A creamy, cozy soup that’s both nourishing and full of flavor.
This Sweet Potato and Butternut Squash Soup is pure comfort in a bowl. It’s smooth, velvety, and naturally sweet with a hint of spice that makes it perfect for chilly autumn days. You’ll love how simple it is to make — it takes just 30 minutes and uses wholesome, budget-friendly ingredients. Plus, it freezes beautifully, making it ideal for meal prep.
Two bowls of golden-orange soup, a slice of warm buttered bread on the side — that’s the kind of comfort food we all need. This soup isn’t just satisfying; it’s packed with nutrients, rich in fiber, and completely gluten-free and vegan. Whether you’re after a quick lunch, a light dinner, or something cozy to warm up your week, this soup has you covered.
Why You’ll Love This Soup
- Hearty and filling: Sweet potatoes and butternut squash make this soup thick, creamy, and satisfying.
- Nutritious and wholesome: Packed with vitamins A and C, and around 6g of fiber per serving.
- Quick and easy: Ready in just 30 minutes with minimal prep.
- Freezer-friendly: Perfect for batch cooking — it reheats like a dream.
- Naturally sweet and perfectly spiced: Balanced flavors that everyone will love.
If you’re a fan of butternut squash, make sure to try Roasted Butternut Squash, Stuffed Butternut Squash, or Creamy Butternut Squash Pasta for more cozy meal ideas.
Sweet Potato and Butternut Squash Soup Ingredients
Here’s everything you’ll need for this simple, satisfying soup. You’ll find exact measurements in the recipe card below.
- Butternut squash: Choose a squash with deep, matte skin — that’s a sign of ripeness. You can also use frozen cubes or even swap for pumpkin.
- Sweet potatoes: Smaller, firm sweet potatoes with smooth skin are best.
- Onion: Yellow or white onion works great; shallots add a subtle sweetness.
- Garlic: Use fresh cloves for the best flavor.
- Spices: Ground cumin, coriander, and ginger bring warmth and depth.
- Vegetable stock: Opt for low-sodium stock or swap for chicken broth if preferred.
- Olive oil: For gently frying the vegetables before simmering.
- Salt and pepper: Season to taste for perfect balance.
Variations
This Sweet Potato and Butternut Squash Soup is wonderfully versatile. Here are a few ways to make it your own:
🔸 Roasted Version
If you’ve got a little extra time, roast the sweet potato and butternut squash first. Roasting enhances the natural sweetness and gives the soup a richer flavor. Simply drizzle the cubes with olive oil and roast at 190°C (375°F) for about 20 minutes before blending them into the soup.
🔸 Boost the Protein
Want to make it more filling? Blend in a can of butter beans or white beans. They’ll add creaminess and protein while keeping the soup vegan-friendly. Just increase the stock slightly to adjust the texture.
🔸 Add Some Heat
For a spicier twist, toss in some chopped red chili or a dash of chili flakes. Feeling adventurous? Stir in a spoonful of Thai red curry paste or a sprinkle of curry powder for bold, exotic flavors.
🔸 Make It Creamier
For a luxuriously smooth texture, add coconut milk, crème fraîche, or heavy cream before blending. Coconut milk adds a subtle sweetness and tropical touch that pairs perfectly with the squash.
How to Make Sweet Potato and Butternut Squash Soup
It couldn’t be easier to make this comforting soup. Follow these simple steps:
Step 1: Peel and chop the sweet potatoes, butternut squash, and onion. Mince the garlic.
Step 2: Heat olive oil in a large saucepan or soup pot. Add the onion, garlic, squash, and sweet potato. Sauté for 5 minutes until the onions begin to soften.
Step 3: Add the vegetable stock, cumin, coriander, ginger, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 25 minutes until the vegetables are tender.
Step 4: Blend the soup with an immersion blender or transfer it to a blender in batches until smooth and creamy.
Step 5: Taste and adjust seasoning if needed. Serve hot, topped with croutons, parsley, or a dollop of Greek yogurt or coconut cream.
Serving Suggestions
This soup is delicious on its own, but even better with something to dip into it!
- Fresh bread: Try it with crusty sourdough, whole-grain toast, or a simple white loaf.
- Croutons: Add a bit of crunch with homemade sourdough croutons.
- Lighter option: Pair it with a side salad for a balanced meal.
- Garnish ideas: Sprinkle with pumpkin seeds, swirl in yogurt, or top with a drizzle of chili oil.
Dannii’s Top Tips
- Add a pinch of chili or red pepper flakes for extra warmth.
- Roast the vegetables first to intensify the flavor — perfect for special occasions.
- Add a diced apple or carrot for a hint of natural sweetness.
- To make it extra creamy, pour in a splash of coconut milk just before blending.
- Turn it into a Thai-inspired soup by adding curry paste and a squeeze of lime.
- If the soup feels too thick, add a little more stock until you reach your desired consistency.
- You don’t need to peel the sweet potatoes — just scrub them clean before chopping.
Frequently Asked Questions
Can I make Sweet Potato and Butternut Squash Soup in the slow cooker?
Absolutely! This recipe works beautifully in a slow cooker. Simply add all the chopped ingredients and spices to the pot with the stock. Cook on high for 3 hours or low for 6 hours, until the vegetables are soft. Then blend until silky smooth. It’s a set-and-forget way to enjoy homemade soup with zero hassle.
Can I freeze this soup?
Yes — this soup freezes perfectly! Allow it to cool completely, then pour into airtight containers or freezer-safe bags. Freeze for up to 3 months. To reheat, defrost in the fridge overnight and warm on the stove or in the microwave until piping hot.
How should I store leftovers?
Store leftover soup in the fridge in a sealed container for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. If it thickens in the fridge, just add a splash of stock or water before reheating.
Can I make it ahead of time?
Definitely. In fact, the flavors deepen as it sits. Make it a day or two in advance, refrigerate, and reheat when ready to serve. It’s a great option for meal prepping or for cozy weekday lunches.
Print
Sweet Potato and Butternut Squash Soup
- Total Time: 35 min
Description
A smooth, naturally sweet, and comforting soup that’s ready in just 30 minutes. Packed with vitamins, fiber, and cozy autumn flavor — it’s perfect for lunch or dinner.
Ingredients
1 tbsp olive oil
350 g (2½ cups) sweet potato, peeled and diced
500 g (3½ cups) butternut squash, peeled and diced
1 small onion, chopped
2 garlic cloves, minced
850 ml (3½ cups) vegetable stock (low-salt if possible)
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground ginger
1 pinch sea salt and black pepper, to taste
Optional toppings:
Fat-free or Greek yogurt
Homemade croutons
Fresh parsley or chives
Instructions
-
Sauté the vegetables:
Heat olive oil in a large pot over medium heat. Add onion, garlic, sweet potato, and butternut squash. Cook for 5 minutes, stirring often, until the onion softens. -
Simmer:
Pour in the vegetable stock and add the spices — coriander, cumin, ginger, salt, and pepper. Stir well. Bring to a boil, then reduce the heat and simmer for about 25 minutes, until the vegetables are soft. -
Blend:
Use an immersion blender to puree the soup until smooth. You can also transfer it to a blender in batches — just be careful with the hot liquid. -
Adjust and serve:
Taste and season as needed. If the soup is too thick, add a little extra stock or water. Serve hot with croutons, yogurt, or a sprinkle of herbs.
Notes
- Add sweetness: A chopped apple or carrot brings extra sweetness and a lovely autumn touch.
- Make it creamy: Stir in 100 ml (⅓ cup) of coconut milk before blending for a rich, velvety texture.
- Spice it up: Add chili flakes or Thai curry paste for a spicy version.
- Roast first: Roast the squash and sweet potato for deeper, caramelized flavor.
- Slow cooker method: Cook on high for 3 hours or low for 6 hours, then blend.
- Adjust consistency: If the soup thickens as it cools, just stir in more stock before serving.
- No peeling needed: Sweet potato skins are edible — just scrub them well.
- Prep Time: 5 min
- Cook Time: 30 min
- Cuisine: British / American
