There’s just something magical about a bowl of Butternut Squash and Sweet Potato Soup, especially as the cooler months roll in. This soup embodies everything you love about fall: it’s creamy, velvety smooth, and soothing with every spoonful. The blend of naturally sweet squash and potatoes with a pop of warming spices and a swirl of coconut milk or cream brings happy comfort food vibes to your table. Whether you’re looking for a nourishing weeknight dinner or the perfect lunch to pair with your favorite crusty bread, this soup is ready to become a new staple.

Butternut Squash and Sweet Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of making Butternut Squash and Sweet Potato Soup is how down-to-earth the ingredient list is. Each component has a starring role, from the golden veggies that bring sweetness and color, to the gentle spices that create those cozy flavors. Here’s what you’ll need—and why each is essential:

Butternut squash: Provides natural sweetness, a velvety texture, and gorgeous color that sets the tone for the whole soup.
Sweet potatoes: Add depth, earthiness, and a subtle sweetness that pairs perfectly with the squash.
Onion: Delivers a savory base that elevates the flavors of the vegetables.
Garlic: Lends aromatic warmth and richness, making the broth extra flavorful.
Olive oil: Used for sautéing, this brings out the sweetness in the onions and garlic while adding a hint of fruitiness.
Vegetable broth: Gives body and enhances the soup’s overall savoriness without overpowering the veggies’ flavors.
Ground cinnamon: Adds a hint of warmth and complexity, making the flavor profile truly special.
Ground nutmeg: Complements the natural sweetness and deepens the aroma of the soup.
Ground ginger: Brings a gentle heat and a comforting undertone that’s perfect in every spoonful.
Salt and black pepper: Essential for rounding out all the flavors and making everything pop.
Coconut milk or heavy cream: Swirled in at the end, this ingredient makes the soup luscious and creamy, with a lovely finish.
Fresh parsley or chives: A fresh, vibrant garnish that adds color and a mild, herby punch at the finish.

How to Make Butternut Squash and Sweet Potato Soup

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large pot over medium heat. Once it shimmers, toss in the chopped onion and let it sauté for 4-5 minutes. You’re looking for the onions to soften and become translucent without browning—this sets up a rich, aromatic foundation. Add the minced garlic, and gently stir for about 30 seconds until it’s fragrant and welcoming.

Step 2: Add the Veggies and Broth

Next, pile the cubed butternut squash and sweet potatoes into the pot with your onions and garlic. Stir everything together so those cubes get a little coating of oil and aromatics. Pour in the vegetable broth, ensuring the vegetables are just submerged. This is when the soup really starts to come together.

Step 3: Season & Simmer

Sprinkle in the ground cinnamon, nutmeg, ginger, and season generously with salt and black pepper. These spices add both aroma and a delicate warmth that turns the Butternut Squash and Sweet Potato Soup into a bowl of pure comfort. Cover the pot, bring it all to a boil, then lower the heat and let it gently bubble away for 20-25 minutes—just until everything is fork-tender.

Step 4: Blend Until Silky Smooth

Take the pot off the heat and blend the soup until it’s luxuriously smooth. You can use an immersion blender for easy, mess-free pureeing right in the pot, or ladle the soup into a blender in batches (be extra careful if you do!). This is when you get that gorgeous, creamy texture that makes homemade soup better than anything from a can.

Step 5: Creamy Finish and Serve

Stir in the coconut milk or heavy cream to give your Butternut Squash and Sweet Potato Soup a dreamy, silky consistency with just the right amount of richness. Check your seasoning and adjust if needed, then ladle the soup into bowls. Don’t forget to sprinkle over a generous handful of fresh chopped parsley or chives for a pop of green and a hint of lively flavor.

How to Serve Butternut Squash and Sweet Potato Soup

Garnishes

Garnishing is the secret to taking each bowl of Butternut Squash and Sweet Potato Soup to the next level. Fresh parsley or chives are a classic choice, but you can also add toasted pumpkin seeds for some crunch, a swirl of extra coconut milk for a marbled look, or even a tiny bit of chili oil if you like a kick. Each garnish adds both beauty and a little surprise in every bite.

Side Dishes

This soup truly shines when paired with a hunk of warm, crusty bread or a slice of rustic sourdough. For a heartier meal, consider a crisp autumn salad or a grilled cheese sandwich. Even simple crackers work wonders for dipping or scooping up every drop of that creamy soup.

Creative Ways to Present

Get playful with your presentation by serving the soup in hollowed-out mini pumpkins or small bread bowls—an instant showstopper at fall gatherings or holiday dinners. Mini shooter cups topped with a sprinkle of microgreens make for a chic appetizer, turning Butternut Squash and Sweet Potato Soup into an elegant first course.

Make Ahead and Storage

Storing Leftovers

Leftover Butternut Squash and Sweet Potato Soup keeps well in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, so don’t be surprised if tomorrow’s bowl tastes even better than the first.

Freezing

For longer storage, this soup freezes like a dream. Allow it to cool completely before portioning into freezer-safe containers. It reheats beautifully and is a fantastic staple to keep on hand for busy days or unexpected guests.

Reheating

Reheat the soup gently on the stovetop over low heat, stirring occasionally until warmed through. If it has thickened in the fridge or freezer, whisk in a little extra broth or water to get your desired consistency. The flavors remain bright and comforting with every reheat.

FAQs

Can I make this soup vegan?

Absolutely! Just use coconut milk instead of heavy cream. Every other ingredient in Butternut Squash and Sweet Potato Soup is already plant-based, making it very easy to keep vegan and totally delicious.

Do I need to roast the squash and sweet potatoes first?

Roasting the veggies is optional, but it does bring out a deeper, caramelized sweetness in your Butternut Squash and Sweet Potato Soup. If you have extra time, try roasting them at 400 degrees Fahrenheit until tender before adding to the pot. You’ll notice an added layer of flavor!

What if I don’t have an immersion blender?

No problem at all. Carefully ladle the soup into a regular blender in batches, blending until smooth. Always be cautious as hot liquids can create steam pressure. Return the blended soup to the pot, stir in the cream or coconut milk, and it’s ready to serve.

Can I add more spices or flavors?

Definitely! The beauty of Butternut Squash and Sweet Potato Soup is its flexibility. Try a dash of smoked paprika, a pinch of cayenne for heat, or even a spoonful of maple syrup for extra sweetness. Make it your own!

Is this soup gluten-free?

Yes! As written, the ingredients are naturally gluten-free, making this soup a fantastic option for anyone avoiding gluten without sacrificing flavor or creaminess.

Final Thoughts

If you’re craving a simple yet satisfying soup that’s packed with the essence of autumn, you just can’t go wrong with Butternut Squash and Sweet Potato Soup. Every spoonful is pure comfort, perfect for sharing or savoring solo. Give it a try and let it warm your home and heart!

Butternut Squash and Sweet Potato Soup Recipe

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4.7 from 27 reviews

Author: Emma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Warm up with a bowl of comforting Butternut Squash and Sweet Potato Soup. This creamy and flavorful soup is perfect for chilly days and easy to make.

Ingredients

Scale

Vegetable Mixture:

1 medium butternut squash (peeled, seeded, and cubed)
2 medium sweet potatoes (peeled and cubed)
1 medium onion (chopped)
2 cloves garlic (minced)
1 tablespoon olive oil

Seasonings:

4 cups vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and black pepper to taste

Finishing Touches:

1/2 cup coconut milk or heavy cream
2 tablespoons fresh parsley or chives (chopped, for garnish)

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion until softened, then add garlic and cook until fragrant.
Cook Vegetables: Add butternut squash, sweet potatoes, vegetable broth, seasonings. Simmer until tender.
Puree Soup: Use an immersion blender to puree soup until smooth. Stir in coconut milk or cream.
Serve: Ladle into bowls, garnish with fresh herbs, and enjoy!