Butternut Squash Sweet Potato Soup

Introduction

Butternut squash sweet potato soup is one of those cozy bowls that brings comfort in every spoonful. It’s creamy, naturally sweet, slightly spicy if you like, and packed with flavor. The best part? You can make it in about 30 minutes with simple ingredients. Whether you’re cooking for a weeknight dinner or prepping a batch for the freezer, this soup ticks all the boxes. If you’re looking for inspiration, try checking out other warming dishes like this creamy soup.

Butternut Squash Sweet Potato Soup

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• Author: ava
• Total Time: 40 minutes
• Yield: 8 Servings

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Description

This butternut squash and sweet potato soup is a quick and delicious meal ready in just 30 minutes. It’s creamy, flavourful, and easy to make—perfect for any meal. Roasting the vegetables is optional but recommended for added depth of flavour.

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Ingredients

• 1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped
  
• 2 sweet potatoes (about 275g or 2 cups), peeled and chopped
  
• 1 yellow onion, sliced
  
• 3 cloves garlic, peeled
  
• 2 tablespoons olive oil
  
• 400 ml (1 ½ cups) tin full fat coconut milk, reserve to tablespoons for serving
  
• 1 teaspoon ground cumin, *see notes
  
• ½ teaspoon cinnamon, *see notes
  
• ¼ teaspoon chilli powder, *see notes
  
• 1 teaspoon chilli flakes, *see notes
  
• 750 ml (3 cups) vegetable or chicken stock or water, *see notes
  
• salt and pepper to taste

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Instructions

Optional Roasting:

1. Preheat the oven: Set your oven to 190ºC (375ºF).
   
2. Prepare the vegetables: Peel and cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, and chili powder and salt and pepper. *See notes
   
3. Roast the vegetables: Roast in the oven for about 30 minutes, until tender and golden around the edges.

Cook the soup:

1. If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
   
2. Cook the vegetables: Pour in 4–6 cups (1–1.5 litres) of water or vegetable stock over the vegetables, ensuring they are fully covered. Bring to a boil over high heat. Cook until the vegetables are completely tender—you should be able to easily insert a knife into them.
   
3. Blend the soup: Blend the soup until smooth. (See notes for blending tips.)
   
4. Add coconut milk: Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning by adding more spices, salt and pepper according to taste. If needed, adjust the consistency by adding more water or stock or broth.
   
5. Serve: Swirl the reserved coconut milk on top and garnish with fresh chopped coriander.

Notes

• Blending: If using an upright blender, carefully pour or ladle the hot vegetables and stock into the blender jug. Blend on high for about 2 minutes. Be cautious as the soup will be very hot. Once blended, pour the soup back into the saucepan, taste and adjust the seasoning. If using an immersion blender, blend the vegetables directly in the saucepan until smooth.
  
• Spices and seasonings: The amounts for the spices are guidelines only. Add more or less of each spice depending on your preference and how spicy or mild you like your soup. The same goes for salt and pepper. Taste as you cook and adjust as necessary.
  
• Cooking liquid: You can use stock, broth or water for the liquid in this soup. Broth and stock will give you more flavor, but water works too if that’s all you have.The amount required will depend on how thick you like your soup. Start with 750ml (3 cups) and add more as required. If you find your soup is not as thick as you would like, place the blended soup in a saucepan and simmer until the liquid has reduced and thickened.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 230kcal
• Sugar: 5g
• Sodium: 48mg
• Fat: 14g
• Saturated Fat: 10g
• Unsaturated Fat: 1g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 3g

Why This Butternut Squash Sweet Potato Soup Works

Flavor Depth You’ll Love

The sweetness of butternut squash and sweet potato blends beautifully with warm spices like cumin, cinnamon, or nutmeg. Roasting the veggies first deepens the flavor, creating a rich base for the soup.

Creamy Texture Without the Fuss

This soup turns silky smooth when blended, especially if you add coconut milk, heavy cream, or even Greek yogurt. No fancy equipment needed—just a regular blender or immersion blender.

Simple and Quick to Make

With only a handful of pantry staples and vegetables, you can whip up a satisfying pot in under an hour. Perfect for busy nights when you still want a homemade meal.

Healthy and Nourishing

Packed with vitamins A and C, fiber, and antioxidants, butternut squash sweet potato soup isn’t just tasty—it’s also nourishing for your body.

Ingredients Overview for Butternut Squash Sweet Potato Soup

Butternut Squash

The key ingredient that gives butternut squash sweet potato soup its naturally sweet and nutty flavor. Once cooked, it blends into a smooth base that makes the soup rich and velvety.

Sweet Potatoes

Sweet potatoes pair perfectly with squash, adding earthy sweetness and extra body. They’re what make butternut squash sweet potato soup hearty and satisfying without being heavy.

Onion and Garlic

These aromatics create the flavor foundation. In butternut squash sweet potato soup, they balance out the sweetness of the vegetables with a savory edge.

Olive Oil or Butter

Both are used to soften vegetables and add richness. Olive oil keeps this butternut squash sweet potato soup lighter, while butter creates a more indulgent flavor.

Vegetable or Chicken Stock

Stock is essential for building flavor. Vegetable stock keeps the soup vegetarian, while chicken stock brings a savory depth. Either option works well for butternut squash sweet potato soup.

Coconut Milk or Cream

This is what makes the soup silky and luscious. Coconut milk adds a hint of sweetness, while cream or half-and-half makes the butternut squash sweet potato soup extra rich.

Warming Spices

Cumin, cinnamon, nutmeg, and a pinch of chili flakes bring gentle heat and complement the natural sweetness of the soup.

Fresh Herbs and Garnishes

Thyme, sage, or parsley add freshness. Toppings like pumpkin seeds, croutons, or a swirl of cream make butternut squash sweet potato soup look beautiful and taste even better.

How to Make Butternut Squash Sweet Potato Soup

Step 1: Prepare the Vegetables

Peel and cube the butternut squash and sweet potatoes into even chunks so they cook at the same rate. Chop onion and garlic for the flavor base.

Step 2: Optional Roasting for Extra Flavor

Spread the butternut squash and sweet potato cubes on a baking sheet, drizzle with olive oil, season with salt, pepper, and a pinch of cumin. Roast at 400°F for about 25 minutes until golden. This step adds a caramelized flavor that makes butternut squash sweet potato soup richer.

Step 3: Sauté Aromatics

In a large pot, heat olive oil or butter. Add onion and garlic, cooking until fragrant and softened. This step builds a savory base for the soup.

Step 4: Add Vegetables and Spices

Transfer the roasted (or raw) squash and sweet potatoes into the pot. Sprinkle in cumin, nutmeg, and chili flakes. Stir well so the vegetables are coated in the spices.

Step 5: Pour in Stock

Add vegetable or chicken stock, enough to cover the vegetables. Bring to a boil, then reduce the heat and let it simmer until the vegetables are fork-tender.

Step 6: Blend Until Smooth

Use an immersion blender to puree directly in the pot, or transfer the soup in batches to a regular blender. Blend until silky smooth. This is where butternut squash sweet potato soup gets its signature creamy texture.

Step 7: Stir in Coconut Milk or Cream

Add coconut milk for a dairy-free option or cream for a richer finish. Stir well until fully combined. Taste and adjust seasoning with salt and pepper.

Step 8: Garnish and Serve

Ladle the soup into bowls. Top with a swirl of cream or coconut milk, fresh herbs, pumpkin seeds, or croutons. Serve warm with crusty bread for dipping.

Variations and Substitutions for Butternut Squash Sweet Potato Soup

Spice Adjustments

If you love bold flavors, add curry powder, smoked paprika, or ginger. For a milder butternut squash sweet potato soup, stick with just salt, pepper, and a touch of nutmeg.

Different Vegetables

Swap part of the squash or sweet potato with carrots, parsnips, or pumpkin. These veggies blend seamlessly and keep the soup creamy.

Dairy Options

Coconut milk adds a light sweetness, while cream or half-and-half makes the soup rich and indulgent. For a lighter version, try low-fat milk or unsweetened almond milk.

Protein Boost

For extra heartiness, stir in cooked red lentils or top each bowl with shredded chicken. These options make butternut squash sweet potato soup filling enough for a main meal.

Texture Twists

Prefer a chunky soup? Blend only half the pot and leave the rest with soft vegetable chunks. This gives more bite while still being creamy.

Toppings and Garnishes

Crispy bacon bits, roasted chickpeas, or a sprinkle of Parmesan cheese can change the whole vibe of the soup. Fresh herbs like thyme or parsley brighten the flavors.

Make It Spicy

Add more chili flakes, cayenne pepper, or fresh chili for a fiery kick. Spicy butternut squash sweet potato soup is perfect on cold days when you want warmth inside and out.

Chef’s Tips and Tricks for Butternut Squash Sweet Potato Soup

Roast for Maximum Flavor

Roasting the butternut squash and sweet potatoes before adding them to the pot caramelizes their natural sugars. This step enhances the soup’s depth and makes it taste richer.

Blending Tips

Use an immersion blender for convenience or a regular blender in batches. For extra smooth butternut squash sweet potato soup, blend until completely silky, then return to the pot for finishing touches.

Adjusting Consistency

If your soup is too thick, add a little stock or water while simmering. If it’s too thin, let it simmer uncovered for a few minutes to reduce and thicken.

Season Gradually

Taste as you go. Start with salt and spices, then adjust at the end. This ensures the flavors in your butternut squash sweet potato soup are balanced and not overpowering.

Make-Ahead Tips

This soup keeps well in the fridge for up to 3 days. You can also freeze portions in airtight containers for up to 3 months.

Serving Suggestions

Top with a swirl of cream, fresh herbs, or roasted seeds. Pair with crusty bread for a comforting meal.

Storing and Reheating Leftovers

Refrigeration

Store any leftover butternut squash sweet potato soup in an airtight container in the fridge. It will stay fresh for up to 3–4 days, making it perfect for meal prep or quick lunches.

Freezing

This soup freezes very well. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags. It can be stored for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating Tips

Reheat gently on the stovetop over medium-low heat. Stir occasionally and add a splash of stock or water if the soup is too thick. Avoid boiling to keep the creamy texture intact.

Make-Ahead Convenience

You can make a big batch of butternut squash sweet potato soup ahead of time and freeze individual portions. This is great for busy weeks when you want a healthy, comforting meal ready to go.

FAQs

Conclusion

Butternut squash sweet potato soup is a comforting, creamy, and naturally sweet recipe that’s perfect for chilly days or quick weeknight meals. With simple ingredients, warming spices, and easy steps, this soup is both nourishing and flavorful. Make a batch, enjoy it fresh, or freeze leftovers for busy days. Don’t miss our other easy soup recipes for more cozy meal ideas.

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