Cold weather hits, and suddenly everyone’s pretending to love kale salads. Newsflash: your body craves warmth, carbs, and something that doesn’t taste like punishment. Enter butternut squash and sweet potato soup—creamy, dreamy, and packed with flavor so good you’ll forget it’s actually healthy.
This isn’t just soup; it’s a hug in a bowl. And the best part? You don’t need to be a Michelin-star chef to make it.
Ready to upgrade your soup game? Let’s go.
Why This Recipe Slaps
This soup is the culinary equivalent of a weighted blanket—comforting, satisfying, and impossible to resist. The butternut squash brings a rich, nutty sweetness, while the sweet potato adds velvety texture.
Together, they create a flavor bomb that’s both hearty and nutritious. Plus, it’s stupidly easy to make. Roast, blend, and devour.
No fancy techniques, no obscure ingredients. Just pure, uncomplicated deliciousness.
Ingredients You’ll Need
- 1 medium butternut squash, peeled and cubed (or buy pre-cut if you’re lazy—we won’t judge)
- 2 large sweet potatoes, peeled and chopped
- 1 onion, diced (because flavor)
- 3 cloves garlic, minced (or more—you do you)
- 4 cups vegetable broth (chicken broth works too)
- 1 can coconut milk (for that luxe creaminess)
- 2 tbsp olive oil (or butter, if you’re feeling rebellious)
- 1 tsp smoked paprika (trust us on this)
- Salt and pepper (to taste, unless you enjoy bland food)
- Optional toppings: pumpkin seeds, cilantro, a drizzle of cream
How to Make It: Step-by-Step
- Roast the veggies. Toss butternut squash, sweet potatoes, onion, and garlic with olive oil, salt, and smoked paprika. Spread on a baking sheet and roast at 400°F for 25–30 minutes until tender and slightly caramelized.
- Blend it up. Transfer the roasted veggies to a blender or pot.
Add vegetable broth and coconut milk. Blend until smooth (or use an immersion blender if you hate doing dishes).
- Simmer. Pour the mixture into a pot and heat over medium for 5–10 minutes. Stir occasionally.
Taste and adjust seasoning—more salt? More paprika? Go wild.
- Serve. Ladle into bowls, add toppings, and pretend you’re at a fancy restaurant.
Bonus points for crusty bread on the side.
Storage: Because Leftovers Are Life
Store this soup in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave (stirring halfway because nobody likes cold spots). For longer storage, freeze it for up to 3 months.
Pro tip: freeze in portion-sized containers for instant meals.
Why This Soup Is Basically a Superfood
Butternut squash and sweet potatoes are packed with vitamin A, fiber, and antioxidants. They’re great for your immune system, digestion, and skin. Coconut milk adds healthy fats, making this soup both filling and nutritious.
It’s gluten-free, vegan-friendly, and low-calorie—unless you drown it in cheese, which, honestly, we support.
Common Mistakes to Avoid
- Underseasoning. Salt is your friend. Taste as you go.
- Overcrowding the baking sheet. If the veggies steam instead of roast, you’ll lose flavor. Spread them out.
- Skipping the toppings. Texture matters.
Crunchy seeds or fresh herbs take this soup from good to “can I get the recipe?”
Swaps and Substitutions
No butternut squash? Use pumpkin or carrots. Not a fan of coconut milk?
Heavy cream or almond milk works. Want more protein? Stir in cooked lentils or chickpeas.
This recipe is forgiving—experiment and make it yours.
FAQs
Can I make this soup in a slow cooker?
Absolutely. Toss all ingredients (except coconut milk) into the slow cooker and cook on low for 6–8 hours. Blend, then stir in the coconut milk.
Is this soup kid-friendly?
Yes, especially if you call it “orange superhero soup.” Kids love the sweetness, and you’ll love that they’re eating veggies.
Can I make it spicy?
Add a pinch of cayenne or red pepper flakes while roasting.
Or top with hot sauce. Spice it up—literally.
Final Thoughts
This butternut squash and sweet potato soup is the ultimate comfort food with zero guilt. It’s easy, versatile, and tastes like autumn in a bowl.
Make a batch, freeze some, and thank yourself later. Now go forth and soup.
