Imagine cozying up with a bowl of pure autumn comfort—the Butternut Squash and Sweet Potato Soup is exactly that. This vibrant, creamy soup brings together the natural sweetness of roasted vegetables, a gentle touch of aromatic spices, and a swirl of coconut milk to create something truly special. It’s the perfect recipe for chilly evenings, casual gatherings, or whenever you crave a nourishing meal that warms you from the inside out. With every spoonful, you’ll taste the harmony of earthy squash and potatoes accented by subtle hints of cinnamon and cumin, making this soup a must-have dish for your seasonal repertoire.

Butternut Squash and Sweet Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Butternut Squash and Sweet Potato Soup lies in its short, wholesome ingredient list. Every element is thoughtfully chosen to bring out the best textures, vibrant colors, and depth of flavor, allowing the produce to really shine with just a handful of pantry staples and fresh vegetables.

Olive Oil: Use this for sautéing—it adds a gentle fruity note and helps the onion and garlic become mellow and aromatic.
Onion: Gives the soup a sweet savory backbone that balances the natural sugars in the squash and potatoes.
Garlic: Just the right amount of zing and fragrance; fresh garlic livens up the whole pot.
Butternut Squash: The star of the show—choose one that’s firm and heavy for its size for maximum sweetness and silkiness.
Sweet Potatoes: These add extra body, a creamy texture, and an irresistibly pleasant sweetness that’s never overpowering.
Ground Cumin: A warming spice that gives subtle depth and a gentle earthiness.
Ground Cinnamon: Just a pinch brings out the sweet notes and makes the whole aroma feel like autumn.
Ground Nutmeg: Rounds out the flavors and gives the soup a touch of warmth and complexity.
Salt: Essential for bringing all the flavors together and balancing the sweet and savory notes.
Black Pepper: For just a whisper of gentle heat and a rustic finish.
Vegetable Broth: The flavorful base that allows the veggies to shine while keeping the soup completely plant-based.
Canned Coconut Milk: Adds creamy richness and a hint of tropical flavor—use full-fat for a luxurious finish, or light if you prefer it a bit leaner.
Maple Syrup (optional): If you love a touch of sweetness, this brings out the natural sugars in the vegetables without overpowering the dish.
Chopped Fresh Parsley or Pumpkin Seeds (for garnish): Adds a pop of color, freshness, and a little crunch right before serving.

How to Make Butternut Squash and Sweet Potato Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a big soup pot over medium heat. Toss in the diced onion and let it soften for about four to five minutes, stirring occasionally—this brings out its sweetness and becomes the flavor foundation for your Butternut Squash and Sweet Potato Soup. Stir in the minced garlic and cook just until it releases its fragrance. If your kitchen is starting to smell irresistible, you’re on the right track!

Step 2: Add Vegetables and Spices

Next, pile in the cubed butternut squash and sweet potatoes. Sprinkle in the cumin, cinnamon, nutmeg, salt, and black pepper. Give everything a loving stir so the vegetables are well coated—you’ll notice the spices gently toasting, which boosts their flavors and gives your soup an incredible aroma right from the start.

Step 3: Pour in Broth and Simmer

Pour in the vegetable broth, making sure all the veggies are just covered (add a splash more broth or water if needed). Crank up the heat to bring the pot to a gentle boil, then reduce it to low, pop on a lid, and let it simmer away for about 20 to 25 minutes. You’ll know it’s ready when the squash and sweet potatoes are fork-tender and almost melting.

Step 4: Blend Until Silky Smooth

Take the pot off the heat and grab your immersion blender for the easiest route to a perfectly smooth soup. Or, if you prefer, carefully transfer the mixture in batches to a blender, making sure to vent the lid slightly for steam escape. Purée until everything is velvety and no chunks are left. Return the soup to the pot if you’ve blended in a separate container.

Step 5: Finish with Coconut Milk and Maple Syrup

Return the blended soup to low heat and pour in the coconut milk for that dreamy creamy finish (light or full-fat, your choice). Swirl in the maple syrup if a bit more sweetness calls to you. Let it simmer for about five more minutes to warm through, then give it a taste—add extra salt or pepper if needed. That’s it! Ladle your Butternut Squash and Sweet Potato Soup into bowls and get ready to garnish.

How to Serve Butternut Squash and Sweet Potato Soup

Garnishes

The finishing touch makes all the difference! Try a scattering of chopped fresh parsley for color and freshness, or sprinkle on some roasted pumpkin seeds for crunch. Both elevate the presentation and add a little textural excitement to each spoonful of Butternut Squash and Sweet Potato Soup.

Side Dishes

Pair your steaming bowl with some crusty bread or a homemade garlic toast—perfect for dunking and soaking up the soup’s creamy goodness. Salads with crisp greens and tangy vinaigrette balance the sweetness, while grilled cheese sandwiches are always a crowd-pleasing match.

Creative Ways to Present

Take things up a notch by serving in individual bread bowls, or drizzle the top with extra coconut milk in a pretty swirl. For special occasions, add a hint of chili oil or a dusting of smoked paprika to highlight the cozy, autumn flavors of your Butternut Squash and Sweet Potato Soup.

Make Ahead and Storage

Storing Leftovers

Cool your soup to room temperature before transferring it to an airtight container. It keeps beautifully in the refrigerator for up to five days, making it ideal for meal prep or easy weeknight dinners.

Freezing

Butternut Squash and Sweet Potato Soup is a fantastic freezer meal. Pour cooled soup into freezer-safe containers or heavy-duty bags (be sure to leave some space at the top for expansion). It will keep well for up to three months. Just label and date for quick, future comfort on demand.

Reheating

To reheat, simply warm the soup gently on the stovetop over low-to-medium heat, stirring occasionally until hot. If you’re in a hurry, microwave a portion in a microwave-safe bowl, pausing to stir partway through for even heating. Add a splash of broth or water if it thickens up too much.

FAQs

Can I make Butternut Squash and Sweet Potato Soup ahead of time?

Absolutely! This soup is perfect for making in advance. The flavors deepen as it sits, so you might find it even better the next day. Just keep it refrigerated and reheat as needed.

What can I use instead of coconut milk?

If you want a non-coconut option, try unsweetened cashew cream, oat milk, or regular heavy cream (if you’re not vegan). Just make sure whatever you choose is rich and creamy for the best texture.

How spicy is this soup?

This Butternut Squash and Sweet Potato Soup is gently spiced with warmth from cumin, cinnamon, and nutmeg, but it’s not hot. If you want more heat, a pinch of cayenne or a splash of hot sauce works wonders.

How do I make my soup thicker or thinner?

For a thicker soup, use less broth or simmer with the lid off to reduce. To thin it out, simply whisk in extra broth or water until you reach your desired consistency—easy to customize for every taste.

Do I need to peel the squash and sweet potatoes?

Yes, for the silkiest, smoothest Butternut Squash and Sweet Potato Soup, it’s best to peel the squash and sweet potatoes before cubing. The skins are tough and can make blending a challenge.

Final Thoughts

Every bowl of this Butternut Squash and Sweet Potato Soup is a celebration of cozy flavors and nurturing simplicity. Whether you’re new to homemade soups or a seasoned cook, this recipe is sure to earn repeat requests in your kitchen. Give it a try, share it with someone you love, and let it bring a little more warmth and color to your table.

Butternut Squash and Sweet Potato Soup Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

This Butternut Squash and Sweet Potato Soup is a creamy and comforting soup that is perfect for the fall season. The combination of butternut squash, sweet potatoes, and warm spices makes this vegan and gluten-free soup a hearty and delicious meal.

Ingredients

Scale

Vegetables:

1 medium onion (diced)
3 garlic cloves (minced)
1 medium butternut squash (peeled, seeded, and cubed)
2 medium sweet potatoes (peeled and cubed)

Seasonings:

1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon black pepper

Liquid and Garnish:

4 cups vegetable broth
1 cup canned coconut milk (full-fat or light)
1 tablespoon maple syrup (optional)
Chopped fresh parsley or pumpkin seeds (for garnish)

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Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté diced onion until softened. Add garlic and cook until fragrant.
Cook Vegetables: Add butternut squash, sweet potatoes, cumin, cinnamon, nutmeg, salt, and pepper. Pour in vegetable broth, bring to a boil, then simmer until vegetables are tender.
Puree Soup: Remove from heat and puree the soup until smooth using an immersion blender or a regular blender.
Finish Soup: Stir in coconut milk and maple syrup. Simmer to warm through. Adjust seasoning.
Serve: Garnish with parsley or pumpkin seeds and serve hot.