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 + 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· 4.7 from 4 reviews

If you’re looking for a cozy, comforting soup that feels like a warm hug in a bowl, you’ve got to try my Butternut Squash and Sweet Potato Soup Recipe. It’s creamy, naturally sweet, and just packed with fall flavor that’s perfect for chilly days. I promise this recipe is fan-freaking-tastic, and once you make it, you’ll find all sorts of reasons to whip it up again and again.

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Why This Recipe Works

Balanced natural sweetness: Roasting the butternut squash and sweet potatoes caramelizes them perfectly, giving a deep, rich sweetness without any sugar added.
Layered cozy spices: The hint of cinnamon and nutmeg adds warmth and complexity without overpowering the soup’s natural flavors.
Silky smooth texture: Blending the roasted veggies with broth gives you that luxurious, creamy feel without cream.
Simple pantry staples: Most ingredients are easy to find, and it’s surprisingly quick once you get your veggies chopped and roasting.

Butternut Squash and Sweet Potato Soup, comforting fall soup, healthy vegetable soup, creamy roasted vegetable soup, easy fall soup recipes - 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

The magic of this Butternut Squash and Sweet Potato Soup Recipe lies in how the ingredients complement each other — the sweetness of the roasted veggies, the aromatic punch from fresh ginger and garlic, and those warm spices that make every spoonful cozy and satisfying. When shopping, pick firm butternut squash free of soft spots, and sweet potatoes with smooth skins for the best results.

Butternut Squash and Sweet Potato Soup, comforting fall soup, healthy vegetable soup, creamy roasted vegetable soup, easy fall soup recipes - 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: Roasting brings out its sweetness and softens it perfectly for blending.
Sweet potatoes: Adds creaminess and natural sugar, balancing the savory elements.
Olive oil: Helps roast veggies to golden perfection and sweats onions for depth.
Sweet onion: Provides a subtle, mellow savory base that doesn’t overpower.
Garlic: Gives that fragrant savory note that ties everything together.
Fresh ginger: Adds a bright, slightly spicy zing — you can use dried too if fresh isn’t handy.
Cinnamon and nutmeg: These warming spices add cozy depth and holiday vibes without being overwhelming.
Vegetable broth: Keeps it vegan-friendly and adds extra flavor to the soup base.
Salt and pepper: Essential for balancing flavors — always taste and adjust!
Coconut milk or cashew cream (optional): Adds richness and a silky finish when drizzled over the top.

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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.

Make It Your Way

I love this soup as-is, but don’t feel like you need to hold back on making it your own! This Butternut Squash and Sweet Potato Soup Recipe is a perfect canvas for creativity. Play with spices, swap out broth types, or add a little heat if you like things spicy. You’ll find that small tweaks can make it feel brand new each time you make it.

Variation: Once, I added a pinch of smoked paprika and cayenne for a smoky, spicy kick that woke up all the flavors – highly recommend if you want warmth beyond the usual cozy notes.
Dairy-free option: Stick with coconut milk or cashew cream for topping—it adds creaminess without dairy, perfect if you’re vegan or lactose intolerant.
Seasonal twist: Swap fresh ginger for a bit of turmeric and swap cinnamon with curry powder for a heartwarming twist that’s equally delicious.
Make it chunkier: If you like some texture, blend just half of the soup smooth, then stir back in the rest of the roasted veggies for a rustic feel.

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

Step 1: Prep and Roast Your Veggies

First things first: preheat your oven to 400°F (205°C) and grab a large rimmed baking sheet. While the oven’s heating up, peel and cube your butternut squash and sweet potatoes — aim for roughly uniform chunks so they roast evenly. Toss them on the baking sheet with olive oil, a generous pinch of salt, and freshly ground pepper. I like to do this right on the pan, using my hands to mix it all up; it saves cleanup and makes sure every bite is coated. Let those babies roast for 35 to 45 minutes, or until they’re fork tender and have those beautiful caramelized edges. Don’t skip that roasting step – it transforms the veggies from simply sweet to downright luscious.

Step 2: Sauté the Aromatics

While your veggies roast, pop a large pot on medium heat with a tablespoon of olive oil. Add the diced sweet onion and cook for about 5 minutes until it’s translucent and soft but not browned. Then toss in the minced garlic and grated ginger. Stir that fragrant combo for about 1 minute until everything smells amazing—your kitchen will thank you for this step. Just keep an eye on the garlic so it doesn’t burn, which can introduce bitterness.

Step 3: Bring It All Together

Carefully scoop your roasted butternut squash and sweet potatoes from the baking sheet right into the pot with the onions, garlic, and ginger. Add the cinnamon, nutmeg, vegetable broth, and salt, then give everything a good stir. Let the soup simmer gently for a few minutes just to meld the flavors.

Step 4: Blend to Silky Perfection

Now comes the fun part: blending! Pour the soup into a blender in batches and puree until silky smooth. I use a high-powered blender because it whips the soup up so luxuriously, but an immersion blender works too if you prefer less fuss. Be careful when blending hot liquids—remove the center lid piece and cover with a kitchen towel to avoid any hot splashes. Once blended, pour it back into the pot and warm on low for about 10 minutes. Taste and adjust the salt, pepper, or spices as needed.

Step 5: Serve and Enjoy

Ladle your soup into bowls and drizzle with a little coconut milk or cashew cream for that beautiful velvety finish. If you’re like me, you’ll want to grab a warm crusty bread to dip right in and maybe curl up on the couch with a cozy blanket!

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Tips from My Kitchen

Don’t rush roasting: Let the squash and sweet potatoes get golden and soft—this step builds flavor you can’t get any other way.
Use fresh ginger if you can: It adds a fresh zing that complements the sweetness, but dried works when you’re in a pinch.
Right blender safety: Always vent the blender lid and cover with a towel when pureeing hot soup to avoid spills.
Taste and tweak: Soups love a little love—adjust seasoning before serving to hit your perfect flavor spot.

How to Serve Butternut Squash and Sweet Potato Soup Recipe

Butternut Squash and Sweet Potato Soup, comforting fall soup, healthy vegetable soup, creamy roasted vegetable soup, easy fall soup recipes - 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

I typically keep it simple with a swirl of coconut milk or cashew cream—just a little drizzle adds creaminess and looks so inviting. Sometimes I throw on a few toasted pumpkin seeds or a sprinkle of fresh thyme leaves for crunch and freshness. A pinch of chili flakes is great if you want a little heat, too!

Side Dishes

This soup pairs wonderfully with a hearty whole-grain bread, like a rustic sourdough or a cheesy garlic loaf. For a lighter option, crisp green salads with a bright vinaigrette balance the richness perfectly. On a chilly day, grilled cheese sandwiches are always a welcomed companion.

Creative Ways to Present

For holiday dinners or when I want to impress, I serve the soup in mini pumpkin bowls—just hollow out small sugar pumpkins and ladle the soup inside. It’s such a fun, festive touch! Garnishing with edible flowers or finely chopped fresh herbs like chives or parsley also elevates the presentation for a special occasion.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge, and it usually lasts beautifully for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better! Just give it a quick stir before reheating.

Freezing

This soup freezes like a dream. I portion it into freezer-safe containers or bags, and it stays fresh for up to 3 months. Just thaw overnight in the fridge before warming. I avoid freezing with any dairy or nut cream added—add those fresh when serving after reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent scorching. If the soup thickened in the fridge, you can thin it with a splash of broth or water. Microwave works fine too—just cover and heat in short bursts, stirring between. Adding your coconut milk or cashew cream fresh at serving keeps it silky.

FAQs

Can I make this Butternut Squash and Sweet Potato Soup Recipe in a slow cooker?

Absolutely! Roast the vegetables as usual for maximum flavor, then transfer everything to a slow cooker with the sautéed aromatics, broth, and spices. Cook on low for 4-6 hours, then blend until smooth. It’s a great hands-off method if you want to prep ahead.
Can I substitute the sweet potatoes for regular potatoes?

You can, but you’ll lose some of that lovely natural sweetness. Sweet potatoes add creaminess and flavor that really make this soup special. If you want to swap, consider adding a little extra cinnamon or nutmeg to compensate.
Is this Butternut Squash and Sweet Potato Soup Recipe vegan?

Yes! All ingredients are plant-based. Using vegetable broth and optional coconut milk or cashew cream keeps it vegan and dairy-free. It’s a great choice for those following a vegan diet or anyone wanting a wholesome, comforting soup.
How do I make the soup thicker or thinner?

If you want a thicker soup, use less broth or simmer it longer uncovered to reduce. For a thinner, more broth-like consistency, add extra vegetable broth or a splash of water when reheating.
Can I add other vegetables to this soup?

Definitely! Carrots, parsnips, or a bit of butternut’s cousin, pumpkin, can be roasted alongside the squash and potatoes to add extra layers of flavor and nutrition. Just keep the quantity balanced so the flavor doesn’t get muddled.

Final Thoughts

This Butternut Squash and Sweet Potato Soup Recipe holds a special place in my kitchen because it’s where simplicity meets soul-warming goodness. Every spoonful feels like a little celebration of fall, and it’s a recipe I trust to bring comfort to whoever’s lucky enough to eat it. You’re going to love how easy it is to make yet how deeply satisfying every bite turns out—give it a try and I bet it’ll become a staple in your rotation, just like it did in mine!