Creamy Butternut Squash and Sweet Potato Soup

Embrace the cozy, comforting flavors of autumn with this incredibly creamy and delicious Butternut Squash Sweet Potato Soup. This is the ultimate fall soup, combining the earthy sweetness of butternut squash with the rich flavor of sweet potatoes in a silky, smooth, and perfectly spiced broth. This Easy Butternut Squash Soup is a one-pot wonder that is simple to make but tastes like a gourmet treat. It’s a naturally Healthy Butternut Squash Soup that is guaranteed to warm you up from the inside out.

Why This is the Perfect Fall Soup

This Squash And Sweet Potato Soup is a seasonal favorite for so many reasons.

• Incredibly Creamy & Velvety: Blending the cooked vegetables creates a luxuriously smooth and creamy texture, made even richer with a splash of coconut milk.
• Packed with Flavor: The natural sweetness of the vegetables is perfectly balanced with warm, aromatic spices like cumin and cinnamon for a deep, complex flavor.
• Simple and Easy to Make: This is a straightforward recipe that requires minimal effort for a huge flavor payoff.
• Healthy and Nourishing: Loaded with vitamins and fiber, this soup is a wholesome and satisfying meal that you can feel great about eating.

Your Simple Ingredient Checklist

This recipe uses a handful of fresh ingredients and warm spices for its signature taste.

The Ingredient Lineup:

• 1 medium butternut squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 4-5 cups vegetable stock or water
• 1 (14-ounce) can of full-fat coconut milk
• Spices: 1 tsp ground cumin, ½ tsp cinnamon, ½ tsp chili powder, and salt and pepper to taste
• Optional Garnish: Chili flakes, toasted pumpkin seeds, or fresh cilantro

Step-by-Step Instructions

This impressive soup comes together easily right on your stovetop.

Part 1: Sauté the Vegetables

1. Prep the Veggies: Peel and cube the butternut squash and sweet potatoes into uniform, 1-inch pieces. Chop the onion and mince the garlic.
2. Sauté: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened and translucent. Add the minced garlic and all the spices (cumin, cinnamon, chili powder) and cook for one more minute until fragrant.

Part 2: Simmer and Blend

1. Add Veggies and Broth: Add the cubed butternut squash and sweet potatoes to the pot. Pour in enough vegetable stock or water to just cover the vegetables. Season with salt and pepper.
2. Simmer: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the squash and sweet potatoes are very tender and can be easily pierced with a fork.
3. Blend Until Smooth: Use an immersion blender to carefully blend the soup directly in the pot until it is completely smooth and velvety. (Alternatively, you can transfer the soup in batches to a heat-safe blender, blend until smooth, and then return it to the pot).

Part 3: Make it Creamy and Serve

1. Add Coconut Milk: Stir in the can of coconut milk until it is fully incorporated. Let the soup warm through gently for a few more minutes, but do not let it boil after adding the milk.
2. Taste and Season: Taste the soup and adjust the seasoning with more salt, pepper, or spices as needed.
3. Serve: Ladle the hot soup into bowls. Garnish with a sprinkle of chili flakes, some toasted pumpkin seeds, or fresh cilantro, and enjoy!

Frequently Asked Questions (FAQ)

1. Can I make this a Roasted Butternut Squash and Sweet Potato Soup? Yes, and it’s highly recommended for an even deeper flavor! To make a Roasted Butternut Squash And Sweet Potato Soup, toss the cubed squash, sweet potatoes, and onion with olive oil and spices on a baking sheet. Roast at 400°F (200°C) for 25-30 minutes until tender and caramelized. Then, add the roasted vegetables to the pot with the broth, simmer for just 10 minutes to meld the flavors, and proceed with the blending step.

2. Is this recipe vegan? This Butternut Sweet Potato Soup is easily made vegan. The recipe as written uses vegetable stock and coconut milk, so it’s already a perfect Sweet Potato And Butternut Squash Soup Vegan option. Just ensure you are using vegetable stock instead of chicken stock.

3. How do I store and reheat this Butternut Squash Soup With Sweet Potato? You can store leftovers in an airtight container in the refrigerator for up to 5 days. This soup also freezes beautifully for up to 3 months. To reheat, simply warm it gently on the stovetop over low heat, stirring occasionally, until it’s heated through.

4. What can I serve with this soup to make it a full meal? While this is a hearty soup on its own, it pairs wonderfully with a side of crusty bread for dipping, a simple green salad with a vinaigrette, or a grilled cheese sandwich for the ultimate comfort food combination.

Creamy Butternut Squash and Sweet Potato Soup

This creamy Butternut Squash and Sweet Potato Soup is the ultimate fall comfort food. Velvety smooth, naturally sweet, and warmly spiced with cumin and cinnamon, it’s finished with coconut milk for a rich and nourishing bowl of cozy goodness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine American, Fall Recipes, Vegan

Servings 6 bowls

Calories 230 kcal

Equipment

• Large Dutch oven or soup pot
• Chef’s Knife for chopping vegetables
• Blender or immersion blender for pureeing soup
• Ladle for serving

Ingredients

  

• 1 medium butternut squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 4-5 cups vegetable stock or water
• 1 (14-ounce) can full-fat coconut milk
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp chili powder
• to taste salt and black pepper
• optional chili flakes, toasted pumpkin seeds, or fresh cilantro for garnish

Instructions

 

• Peel and cube the butternut squash and sweet potatoes. Chop the onion and mince the garlic.
• Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, cinnamon, and chili powder, and cook 1 minute until fragrant.
• Add cubed squash and sweet potatoes. Pour in enough vegetable stock to just cover. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer 20–25 minutes, until vegetables are tender.
• Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches and puree until silky.
• Stir in coconut milk. Warm gently without boiling. Adjust seasoning as needed.
• Ladle into bowls and garnish with chili flakes, pumpkin seeds, or cilantro. Serve hot.

Notes

For deeper flavor, try roasting the squash, sweet potatoes, and onion before simmering. This recipe is naturally vegan and gluten-free when made with vegetable stock. Freezes beautifully for up to 3 months.

Keyword butternut squash soup, creamy squash soup, sweet potato soup, vegan fall soup