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
Butternut Sweet Potato Soup Pantry Guide
Main Vegetables:Spices and Seasonings:Liquid and Finishing Ingredients: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: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
How to Store Butternut and Sweet Potato Soup
Butternut Squash Sweet Potato Soup Side Suggestions
Butternut Sweet Potato Soup Variants
FAQs
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.
Absolutely! The recipe uses plant-based ingredients like coconut milk, making it completely vegan-friendly. Just ensure your stock is vegetable-based.
Consider adding cooked lentils, chickpeas, or tofu to the soup after blending. These will increase protein content without changing the overall flavor profile.
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
- 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
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
- Prepare the kitchen workspace and preheat the oven to 190ºC, creating an ideal environment for roasting root vegetables.
- Cut butternut squash and sweet potatoes into uniform 2-inch chunks, ensuring even cooking and consistent texture throughout the soup.
- Slice onions into delicate half-moon shapes and separate garlic cloves, which will contribute complex aromatics to the dish.
- Arrange chopped vegetables on a roasting tray, ensuring they are spread in a single layer to promote caramelization and intense flavor development.
- 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.
- Roast the seasoned vegetables for approximately 30 minutes, watching for golden edges and tender consistency that indicates optimal caramelization.
- Transfer the roasted vegetables to a large saucepan, preserving the concentrated flavors developed during roasting.
- Pour vegetable stock or water over the roasted vegetables, covering them completely to create a rich, smooth base for the soup.
- Simmer the mixture until vegetables reach ultimate tenderness, allowing flavors to meld and intensify.
- Utilize an immersion blender to puree the soup directly in the pot, or carefully transfer to a standard blender for a silky-smooth consistency.
- Incorporate coconut milk, stirring thoroughly to create a luxurious, creamy texture and subtle tropical undertone.
- Taste and adjust seasonings, adding chili flakes for a gentle heat if desired.
- 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
Founder & Recipe Storyteller
Expertise
Education
Holyoke Community College – HCC-MGM Culinary Arts Institute
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.