Name: Butternut Squash and Sweet Potato Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 large butternut squash (5 cups cubed); 2 medium-large sweet potatoes (3 cups peeled and cubed); 1/4 cup olive oil; Salt + black pepper to taste; 1 tablespoon olive oil; 1 medium sweet onion, diced; 5 cloves garlic, minced; 1 tablespoon grated fresh ginger or 1/2 teaspoon dried ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 4 cups vegetable broth; 1 teaspoon salt or to taste; Drizzle of coconut milk or cashew cream (optional, for serving)

Jump to Recipe· 4.8 from 16 reviews

If you’re craving a cozy, comforting bowl of something that feels like a warm hug on a chilly day, you’ve got to try this Butternut Squash and Sweet Potato Soup Recipe. It’s creamy, naturally sweet, and packed with flavor that’ll make you want to keep coming back for more. Trust me, once you nail this recipe, it’ll become your go-to soup for fall and winter — plus, it’s easier than you think to get that perfect silky texture.

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Why This Recipe Works

Roasting Enhances Flavor: Roasting the squash and sweet potatoes caramelizes their natural sugars, adding deep, rich sweetness.
Balanced Warm Spices: Cinnamon and nutmeg bring a cozy depth without overpowering the veggies.
Creamy Texture Without Dairy: Blending the soup smooth with a bit of coconut milk or cashew cream adds creaminess that feels indulgent but is dairy-free.
Simple Ingredients, Big Heartiness: Using everyday pantry staples keeps this soup fuss-free and approachable for cooks at any level.

Butternut Squash and Sweet Potato Soup, creamy veggie soup, cozy fall soup, healthy winter soup, easy vegetable soup - The image shows a pot filled with thick orange soup, smooth in texture with small dimples on the surface, indicating creaminess. Inside the pot, a wooden spoon with a long handle is dipped, lifting some soup that shows a consistent orange color and soft, velvety texture. The pot is light gray with metal handles on each side, placed on a white marbled surface. The soup fills the pot almost to the brim, and the lighting highlights the soup’s shiny surface and the wooden spoon’s warm tones. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Butternut Squash and Sweet Potato Soup Recipe comes from pairing sweet, nutty root vegetables with aromatic spices and gentle aromatics. Each ingredient pulls its weight, creating a cozy, satisfying bowl that’s both nourishing and delicious. And don’t forget — choosing fresh, good-quality squash and potatoes makes all the difference!

Butternut Squash and Sweet Potato Soup, creamy veggie soup, cozy fall soup, healthy winter soup, easy vegetable soup - Flat lay of vibrant cubed butternut squash with its warm orange color and smooth texture, bright orange peeled sweet potato chunks, a cluster of shiny golden sweet onions diced, several cloves of plump garlic with papery white skins, fresh pale beige ginger root with knobby texture, small heap of ground cinnamon and nutmeg powders showing soft brown hues, and a small swirl of creamy white coconut milk, all naturally arranged with some scattered whole spices and fresh ginger slices for contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Butternut squash: This is the star—its creamy texture and mild sweetness form the soup’s base. Look for a firm, blemish-free squash.
Sweet potatoes: They add a natural sweetness and complement the squash’s flavor perfectly. Choose firm potatoes without spots or sprouts.
Olive oil: Used for roasting and sautéing, it brings richness and helps caramelize the veggies.
Sweet onion: Adds subtle sweetness and depth when sautéed.
Garlic: Gives a lovely aromatic punch without being overpowering.
Fresh ginger: Offers a gentle zing and warmth—feel free to use dried if fresh isn’t handy.
Cinnamon and nutmeg: These warm spices uplift the soup with cozy, comforting notes.
Vegetable broth: Provides the perfect savory base; homemade or store-bought both work.
Salt and pepper: Essential for balancing flavors—season gradually and taste as you go.
Coconut milk or cashew cream (optional): For that luscious finish, a drizzle of either adds creaminess without dairy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Butternut Squash and Sweet Potato Soup Recipe is how versatile it is. I often play around with the spices or add a handful of greens to boost nutrition. And I encourage you to make it your own — after all, the best recipes are the ones you make your own in your kitchen!

Add heat: A pinch of cayenne or a dash of smoked paprika can add a lovely kick if you’re into a little spice. I’ve done this when hosting friends who love bold flavors.
Make it creamier: Stir in a bit of heavy cream or yogurt instead of coconut milk if you want dairy richness.
Go green: Toss in spinach or kale during the last few minutes of cooking for extra color and nutrients — I love doing this in winter to brighten things up.
Top it with crunch: Toasted pepitas or pumpkin seeds add a great textural contrast that I always welcome.

Step-by-Step: How I Make Butternut Squash and Sweet Potato Soup Recipe

Step 1: Roast the veggies to bring out their best

Start by preheating your oven to 400°F (200°C). While it heats up, peel and cube your butternut squash and sweet potatoes to roughly the same size—about 1-inch pieces work well. I like to spread them out on a big rimmed baking sheet to avoid crowding; this helps them roast evenly and develop those gorgeous golden bits. Drizzle with olive oil, sprinkle with salt and pepper, then toss everything right in the pan to coat. Pop them in the oven for 35-45 minutes until tender and caramelized. This roasting step adds that essential depth of flavor that makes this soup standout.

Step 2: Sauté aromatics for a flavorful base

While the veggies roast, heat a tablespoon of olive oil in a large pot over medium heat. Add your diced sweet onion and cook gently for about 5 minutes until translucent and slightly sweet. Then stir in minced garlic and grated ginger, cooking just 1 more minute until fragrant—this little punch of warmth lifts the whole soup.

Step 3: Combine, season, and blend to silky perfection

Once your roasted squash and sweet potatoes are done, carefully add them to the pot with the aromatics. Sprinkle in cinnamon, nutmeg, and salt, then pour in your vegetable broth. Give everything a good stir and let it simmer for a few minutes to marry the flavors. The fun part? Blending! I use a high-powered blender in batches to get that ultra-smooth, velvety texture—alternatively, an immersion blender works great right in the pot. After blending, warm the soup through, taste, and adjust the seasoning. A little extra salt or a pinch more spice goes a long way here.

Serve hot, finishing with a drizzle of creamy coconut milk or cashew cream if you like, for that extra touch of indulgence.

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Pro Tips for Making Butternut Squash and Sweet Potato Soup Recipe

Even Cubes for Even Roasting: Cutting the squash and sweet potatoes into similar-sized pieces ensures they cook at the same rate and caramelize evenly.
Don’t Skip Roasting: Roasting is the secret to intensifying sweetness and adds those lovely golden flavors you can’t get from boiling.
Blend in Batches: If using a blender, blend in smaller batches to prevent spills and achieve a silky texture more easily.
Taste as You Go: Salt and spice levels can vary—adjust gradually to avoid over-seasoning and keep the flavors balanced.

How to Serve Butternut Squash and Sweet Potato Soup Recipe

Butternut Squash and Sweet Potato Soup, creamy veggie soup, cozy fall soup, healthy winter soup, easy vegetable soup - A white bowl filled with smooth, bright orange soup swirled gently on the surface, sprinkled with small green herb pieces on top. A detailed silver spoon is placed inside the soup on the left side of the bowl. The bowl rests on a surface with a beige cloth in the background, and part of another white bowl with the same soup is seen in the upper right. At the bottom right corner, a small white bowl holds orange cubed pieces, touching the edge of the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this soup with a swirl of creamy coconut milk or cashew cream—it adds richness and makes each spoonful feel fancy without much effort. For a bit of crunch and color, toasted pumpkin seeds or a sprinkle of fresh herbs like parsley or chives work beautifully. Sometimes I even add a small dollop of tangy Greek yogurt for a lovely contrast.

Side Dishes

This soup pairs perfectly with crusty bread—think a warm baguette or a slice of garlic bread to mop up every last drop. I also like serving it alongside a simple green salad with crisp apples or pears to brighten the meal. For heartier dinners, roasted Brussels sprouts or a quinoa salad round it out nicely.

Creative Ways to Present

For special occasions or cozy dinner parties, try serving the soup in mini pumpkin bowls—just hollow out small sugar pumpkins and ladle your soup right inside. It’s festive, charming, and a guaranteed conversation starter. Another fun idea is to garnish with a swirl of herb pesto or sprinkle with crispy fried shallots for extra texture.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps really well in an airtight container in the fridge for up to 4 days. I usually cool it completely before storing to keep flavors fresh. When reheating, stir occasionally to maintain that creamy texture and prevent sticking.

Freezing

This soup freezes beautifully, which is a lifesaver for busy weeks. Portion it out into freezer-safe containers or bags, leaving some space for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. The texture and flavor hold up really well after freezing, which isn’t always the case for blended soups.

Reheating

Reheat your Butternut Squash and Sweet Potato Soup Recipe slowly over low to medium heat, stirring often. If it seems too thick after refrigeration, add a splash of vegetable broth or water to loosen it up. Avoid using the microwave for large portions, as uneven heating can affect the texture.

FAQs

Can I make this soup vegan and dairy-free?

Absolutely! This Butternut Squash and Sweet Potato Soup Recipe is naturally vegan when you skip the optional creamy toppings or use coconut milk or cashew cream instead of dairy. The recipe is designed to be dairy-free from the start, making it perfect for plant-based diets.
What if I don’t have fresh ginger—can I use dried?

You can substitute 1 tablespoon of fresh ginger with about ½ teaspoon of dried ground ginger. It won’t be quite as vibrant, but it still adds that warming note. Just add it during the sauté step so it blossoms with the garlic.
Can I use chicken broth instead of vegetable broth?

Yes, if you’re not strictly vegetarian or vegan, chicken broth works well and adds a slightly richer savory depth. Just keep in mind the flavor will shift slightly, but it’s still delicious.
How do I get the soup super smooth?

Using a high-powered blender in small batches is the best way to achieve a silky smooth texture. If you only have an immersion blender, make sure to blend thoroughly and in small circles to break down all chunks. Patience here really pays off!
Can I add other vegetables to this soup?

Definitely! Carrots, parsnips, or even a bit of butternut squash skin (if peeled well) can add complexity. Just adjust roasting times slightly and taste as you go to balance flavors.

Final Thoughts

This Butternut Squash and Sweet Potato Soup Recipe is one of those kitchen treasures I return to again and again, especially when I want something soothing but not fussy. It’s got that perfect balance of sweet, savory, and warming spices that feels like pure comfort. I hope you find it as delightful and easy to love as I do—ready to welcome you with cozy vibes any day of the week. So grab your roasting pan, and let’s make soup that feels like a warm hug from the inside out!