Creamy Butternut Squash Sweet Potato Soup for Fall (Print Version)
Butternut Squash Sweet Potato Soup: Your new favorite comforting blend of sweet veggies & warm spices. Easy, satisfying, perfect for chilly evenings!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Dairy-Free (optional)
# Ingredients:
→ Main Produce
01 -
1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 -
2 medium sweet potatoes (about 1 lb), peeled and cubed
03 -
1 large yellow onion, chopped
04 -
4 cloves garlic, minced
→ Aromatics & Liquids
05 -
1 tbsp olive oil, plus more for roasting
06 -
4 cups vegetable broth (low sodium preferred)
07 -
1 can (13.5 oz) full-fat coconut milk
→ Flavor Enhancers
08 -
2 tbsp maple syrup (pure, not pancake syrup!)
09 -
1 tsp ground cinnamon
10 -
1/2 tsp ground nutmeg
11 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
12 -
Toasted pumpkin seeds (pepitas), for garnish
13 -
Fresh sage leaves, for garnish (optional)
14 -
A swirl of extra coconut milk, for serving (optional)
# Instructions:
01 -
First up, peel and cube your butternut squash and sweet potatoes into roughly 1-inch pieces. This is where I always get a little messy, but it's part of the fun! Toss them with a drizzle of olive oil, a pinch of salt, and pepper on a baking sheet. Roast them at 400°F (200°C) for about 25-30 minutes, or until they're tender and slightly caramelized. You'll know they're ready when your kitchen starts to smell amazing – that's the magic happening, hon!
02 -
While the veggies are roasting, grab a large pot or Dutch oven. Heat a tablespoon of olive oil over medium heat. Add your chopped yellow onion and cook until it's softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for just another minute until fragrant. Seriously, don't let it burn; burnt garlic is a sad, sad thing, and it'll mess with your Butternut Squash Sweet Potato Soup's flavor.
03 -
Once your roasted squash and sweet potatoes are done, carefully add them to the pot with the sautéed onion and garlic. Pour in the vegetable broth and the full-fat coconut milk. Stir in the maple syrup, ground cinnamon, and nutmeg. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This lets all those lovely flavors really get to know each other, you know?
04 -
This is the fun part, but also where I've had my biggest oops moments. If you have an immersion blender, use it right in the pot until your Butternut Squash Sweet Potato Soup is silky smooth. If you're using a regular blender, work in batches! Fill it only halfway, hold the lid down with a kitchen towel, and blend carefully. Hot liquids expand, and you do not want a soup explosion all over your kitchen, trust me on that one.
05 -
Once blended, taste your Butternut Squash Sweet Potato Soup. This is your moment to shine! Does it need more salt? A little more pepper? Maybe another tiny pinch of cinnamon? Adjust the seasonings to your liking. Sometimes I add a tiny splash of apple cider vinegar here, just for a little brightness. It's all about what tastes good to you, don't be shy!
06 -
Ladle your gorgeous, creamy Butternut Squash Sweet Potato Soup into bowls. I love to garnish mine with a swirl of extra coconut milk, some toasted pumpkin seeds (pepitas), or a few fresh sage leaves. It looks so fancy, but it's so simple! This soup should be warm, velvety, and just bursting with those sweet, earthy autumn flavors. It's truly a comforting masterpiece.
# Notes:
01 -
Don't under-roast the squash and sweet potatoes; that caramelization is where the flavor's at.
02 -
Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer.
03 -
No coconut milk? Heavy cream or even a dairy-free creamer can work, but the flavor will be different.
04 -
Serve with a good crusty bread for dipping, it's a game-changer!
# Tools You'll Need:
01 -
Large baking sheet
02 -
large pot or Dutch oven
03 -
immersion blender (or regular blender)
# Nutrition Facts (Per Serving):
Calories: 280
Total Fat: 15g
Total Carbohydrate: 35g
Protein: 4g