If you’re craving something cozy, nourishing, and bursting with autumnal flavors, this Butternut Squash and Sweet Potato Soup Recipe is about to become your new best friend. It beautifully combines the natural sweetness of butternut squash and sweet potatoes with fragrant spices and creamy coconut milk for a velvety smooth soup that feels like a warm hug in a bowl. Every spoonful is comforting, subtly spiced, and perfect for those chilly days when you want something wholesome yet indulgent.
Ingredients You’ll Need
These ingredients are simple, fresh, and work together to create the perfect harmony of taste, texture, and color. Each one plays a vital role— from the luscious sweetness of the vegetables to the warming spices that bring depth to the soup.
- Olive oil: Adds a rich base for sautéing and enhances the overall flavor.
- Medium onion (diced): Provides sweetness and a savory backbone when softened.
- Garlic cloves (minced): Infuses fragrant warmth to the soup without overpowering it.
- Butternut squash (peeled, seeded, and cubed): The star ingredient that lends a creamy, smooth texture and natural sweetness.
- Sweet potatoes (peeled and cubed): Adds extra creaminess and a slightly earthy sweetness.
- Ground cumin: Offers subtle smokiness and depth.
- Ground cinnamon: Infuses warm, sweet spice that complements the vegetables.
- Ground nutmeg: Adds a gentle nutty flavor to round out the spice mix.
- Salt: Enhances and balances all the flavors in the pot.
- Black pepper: Lifts the dish with a mild heat.
- Vegetable broth: The flavorful liquid base that brings everything together.
- Canned coconut milk (full-fat or light): Delivers creamy richness and a subtle tropical touch.
- Maple syrup (optional): A hint of natural sweetness to brighten the flavors even more.
- Chopped fresh parsley or pumpkin seeds (for garnish): Adds a fresh color contrast and textural crunch.
How to Make Butternut Squash and Sweet Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Gently sauté the diced onion until it becomes soft and translucent, about 4 to 5 minutes. Then toss in minced garlic, cooking it just long enough to release its wonderful aroma without browning. This foundational step builds a wonderfully fragrant base for your soup.
Step 2: Add Vegetables and Spices
Next, add your cubed butternut squash and sweet potatoes right into the pot. Sprinkle in ground cumin, cinnamon, nutmeg, salt, and black pepper. Stir everything together so the spices coat the vegetables, awakening their flavors even before the broth joins in.
Step 3: Simmer Until Tender
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 20 to 25 minutes. You’ll know it’s ready when both the butternut squash and sweet potatoes are so tender that they practically melt when poked with a fork.
Step 4: Blend the Soup
Remove the pot from the heat. Using an immersion blender, puree the soup until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. The smooth, creamy texture is crucial to turning this into a truly comforting bowl.
Step 5: Stir in Creaminess and Sweetness
Return the blended soup to low heat and stir in the coconut milk for that luscious creaminess. If you love a touch of added sweetness, add the optional maple syrup here and let the soup simmer for an extra 5 minutes just to meld all the flavors before serving.
How to Serve Butternut Squash and Sweet Potato Soup Recipe
Garnishes
Finishing your soup with the right garnish can elevate both texture and appearance. Try sprinkling chopped fresh parsley for a bright pop of green or toasted pumpkin seeds for a satisfying crunch. These little extras bring life to the creamy soup and make each spoonful more exciting.
Side Dishes
This soup pairs beautifully with rustic bread, perhaps a warm baguette or whole grain loaf, perfect for dipping. A crisp green salad or roasted Brussels sprouts also make fantastic companions, balancing the soup’s silky texture with fresh or roasted crispness.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini pumpkins or small bread bowls to impress your guests. Drizzle a bit of extra coconut milk or a swirl of olive oil on top to add swirl art. Garnish with a dusting of smoked paprika or chili flakes if you want to amp up the flavor visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be kept in an airtight container in the refrigerator for up to 5 days. This makes it a perfect make-ahead meal for busy weekdays when you need a quick, warming meal without any fuss.
Freezing
You can absolutely freeze this Butternut Squash and Sweet Potato Soup Recipe. Place cooled soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months. It’s a lifesaver for quick meals or occasions when you want homemade comfort food ready to go.
Reheating
When you’re ready to enjoy your saved soup, thaw it overnight in the fridge if frozen, then gently reheat on the stovetop over low heat or in the microwave. Stir occasionally to keep the creamy texture smooth and prevent scorching.
FAQs
Can I use fresh coconut milk instead of canned?
Fresh coconut milk can work if you have access to it, but canned coconut milk is preferred because of its consistency and richness, which help achieve that creamy texture in this Butternut Squash and Sweet Potato Soup Recipe.
How can I make this soup spicier?
For a spicy kick, add a pinch of cayenne pepper or a drizzle of your favorite hot sauce when adding the spices in step 2 or as a finishing touch when serving.
Is this soup suitable for freezing without the garnishes?
Yes! It’s best to leave out your parsley or pumpkin seed garnishes when freezing, then add fresh ones once the soup is reheated for the best texture and flavor.
What can I substitute if I don’t have sweet potatoes?
You can use more butternut squash or even carrots as a substitute, but keep in mind the natural sweetness and creaminess may vary slightly.
Can I make this soup in a slow cooker?
Definitely! Just sauté the onions and garlic first, then add all ingredients including spices to the slow cooker on low for 6-8 hours. Blend before serving as directed.
Final Thoughts
This Butternut Squash and Sweet Potato Soup Recipe is one of those comforting dishes that feels special without needing a fuss. It’s a perfect companion for chilly days and is guaranteed to become a staple in your recipe collection. I can’t wait for you to give it a try and see just how effortlessly delicious and cozy it can be!
Print
Butternut Squash and Sweet Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy and comforting Butternut Squash and Sweet Potato Soup is a perfect fall recipe that’s both vegan and gluten-free. Made with tender butternut squash, sweet potatoes, warming spices, and rich coconut milk, it offers a delightful balance of sweetness and earthiness. Quick and easy to prepare on the stovetop with simple blending, it’s ideal for a cozy meal or make-ahead lunch, garnished with fresh parsley or crunchy pumpkin seeds for added texture.
Ingredients
Vegetables
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 garlic cloves, minced
Spices & Seasonings
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquids
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup canned coconut milk (full-fat or light)
Optional
- 1 tablespoon maple syrup
- Chopped fresh parsley or pumpkin seeds, for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant to build the soup’s flavor base.
- Add Vegetables and Spices: Add the cubed butternut squash and sweet potatoes to the pot. Stir in the ground cumin, cinnamon, nutmeg, salt, and black pepper, coating the vegetables evenly with the spices to enhance the soup’s warmth and depth.
- Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20–25 minutes or until the squash and sweet potatoes are fork-tender, ensuring the vegetables are soft enough for pureeing.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until there are no lumps. Be cautious with hot liquids when blending.
- Finish and Warm Through: Return the blended soup to low heat. Stir in the coconut milk and maple syrup if using, then simmer for an additional 5 minutes to warm through and meld the flavors. Taste and adjust seasoning with additional salt or pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley or pumpkin seeds for added color and texture. Serve immediately for best flavor and enjoyment.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a splash of your favorite hot sauce while simmering.
- This soup stores well in the refrigerator for up to 5 days, making it great for meal prep.
- It freezes beautifully—allow it to cool completely before transferring to airtight containers for up to 3 months.
- Reheat gently on the stovetop over low heat or in the microwave to avoid curdling the coconut milk.
- Use full-fat coconut milk for a richer, creamier soup; light coconut milk reduces fat content but slightly thins texture.
