Name: Creamy Butternut Squash Sweet Potato Soup
Prep time: 30 min
Cook time: 65 min
Total time: 1 h 35 min
Yield: 6-8 servings
Ingredients: 1 small butternut squash, peeled & cubed; 2 sweet potatoes, peeled & cubed; 1 yellow onion, chopped; 3 cloves garlic, minced; 2 tbsp olive oil; 400ml (1 ½ cups) full-fat coconut milk, divided; 1 tsp ground cumin; ½ tsp cinnamon; ¼ tsp chili powder; 1 tsp chili flakes; 750ml (3 cups) vegetable or beef stock; Salt and pepper to taste

Butternut Squash Sweet Potato Soup is more than just a meal; it’s a warm, comforting embrace in a bowl, especially as the crisp autumn air begins to make its welcome appearance. I’ve always found something profoundly soothing about a perfectly blended soup, and this particular recipe truly delivers on that promise. Imagine the earthy sweetness of roasted butternut squash perfectly complemented by the rich, mellow notes of sweet potato, all brought together in a luxuriously creamy, velvety texture. This delightful concoction isn’t just incredibly delicious; it’s a vibrant celebration of seasonal produce that has graced tables for centuries.

A Timeless Comfort: Why We Adore This Soup

While the exact origins of this specific soup combination might be relatively modern, both butternut squash and sweet potatoes have been cherished staples in harvest feasts and warming winter dishes across various cultures for generations, prized for their versatility and nutritional value. People absolutely adore this soup for countless reasons. Beyond its incredible taste profile – a beautiful balance of sweet and savory that excites the palate – its velvety smoothness is incredibly satisfying. It’s wonderfully convenient, often requiring simple, straightforward steps that yield impressively sophisticated results, making it perfect for a cozy weeknight dinner or an elegant starter for a special gathering. The vibrant, golden-orange color alone is enough to brighten any table, and the myriad health benefits packed into every spoonful are an added bonus. Whether you’re seeking warmth, comfort, or just a deliciously nourishing meal, this Butternut Squash Sweet Potato Soup is sure to become a treasured favorite in your culinary repertoire.

Ingredients:

For the Roasted Vegetables:
- 1 medium butternut squash (about 2-3 pounds), peeled, deseeded, and cut into 1-inch cubes. I find a good quality vegetable peeler makes this task much easier!
- 2 large sweet potatoes (about 1.5-2 pounds), peeled and cut into 1-inch cubes. Look for firm, blemish-free sweet potatoes for the best flavor.
- 2 tablespoons olive oil, plus extra for sautéing. I always opt for a good quality extra virgin olive oil for roasting.
- 1 teaspoon sea salt, divided. We’ll use some for roasting and some for seasoning later.
- ½ teaspoon freshly ground black pepper, divided. Freshly ground makes a big difference!
- ¼ teaspoon ground nutmeg. This subtle spice really enhances the sweetness of the squash and potato.
For the Aromatic Base:
- 1 large yellow onion, finely chopped. Don’t rush this step, as a well-sautéed onion forms the foundation of our soup’s flavor.
- 3 cloves garlic, minced. I love a good garlic press for this, it saves so much time.
- 1-inch piece fresh ginger, peeled and grated. Fresh ginger adds a wonderful warmth and zing to our Butternut Squash Sweet Potato Soup.
- 1 tablespoon olive oil or unsalted butter for sautéing.
For the Soup Liquid and Seasoning:
- 6 cups vegetable broth (low sodium preferred). Using low sodium allows us to control the saltiness ourselves.
- ½ cup full-fat coconut milk or heavy cream (for richness, optional). This is what gives the soup its luxurious creamy texture.
- 1 teaspoon ground cumin. This spice beautifully complements the earthy sweetness of the vegetables.
- ½ teaspoon ground coriander. Another fantastic spice that adds depth without overpowering.
- ¼ teaspoon cayenne pepper (optional, for a little kick). Adjust to your preferred level of spice!
- Salt and freshly ground black pepper to taste.
Optional Garnishes:
- Fresh cilantro or parsley, chopped.
- Toasted pumpkin seeds (pepitas).
- A swirl of coconut milk or crème fraîche.
- Crispy fried sage leaves.
- Croutons.

Preparation: Getting Everything Ready

Alright, let’s get started on creating this incredibly comforting Butternut Squash Sweet Potato Soup! The key to a smooth cooking experience is always proper preparation, so take your time with these initial steps.

Preheat Your Oven and Prep Baking Sheets: First things first, preheat your oven to 400°F (200°C). While it’s heating up, line two large baking sheets with parchment paper. This simple step makes cleanup an absolute breeze, and nobody likes scrubbing sticky baking sheets!
Peel and Cube the Butternut Squash: Handling a butternut squash can sometimes be a bit tricky, but with a good sharp peeler and a sturdy cutting board, you’ll be fine. Start by carefully slicing off the top and bottom ends of the squash. Then, use your vegetable peeler to remove the tough outer skin. Once peeled, stand the squash upright and carefully slice it in half lengthwise. Scoop out the seeds and stringy bits with a spoon – a sturdy metal spoon works best here. Now, cut the squash halves into 1-inch thick slices, and then cube these slices into uniform 1-inch pieces. Uniformity is key here for even roasting, ensuring every piece cooks through at the same rate.
Peel and Cube the Sweet Potatoes: Next, tackle your sweet potatoes. Give them a good scrub under cold water, then peel them thoroughly. Just like the butternut squash, cut them into consistent 1-inch cubes. Try to make them roughly the same size as your butternut squash cubes so they roast evenly together.
Season the Vegetables for Roasting: In a large mixing bowl, combine the cubed butternut squash and sweet potatoes. Drizzle them with 2 tablespoons of olive oil. Sprinkle with ½ teaspoon of sea salt, ½ teaspoon of black pepper, and ¼ teaspoon of ground nutmeg. Toss everything together really well with your hands or a large spoon, making sure every single piece of vegetable is coated with that lovely oil and seasoning. This seasoning step is crucial for building layers of flavor in our Butternut Squash Sweet Potato Soup.
Arrange on Baking Sheets: Divide the seasoned vegetables evenly between your two prepared baking sheets. Make sure they are spread out in a single layer without overcrowding. If they’re too crowded, they’ll steam instead of roast, and we want those beautiful caramelized edges for maximum flavor! Give them some space.
Prepare Your Aromatics: While the vegetables are getting ready for the oven, let’s prepare our aromatics. Finely chop the large yellow onion. Mince the garlic cloves. Finally, peel and grate the fresh ginger. I usually use a microplane for the ginger – it gives a wonderful fine texture that melts into the soup. Set these aside in separate small bowls; they’ll be ready when we need them.

Roasting the Vegetables & Sautéing the Aromatics

This phase is where the magic truly begins to happen, transforming simple vegetables into deeply flavorful components for our Butternut Squash Sweet Potato Soup. Roasting brings out their natural sweetness and adds a rich, caramelized depth that you just can’t achieve by simply boiling them.

Roast the Vegetables: Carefully place the baking sheets with your seasoned butternut squash and sweet potatoes into the preheated 400°F (200°C) oven. Roast for 25-35 minutes, or until the vegetables are tender when pierced with a fork and have lovely caramelized, slightly browned edges. About halfway through the roasting time (around 15-20 minutes), give them a good toss with a spatula to ensure even cooking and browning. Keep an eye on them – every oven is a little different! The aroma filling your kitchen will be absolutely divine.
Sauté the Aromatic Base: While the vegetables are roasting, you can start on the aromatic base for the soup. In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil or unsalted butter over medium heat. Once shimmering, add the finely chopped yellow onion. Cook, stirring occasionally, for 5-7 minutes until the onion softens and becomes translucent. You want to cook them until they are very soft and just starting to turn golden brown, releasing all their sweet flavor. This slow sauté really develops the foundation of our soup.
Add Garlic and Ginger: Once the onions are soft, add the minced garlic and grated fresh ginger to the pot. Cook for another 1-2 minutes, stirring constantly. Be careful not to burn the garlic, as burnt garlic can taste bitter. You’ll know it’s ready when you can smell its fragrant aroma filling the kitchen – it’s such a wonderful smell!
Stir in Dried Spices: Now, add the ground cumin, ground coriander, and optional cayenne pepper to the pot with the aromatics. Cook for just 30 seconds to 1 minute, stirring continuously. This step is called “blooming” the spices, and it’s fantastic for releasing their full, vibrant flavors by gently toasting them in the hot oil. Your kitchen will smell incredible at this point!

Simmering and Blending the Butternut Squash Sweet Potato Soup

We’re getting closer to that creamy, delicious bowl of Butternut Squash Sweet Potato Soup! This next stage brings all the flavors together and transforms our roasted vegetables and aromatics into a silky-smooth texture.

Combine with Roasted Vegetables and Broth: By now, your roasted butternut squash and sweet potatoes should be perfectly tender and caramelized. Carefully transfer all the roasted vegetables from the baking sheets directly into the pot with the sautéed aromatics and bloomed spices. Pour in the 6 cups of vegetable broth. Give everything a good stir to combine all those wonderful flavors.
Bring to a Simmer: Increase the heat to medium-high and bring the mixture to a gentle boil. Once it’s boiling, reduce the heat to low, cover the pot, and let your soup simmer for at least 15-20 minutes. This simmering time allows all the ingredients to meld together beautifully and ensures the vegetables are incredibly tender, making for easier blending later. It’s a crucial step for a well-rounded Butternut Squash Sweet Potato Soup.
Blend Until Smooth: Now for the fun part – blending! You have two excellent options here:
- Using an Immersion Blender: This is my preferred method for convenience. Carefully insert the immersion blender directly into the pot. Make sure the head of the blender is fully submerged. Blend the soup until it is completely smooth and creamy, moving the blender around the pot to ensure no chunks are left behind. Be careful of splatters!
- Using a Regular Blender: If you don’t have an immersion blender, a regular blender works perfectly. However, you’ll need to work in batches. Carefully ladle a portion of the hot soup into the blender, filling it no more than halfway to prevent pressure buildup. Crucially, remove the center cap from the blender lid and cover the opening with a kitchen towel to allow steam to escape while blending. This prevents the lid from blowing off due to hot steam. Blend until smooth, then pour into a separate clean bowl or pot. Repeat with the remaining soup until all of it is blended. Once all batches are blended, return the entire smooth soup to the original pot.
Achieving a silky texture is one of the hallmarks of a truly great Butternut Squash Sweet Potato Soup.
Add Creaminess (Optional) and Final Seasoning: Once your soup is beautifully smooth, stir in the ½ cup of full-fat coconut milk or heavy cream, if using. This step adds an extra layer of richness and a wonderfully velvety texture. Allow the soup to heat through for another 2-3 minutes on low heat, but avoid bringing it to a rolling boil once the cream is added.
Taste and Adjust Seasoning: This is perhaps the most important step for a perfectly balanced soup! Taste a spoonful of your Butternut Squash Sweet Potato Soup. Does it need more salt? A little more pepper? Perhaps a tiny pinch more nutmeg or a dash of cayenne for a bit more warmth? Adjust the seasonings to your personal preference. Remember, you can always add more, but you can’t take it away!

Serving and Enjoying Your Butternut Squash Sweet Potato Soup

Congratulations, you’ve made a truly delicious and comforting soup! Now comes the best part – enjoying the fruits of your labor. A beautifully presented dish always tastes even better.

Ladle and Garnish: Carefully ladle the hot Butternut Squash Sweet Potato Soup into individual serving bowls. Now is the time to add your favorite garnishes. I often love a sprinkle of fresh cilantro for brightness, or a handful of toasted pumpkin seeds (pepitas) for a delightful crunch. A small swirl of extra coconut milk or a dollop of crème fraîche can also add a lovely visual appeal and a touch of creaminess. For an extra special touch, crispy fried sage leaves are absolutely divine with this flavor profile.
Serve Immediately: Serve your homemade soup immediately, perhaps with a side of crusty bread for dipping, or a light green salad. It’s perfect for a cozy weeknight dinner or as an elegant starter for a special meal.
Storage and Reheating: If you happen to have any leftovers (which is unlikely, given how delicious this Butternut Squash Sweet Potato Soup is!), allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. This soup also freezes exceptionally well for up to 3 months. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. If it seems a little thick after reheating, you can always thin it out with a splash of vegetable broth or water.
Make-Ahead Tip: This soup is an excellent candidate for meal prep! You can easily make a big batch ahead of time and portion it out for quick, healthy meals throughout the week. The flavors often deepen and improve overnight, making it even more delicious the next day.
Variations to Explore: Feel free to customize your Butternut Squash Sweet Potato Soup! For a richer, smoky flavor, you could roast a red bell pepper along with your squash and sweet potatoes. A pinch of smoked paprika could also add a wonderful dimension. If you prefer a bit more acidity, a squeeze of fresh lime or orange juice at the end can brighten up the flavors beautifully. And for those who enjoy a bit of heat, a finely chopped jalapeño could be added with the aromatics.

I hope you absolutely love making and savoring this incredible Butternut Squash Sweet Potato Soup as much as I do. It’s truly a comforting bowl of sunshine!

Conclusion:

So, there you have it, my friends, the complete guide to what I believe is one of the most heartwarming and utterly delicious dishes you can whip up in your kitchen. This is more than just a recipe; it’s an invitation to savor the rich, comforting flavors of autumn and winter, or indeed, any time you crave a bowl of pure goodness. Its vibrant, sunny color is just a prelude to the symphony of flavors that await your palate. The natural, inherent sweetness of the butternut squash, perfectly complemented by the earthy depth and subtle starchy notes of the sweet potato, creates a base that is both profoundly comforting and incredibly satisfying. This particular Butternut Squash Sweet Potato Soup isn’t just a meal; it’s an experience, a warm hug in a bowl that nourishes both body and soul from the very first spoonful.

I truly believe this recipe is a must-try for everyone, regardless of your cooking skill level. It’s surprisingly easy to make, calling for simple, wholesome ingredients that you likely already have on hand or can easily find at your local market. It’s also incredibly versatile, lending itself beautifully to various dietary needs – naturally vegetarian, and effortlessly made vegan and dairy-free with just a few mindful substitutions like using vegetable broth and a creamy plant-based milk. Beyond its undeniable deliciousness, this soup is a powerhouse of nutrients. Think an abundance of essential vitamins, potent antioxidants, and plenty of dietary fiber – all contributing to a healthy, balanced diet. It’s the kind of dish that makes you feel good from the inside out, offering a perfect blend of cozy comfort and invaluable nutritional goodness that supports your well-being. Trust me when I say, once you taste its silky smoothness and complex yet harmonious flavors, you’ll understand why it’s become such a cherished staple in my own home.

Serving Suggestions to Elevate Your Soup Experience:

Now, while this Butternut Squash Sweet Potato Soup is absolutely divine on its own, I find that a few thoughtful additions and pairings can elevate it even further, transforming it into a truly memorable meal. For an extra layer of texture and a burst of savory flavor, I often recommend a sprinkle of crispy sage leaves or a generous swirl of full-fat coconut cream (if you’re leaning dairy-free or simply love the tropical hint) just before serving. A handful of toasted pumpkin seeds, pecans, or walnuts adds a delightful crunch and nutty undertone, or for a touch of elegance, a drizzle of high-quality extra virgin olive oil and a crack of fresh black pepper can do wonders for both taste and presentation. Don’t forget the bread! A thick slice of crusty sourdough, a warm, flaky biscuit, or even some homemade garlic bread is the perfect companion for soaking up every last drop of this golden goodness.

Consider serving it alongside a fresh, crisp green salad with a light vinaigrette for a perfectly balanced and well-rounded lunch. Alternatively, it makes for a sophisticated and impressive starter for a dinner party, guaranteed to warm your guests’ palates. It also pairs wonderfully with a simple grilled cheese sandwich, creating an elevated and supremely comforting food duo that’s incredibly hard to beat on a chilly evening. For a heartier meal, a side of roasted chicken or a generous serving of pan-seared halloumi cheese can complete the experience beautifully.

Creative Variations for Your Culinary Adventure:

But don’t stop there! This soup recipe is a fantastic canvas for your culinary creativity, inviting you to experiment and make it truly your own. If you crave a little bit of heat to awaken your senses, a pinch more red pepper flakes, a dash of smoked paprika, or even a tiny amount of cayenne pepper can introduce a lovely warmth and subtle spice. For an even richer, creamier soup, feel free to stir in a splash of full-fat coconut milk (for a tropical twist and dairy-free option) or a dollop of Greek yogurt or heavy cream (if dairy is part of your diet) right at the end. You could also experiment with aromatic herbs like a sprig of fresh rosemary or thyme cooked directly with the vegetables for a deeper, more complex and herbaceous flavor profile. Some people even like to roast an apple or two along with the squash and sweet potato for an even sweeter, more autumnal note that brightens the entire dish. A small piece of fresh ginger, grated into the pot with the onions, can add a wonderful zing and additional warmth.

For those looking to add a protein boost and make it a truly substantial main course, a handful of cooked lentils or cannellini beans blended into the soup can create a much heartier meal, perfect for a chilly evening or a satisfying lunch. And for a truly indulgent twist, consider topping individual bowls with a sprinkle of crumbled feta cheese for a salty tang or some crispy bacon bits for a smoky, savory crunch. The possibilities are truly endless, and each variation offers a unique, delightful experience tailored to your personal taste and preferences.

I truly believe that once you try this incredible Butternut Squash Sweet Potato Soup recipe, it will quickly become a cherished favorite in your recipe collection. It’s more than just a soup; it’s an invitation to savor the simple pleasures of home cooking, to gather loved ones around the table, and to enjoy a meal that is both profoundly comforting and incredibly good for you. I urge you not to wait another day. Gather your ingredients, put on some cheerful music, and let the inviting aromas of roasting vegetables and simmering spices fill your kitchen. You absolutely won’t regret dedicating the time to make this nourishing masterpiece.

When you do make this wonderful soup, I would absolutely love to hear about your experience! Did you stick to the original recipe, or did you put your own creative spin on it? What delightful toppings did you choose, or what unexpected ingredient did you add that turned out to be a stroke of genius? Please, share your stories, your photos, and any brilliant variations you discover in the comments section below. Your insights and culinary adventures inspire me and our entire community of passionate food lovers. Let’s celebrate the joy of delicious, homemade food together, one bowl of this amazing soup at a time!

Happy cooking, everyone, and get ready to fall head over heels in love with your new go-to soup!