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A close-up shot of the vibrant, creamy butternut squash sweet potato soup in a white bowl, garnished with herbs.

Butternut Squash Sweet Potato Soup (The Ultimate Creamy Recipe)

This Butternut Squash Sweet Potato Soup is the ultimate comfort food, blending the natural sweetness of butternut squash and sweet potatoes into a velvety, savory, and incredibly easy-to-make dish. Perfect for a cozy fall meal!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 2 large sweet potatoes peeled and cut into 1-inch cubes (about 4 cups)
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 6 cups vegetable broth low-sodium
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp ground nutmeg

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Immersion blender or traditional blender

Method
 

  1. 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.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Add the cubed butternut squash and sweet potatoes to the pot. Pour in the vegetable broth and season with salt, pepper, and nutmeg.
  4. 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.
  5. 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.
  6. 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

Roasting Tip: For a deeper, caramelized flavor, roast the cubed vegetables at 400°F (200°C) for 20-25 minutes before adding to the pot.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.