Cold weather hits, and suddenly everyone’s pretending to love kale salads. Please. What you actually want is a bowl of steaming, velvety soup that tastes like fall threw a party in your mouth.
Enter butternut squash and sweet potato soup—the lazy gourmet’s secret weapon. It’s creamy without the cream, sweet without the sugar crash, and filling without the guilt. Plus, it’s stupidly easy to make.
If you can chop stuff and push a blender button, you’ve already won. Ready to upgrade your soup game? Let’s go.
Why This Recipe Slaps
This soup isn’t just good; it’s unreasonably good.
The butternut squash brings a nutty sweetness, while the sweet potato adds depth and a silky texture. Roasting the veggies first? Genius move.
It caramelizes their natural sugars, making the flavor pop like a TikTok trend. And since everything blends into smooth perfection, even picky eaters won’t realize they’re eating something healthy. Bonus: it’s vegan-friendly (unless you drown it in cheese, which—no judgment).
Ingredients You’ll Need
- 1 medium butternut squash (peeled, seeded, and cubed)
- 2 large sweet potatoes (peeled and cubed)
- 1 onion (chopped, unless you enjoy crying)
- 3 cloves garlic (minced, because fresh is best)
- 4 cups vegetable broth (low-sodium if you’re watching salt)
- 1 tbsp olive oil (or coconut oil for a twist)
- 1 tsp cinnamon (trust me)
- ½ tsp nutmeg (optional, but highly recommended)
- Salt and pepper (to taste, unless you’re a chaos person)
Step-by-Step Instructions
- Roast the veggies. Toss the squash, sweet potatoes, onion, and garlic with olive oil, salt, and pepper.
Spread on a baking sheet and roast at 400°F for 25–30 minutes, until tender and slightly charred.
- Blend like your life depends on it. Transfer the roasted veggies to a blender, add the broth, cinnamon, and nutmeg, and blend until smooth. FYI, a hand blender works too if you’re lazy about dishes.
- Simmer for flavor fusion. Pour the blended mix into a pot and simmer for 10 minutes. Taste and adjust seasoning—because no one wants bland soup.
- Serve like a pro. Top with pumpkin seeds, a drizzle of coconut milk, or a reckless amount of Parmesan.
Enjoy the compliments.
How to Store This Liquid Gold
Let the soup cool before transferring it to an airtight container. It lasts 4–5 days in the fridge or 3 months in the freezer. Reheat it on the stove with a splash of broth to revive the texture.
Pro tip: freeze individual portions for instant meals when you’re too tired to adult.
Why This Soup is Basically a Superfood
Butternut squash and sweet potatoes are packed with vitamin A (good for your eyes and immune system), fiber (happy gut, happy life), and antioxidants (because aging is optional). The soup is low-calorie but filling, making it perfect for meal prep or post-workout recovery. And since it’s plant-based, it’s kind to your arteries.
Eat guilt-free.
Common Mistakes to Avoid
- Underseasoning. Salt is your friend. Taste as you go.
- Overcrowding the baking sheet. Soggy veggies won’t caramelize. Use two sheets if needed.
- Blending while hot. Unless you enjoy soup explosions, let it cool slightly first.
- Skipping the toppings. Texture matters.
Croutons, seeds, or herbs take it from meh to wow.
Swaps and Tweaks
No sweet potatoes? Use carrots or pumpkin. Vegan?
You’re already golden. Want it creamier? Add a can of coconut milk.
Prefer spice? Throw in cayenne or curry powder. IMO, the recipe is forgiving—experiment and make it yours.
FAQs
Can I use frozen butternut squash?
Yes, but thaw and drain it first.
Frozen squash can be watery, so adjust broth accordingly.
Is this soup kid-friendly?
Absolutely. The natural sweetness makes it a hit with kids. Hide extra veggies in there if you’re feeling sneaky.
Can I make this in a slow cooker?
Sure.
Skip roasting, dump everything in the cooker, and blend after 6–8 hours on low. Lazy wins again.
Why does my soup taste bland?
You probably underseasoned it. Add salt, pepper, or a splash of lemon juice to wake it up.
Can I add protein to this?
Throw in some white beans or top with grilled chicken.
Flexitarian vibes.
Final Thoughts
This soup is the culinary equivalent of a cozy blanket. It’s easy, healthy, and tastes like you put in way more effort than you did. Whether you’re meal-prepping or impressing guests, it’s a no-brainer.
So grab a spoon, embrace the fall vibes, and thank yourself later. Soup’s on.
