There’s something incredibly comforting about a bowl of Butternut Squash Sweet Potato Soup, especially as the days get cooler here in sunny San Diego. This soup is one of those recipes that feels like a warm hug from the inside, a reminder of my childhood afternoons spent in my mum’s kitchen back in southern England. The subtle sweetness of butternut squash and sweet potatoes, paired with a hint of warming spices, transforms simple ingredients into a soulful dish that connects family and friends around the table. Whether you’re craving something nourishing after a long day or want to impress with a cozy, homemade meal, this soup is a gentle invitation to slow down and savor the moment.
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Why You’ll Love This Butternut Squash Sweet Potato Soup
What makes this Butternut Squash Sweet Potato Soup stand out isn’t just the vibrant color or velvety texture—it’s how it balances sweet and savory notes with an ease that feels both nostalgic and fresh. Growing up, my grandmother would often make dishes that reminded me of home without fuss, and this soup carries that same spirit. It’s naturally gluten-free and packed with vitamins, making it a nourishing choice for the whole family. Plus, it’s incredibly forgiving—perfect for those nights when you want to whip something up quickly but still impress with deep, layered flavors.
Ingredients You’ll Need for This Butternut Squash Sweet Potato Soup
The key to this soup lies in selecting fresh, vibrant vegetables that bring both sweetness and earthiness to the bowl. I always seek out butternut squash that feels heavy for its size with smooth skin, and sweet potatoes that are firm without soft spots. Using quality broth, whether homemade or store-bought, makes a surprising difference in depth. Over the years, I’ve learned that fresh spices and aromatics truly elevate simple soups to something special.
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup coconut milk or cream (for extra creaminess)
- Fresh parsley or chives, for garnish
Substitution tip: If you prefer, you can swap sweet potatoes for carrots or pumpkin, and the broth can easily be made vegetarian using mushroom or homemade vegetable stock.
Nutrition Facts
- Calories: Approximately 180 per serving (1.5 cups)
- Protein: 3g
- Fat: 7g (mostly from olive oil and optional coconut milk)
- Carbohydrates: 28g
- Fiber: 5g
- Sugar: 7g (naturally occurring from the veggies)
- Sodium: 450mg (varies with broth choice)
Creamy Butternut Squash Sweet Potato Soup Recipe to Warm Your Soul
Learn how to make delicious Butternut Squash Sweet Potato Soup. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this soup lies in selecting fresh, vibrant vegetables that bring both sweetness and earthiness to the bowl. I always seek out butternut squash that feels heavy for its size with smooth skin, and sweet potatoes that are firm without soft spots. Using quality broth, whether homemade or store-bought, makes a surprising difference in depth. Over the years, I’ve learned that fresh spices and aromatics truly elevate simple soups to something special.
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup coconut milk or cream (for extra creaminess)
- Fresh parsley or chives, for garnish
Substitution tip: If you prefer, you can swap sweet potatoes for carrots or pumpkin, and the broth can easily be made vegetarian using mushroom or homemade vegetable stock.
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
- Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
- Stir in the diced butternut squash and sweet potatoes, coating them well with the onion and garlic mixture.
- Sprinkle in the cumin, cinnamon, and nutmeg, stirring to combine and toast the spices gently for 1-2 minutes. This step releases their essential oils and deepens the flavor.
- Pour in the broth, bringing the mixture to a boil. Reduce heat to a simmer, cover, and cook for 20-25 minutes or until the squash and potatoes are tender when pierced with a fork.
- Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender.
- If using, stir in the coconut milk or cream to add richness. Season with salt and pepper to taste, adjusting spices as you like.
- Warm gently for another 5 minutes, then ladle into bowls and garnish with fresh parsley or chives before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Butternut Squash Sweet Potato Soup
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
- Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
- Stir in the diced butternut squash and sweet potatoes, coating them well with the onion and garlic mixture.
- Sprinkle in the cumin, cinnamon, and nutmeg, stirring to combine and toast the spices gently for 1-2 minutes. This step releases their essential oils and deepens the flavor.
- Pour in the broth, bringing the mixture to a boil. Reduce heat to a simmer, cover, and cook for 20-25 minutes or until the squash and potatoes are tender when pierced with a fork.
- Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender.
- If using, stir in the coconut milk or cream to add richness. Season with salt and pepper to taste, adjusting spices as you like.
- Warm gently for another 5 minutes, then ladle into bowls and garnish with fresh parsley or chives before serving.
Tips for Making the Best Butternut Squash Sweet Potato Soup
Getting this soup just right is all about respecting your ingredients and taking time to coax out their flavors. Over the years, I’ve found that a few small details make a big difference in the final bowl. Learn more: Hearty and Delicious Polish Potato Soup Recipe to Warm Your Soul
- Use fresh, quality vegetables—freshness impacts sweetness and texture significantly.
- Don’t rush the sautéing stage; letting onions become translucent and spices toast gently builds depth.
- Simmer the soup slowly rather than boiling aggressively to preserve the delicate flavors and prevent bitterness.
- Blend in batches if your blender is small to avoid spills and ensure a smooth finish.
- Adjust the seasoning at the end—sometimes a pinch more salt or a squeeze of lemon juice can brighten the whole dish.
When I first made this soup for my kids, they were sceptical about the spices, but the warm cinnamon won them over quickly—especially with a drizzle of coconut milk on top! Learn more: roasted butternut squash salad
Serving Suggestions and Pairings
This Butternut Squash Sweet Potato Soup is a wonderful choice for a cozy family dinner or a casual lunch with friends. It’s easy to dress up or keep simple depending on the occasion. I often serve it alongside crusty bread that’s perfect for dunking, or a crisp green salad to balance the richness.
- Garnish with toasted pumpkin seeds or a swirl of crème fraîche for texture and creaminess
- Pair with a light white wine like a Sauvignon Blanc or a refreshing sparkling water with a twist of lime
- Add a side of garlic bread or herb focaccia to make the meal more filling
- For a seasonal twist, stir in a handful of sautéed kale or spinach before blending
I love how this soup brings my family together on chilly evenings—my little boy always insists on adding extra ketchup on the bread, and my daughter happily claims it’s her favorite “pancake soup” because of its color. It’s these little moments that make cooking worthwhile.
Storage and Reheating Tips
Proper storage means you can enjoy this soup all week without losing its charm. From my experience balancing busy family life, having a nourishing meal ready to go is a real lifesaver.
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze portions in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating
- Reheat gently on the stovetop over low heat, stirring occasionally
- Add a splash of broth or coconut milk when reheating to refresh the texture if it thickens too much
Frequently Asked Questions
What are the main ingredients for Butternut Squash Sweet Potato Soup?
The main ingredients for Butternut Squash Sweet Potato Soup include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Butternut Squash Sweet Potato Soup?
The total time to make Butternut Squash Sweet Potato Soup includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Butternut Squash Sweet Potato Soup ahead of time?
Yes, Butternut Squash Sweet Potato Soup can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Butternut Squash Sweet Potato Soup?
Butternut Squash Sweet Potato Soup pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Butternut Squash Sweet Potato Soup suitable for special diets?
Depending on the ingredients used, Butternut Squash Sweet Potato Soup may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
This Butternut Squash Sweet Potato Soup is one of those simple pleasures that brings warmth and comfort to any table. I hope you’ll enjoy making it as much as I do, and that it becomes a little favorite in your home too. If you try it, I’d love to hear how it turned out or any tweaks you made—after all, cooking is a journey we share together.
