Easy & Delicious Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup immediately conjures images of cozy evenings, vibrant autumn colors, and the comforting warmth only a truly wholesome meal can provide. It’s more than just a dish; it’s a culinary embrace that delights the senses and nourishes the soul. I am absolutely thrilled to share the joy of preparing this incredibly satisfying recipe with you today, promising a delightful experience from the first enticing aroma to the final comforting spoonful.

The journey of these wonderful ingredients, butternut squash and sweet potato, spans centuries. Celebrated in various cultures for their natural sweetness and robust nutritional profiles, they have been staples, particularly during harvest seasons. Their union in a perfectly blended soup is a testament to how simple, wholesome ingredients can come together to create something profoundly delicious and remarkably comforting, embodying a timeless appeal.

What I find particularly captivating about this soup, and why I believe so many adore it, is its unparalleled creamy texture and the exquisite balance of earthy sweetness it offers. Every spoonful delivers a velvety smooth consistency that feels both luxurious and incredibly nourishing. It’s wonderfully versatile, serving as an ideal starter for a formal dinner, a satisfying light lunch, or the perfect antidote to a chilly evening. Preparing a batch of Butternut Squash Sweet Potato Soup fills your home with an aroma that promises warmth, comfort, and an unforgettable taste experience, making it a beloved classic in countless kitchens.

Ingredients:

• 2 medium butternut squash (approximately 3-4 pounds total), peeled, seeded, and cut into 1-inch cubes. These form the sweet, nutty backbone of our butternut squash sweet potato soup.
• 2 large sweet potatoes (approximately 1.5-2 pounds total), peeled and cut into 1-inch cubes. They add a wonderful earthiness and vibrant color.
• 1 large yellow onion, roughly chopped. Our aromatic base for incredible flavor depth.
• 4-5 cloves garlic, minced. Because garlic makes everything better!
• 6 cups vegetable broth (or chicken broth for a non-vegetarian option). The liquid foundation for our savory soup.
• 1 can (13.5 ounces) full-fat coconut milk, unsweetened. For that luscious, creamy texture without dairy, and a subtle tropical hint.
• 2 tablespoons olive oil, plus more for roasting. Our cooking fat to bring out all those delicious flavors.
• 1 teaspoon ground ginger. Adds a warm, zesty note that complements the sweet vegetables.
• 1/2 teaspoon ground cinnamon. A touch of spice that really elevates the sweetness.
• 1/4 teaspoon ground nutmeg. Just a hint to round out the warm spice profile.
• 1/4 teaspoon cayenne pepper (optional, adjust to taste). For a subtle kick that balances the sweetness beautifully.
• 1 tablespoon maple syrup (or brown sugar), optional. If your squash isn’t sweet enough, this little addition works wonders.
• Salt and freshly ground black pepper, to taste. Essential for seasoning every layer of our soup.
• Fresh cilantro or parsley, chopped, for garnish (optional). A fresh pop of color and flavor at the end.
• Toasted pumpkin seeds (pepitas), for garnish (optional). Adds a lovely crunch!

Preparation Phase: Roasting the Vegetables for Our Butternut Squash Sweet Potato Soup

1. Preheat Your Oven and Prep the Produce: Begin by preheating your oven to a robust 400°F (200°C). While the oven is warming up, take your time to prepare the star vegetables for this delightful butternut squash sweet potato soup. Carefully peel both the butternut squash and the sweet potatoes. I find a sturdy vegetable peeler works best for the tough skin of the butternut squash. Once peeled, scoop out the seeds from the butternut squash – a spoon is perfect for this task. Then, cut both the butternut squash and the sweet potatoes into roughly 1-inch cubes. Aim for pieces that are as uniform as possible, as this ensures even cooking and roasting. Don’t worry too much about perfection, but consistency helps a lot!
2. Toss and Season for Flavor Development: Place your cubed butternut squash and sweet potatoes into a large mixing bowl. Drizzle them generously with about 2-3 tablespoons of olive oil. Now, sprinkle them with a good pinch of salt and freshly ground black pepper. This initial seasoning is crucial for building layers of flavor. Toss everything together really well, making sure each piece is lightly coated in oil and seasoning. This step is vital for achieving those caramelized edges that contribute so much depth to our Butternut Squash Sweet Potato Soup.
3. Arrange and Roast to Perfection: Divide the seasoned vegetables between two large baking sheets. It’s important not to overcrowd the baking sheets; give the vegetables space to breathe. If they’re too close together, they’ll steam instead of roast, and we want beautiful golden-brown caramelization. Roast the vegetables in your preheated oven for 25-35 minutes. Halfway through the roasting time, give them a good stir and flip them over to ensure even browning on all sides. You’re looking for the squash and sweet potatoes to be tender when pierced with a fork and to have lovely slightly browned edges. This roasting process intensifies their natural sweetness and brings out an incredible depth of flavor that a simple boiling method simply can’t achieve. Trust me, this step is where the magic begins for our amazing butternut squash sweet potato soup!

Cooking Phase: Building the Butternut Squash Sweet Potato Soup Base

1. Sauté the Aromatics: While your vegetables are roasting, you can get a head start on building the flavor base. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add your roughly chopped yellow onion to the pot. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent. We’re looking for that gentle softening, not browning, to create a sweet and savory foundation.
2. Infuse with Garlic and Spices: Once the onion is soft, add the minced garlic to the pot. Stir it in and cook for just about 1 minute until it becomes fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. Immediately after the garlic, stir in the ground ginger, ground cinnamon, ground nutmeg, and the optional cayenne pepper. Cook these spices for another 30 seconds to 1 minute, stirring constantly. This “blooming” of the spices in the hot oil helps to release their full aromatic potential, making our butternut squash sweet potato soup incredibly fragrant and flavorful. The aroma filling your kitchen right now will be absolutely delightful!
3. Deglaze and Add Broth: If there are any browned bits stuck to the bottom of your pot – which is unlikely if you’ve been stirring, but possible – now is the time to deglaze. Pour in about 1/2 cup of your vegetable broth and scrape the bottom of the pot with a wooden spoon to loosen any flavorful fond. This adds even more depth to the soup. Once deglazed, pour in the remaining 5.5 cups of vegetable broth. Bring the mixture to a gentle simmer.
4. Combine with Roasted Vegetables: By now, your roasted butternut squash and sweet potatoes should be perfectly tender and slightly caramelized. Carefully transfer all the roasted vegetables from the baking sheets directly into the simmering broth in your pot. Stir everything together gently. The combination of the roasted sweetness and the aromatic broth is starting to really come together, forming the heart of our incredibly satisfying butternut squash sweet potato soup. Allow the mixture to simmer together for another 5-10 minutes, just to let all the flavors meld and deepen.

Finishing Phase: Blending and Seasoning the Butternut Squash Sweet Potato Soup

1. Achieve Creamy Perfection through Blending: Once the vegetables are thoroughly tender and the flavors have married, it’s time to transform our chunky mixture into a silky-smooth butternut squash sweet potato soup. There are two primary methods for this:
   • Using an Immersion Blender: This is my preferred method for ease and safety. Simply insert your immersion blender directly into the pot. Carefully blend the soup until it reaches your desired consistency – I like it completely smooth and creamy. Move the blender around the pot to ensure all the vegetables are pureed. Be mindful of splashes!
   • Using a Standard Blender: If you don’t have an immersion blender, a regular upright blender works perfectly. However, exercise extreme caution when blending hot liquids. Work in small batches, filling the blender no more than halfway. Remove the center cap from the blender lid (if it has one) and cover the opening with a kitchen towel to allow steam to escape and prevent pressure buildup. Blend until smooth, then transfer the pureed soup back into the pot. Repeat until all the soup is blended.

   Either way, the goal is a wonderfully uniform and velvety smooth texture for this incredible Butternut Squash Sweet Potato Soup.

2. Enrich with Coconut Milk: Once your soup is beautifully blended, stir in the entire can of full-fat unsweetened coconut milk. This addition is what gives our butternut squash sweet potato soup its luxurious creaminess and a subtle richness without needing any dairy. Stir it in thoroughly until it’s fully incorporated and the soup takes on a uniform, light orange hue. This is a key ingredient that makes this soup incredibly satisfying and suitable for many dietary preferences.
3. Final Seasoning Adjustments: Now comes the crucial step of tasting and adjusting. Take a spoonful of the hot soup and truly savor it. Does it need more salt? A bit more pepper? This is also the time to add the optional tablespoon of maple syrup if you feel your squash wasn’t naturally sweet enough or if you simply prefer a slightly sweeter profile. Start with a small amount and add more gradually until it’s perfectly balanced to your palate. Remember, flavors can intensify as the soup sits, so aim for just right, not overpowering. The balance of sweet, savory, and a hint of spice is what makes this butternut squash sweet potato soup truly unforgettable.
4. Gentle Reheating and Resting: Allow the soup to gently warm through over low heat for another 5-10 minutes after adding the coconut milk and adjusting seasoning. Avoid boiling the soup vigorously once the coconut milk is added, as it can sometimes cause the milk to separate. A gentle simmer is perfect. This final resting period allows all the flavors to deepen and fully meld together, resulting in a soup that is even more harmonious and delicious. Your kitchen will smell absolutely divine!

Serving Suggestions and Variations for Your Butternut Squash Sweet Potato Soup

1. Garnish and Serve: Ladle the warm, comforting butternut squash sweet potato soup into bowls. For a beautiful presentation and added texture, garnish each serving. I love to sprinkle a handful of fresh, chopped cilantro or parsley over the top for a pop of freshness and color. Toasted pumpkin seeds (pepitas) offer a wonderful crunch that contrasts beautifully with the creamy soup. A swirl of extra coconut milk or a drizzle of good quality olive oil can also add a touch of elegance. The visual appeal truly enhances the experience of enjoying this hearty dish. This soup is fantastic on its own as a light meal, or it makes a superb appetizer or side dish.
2. Pairing Suggestions: This creamy butternut squash sweet potato soup pairs wonderfully with a variety of accompaniments. Consider serving it with a crusty piece of artisanal bread for dipping, which is perfect for soaking up every last drop. A simple green salad with a light vinaigrette makes for a complete and wholesome meal. For those who enjoy a bit more substance, a grilled cheese sandwich or a gourmet grilled panino is an absolute classic pairing with any rich, creamy soup.
3. Spice It Up or Tone It Down: One of the beauties of this butternut squash sweet potato soup is its adaptability to personal taste. If you love heat, feel free to increase the amount of cayenne pepper or add a pinch of red pepper flakes during the sautéing phase. For a smoky kick, a little smoked paprika can be added along with the other spices. If you prefer it milder, simply omit the cayenne pepper altogether. A tiny grate of fresh ginger at the end can also provide an extra zing!
4. Adding Protein or Heartiness: To transform this soup into an even more substantial main course, consider adding some cooked protein. Shredded rotisserie chicken can be stirred in at the end, or you can add cooked lentils for a vegetarian protein boost. A handful of fresh spinach or kale can also be wilted into the soup during the final simmering phase for added greens and nutrients. Roasted chickpeas sprinkled on top can also provide a delightful texture and plant-based protein.
5. Storage and Reheating: Leftover butternut squash sweet potato soup stores beautifully! Transfer any cooled soup to an airtight container and refrigerate for up to 3-4 days. For longer storage, this soup freezes exceptionally well. Pour it into freezer-safe containers or bags, leaving a little headspace for expansion, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator (if frozen) and gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of water or broth if it has thickened too much in the fridge or freezer. Having a batch of this nourishing butternut squash sweet potato soup ready to go is such a lifesaver on busy weeknights!
6. Aromatic Enhancements: For an even more complex flavor profile, you could add a sprig of fresh rosemary or thyme to the pot during the simmering phase with the broth and roasted vegetables. Just be sure to remove the sprigs before blending! A dash of apple cider vinegar right at the end, after blending, can also brighten the flavors and add a subtle tang that really makes the sweet notes pop.
   

   Experimentation is key to making this butternut squash sweet potato soup truly your own signature dish.

Conclusion:

And there you have it, my friends! We’ve journeyed through the simple steps to create what I genuinely believe is more than just a dish; it’s a warm embrace in a bowl. This isn’t just another recipe you might scroll past; this is a culinary experience designed to delight your senses and nourish your soul. From its vibrant, sun-kissed hue to its incredibly smooth and velvety texture, every spoonful of this soup is a testament to the magic that happens when wholesome ingredients are treated with a little love and care. I often find myself craving its comforting warmth on a chilly evening, but equally, I enjoy it as a lighter, revitalizing meal during the day. It’s truly remarkable how a handful of unassuming vegetables can transform into something so profoundly satisfying and bursting with an incredible depth of flavor. The natural sweetness of the butternut squash and sweet potatoes, perfectly balanced by the subtle earthiness and aromatic spices, creates a symphony on your palate that is both sophisticated and incredibly approachable. It’s proof that healthy eating can, and absolutely should, be utterly delicious and something you look forward to.

I truly encourage you to step into your kitchen and give this incredible recipe a try. You’ll discover that creating this masterpiece is not only straightforward but also a truly rewarding process. The aroma alone, as it simmers gently on your stovetop, is enough to brighten your entire home and set a wonderfully cozy atmosphere. It’s a fantastic way to introduce more vegetables into your diet, or the diets of your loved ones, in a format that is universally appealing and incredibly hard to resist. This recipe is also incredibly versatile, making it perfect for a range of dietary needs and preferences. Whether you’re a seasoned cook or just starting your culinary adventures, the simplicity and spectacular results of this soup will undoubtedly impress you.

Elevate Your Butternut Squash Sweet Potato Soup Experience: Serving Suggestions & Variations

While this soup is absolutely stellar on its own, there are so many delightful ways to enhance and customize your bowl. For a beautiful presentation and an extra layer of texture, I highly recommend garnishing each serving. A swirl of coconut cream or a dollop of Greek yogurt (if not strictly vegan) adds a lovely richness and a creamy finish. Toasted pumpkin seeds or pepitas offer a delightful crunch, while a sprinkle of fresh chopped chives or cilantro adds a fresh, herbaceous note. For those who enjoy a little heat, a tiny pinch of red pepper flakes or a drizzle of chili oil can provide a wonderful kick, cutting through the sweetness with a pleasant warmth. And if you’re looking for a more substantial meal, consider serving it alongside a crusty artisan bread for dipping, a grilled cheese sandwich, or a fresh, crisp green salad. It also pairs wonderfully with a sprinkle of crispy roasted chickpeas for added protein and crunch.

Don’t be afraid to experiment and make this recipe truly your own! If you love a bolder spice profile, consider adding a touch of freshly grated ginger or a pinch of curry powder during the sautéing stage. For an even creamier consistency without dairy, blend in a handful of soaked cashews (drained) along with the vegetables. You could also roast a few apples or pears alongside your squash and sweet potatoes for an extra layer of fruity sweetness. Imagine the possibilities! This particular Butternut Squash Sweet Potato Soup is a fantastic base for all sorts of culinary creativity. It’s a wonderful canvas waiting for your personal touch. Perhaps you’ll add some roasted garlic, or incorporate different root vegetables like carrots or parsnips. The beauty of a simple, wholesome soup like this lies in its adaptability.

Share Your Culinary Journey!

I genuinely believe that food tastes even better when shared, both at the table and through our stories. So, after you’ve had the chance to whip up this incredible soup, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you put your own unique spin on it? What garnishes did you choose? Did it become an instant family favorite? Please, don’t hesitate to share your thoughts, your successes, and even your creative variations. Your feedback and personal touches inspire me and countless other home cooks who are looking for fresh, delicious ideas. There’s a real joy in connecting over food, and I’m always eager to see how my recipes come to life in your kitchens. So, go ahead, give this recipe a try, savor every spoonful, and then come back and tell me all about it! Happy cooking!

Butternut Squash Sweet Potato Soup

A cozy and delicious Butternut Squash Sweet Potato Soup with a creamy texture and balanced earthy sweetness, perfect for a comforting meal.

Prep Time
25 Minutes

Cook Time
70 Minutes

Total Time
35 Minutes

Servings
6 servings

Ingredients

• 1 small butternut squash (700-900g), peeled and chopped
• 2 sweet potatoes (275g), peeled and chopped
• 1 yellow onion, sliced
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 400ml (1 ½ cups) 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
   Preheat oven to 400°F (200°C). Toss cubed butternut squash and sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on baking sheets; roast 25-35 minutes until tender and caramelized, stirring halfway.
2. Step 2
   While vegetables roast, heat 2 tablespoons olive oil in a large pot. Sauté sliced onion for 5-7 minutes until soft. Add garlic; cook 1 minute until fragrant. Stir in ground cumin, cinnamon, chili powder, and chili flakes; cook 30-60 seconds.
3. Step 3
   Pour in 750ml vegetable or chicken stock. Bring to a gentle simmer. Add roasted squash and sweet potatoes to the pot. Simmer for 5-10 minutes to meld flavors.
4. Step 4
   Blend soup until smooth with an immersion blender (or standard blender in batches). Stir in 400ml full-fat coconut milk (less the 2 tablespoons reserved for serving). Season with salt and pepper to taste. Gently re-warm 5-10 minutes; avoid vigorous boiling.
5. Step 5
   Ladle warm soup into bowls. Garnish with reserved coconut milk, fresh cilantro or parsley, or toasted pumpkin seeds.

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.