blending. This allows some of the liquid to evaporate, concentrating the soup. For a thinner consistency, which some prefer, simply stir in additional vegetable broth or even a little water, a tablespoon at a time, until it reaches your desired texture. Remember to taste and adjust the seasonings if you add more liquid.