Easy Butternut Squash And Sweet Potato Soup Recipe

Cozy Butternut Squash and Sweet Potato Soup Recipe for Fall

Blending butternut squash and sweet potato creates a velvety soup that warms you from the inside out.

Autumn’s harvest brings rich, comforting flavors to your kitchen.

Chilly evenings call for a bowl of creamy goodness that hugs your soul.

Minimal ingredients and simple steps make this recipe accessible for anyone wanting a nourishing meal.

Smooth and subtly sweet, the soup combines earthy vegetables with gentle spices.

Nutritious and satisfying, each spoonful delivers a delightful balance of comfort and wellness.

Ladle this golden elixir into your favorite mug and savor the magic of seasonal cooking.

Squash and Sweet Potato Soup That’s Smooth and Soothing

  • Boost Nutrition in One Pot: Packed with vitamins A and C from butternut squash and sweet potatoes, this soup delivers incredible health benefits in a single comforting bowl.
  • Customize with Ease: Swap ingredients or spices based on what's in your kitchen, making this recipe super flexible for dietary preferences or pantry limitations.
  • Quick Comfort Solution: Minimal prep work and straightforward cooking steps mean you can enjoy a warm, satisfying meal without spending hours in the kitchen, perfect for busy weeknights or lazy weekends.
  • Crowd-Pleasing Elegance: The combination of roasted vegetables and creamy coconut milk creates a restaurant-quality dish that impresses guests while being simple enough for everyday enjoyment.

Butternut Sweet Potato Soup Pantry Guide

Main Vegetables:
  • Butternut Squash: Sweet and creamy winter squash perfect for hearty soups.
  • Sweet Potatoes: Naturally sweet root vegetable adds richness and depth.
  • Onion: Provides foundational flavor and aromatic base.
  • Garlic: Adds subtle depth and savory undertone.
Spices and Seasonings:
  • Cumin, Cinnamon, Chili Powder, Salt, Pepper: Classic warming spices that enhance vegetable flavors.
  • Chili Flakes: Optional spicy kick for extra heat.
Liquid and Finishing Ingredients:
  • Vegetable Stock or Water: Creates the soup's liquid base.
  • Coconut Milk: Adds creamy texture and subtle tropical sweetness.
  • Fresh Cilantro: Bright, fresh herb for garnish and flavor contrast.

Butternut Squash and Sweet Potato Soup Instructions

Step 1: Prepare Vegetables

Wash and scrub all vegetables thoroughly. Peel butternut squash and sweet potatoes. Chop them into roughly 2-inch chunks. Slice onions into half-moon shapes. Separate garlic cloves and peel them.

Step 2: Roast Vegetable Medley

Spread prepared vegetables on a baking sheet. Ingredients for roasting:
  • Butternut squash chunks
  • Sweet potato chunks
  • Sliced onions
  • Garlic cloves

Drizzle generously with olive oil. Sprinkle with ground spices like cumin, cinnamon, and chili powder. Add salt and black pepper. Roast in preheated oven at 190ºC (375ºF) for 30-35 minutes until vegetables caramelize and turn golden.

Step 3: Create Soup Base

Transfer roasted vegetables to a large pot. Pour vegetable stock or water into the pot, covering vegetables completely. Bring mixture to a rolling boil, then reduce heat and simmer for 15-20 minutes until vegetables become extremely soft and tender.

Step 4: Blend to Creamy Perfection

Use an immersion blender directly in the pot to puree vegetables until smooth and silky. Alternatively, carefully transfer to a stand blender. Blend until completely smooth with no vegetable chunks remaining.

Step 5: Enhance and Finish

Stir in coconut milk to create a rich, creamy texture. Taste and adjust seasoning with additional salt, pepper, or chili flakes. Pour into serving bowls. Garnish with a swirl of coconut milk and freshly chopped cilantro leaves.

Soup Tips for Butternut and Sweet Potato Richness

  • Roast for Maximum Flavor: Elevate the soup's taste by caramelizing vegetables in the oven, which intensifies their natural sweetness and creates deeper, richer flavors.
  • Blend with Care: Use an immersion blender directly in the pot for easier cleanup, or transfer to a standard blender in batches to achieve a silky-smooth texture without splashing.
  • Customize Dietary Needs: Swap vegetable stock with water for a lighter version, or use chicken stock for added depth. Make it vegan by ensuring plant-based stock and coconut milk.
  • Master Seasoning Balance: Start with small amounts of spices like cumin and chili powder, tasting as you go to create a perfectly balanced soup that's not too spicy or bland.
  • Garnish for Texture: Top with toasted pumpkin seeds or crispy sage leaves to add a delightful crunch and visual appeal that transforms the soup from simple to stunning.

How to Store Butternut and Sweet Potato Soup

  • Store soup in an airtight container for up to 4-5 days. Cool completely before sealing to prevent bacterial growth and maintain fresh flavor.
  • Pour cooled soup into freezer-safe containers or freezer bags, leaving 1-inch space for expansion. Freeze flat for easy storage up to 3 months. Label with date.
  • Transfer desired portion to microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval until soup reaches steaming temperature. Add splash of water if needed to restore original consistency.
  • Pour soup into saucepan over medium-low heat. Stir occasionally and simmer gently for 5-7 minutes. Add vegetable stock or water if soup becomes too thick. Taste and adjust seasonings before serving.

Butternut Squash Sweet Potato Soup Side Suggestions

  • Pair with Rustic Crusty Bread: Tear into warm, crusty sourdough or whole grain bread to soak up the creamy soup, adding delightful texture and hearty comfort.
  • Complement with Crisp Sauvignon Blanc: Select a chilled, zesty white wine with bright citrus notes that will beautifully cut through the soup's rich, creamy profile and enhance its subtle spices.
  • Match with Maple-Roasted Pecans: Sprinkle toasted pecans drizzled with maple syrup on top for a crunchy contrast, adding nutty depth and sweet complexity to each spoonful.
  • Create an Apple Fennel Salad: Prepare a light, refreshing side salad with crisp apple slices, shaved fennel, and a tangy vinaigrette to balance the soup's warm, smooth consistency.

Butternut Sweet Potato Soup Variants

  • Vegan Protein Boost: Replace coconut milk with silken tofu or almond milk, and add cooked white beans or lentils for extra protein and creamy texture.
  • Low-Carb Cauliflower Swap: Substitute sweet potatoes and butternut squash with roasted cauliflower for a lower-carb version that maintains similar flavor profiles.
  • Spicy Mediterranean Style: Add roasted red peppers, smoked paprika, and a dollop of harissa paste to give the soup a warm, spicy Mediterranean character.
  • Herb-Infused Wellness Option: Incorporate fresh thyme, rosemary, and a splash of white wine for a herbal, healing version that supports immune health.

FAQs

  • Can I make this soup without roasting the vegetables?

Yes, you can directly boil the chopped vegetables in water or stock. Roasting adds depth of flavor but isn’t mandatory for a delicious soup.

  • Is this soup suitable for vegans?

Absolutely! The recipe uses plant-based ingredients like coconut milk, making it completely vegan-friendly. Just ensure your stock is vegetable-based.

  • How can I make the soup more protein-rich?

Consider adding cooked lentils, chickpeas, or tofu to the soup after blending. These will increase protein content without changing the overall flavor profile.

  • What are some alternative spices if I don't have the exact ones listed?

You can substitute cumin with coriander, use paprika instead of chili powder, or add ginger for a different warmth. The key is to experiment and find a spice blend you enjoy.

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Easy Butternut Squash And Sweet Potato Soup Recipe

Easy Butternut Squash And Sweet Potato Soup Recipe


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4.6 from 19 reviews

  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x

Description

Comforting butternut squash and sweet potato soup delivers pure autumn warmth with silky smooth textures. Hearty seasonal vegetables blend into a rich, creamy bowl that welcomes chilly evenings and hungry souls.


Ingredients

Scale

Main Vegetables:

  • 1 medium butternut squash, peeled and chopped
  • 2 medium sweet potatoes, peeled and chopped
  • 1 yellow onion, sliced
  • 3 cloves garlic, peeled

Cooking Oils and Liquids:

  • 2 tablespoons (30 ml) olive oil
  • 400 ml (14 fluid ounces or 1 1/2 cups) coconut milk (reserve 2 tablespoons for serving)

Spices and Seasonings:

  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 teaspoon chili flakes (optional, for garnish)

Instructions

  1. Prepare the kitchen workspace and preheat the oven to 190ºC, creating an ideal environment for roasting root vegetables.
  2. Cut butternut squash and sweet potatoes into uniform 2-inch chunks, ensuring even cooking and consistent texture throughout the soup.
  3. Slice onions into delicate half-moon shapes and separate garlic cloves, which will contribute complex aromatics to the dish.
  4. Arrange chopped vegetables on a roasting tray, ensuring they are spread in a single layer to promote caramelization and intense flavor development.
  5. Drizzle olive oil generously over the vegetables, then sprinkle a harmonious blend of cumin, cinnamon, chili powder, salt, and pepper to enhance their natural sweetness.
  6. Roast the seasoned vegetables for approximately 30 minutes, watching for golden edges and tender consistency that indicates optimal caramelization.
  7. Transfer the roasted vegetables to a large saucepan, preserving the concentrated flavors developed during roasting.
  8. Pour vegetable stock or water over the roasted vegetables, covering them completely to create a rich, smooth base for the soup.
  9. Simmer the mixture until vegetables reach ultimate tenderness, allowing flavors to meld and intensify.
  10. Utilize an immersion blender to puree the soup directly in the pot, or carefully transfer to a standard blender for a silky-smooth consistency.
  11. Incorporate coconut milk, stirring thoroughly to create a luxurious, creamy texture and subtle tropical undertone.
  12. Taste and adjust seasonings, adding chili flakes for a gentle heat if desired.
  13. Serve the soup in warm bowls, garnishing with a delicate swirl of reserved coconut milk and freshly chopped cilantro for a vibrant finish.

Notes

  • Roast vegetables at high heat to caramelize edges and intensify natural sweetness, creating deeper flavor profile for the soup.
  • Consider using bone broth instead of water for added richness and nutritional boost, especially for protein-focused diets.
  • For vegan and gluten-free compatibility, ensure all spices and stock are certified, preventing cross-contamination during preparation.
  • Customize soup texture by adjusting liquid quantity – less liquid creates thicker puree, more creates lighter consistency perfect for different preferences.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Lunch, Dinner, Appetizer
  • Method: Blending
  • Cuisine: American

Nutrition

  • Serving Size: 4
  • Calories: 180
  • Sugar: 5 g
  • Sodium: 200 mg
  • Fat: 8 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg
Marcus Hale

Marcus Hale

Founder & Recipe Storyteller

Expertise

  • Demystifying knife work, sauce emulsification, and pastry basics.
  • Curating seasonal guides that adapt global recipes to local, in-season produce.
  • Crafting blog posts, videos, and social media tips.

Education

Holyoke Community College – HCC-MGM Culinary Arts Institute

  • Program: Culinary Arts Certificate
  • Focus: Hands-on global cuisine training emphasizes sustainable cooking and recipe development under accredited chefs.

Marcus grew up surrounded by maple trees, farm stands, and the smell of Sunday stew simmering on the stove. After earning his Culinary Arts Certificate from the HCC-MGM Culinary Arts Institute, he knew he didn’t want to work in fancy kitchens, he wanted to cook for real people.

At Whip Up Cook Up, Marcus is the guy turning memories into meals. His recipes are fast, full of flavor, and built for home cooks who want big taste without the drama.

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