Hearty Butternut Squash and Sweet Potato Soup Recipe for Fall

Creamy butternut squash and sweet potato soup brings comfort to chilly evenings with its velvety warmth.

Our simple recipe transforms humble ingredients into a luxurious bowl of goodness.

Seasonal vegetables create a rich, smooth texture that hugs your taste buds.

Subtle hints of cinnamon and nutmeg dance through each spoonful, adding depth to the classic combination.

Mediterranean herbs contribute an unexpected brightness to this hearty soup.

Minimal effort yields maximum flavor, making it perfect for busy weeknights or leisurely weekend meals.

You’ll want to savor every single bite of this soul-warming dish.

Why Butternut Squash and Sweet Potato Soup Is Soothing and Rich

• Spice Up Your Comfort: Warm, aromatic spices like cumin, cinnamon, and chili powder transform ordinary vegetables into a deeply flavorful soup that tantalizes your taste buds.
• Nutrition-Packed Powerhouse: Butternut squash and sweet potatoes deliver a robust blend of vitamins, minerals, and antioxidants, making this soup a wholesome meal that supports your health.
• Simplify Cooking Magic: Roasting vegetables before blending creates a rich, caramelized depth of flavor with minimal effort, turning basic ingredients into a restaurant-quality dish anyone can master.
• One-Pot Wonder: This soup requires just a baking sheet and saucepan, minimizing kitchen cleanup and making it perfect for busy weeknights or meal prep enthusiasts.

What Goes into Butternut Squash and Sweet Potato Soup

• Butternut Squash: A sweet and nutty vegetable that provides a creamy texture and rich flavor to the soup.
• Sweet Potatoes: A hearty and nutritious root vegetable that adds natural sweetness and thickness to the soup.
• Onion: Adds depth and aromatic base to the overall soup flavor.
• Garlic: Provides a robust and pungent undertone that enhances the soup's complexity.

• Cumin, Cinnamon, Chili Powder, Salt, Pepper, Chili Flakes: These spices create a warm, slightly spicy, and balanced flavor profile for the soup.

• Vegetable Stock: The primary liquid that helps cook and blend the roasted vegetables into a smooth soup.
• Coconut Milk: Adds a creamy, rich texture and subtle tropical sweetness to the soup.
• Fresh Coriander: A bright, fresh herb that provides a vibrant garnish and adds a light, citrusy note to the finished dish.
• Olive Oil: Used to coat and roast the vegetables, helping them caramelize and develop deeper flavors.

How to Cook Butternut Squash and Sweet Potato Soup Easily

Step 1: Prepare Oven and Baking Sheet

Warm up your oven to a cozy 190°C (375°F). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Chop and Season Vegetables

• Butternut squash
• Sweet potatoes
• Onion
• Garlic

• Cumin
• Cinnamon
• Chili powder
• Salt
• Black pepper

Toss everything together so each piece gets a delicious coating of spices.

Step 3: Roast Vegetables to Golden Perfection

Spread the seasoned vegetables evenly on the baking sheet.

Slide the tray into the preheated oven and roast for 30 minutes. You’ll know they’re ready when the edges turn golden brown and the vegetables become tender.

Step 4: Create Soup Base

Transfer the roasted vegetables to a large saucepan. Pour vegetable stock over the vegetables, ensuring they’re completely covered.

Bring the mixture to a gentle boil and let it simmer for 5 minutes until the vegetables are super soft.

Step 5: Blend to Creamy Smoothness

Use an immersion blender to transform the vegetables and stock into a silky smooth soup.

Pour in most of the coconut milk, saving a small amount for garnishing. Stir until everything is well combined.

Step 6: Season and Taste

Give your soup a quick taste. Add extra salt, pepper, or chili flakes to make it just right for your palate.

Step 7: Serve with Flair

Ladle the soup into warm bowls. Swirl the reserved coconut milk on top and sprinkle with freshly chopped coriander for a burst of color and flavor.

Creamy Soup Tips You’ll Be Glad You Know

• Roast vegetables at high temperature to caramelize edges and enhance natural sweetness, creating deeper flavor profiles.
• Use an immersion blender for smooth, creamy texture without transferring hot soup to another appliance, reducing potential mess.
• Select fresh, firm butternut squash and sweet potatoes for best results, ensuring maximum nutrients and rich taste.
• Keep extra vegetable stock nearby to adjust soup consistency if needed, allowing flexible thickness control.
• Experiment with spice levels by gradually adding chili flakes, enabling personalized heat intensity for different taste preferences.

Flavorful Spins for Squash and Sweet Potato Soup

• Moroccan Spice Blend: Replace cumin, cinnamon, and chili powder with ras el hanout for an authentic North African flavor profile, enhancing the soup's warmth and complexity.
• Roasted Pepper Fusion: Add roasted red peppers alongside vegetables for a smoky sweetness, creating deeper layers of flavor and vibrant color.
• Coconut Curry Version: Incorporate yellow curry powder and extra coconut milk to transform the soup into a creamy, aromatic Southeast Asian-inspired dish.
• Apple Ginger Infusion: Include diced apples during roasting and add fresh grated ginger for a bright, zesty undertone that complements the root vegetables' natural sweetness.

Ideal Pairings for This Cozy Soup

• Pair with Crisp White Wine: Select a bright, acidic Sauvignon Blanc or Pinot Grigio that cuts through the soup's creamy richness and complements its warming spices.
• Crusty Artisan Bread Companion: Serve alongside a rustic sourdough or herbed focaccia to soak up the velvety soup and add delightful textural contrast.
• Roasted Pumpkin Seed Topping: Sprinkle toasted, salted pumpkin seeds on top for a crunchy element that enhances the nutty undertones of the butternut squash and sweet potato.
• Create Flavor Balance with Goat Cheese: Crumble tangy, creamy goat cheese over the soup to introduce a bright, acidic note that elevates the warm, earthy spices.

Keeping Your Squash Soup Fresh

• Refrigerate: Store soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth and maintain fresh flavor.
• Freeze: Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for maximum 3 months. Thaw overnight in refrigerator before reheating.
• Microwave Reheating: Transfer soup to microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval until soup reaches desired temperature. Stir well to distribute heat evenly.
• Stovetop Reheating: Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add splash of vegetable stock if soup appears too thick. Heat until steaming hot, about 5-7 minutes.

Questions About Butternut Squash and Sweet Potato Soup

• Can I use different types of squash or potatoes?

Yes, you can substitute butternut squash with pumpkin, acorn squash, or kabocha squash. For sweet potatoes, orange or white varieties work well.

• Is this soup gluten-free and vegan?

Absolutely! The recipe uses only plant-based ingredients like vegetables, coconut milk, and vegetable stock, making it naturally gluten-free and vegan-friendly.

• How can I make the soup spicier or milder?

Adjust the heat by increasing or decreasing chili powder and chili flakes. For a milder version, reduce or omit these spices. For more heat, add extra chili flakes or a dash of hot sauce.

Butternut Squash and Sweet Potato Soup Recipe

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4.7 from 20 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Hearty butternut squash and sweet potato soup brings warmth to chilly evenings with its silky blend of seasonal produce. Fragrant herbs and a hint of spice create a comforting bowl that will nourish your soul and delight your palate.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 medium butternut squash, peeled and chopped
• 2 medium sweet potatoes, peeled and chopped
• 750 milliliters (3 cups) vegetable stock or water
• 400 milliliters (1 1/2 cups) full-fat coconut milk

Aromatic Ingredients:

• 1 yellow onion, sliced
• 3 cloves garlic, peeled
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon chili powder
• 1 teaspoon chili flakes

Cooking and Garnish Ingredients:

• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh coriander for garnish
• 2 tablespoons reserved coconut milk

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Instructions

1. Prepare the oven by heating to 190°C (375°F), ensuring an even, hot environment for roasting vegetables.
2. Spread butternut squash, sweet potatoes, onion, and garlic across a baking sheet, creating a single layer for optimal caramelization.
3. Drizzle vegetables generously with olive oil, then sprinkle cumin, cinnamon, chili powder, salt, and pepper, thoroughly coating each piece for maximum flavor infusion.
4. Roast vegetables for 30 minutes, allowing them to become tender and develop golden, crispy edges that enhance their natural sweetness.
5. Transfer the roasted vegetables to a large saucepan, carefully pouring vegetable stock over them to cover completely.
6. Simmer the mixture over medium heat for approximately 5 minutes, ensuring vegetables break down and flavors meld together.
7. Use an immersion blender to puree the soup until achieving a silky, smooth consistency with no visible vegetable chunks.
8. Incorporate coconut milk into the soup, reserving a small amount for decorative swirling, and stir until thoroughly combined.
9. Taste and fine-tune the seasoning with additional salt, pepper, and chili flakes to balance the soup’s flavor profile.
10. Ladle the soup into serving bowls, artfully garnishing with a delicate coconut milk swirl and freshly chopped coriander for a vibrant finish.

Notes

• Roasting vegetables intensifies their natural sweetness and develops deeper, more complex flavors for the soup.
• Use fresh spices to enhance the warming notes of cumin, cinnamon, and chili powder, which complement the squash and sweet potato beautifully.
• For a protein boost, consider adding cooked white beans or shredded chicken during the blending process to make the soup more substantial.
• Accommodate dietary needs by using dairy-free coconut milk and ensuring vegetable stock for a vegan-friendly version that doesn’t compromise on rich, creamy texture.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 6 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 7 g
• Protein: 4 g
• Cholesterol: 0 mg