Deliciously Butternut Squash and Sweet Potato Soup

Butternut squash and sweet potato soup has saved me so many times. You know those days when you just need a warm bowl of something that doesn’t take three hours to make? That’s when I reach for this recipe. 

I wanted something reliable, easy, and tasty enough my picky cousin would eat it (she actually asked for seconds, so trust me, it works). 

You don’t even have to wait for autumn – this soup is a winner all year round.

Why You’ll Love This Cozy Autumn Soup

I could write poems about butternut squash and sweet potato soup. Really. First, the texture is velvety without needing a drop of cream. Perfect for those who, like me, can’t always handle a stomach full of dairy. The flavors? Sweet, but not too sweet – the veggies do all that hard work. There’s a gentle spice in there, thanks to a little pinch of nutmeg and black pepper, but honestly, you can spice it up or down.

What I love most is how downright forgiving this recipe is. Accidentally left the squash in the oven a little too long? No one will notice. Forgot to peel a spot of potato? Whatever, it all blends up smooth in the end. If you need to sneak in extra veggies, no one’s going to complain.

Here’s what my neighbor said (she’s a notorious soup skeptic):

“I couldn’t believe how comforting this soup was. I went back for thirds. Seriously. It’s like a hug in a bowl!”

What You’ll Need to Make Butternut Squash and Sweet Potato Soup

Honestly, you might have all this in your pantry already. Here’s the nitty gritty:

• One butternut squash, peeled, seeds scooped, chopped up.
• Two decent-size sweet potatoes, peeled and chunked.
• One onion, doesn’t have to be fancy, just chopped.
• Three cloves garlic – if you love garlic, go wild and add an extra.
• Veggie broth, about four cups (I use whatever brand’s on sale).
• Olive oil or butter, your call.
• Salt and pepper (don’t skimp!).
• Touch of nutmeg or cinnamon (optional, but recommended).
• Maybe a splash of coconut milk if you’re feeling fancy.

You don’t need a ton of extra stuff. That’s it! Toss it all together and you’re halfway there. If you want it heartier, I’ve tossed in a carrot or even an apple before. Super flexible.

Step-By-Step Instructions

Alright, here’s where the magic happens. Don’t worry about perfect cuts on the veggies. Roughly chopped is 100% acceptable – they’re all taking a hot bath for a while anyway.

First, heat up a little olive oil or butter in a big ol’ pot. Throw in your onion, let it softens up, maybe three or four minutes. Garlic goes in next, just for a second so it doesn’t burn. When your kitchen starts smelling like you know what you’re doing, dump in the squash, sweet potatoes, and enough broth to mostly cover them.

Bring everything to a gentle simmer. Don’t let it go wild or you’ll have soup all over your stove (ask how I know). This takes about twenty to thirty minutes, so grab a book or scroll TikTok, whatever your vibe is. Once the vegetables are super soft – and I mean, poke them with a spoon soft – it’s ready for blending.

Now, you can use an immersion blender if you have one (the best, seriously), or carefully ladle small amounts into a blender. Don’t fill it too high, or hot soup might surprise you. Leave the lid open a crack so you don’t end up with soup on the ceiling. Been there. Taste as you go! Add more salt, pepper, dash of nutmeg, even a squeeze of lemon if it needs a zing.

Ladle into bowls, do a happy dance, and you’re done.

Sometimes a written recipe isn’t enough, right? I recorded a quick video for you where I show every step. The thing is, once you actually see how simple this process is, you’ll never buy store-bought soup again. You’ll see exactly how soft the veggies should be, and my trick for not burning the garlic (I am definitely not perfect at this, but I try).

You can literally pause and rewind as many times as you need. And hey, leave a comment if you try it! That feedback makes my whole week. Also, watch for my little bulldog sneaking in at the end and almost stealing a spoonful. The struggle is real.

How to Make Sweet Potato and Butternut Squash Soup

There are a couple of ways to land this ship – all delicious. Roasting the veggies gives an extra boost and a caramel-ish flavor. Here’s my favorite speed-run on busy nights:

• Cut up your butternut squash and sweet potatoes.
• Heat olive oil in a big pot, toss in diced onion and a bit of garlic.
• Add those squash and sweet potatoes.
• Pour in your veggie broth, bring it all to a slow simmer.
• Let everything soften up, about 25 minutes.
• Blend until super smooth, add salt, pepper, and a dash of nutmeg or cinnamon.

Want to get a little fancier? After blending, swirl in some coconut milk or top with crunchy roasted seeds for a little “wow” factor. See, super doable.

Serving Suggestions:

• Crusty sourdough bread for dunking? Yes, please.
• Garnish with roasted pumpkin seeds or a swirl of yogurt.
• Sprinkle fresh herbs if you’ve got them (thyme is great).
• Pair with grilled cheese for a five-star restaurant moment.

Common Questions

Q: Can I freeze this soup?

 A: Oh, for sure. Just let it cool first, pop it in a container, and freeze for up to three months.

Q: What’s the best way to reheat leftovers?

 A: Toss it on the stove over low heat. Add a splash of broth or water if it’s too thick. Microwave works too, just stir halfway.

Q: Do I really need to peel the vegetables?

 A: Honestly, yes, for the best creamy texture. But I’ve skipped it in a rush and blended a little longer.

Q: Can I make it spicy?

 A: Add a pinch of chili flakes or cayenne to the pot. Sometimes I sneak in a little smoked paprika too.

Q: Is this soup vegan?

 A: Yep, as long as you use olive oil and skip cream or milk products. Coconut milk makes it creamy and vegan-friendly.

Wrapping It Up: Your New Go-To Soup

So there it is, my full playbook on mastering butternut squash and sweet potato soup. This recipe is honestly a life-saver whether you’re cooking for one or a whole big family. 

I swear it’s easier than your average weeknight meal, and so much healthier than anything from a can. I hope you give it a try. Got any leftovers? They make awesome lunches.