There’s nothing quite like a warm bowl of soup on a chilly day, and this Butternut Squash Sweet Potato Soup is the ultimate comfort food. This recipe combines the natural sweetness of butternut squash and sweet potatoes with savory aromatics and a hint of spice, creating a velvety smooth soup that is both healthy and incredibly satisfying. We’ve perfected this recipe to ensure it’s not only delicious but also incredibly easy to make. Get ready to cozy up with your new favorite fall soup!
Why You’ll Love This Butternut Squash Sweet Potato Soup
This isn’t just another soup recipe; it’s a celebration of autumn flavors designed for the enthusiastic home cook. It’s a one-pot wonder that minimizes cleanup and maximizes flavor.
- Incredibly Creamy: We achieve a luxurious, velvety texture without needing heavy cream, thanks to the starchy vegetables and a simple immersion blender.
- Rich, Deep Flavor: Sautéing the aromatics and allowing the vegetables to simmer properly builds a fantastic depth of flavor that tastes like it cooked for hours.
- Healthy & Nourishing: Packed with vitamins A and C, fiber, and antioxidants, this soup is a delicious way to enjoy a wholesome meal.
- Perfectly Simple: With straightforward steps and accessible ingredients, this recipe is perfect for both beginner cooks and seasoned chefs looking for a quick weeknight dinner. For another simple and satisfying meal, try this delicious chicken avocado melt.
Key Ingredients for the Perfect Fall Soup
The magic of this Butternut Squash Sweet Potato Soup lies in its simple, high-quality ingredients. Each component is chosen to build a symphony of savory and sweet flavors.
- Butternut Squash: The star of the show, providing a sweet, nutty base.
- Sweet Potatoes: Adds extra creaminess, sweetness, and a beautiful vibrant color.
- Yellow Onion & Garlic: These are the essential aromatic building blocks of any great soup.
- Vegetable Broth: Use a good quality broth as it makes up a significant portion of the flavor profile.
- Olive Oil: For sautéing the aromatics and bringing out their flavor.
- Seasoning: A simple blend of salt, black pepper, and a pinch of nutmeg is all you need to complement the natural flavors. Smoked paprika can also be added for a smoky depth.
How to Make Butternut Squash Sweet Potato Soup Step-by-Step
Follow these simple steps to create the creamiest, most flavorful soup right in your own kitchen. It’s a straightforward process that delivers impressive results every time.
Step 1: Prep the Vegetables
First, prepare your vegetables. Carefully peel and deseed the butternut squash, then chop it into 1-inch cubes. Peel the sweet potatoes and also chop them into 1-inch cubes. Dice the yellow onion and mince the garlic. Having everything prepped before you start cooking makes the process smooth and enjoyable.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This step is crucial for building the foundational flavor of your soup.
Step 3: Simmer Until Tender
Add the cubed butternut squash and sweet potatoes to the pot. Pour in the vegetable broth, ensuring the vegetables are fully submerged. Season with salt, black pepper, and a pinch of nutmeg. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the vegetables are fork-tender.
Step 4: Blend to Perfection
Once the vegetables are tender, it’s time to create that signature creamy texture. Use an immersion blender to blend the soup directly in the pot until it’s completely smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a traditional blender. Just be sure to let it cool slightly first and leave the blender lid’s vent open to allow steam to escape.
Tips for the Creamiest, Most Flavorful Soup
Want to elevate your Butternut Squash Sweet Potato Soup from great to unforgettable? Here are a few expert tips.
- Roast the Vegetables: For an even deeper, caramelized flavor, you can roast the butternut squash and sweet potato cubes at 400°F (200°C) for 20-25 minutes before adding them to the pot.
- Add a Little Fat: For a richer mouthfeel, you can stir in a tablespoon of coconut milk or a pat of butter after blending.
- Spice It Up: A pinch of cayenne pepper or a teaspoon of curry powder can add a wonderful warmth and complexity to the soup.
Easy Variations and Add-Ins
This soup is a fantastic canvas for your culinary creativity. Feel free to customize it with different flavors and textures.
- Protein Boost: Stir in some shredded chicken or crispy chickpeas for a more filling meal. A hearty chicken cheesesteak sandwich on the side also pairs wonderfully.
- Herbaceous Notes: Add fresh sage or thyme along with the aromatics for a classic fall flavor. Garnish with fresh parsley or chives.
- Garnish Ideas: Top your soup with toasted pumpkin seeds, a swirl of coconut cream, croutons, or crispy bacon bits for added texture and flavor.
Storing, Freezing, and Reheating Instructions
This soup is perfect for meal prep. It stores beautifully and tastes even better the next day!
- To Store: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 5 days.
- To Freeze: This soup freezes exceptionally well. Pour the cooled soup into freezer-safe containers or bags, leaving a little room for expansion. It can be frozen for up to 3 months.
- To Reheat: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally until warmed through. If frozen, thaw it in the refrigerator overnight before reheating. You can also reheat it in the microwave.
If you’re looking for other great make-ahead meals, this grilled chicken caesar salad is another fantastic option for weekly meal prep.
Frequently Asked Questions
Absolutely! For a Crock-Pot, sauté the aromatics on the stove, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours before blending. For an Instant Pot, use the sauté function for the aromatics, then add the remaining ingredients and pressure cook on high for 8 minutes before blending.
Yes, this recipe is naturally vegan! Just ensure you use a certified vegan vegetable broth and avoid any dairy-based garnishes. For extra creaminess, a swirl of full-fat coconut milk is a fantastic vegan option.
For the smoothest, creamiest texture, we highly recommend peeling both the butternut squash and the sweet potatoes. The skins can be tough and will prevent the soup from becoming completely velvety when blended.
To make the soup thicker, allow it to simmer uncovered for an extra 10-15 minutes to let some of the liquid evaporate. To make it thinner, simply stir in a little extra vegetable broth until you reach your desired consistency.
This soup pairs wonderfully with crusty bread for dipping, a simple green salad with a vinaigrette dressing, or a grilled cheese sandwich. For extra toppings, try toasted pumpkin seeds, croutons, or a dollop of plain yogurt.
The Best Butternut Squash Sweet Potato Soup Recipe
Butternut Squash Sweet Potato Soup (The Ultimate Creamy Recipe)
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes, until softened and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash and sweet potatoes to the pot. Pour in the vegetable broth and season with salt, pepper, and nutmeg.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the vegetables are tender enough to be easily pierced with a fork.
- Turn off the heat. Use an immersion blender to carefully blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, let the soup cool for a few minutes and blend in batches in a traditional blender.
- Taste the soup and adjust seasoning if necessary. Serve hot, garnished with your favorite toppings like pumpkin seeds, a swirl of coconut cream, or fresh herbs.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Share Your Creation!
We hope you love this creamy Butternut Squash Sweet Potato Soup as much as we do! It’s the perfect dish to welcome the cozy season. If you make this recipe, we would love to see it! Please leave a comment below or share a photo on Pinterest and tag us. Your feedback helps our community of home cooks grow.
