There’s nothing quite like a bowl of creamy Butternut Squash Sweet Potato Soup on a chilly evening to warm you from the inside out. This recipe has become a staple in my house, especially during the fall and winter months. It’s packed with roasted butternut squash and sweet potatoes, spiced with cumin, cinnamon, and just a hint of chili for that perfect cozy kick. Trust me, the moment that first spoonful hits your lips, you’ll be hooked. It’s creamy, comforting, and so easy to make—perfect for weeknight dinners or impressing guests. Let’s dive in and make this soul-soothing soup together!
Table of Contents
Table of Contents
Why You’ll Love This Butternut Squash Sweet Potato Soup
This soup is pure comfort in a bowl—here’s why it’s become my go-to recipe:
- Creamy dreamy texture: The roasted squash and sweet potatoes blend into velvety perfection, especially with that coconut milk swirled in.
- Flavor bomb: Warm spices like cumin and cinnamon make every spoonful taste like a cozy hug.
- Weeknight hero: Just roast, blend, and done—even my kids can help make it (though they mostly fight over who gets to push the blender button).
- Secretly healthy: Packed with vitamin A and fiber, but tastes indulgent enough for seconds.
- Cold weather magic: That first steamy bowl after coming in from the frost? Absolute bliss.
Ingredients for Butternut Squash Sweet Potato Soup
Grab these simple ingredients—they come together like magic to create the creamiest, most flavorful soup. Pro tip: I always measure everything out first (mise en place, my fancy French moment) so I’m not frantically peeling garlic mid-recipe!
- 1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped—don’t skip peeling, that skin gets weirdly tough
- 2 sweet potatoes (about 275g or 2 cups), peeled and chopped—orange-fleshed ones are sweetest
- 1 yellow onion, sliced into half-moons (tear-free trick: chill it for 10 minutes first!)
- 3 cloves garlic, peeled—yes, whole cloves! They mellow beautifully when roasted
- 2 tablespoons olive oil—the good stuff you’d drizzle on bread
- 400 ml (1 ½ cups) full-fat coconut milk—reserve 2 tablespoons for that Instagram-worthy swirl
- 1 teaspoon ground cumin—smells like heaven when it hits the hot veggies
- ½ teaspoon cinnamon—trust me, it’s not just for cookies
- ¼ teaspoon chili powder + 1 teaspoon chili flakes—adjust to your brave level
- 750 ml (3 cups) vegetable or chicken stock—or water in a pinch, but stock=flavor
- Salt and pepper—to taste, but be generous!
Equipment You’ll Need
Gather these kitchen essentials—nothing fancy, just the basics to make this soup shine:
- Roasting tin – A large one so your veggies don’t steam instead of roast
- Saucepan – For simmering all that golden goodness
- Blender or immersion blender – My stick blender lives on my counter from October to March!
- Measuring spoons – Because “eyeballing” cinnamon can lead to dessert-soup surprises
How to Make Butternut Squash Sweet Potato Soup
This soup comes together so easily—just roast, blend, and enjoy! I’ll walk you through each step so you get that perfect creamy texture and deep, roasted flavor every time. Pro tip: put on some cozy music while you cook—it makes the whole process feel like a warm hug.
Step 1: Roast the Vegetables
First, crank that oven to 190°C (375°F)—we want it nice and hot to caramelize those veggies. While it heats, toss your chopped butternut squash, sweet potatoes, onion slices, and whole garlic cloves in a big roasting tin. Drizzle with olive oil like you’re dressing a salad, then sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Get your hands in there and mix it all up—this is the fun part! Spread everything out in one layer (crowding = steaming, and we want crispy edges!). Roast for 30 minutes, stirring halfway, until the squash is fork-tender and the onions get those delicious golden bits. Your kitchen will smell *amazing*.
Step 2: Simmer and Blend
Now, scrape all those gorgeous roasted veggies into a saucepan—don’t forget to get every last bit of spice clinging to the tin! Pour in your stock or water until the vegetables are just covered (about 3 cups usually does it). Bring it to a lively boil, then reduce to a simmer for 10 minutes—this lets all the flavors get to know each other. Time to blend! If using a regular blender, work in batches and hold the lid tight (hot soup expands—learned that the hard way!). An immersion blender lets you blend right in the pot—my lazy-day favorite. Blend until silky smooth, adding more liquid if you prefer a thinner soup.
Step 3: Final Touches
Almost there! Stir in most of the coconut milk (save that last bit for garnish), sprinkle in chili flakes, and taste. Need more salt? More spice? This is your moment to make it *yours*. Ladle into bowls, drizzle with the reserved coconut milk (swirl it with a toothpick if you’re feeling fancy), and top with fresh coriander or a crack of black pepper. Grab some crusty bread—you’ve just made the coziest bowl of fall!
Tips for the Best Butternut Squash Sweet Potato Soup
After making this soup more times than I can count, here are my foolproof tricks for soup success:
- Spice control: Start with less chili and add more after blending—you can always amp up the heat but can’t take it back!
- Blender hack: An immersion blender lets you blend right in the pot (fewer dishes = happy cook). If using a regular blender, fill only halfway and hold the lid tight with a towel.
- Texture tweak: Too thick? Add warm stock a splash at a time until it’s just right. Too thin? Simmer uncovered for 5-10 minutes.
- Roasting secret: Don’t skimp on oil—those caramelized edges add SO much flavor. And stir halfway for even browning!
- Taste test: Always adjust seasoning after blending—the flavors change once everything comes together.
Creamy Butternut Squash Sweet Potato Soup in 3 Easy Steps
A creamy and flavorful soup made with roasted butternut squash and sweet potatoes, spiced with cumin, cinnamon, and chili for a warming dish.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 small butternut squash (about 700-900g or 2–3 cups), peeled and chopped
- 2 sweet potatoes (about 275g or 2 cups), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml (1 ½ cups) tin full-fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
- Preheat the oven to 190°C (375°F).
- Peel and cut the butternut squash and sweet potatoes into large chunks. Slice the onion into half-moons.
- Place vegetables and garlic in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
- Roast for 30 minutes until tender and golden.
- Transfer roasted vegetables to a saucepan (or skip roasting and add raw vegetables directly to the pan).
- Pour in 4–6 cups (1–1.5 liters) of water or stock, ensuring vegetables are covered. Bring to a boil and cook until tender.
- Blend the soup until smooth.
- Stir in coconut milk, add chili flakes, and adjust seasoning as needed.
- Serve with a swirl of reserved coconut milk and garnish with fresh coriander.
Notes
- Adjust spices to taste for more or less heat.
- Use an immersion blender for easier blending.
- For a thinner consistency, add more stock or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Variations to Try
This soup is like your favorite sweater—perfect as-is, but fun to dress up! Here are my go-to twists:
- Ginger kick: Add a thumb of fresh grated ginger with the veggies—it adds zingy warmth that cuts through the sweetness.
- Cream swap: Out of coconut milk? Heavy cream works beautifully (though my dairy-free friends swear by cashew cream).
- Crunchy topping: Pepitas or toasted walnuts add fantastic texture—I toast them with a pinch of the same spices used in the soup.
- Protein boost: Stir in shredded rotisserie chicken or white beans for a heartier meal—my husband’s favorite “make it dinner” trick.
Serving Suggestions
This soup deserves the perfect partners! Here’s how I love to serve it:
- Crusty bread: A warm baguette or sourdough for dunking—because soup without bread is just sad.
- Fresh herbs: A sprinkle of cilantro or parsley adds color and freshness.
- Simple salad: A crisp apple-walnut salad cuts through the richness beautifully.
- Extra toppings: Crumbled feta or crispy bacon bits for those “ooh la la” moments.
Storage and Reheating
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop (stirring often) or in the microwave (stop and stir every minute). If it thickens, just add a splash of water or stock—good as new!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this Butternut Squash Sweet Potato Soup (based on my family-sized servings!):
- Calories: 220 – Perfect for when you want something satisfying but not heavy
- Fat: 12g (8g saturated) – Thank you, creamy coconut milk!
- Carbs: 28g – All those gorgeous roasted veggies doing their thing
- Fiber: 5g – Sneakily good for you
- Protein: 3g – Pair with some crusty bread to round it out
Remember—these are estimates (I’m a home cook, not a lab!). Your exact numbers might dance around a bit depending on your exact ingredients and how generous you are with that coconut milk swirl!
Frequently Asked Questions
I get asked about this Butternut Squash Sweet Potato Soup all the time—here are the answers to the questions that pop up most often in my kitchen (and my DMs!):
“Can I freeze this soup?” Absolutely! Freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently—you might need to add a splash of water or stock since freezing can thicken it. Pro tip: freeze in single portions for easy lunches!
“Do I have to roast the vegetables?” Roasting adds incredible depth of flavor, but in a pinch, you can simmer raw veggies directly in the stock until tender (about 20 minutes). Just know you’ll miss those caramelized, toasty notes that make this soup special!
“How can I make it spicier?” My favorite question! Double the chili powder, add an extra pinch of flakes after blending, or stir in a dash of hot sauce at the end. For serious heat lovers, roast a chopped jalapeño with the other veggies—it adds the most amazing slow burn.
“Can I use pumpkin instead of squash?” Yes! Sugar pumpkin or kabocha squash work beautifully—just adjust roasting time since they can be denser. Avoid canned pumpkin though—the texture ends up gluey rather than creamy.
“Why coconut milk?” It gives that luscious creaminess while keeping the soup dairy-free, but heavy cream works too if that’s what you’ve got. For nuttier flavor, try cashew cream—just blend soaked cashews with water until smooth.
Share Your Thoughts
Did you love this Butternut Squash Sweet Potato Soup as much as I do? Rate the recipe, leave a comment, or share a photo on social media—I’d love to see your cozy creations! Share your thoughts!
