Butternut Squash and Sweet Potato Soup: Quick, Creamy, and Delicious

Butternut Squash and Sweet Potato Soup is like wrapping yourself in a cozy blanket—only this one you can eat. Creamy, golden, and packed with natural sweetness, this soup is the taste of fall in a bowl. Whether you’re chasing warmth on a chilly evening or trying to sneak more veggies into your family’s diet, this recipe has your back. With just one pot, a few simple ingredients, and about 30 minutes, you can create a velvety, vitamin-packed soup that’s both comforting and surprisingly light. And yes—your kitchen will smell amazing while it simmers.

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What is Butternut Squash and Sweet Potato Soup?

Butternut Squash and Sweet Potato Soup is a creamy, lightly spiced vegetable soup made from—you guessed it—butternut squash and sweet potatoes. These two power-packed veggies bring a rich, buttery sweetness that blends beautifully with warm spices like cumin, coriander, and turmeric. The result is a smooth, golden bowl of goodness that feels fancy but takes less effort than you’d think. It’s naturally vegetarian, full of nutrients like Vitamin A, and works perfectly as a light lunch, cozy dinner, or elegant appetizer.

Reasons to Try Butternut Squash and Sweet Potato Soup

If your idea of soup night is something quick, filling, and a little bit fancy—this is your soup. Butternut Squash and Sweet Potato Soup checks all the boxes:

• It’s easy to make with pantry staples and one pot (yes, cleanup is a breeze).
• The creamy texture makes it taste indulgent without cream or cheese.
• It’s freezer-friendly, so you can make a batch and enjoy it all week.
• Plus, it’s naturally sweet, making it a winner for picky eaters (even kids love it).
  If you love comforting soups like my Roasted Acorn Squash Soup or Creamy Vegan Pumpkin Wild Rice Soup, you’ll want to keep this one on repeat all fall long.

Ingredients Needed to Make Butternut Squash and Sweet Potato Soup

The secret to a silky, flavorful Butternut Squash and Sweet Potato Soup isn’t complicated—it’s about using the right ingredients and letting them shine. Every element plays a role in building that cozy depth of flavor, from the sweetness of the vegetables to the warmth of the spices. Here’s what you’ll need and why each item matters.

1. Butternut Squash and Sweet Potatoes (700g total)
These two golden vegetables are the heart and soul of this soup. The butternut squash brings a creamy texture and nutty sweetness, while the sweet potatoes add richness and a touch of earthiness. When roasted or simmered together, they blend into a velvety smooth soup that feels indulgent but is surprisingly healthy. You can use fresh peeled cubes or pre-chopped ones from the store if you’re short on prep time (we’ve all been there on a weeknight). For another cozy veggie-based favorite, check out our Roasted Acorn Squash Soup — it’s a cousin to this recipe and perfect for fall dinners.

2. Onion (1 medium, chopped)
An onion may seem basic, but it’s the quiet hero of Butternut Squash and Sweet Potato Soup. It lays down the foundation of flavor, turning sweet and aromatic as it softens in butter. Yellow onions work best for their balance of sweetness and bite, but white or even shallots will do in a pinch.

3. Garlic (2 cloves, minced)
Garlic gives that extra depth you taste but can’t quite name. It enhances the natural sweetness of the vegetables while adding a savory aroma that makes your kitchen smell amazing. Don’t skip it—just sauté it gently so it doesn’t burn.

4. Butter (1 knob, about 1 tablespoon)
A touch of butter adds richness and a soft, luxurious mouthfeel to the soup. It also helps mellow the spices and deepen the sweetness of the squash and potatoes. If you prefer a dairy-free version, swap the butter for coconut oil or extra olive oil.

5. Olive Oil (1 teaspoon)
Used alongside the butter, olive oil keeps the soup light while preventing the butter from browning too quickly. Choose a good-quality olive oil for a subtle fruity note.

6. Ground Coriander (½ teaspoon)
This spice brings a delicate citrusy warmth that complements the natural sweetness of the squash. It adds a layer of complexity without overwhelming the other flavors.

7. Ground Cumin (½ teaspoon)
Cumin adds a hint of smokiness and depth. Just a little goes a long way, giving your Butternut Squash and Sweet Potato Soup that earthy, comforting undertone that keeps you coming back for another spoonful.

8. Turmeric (½ teaspoon)
Besides giving the soup its gorgeous golden hue, turmeric offers a gentle warmth and a boost of anti-inflammatory benefits. It’s the secret to that deep autumn glow in every bowl.

9. Vegetable Stock (500 ml or 2 generous cups)
The stock ties everything together, creating a silky, savory base. A good-quality vegetable stock enhances the natural sweetness of the squash while balancing the spices. For a richer flavor, you can also use chicken broth. If you love creamy, nourishing soups like our Creamy Vegan Pumpkin Wild Rice Soup, this ingredient will feel familiar—it’s what gives both soups that restaurant-style depth.

10. Salt and Pepper (to taste)
Never underestimate seasoning. Add a pinch of salt while simmering, then taste and adjust at the end. A crack of black pepper adds a gentle heat that balances the soup’s sweetness.

Optional Garnishes

• A swirl of cream or coconut milk for extra richness
• Toasted pumpkin seeds for crunch
• A drizzle of olive oil or a sprinkle of smoked paprika for color
• Fresh herbs like thyme or sage for aroma

This ingredient list proves that a truly satisfying Butternut Squash and Sweet Potato Soup doesn’t need anything fancy—just good, wholesome produce and a few everyday spices. Together, they create a soup that’s comforting, nutrient-packed, and perfect for cozy nights at home.

Instructions to Make Butternut Squash and Sweet Potato Soup

This Butternut Squash and Sweet Potato Soup comes together easily in one pot, and the aroma alone is enough to make the whole family wander into the kitchen. Follow these step-by-step instructions to create a bowl of velvety, golden comfort that’s every bit as nourishing as it is delicious.

Step 1: Prep Your Ingredients Like a Pro

Before you start cooking, take a few minutes to prep everything. Peel and chop the butternut squash and sweet potatoes into roughly even-sized cubes—this helps them cook evenly and blend smoothly later. Chop the onion and mince the garlic. Having your ingredients ready (mise en place style) makes this process flow easily, especially on busy weeknights.

If you love prepping in advance, you can chop your vegetables the night before and store them in airtight containers in the fridge. This way, you can whip up this Butternut Squash and Sweet Potato Soup in no time after work.

Step 2: Sauté the Onions and Garlic for a Flavorful Base

In a large soup pot, melt the butter and olive oil together over medium heat. Once the butter begins to foam slightly, toss in the chopped onion. Stir frequently and cook until the onion becomes soft and translucent—about 5 minutes.

Add the minced garlic next and cook for another minute. The moment you smell that warm, sweet aroma filling your kitchen, you know you’re on the right track. This combination forms the flavorful foundation of your Butternut Squash and Sweet Potato Soup.

Step 3: Add Your Spices to Build Warmth and Depth

Sprinkle in the ground coriander, ground cumin, and turmeric. Stir well and let the spices toast gently for 30 seconds to 1 minute. This helps release their oils and deepen their flavors, turning your kitchen into a cozy cloud of autumn warmth.

This step might seem small, but it’s what transforms a simple vegetable soup into a deeply aromatic Butternut Squash and Sweet Potato Soup with layers of flavor. Think of it as your secret weapon for that restaurant-worthy richness.

Step 4: Add the Butternut Squash and Sweet Potatoes

Now, add your chopped butternut squash and sweet potatoes to the pot. Stir well so each piece is coated in that buttery, spiced mixture. Let them cook for about 2–3 minutes before adding any liquid—this gives the veggies a chance to caramelize slightly and absorb all those delicious flavors.

If you love that roasted flavor, you can also try roasting the squash and sweet potatoes first before adding them to the pot. It adds another level of sweetness and smokiness—similar to what we do in our Roasted Pumpkin Soup Recipe.

Step 5: Pour in the Stock and Simmer Slowly

Pour in your vegetable stock, just enough to cover the vegetables. Turn the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 15–20 minutes.

You’ll know it’s ready when the squash and sweet potatoes are soft enough to be pierced easily with a fork. The color will deepen, and the broth will take on a golden hue that screams cozy comfort.

If you prefer a richer soup, you can use chicken broth or add a splash of coconut milk near the end of cooking. For a vegan twist, try the method used in our Creamy Vegan Pumpkin Wild Rice Soup—it creates a luscious texture without any dairy.

Step 6: Blend Until Perfectly Smooth

Once the vegetables are tender, remove the pot from the heat. Using a stick blender, blend the soup directly in the pot until it’s creamy and smooth. This is where your Butternut Squash and Sweet Potato Soup transforms from a chunky stew into a luxurious puree.

If you only have a countertop blender, that works too—just be sure to let the soup cool slightly and blend in batches. Always leave a small gap in the lid to let steam escape safely.

Pro Tip: Add a little more stock or water if you prefer a thinner consistency.

Step 7: Taste, Adjust, and Season to Perfection

Now comes the fun part—tasting. Season your soup with salt and pepper to bring all those flavors to life. Taste it again. Need more warmth? Add a pinch of cumin. Want extra creaminess? Stir in a spoonful of butter or a splash of cream.

This soup is forgiving and flexible, so you can easily tweak it to your liking. A squeeze of lemon juice at the end can also add a bright note that balances the sweetness.

Step 8: Serve and Garnish Like a Pro Chef

Ladle your silky Butternut Squash and Sweet Potato Soup into warm bowls and garnish with your favorite toppings. A swirl of coconut milk or cream makes it look extra fancy, while toasted pumpkin seeds or croutons add satisfying crunch.

If you’re planning a cozy dinner spread, serve it with a slice of crusty bread or alongside a hearty dish like our Tuscan Chickpea Soup for a rustic, comforting meal.

This soup is a true crowd-pleaser—perfect for family dinners, meal prep, or curling up on the couch after a long day.

Step 9: Store or Freeze for Later

If you’ve got leftovers (lucky you), let the soup cool completely before transferring it to airtight containers. Store in the fridge for up to 3 days or freeze for up to 3 months. It reheats beautifully—just warm it gently on the stovetop or in the microwave, stirring occasionally.

This Butternut Squash and Sweet Potato Soup actually tastes even better the next day, as the spices have time to meld and deepen in flavor. It’s one of those recipes that keeps on giving.

Step 10: Enjoy the Cozy Comfort You Just Created

You’ve just made a pot of sunshine! Each spoonful of Butternut Squash and Sweet Potato Soup is rich, creamy, and comforting—the kind of dish that warms you from the inside out. Serve it with love, and don’t be surprised if it becomes your new cold-weather go-to.

What to Serve with Butternut Squash and Sweet Potato Soup

This soup pairs beautifully with a warm slice of crusty sourdough, buttery cornbread, or a simple green salad. For something heartier, try a side of Tuscan Chickpea Soup as part of a cozy soup-and-salad dinner spread. A sprinkle of roasted pumpkin seeds or a swirl of Greek yogurt also adds a lovely contrast of texture and flavor.

Key Tips for Making Butternut Squash and Sweet Potato Soup

• Cut evenly: Smaller chunks of squash cook faster and blend smoother.
• Blend smart: A stick blender is your best friend here—no spills, no burns.
• Spice balance: Don’t overdo it. The goal is gentle warmth, not curry heat.
• Make ahead: This soup actually tastes even better the next day as flavors deepen overnight.

Storage and Reheating Tips for Butternut Squash and Sweet Potato Soup

Once cooled, store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on low heat.

FAQs

Q: Can I make this vegan?
A: Absolutely—just replace the butter with coconut oil or more olive oil.

Q: Can I roast the vegetables first?
A: Yes! Roasting adds a caramelized sweetness that deepens the flavor.

Q: What’s the best garnish?
A: Try a drizzle of cream, toasted pepitas, or a pinch of smoked paprika.

Q: Can I make it in a slow cooker?
A: Yes. Cook on low for 6–8 hours, then blend until smooth.

Final Thoughts

Butternut Squash and Sweet Potato Soup is the kind of dish that makes you slow down, breathe, and remember that cozy food doesn’t have to be complicated. It’s simple, wholesome, and utterly satisfying—perfect for chilly nights or lazy weekends. So grab a spoon, pour yourself a bowl, and let this sunshine-colored soup brighten your day.

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