Cold weather demands soup. Not just any soup—something creamy, hearty, and packed with flavor. Enter butternut squash sweet potato soup.
This isn’t your grandma’s bland puree (no offense, grandma). It’s velvety, slightly sweet, and spiced to perfection. Want a bowl that tastes like a hug?
Keep reading. Want to impress your friends with minimal effort? Even better.
This recipe delivers every time, and it’s stupidly easy. Let’s get to it.
Why This Recipe Slaps
This soup is the MVP of fall and winter meals. The butternut squash brings a rich, nutty sweetness, while the sweet potato adds depth and creaminess without needing a gallon of heavy cream.
Plus, it’s naturally vegan (unless you drown it in cheese, which, honestly, we support). The spices—cinnamon, cumin, and a hint of cayenne—create a flavor bomb that’s cozy but not boring. And the best part?
It’s a one-pot wonder. Less cleanup, more happiness.
Ingredients You’ll Need
- 1 medium butternut squash, peeled and cubed (or 3 cups pre-cut, because adulting is hard)
- 2 large sweet potatoes, peeled and chopped
- 1 onion, diced (yellow or white, no one’s judging)
- 3 garlic cloves, minced (or 1 tbsp pre-minced, because time is money)
- 4 cups vegetable broth (chicken broth works if you’re not vegan)
- 1 can (13.5 oz) coconut milk (light or full-fat, your call)
- 1 tsp cinnamon
- 1 tsp cumin
- ½ tsp cayenne pepper (optional, for a kick)
- Salt and pepper, to taste
- 2 tbsp olive oil (or any neutral oil)
Step-by-Step Instructions
- Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent (about 3-4 minutes).
Don’t burn the garlic—unless you enjoy bitter regrets.
- Add the veggies and spices. Toss in the butternut squash, sweet potatoes, cinnamon, cumin, cayenne, salt, and pepper. Stir to coat everything evenly. Let it cook for 2-3 minutes to wake up the spices.
- Pour in the broth. Add vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until the veggies are fork-tender.
- Blend it smooth. Use an immersion blender (or transfer to a regular blender in batches) to puree until silky.
Pro tip: Don’t overfill the blender unless you want soup on your ceiling.
- Stir in coconut milk. Add the coconut milk, heat through, and adjust seasoning. Too thick? Add a splash of broth.
Too thin? Simmer a bit longer.
- Serve and flex. Garnish with pumpkin seeds, a drizzle of coconut milk, or a sprinkle of chili flakes. Instagram optional but highly encouraged.
How to Store This Liquid Gold
Let the soup cool completely before storing.
Keep it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in portions for up to 3 months. Reheat on the stove with a splash of broth or water to loosen it up.
Microwaving works too, but stir halfway unless you enjoy lava-hot pockets.
Why This Soup is Basically a Superfood
Butternut squash and sweet potatoes are loaded with vitamin A (hello, glowing skin), fiber (goodbye, hangry moods), and antioxidants (because why not). Coconut milk adds healthy fats, and the spices boost metabolism. It’s nutrient-dense, filling, and won’t leave you in a carb coma.
Plus, it’s gluten-free and dairy-free by default. Winning.
Common Mistakes to Avoid
- Underseasoning. Taste as you go. Bland soup is a crime.
- Overcrowding the blender. Hot soup expands.
Explosions are messy.
- Skipping the sauté. Raw onion and garlic taste sad. Don’t skip this step.
- Using watery broth. Low-quality broth = weak flavor. Invest in the good stuff.
Swaps and Subs (Because Life Happens)
No butternut squash?
Use pumpkin or carrots. Not a fan of coconut milk? Heavy cream or almond milk works (but texture may vary).
Out of vegetable broth? Chicken or beef broth is fine. Spices too intense?
Reduce the cayenne or skip it. This recipe is forgiving—unlike your ex.
FAQs
Can I make this in a slow cooker?
Absolutely. Sauté the onions and garlic first (trust me), then dump everything except the coconut milk into the slow cooker.
Cook on low for 6-7 hours or high for 3-4. Blend, stir in coconut milk, and serve.
Is this soup kid-friendly?
Most kids love the sweetness, but if they’re spice-averse, skip the cayenne. You can also blend it extra smooth—no one likes “chunks” in their soup, apparently.
Can I add protein to this?
Sure!
Top with grilled chicken, crispy chickpeas, or even shrimp. Stirring in white beans while blending also works for a plant-based boost.
Why is my soup too thin?
You might have added too much broth or undercooked the veggies. Simmer it longer to reduce, or add a handful of cooked quinoa or rice before blending to thicken.
Can I use frozen veggies?
Yes, but thaw them first or adjust cooking time.
Frozen veggies release more water, so you might need to simmer longer.
Final Thoughts
This butternut squash sweet potato soup is the ultimate comfort food with zero guilt. It’s easy, customizable, and tastes like you spent hours cooking (shhh, we won’t tell). Make a big batch, freeze the extras, and thank yourself later.
Now go forth and soup.
