Name: Butternut Squash and Sweet Potato Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 large butternut squash (5 cups cubed); 2 medium-large sweet potatoes (3 cups peeled and cubed); 1/4 cup olive oil; Salt and black pepper to taste; 1 tablespoon olive oil; 1 medium sweet onion diced; 5 cloves garlic minced; 1 tablespoon grated fresh ginger or 1/2 teaspoon dried ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 4 cups vegetable broth; 1 teaspoon salt or to taste; Drizzle of coconut milk or cashew cream (optional, for serving)

Jump to Recipe· 4.8 from 49 reviews

If you’re craving a cozy, comforting soup that feels like a warm hug in a bowl, you’re going to love this Butternut Squash and Sweet Potato Soup Recipe. It’s velvety smooth, subtly sweet, and packed with flavors that just make you want to curl up on the couch. I’ve made this recipe countless times, and each time it turns out a little better — mostly because I get to perfect those little kitchen tricks that seriously level up the end result. Stick with me here, and I’ll show you everything you need to know to nail this soup every single time!

💙

Why This Recipe Works

Roasting Boosts Flavor: Roasting the squash and sweet potatoes caramelizes their natural sugars, giving the soup a rich, deep sweetness that raw veggies just can’t duplicate.
Simple Spices for Warmth: Cinnamon, nutmeg, and ginger add layers of cozy spice without overpowering the natural veggie flavors.
Creamy Texture Without Cream: Pureeing roasted veggies creates a silky texture that’s naturally creamy, and topping with coconut milk or cashew cream is optional but dreamy.
Flexible and Friendly: This recipe suits vegans, vegetarians, or anyone looking for wholesome comfort food.

Butternut Squash and Sweet Potato Soup, fall vegetable soup, vegan squash soup, creamy winter squash soup, healthy butternut squash soup - The image shows a pot filled with thick orange soup, smooth in texture with small dimples on the surface, indicating creaminess. Inside the pot, a wooden spoon with a long handle is dipped, lifting some soup that shows a consistent orange color and soft, velvety texture. The pot is light gray with metal handles on each side, placed on a white marbled surface. The soup fills the pot almost to the brim, and the lighting highlights the soup’s shiny surface and the wooden spoon’s warm tones. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This soup is a perfect dance of sweet, savory, and aromatic ingredients — each one playing a vital role. Choosing fresh, quality produce and the right spices makes all the difference, so here are some things to keep in mind before shopping.

Butternut Squash and Sweet Potato Soup, fall vegetable soup, vegan squash soup, creamy winter squash soup, healthy butternut squash soup - Flat lay of vibrant cubed butternut squash with its warm orange color and smooth texture, bright orange peeled sweet potato chunks, a cluster of shiny golden sweet onions diced, several cloves of plump garlic with papery white skins, fresh pale beige ginger root with knobby texture, small heap of ground cinnamon and nutmeg powders showing soft brown hues, and a small swirl of creamy white coconut milk, all naturally arranged with some scattered whole spices and fresh ginger slices for contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Butternut Squash: Pick a firm, unblemished squash; this gives you sweet, smooth texture after roasting.
Sweet Potatoes: Look for evenly sized ones to ensure they cook consistently with the squash.
Olive Oil: A good quality extra virgin olive oil adds lovely depth and helps caramelize the veggies.
Sweet Onion: Adds a subtle sweetness and savory base that balances the soup perfectly.
Garlic: Fresh minced garlic brings that classic warmth and aroma—don’t skip it!
Fresh Ginger or Ground Ginger: Ginger brightens the flavors with a hint of spicy zest.
Cinnamon & Nutmeg: These warm spices harmonize beautifully with the squash and sweet potatoes.
Vegetable Broth: Use a good-quality broth to keep the soup flavorful without overpowering it.
Salt & Black Pepper: Essential for seasoning and bringing all the flavors together.
Coconut Milk or Cashew Cream (optional): For that extra silky, creamy finish when serving.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Butternut Squash and Sweet Potato Soup Recipe is how easy it is to make it your own. Feel free to experiment with spice levels, add a little heat, or switch up toppings — you’ll find it’s very forgiving and flexible!

Add a kick of heat: I like to toss in a pinch of cayenne or smoked paprika when I want some warmth with a little edge.
Switch up the spices: Once, I added a splash of curry powder, and it turned into a whole new favorite version!
Make it nutty: Stirring in some toasted almonds or pumpkin seeds on top adds a lovely crunch and nutty contrast.
Make it creamier: Besides coconut milk or cashew cream, a dollop of plain yogurt or crème fraîche works beautifully for a tangy twist.

Step-by-Step: How I Make Butternut Squash and Sweet Potato Soup Recipe

Step 1: Prep & Roast Your Veggies

First things first, preheat your oven to 400°F (200°C). While it’s heating up, peel and cube one large butternut squash and two medium-large sweet potatoes. Toss them on a large rimmed baking sheet with ¼ cup olive oil, salt, and freshly ground black pepper. Make sure everything is coated evenly—tossing in the pan works great here!

Pop them in the oven and roast for about 35-45 minutes. You’re aiming for tender veggies with some golden brown spots. This roasting step is where the magic really starts — it heightens the natural sweetness and develops those complex, comforting flavors.

Step 2: Sauté the Aromatics

While your veggies roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add one diced sweet onion and cook for about 5 minutes until it’s translucent and soft. Then add 5 cloves minced garlic and 1 tablespoon grated fresh ginger (or ½ teaspoon dried). Cook for another minute until everything smells heavenly—this is the flavor base for your soup.

Step 3: Combine & Blend

Transfer your roasted squash and sweet potatoes carefully into the pot with the onions, garlic, and ginger. Add ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 4 cups vegetable broth, and 1 teaspoon salt. Stir everything together well.

Now for the fun part — blending! Using a high-powered blender in batches, blend the soup until it’s silky smooth. Don’t have a blender? No problem! An immersion blender works great right in the pot. Just be patient and blend until you reach that perfect creamy texture.

Transfer back to the pot (if needed) and warm the soup over low heat for about 10 minutes. Taste and adjust salt or spices as you like — it’s your soup! Serve with a drizzle of coconut milk or cashew cream if you want a luxe finish.

💡

Pro Tips for Making Butternut Squash and Sweet Potato Soup Recipe

Roast With Space: Don’t overcrowd the pan when roasting veggies — they need room to brown properly, or else you’ll get steamed instead of roasted flavor.
Blend in Batches: When using a high-speed blender, blend in manageable batches to avoid spills and get a smoother texture.
Season Gradually: Add spices and salt in stages, taste as you go — easy to add more, hard to fix if you overdo it.
Be Patient with Peeling: I found that using a sharp vegetable peeler and slicing veggies into manageable pieces first saves time and frustration.

How to Serve Butternut Squash and Sweet Potato Soup Recipe

Butternut Squash and Sweet Potato Soup, fall vegetable soup, vegan squash soup, creamy winter squash soup, healthy butternut squash soup - A white bowl filled with smooth, bright orange soup swirled gently on the surface, sprinkled with small green herb pieces on top. A detailed silver spoon is placed inside the soup on the left side of the bowl. The bowl rests on a surface with a beige cloth in the background, and part of another white bowl with the same soup is seen in the upper right. At the bottom right corner, a small white bowl holds orange cubed pieces, touching the edge of the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

When it comes to garnishing, I love keeping it simple but satisfying. A drizzle of creamy coconut milk or cashew cream adds richness and a touch of elegance. Sometimes I sprinkle toasted pepitas or pumpkin seeds for crunch, or a sprinkle of fresh chopped parsley or chives to brighten it up visually and taste-wise.

Side Dishes

This soup pairs beautifully with crusty artisan bread or a warm, fluffy roll — the kind you can scoop soup with. For something heartier, I like a light green salad with tangy vinaigrette or roasted Brussels sprouts. It really rounds out a cozy meal.

Creative Ways to Present

For a special occasion, I’ve served this soup in mini pumpkin bowls (just hollowed-out mini decorative pumpkins)—it’s charming and perfect for fall gatherings. Another time, I swirled in a bit of chipotle cream for a smoky twist and used a sprig of rosemary to garnish. Little touches like that make it memorable and fun.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover soup in airtight containers in the fridge for up to 4 days. Make sure you cool it completely before refrigerating to keep that fresh flavor and avoid sogginess.

Freezing

This soup freezes wonderfully! I portion it into individual freezer-safe containers or heavy-duty freezer bags. Just leave some room for expansion. When you’re ready, thaw overnight in the fridge and it’s just as delicious as fresh.

Reheating

Reheating gently on the stove over low to medium heat works best so the soup doesn’t separate. Stir frequently and, if it thickens too much, splash in a little extra broth or water to loosen it up. Microwaving is fine too, but I always recommend stirring halfway through.

FAQs

Can I make this Butternut Squash and Sweet Potato Soup Recipe without a blender?

If you don’t have a blender, using an immersion (stick) blender is your best bet—it blends right in the pot and makes the whole process much easier. If you don’t have either, you can mash the veggies with a potato masher for a chunkier texture, but it won’t be as smooth.
How do I know when the squash and sweet potatoes are done roasting?

They should be fork-tender and lightly golden at the edges. You can test by poking with a fork or skewer—it should go in easily without resistance. If they’re still firm, give them a few more minutes.
Can I substitute other types of squash or potatoes in the recipe?

Absolutely! Kabocha or acorn squash are good substitutes if you want a different flavor profile. Yukon Gold potatoes also work if you want to swap sweet potatoes, but the soup’s sweetness will be less pronounced.
Is this soup suitable for freezing and reheating?

Yes! This Butternut Squash and Sweet Potato Soup Recipe freezes really well and keeps its flavor and texture after reheating. Just be sure to reheat gently to keep it creamy.
What’s the best way to add creaminess without dairy?

Coconut milk or cashew cream are excellent non-dairy options I love. They add richness without overshadowing the natural flavors. You can stir a bit of either in at serving time or swirl on top as garnish.

Final Thoughts

This Butternut Squash and Sweet Potato Soup Recipe holds a special place in my kitchen rotation — it’s the kind of meal that brings warmth on chilly days and delivers smiles with every spoonful. Whether you’re feeding a crowd or just treating yourself, I know you’ll appreciate how accessible and delicious it is. So go ahead, grab those squashes, and give this recipe a try—you might just find your new favorite comfort food!