This butternut squash and sweet potato soup is exactly the kind of dinner I reach for once the weather turns cool.
Roasting the squash and sweet potato first gives the whole pot a deep, caramelized flavor that you just don’t get from boiling everything together.
It’s smooth, a little sweet, a little savory, and comes together with mostly hands-off cooking time.
If you love this one, you’ll probably also want to bookmark my Roasted Butternut Squash Soup for another cozy fall option.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Butternut Squash And Sweet Potato Soup Recipe
This soup checks every box for a weeknight dinner that still feels a little special.
It’s naturally thick and creamy without needing a ton of cream, and it freezes beautifully for busy weeks ahead.
- Naturally sweet and savory, with no refined sugar needed beyond a touch of maple syrup
- Roasting the vegetables first adds deep, caramelized flavor
- Easy to make dairy free or vegan with simple swaps
- Freezes and reheats well, so it’s great for meal prep
- Comes together in one pot after roasting, with minimal cleanup
You might also enjoy: Curried Butternut Squash Soup if you want a spicier take on this flavor combination.
Ingredients
You only need a handful of pantry staples and produce to make this soup, and most of it is likely already in your kitchen.
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes (about 1.5 pounds), peeled and cubed
- 3 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 cups low sodium chicken broth (use vegetable broth to keep it vegetarian)
- 1/2 cup heavy cream (optional)
- 2 tablespoons pure maple syrup
- Salt and black pepper, to taste
- 1/4 cup roasted pepitas, for garnish
- Fresh sage or thyme leaves, for garnish (optional)
This pairs beautifully with my apple butternut squash soup if you’re planning a fall soup rotation for the week.
Kitchen Equipment Needed
Nothing fancy is required here, just a few basics that make the process go smoothly.
- Large rimmed baking sheet
- Large Dutch oven or soup pot
- Immersion blender (or a standard blender)
- Vegetable peeler
- Chef’s knife and cutting board
Read Also: Roasted Carrot Ginger Soup
Recommended Products for This Recipe
These are a few products I personally use when I make this soup, and I think they genuinely make the process easier and the results better.
1. Enameled Cast Iron Dutch Oven
A heavy Dutch oven holds heat evenly, which matters a lot when you’re sauteing aromatics low and slow before adding the broth.
It also goes straight from stovetop to storage, so you have one less dish to wash.
2. Immersion Blender
Blending this soup directly in the pot saves you from transferring hot liquid into a blender in batches.
A good immersion blender gets the texture completely silky in under a minute.
3. Microplane Grater
Freshly grated ginger and nutmeg make a noticeable difference here compared to the pre-ground jar versions.
A sharp microplane makes quick work of both without much effort.
4. Roasted Pepitas
A spoonful of crunchy roasted pepitas on top gives this smooth soup some texture and a nutty contrast.
I like keeping a bag on hand for salads too, not just soup toppings.
This same technique of roasting vegetables before blending is one I also use in my Butternut Squash Pie for a similarly deep, caramelized flavor.
Step-by-Step Instructions: How to Make Butternut Squash And Sweet Potato Soup
1. Prep and Roast the Squash and Sweet Potatoes
- Preheat your oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
- Peel the butternut squash, scoop out the seeds, and cut the flesh into roughly 1 inch cubes.
- Peel the sweet potatoes and cut them into cubes about the same size as the squash so everything roasts evenly.
- Spread the squash and sweet potatoes on the baking sheet in a single layer, making sure the pieces aren’t crowded or overlapping.
- Drizzle with 2 tablespoons of the olive oil and season with a pinch of salt and pepper, then toss to coat evenly.
- Roast for 25 to 30 minutes, flipping the pieces halfway through, until they’re fork tender and lightly caramelized at the edges.
2. Sauté the Aromatic Vegetables
- While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat.
- Add the diced onion, carrots, and celery, and cook for 6 to 8 minutes, stirring occasionally, until the onion turns soft and translucent.
- Stir in the minced garlic and grated ginger, and cook for another 30 to 60 seconds until fragrant.
- Keep an eye on the garlic here so it doesn’t burn, since burnt garlic can turn bitter.
3. Add the Spices and Broth
- Sprinkle the cinnamon and nutmeg into the pot with the sautéed vegetables, and stir to coat everything in the spices.
- Cook for about 30 seconds to toast the spices slightly, which helps bring out their flavor.
- Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a gentle simmer.
4. Simmer Until Tender
- Once the roasted squash and sweet potatoes are done, add them directly into the simmering pot of broth and vegetables.
- Stir everything together and let the soup simmer uncovered for 10 to 15 minutes so the flavors meld.
- The vegetables should already be very tender from roasting, so this step is mainly about combining flavors, not further cooking.
5. Blend the Soup Until Smooth
- Turn off the heat and use an immersion blender directly in the pot to puree the soup until completely smooth.
- If you’re using a standard blender instead, work in batches, filling the jar no more than halfway each time to avoid hot liquid splattering.
- Leave the center vent of the blender lid open and cover loosely with a towel to let steam escape safely.
- Return blended batches to the pot once smooth.
6. Finish with Cream and Adjust Seasoning
- Stir the heavy cream into the blended soup if you’re using it, along with the maple syrup.
- Warm the soup gently over low heat for a few minutes, but don’t let it come to a boil once the cream is added.
- Taste and season with additional salt and pepper as needed, adjusting until the flavor tastes balanced to you.
7. Garnish and Serve
- Ladle the hot soup into bowls.
- Top each bowl with a sprinkle of roasted pepitas and a few fresh sage or thyme leaves if using.
- Serve immediately while warm.
I first perfected this roasting technique while working on my sweet potato soup a while back, and it’s become my go-to method for almost any root vegetable soup now.
Tips for The Best Butternut Squash And Sweet Potato Soup
A few small details make a real difference in how this soup turns out.
- Cut the squash and sweet potatoes into similarly sized pieces so they roast at the same rate
- Don’t crowd the baking sheet, or the vegetables will steam instead of caramelize
- Toast the spices briefly in the pot before adding liquid to deepen their flavor
- Blend longer than you think you need to for the silkiest texture
- Add the cream at the end and keep the heat low so it doesn’t separate
The same roasting-first approach works wonderfully in my Pumpkin Soup too, if you want to try it with a different squash.
Serving Suggestions
This soup is filling enough to be a light meal on its own, but it also pairs well with a few simple sides.
- Crusty bread or a warm baguette for dipping
- A simple green salad with a tangy vinaigrette to balance the sweetness
- Grilled cheese sandwiches for a classic soup and sandwich combo
- A dollop of Greek yogurt or sour cream swirled on top
- Crumbled bacon or crispy sage leaves for extra crunch
Another favorite side dish pairing: Sweet Potato Casserole if you’re serving this as part of a bigger holiday spread.
Variations of Butternut Squash And Sweet Potato Soup
Once you’ve made the base recipe, it’s easy to switch things up based on what you’re craving.
- Add a can of coconut milk instead of heavy cream for a dairy free, slightly tropical flavor
- Stir in a teaspoon of curry powder for a warmer, spiced version
- Add a diced apple along with the squash and sweet potato for extra natural sweetness
- Top with crumbled goat cheese or feta instead of pepitas for a tangy finish
- Stir in a splash of apple cider vinegar at the end to brighten the flavor
This flavor base is also the starting point for my Butternut Squash Chili, in case you want to turn leftover squash into something heartier.
Storage and Reheating
This soup stores and reheats really well, which makes it great for meal prep.
- Refrigerate in an airtight container for up to 4 days
- Freeze in individual portions for up to 3 months
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat on the stovetop over medium low heat, stirring occasionally
- Add a splash of broth or water if the soup has thickened too much after chilling
Read Also: Roasted Cauliflower Soup
Nutritional Facts
These values are approximate and based on one of six servings, made with chicken broth and heavy cream included.
- Calories: approximately 215 per serving
- Carbohydrates: approximately 34 grams
- Protein: approximately 4 grams
- Fat: approximately 8 grams
- Fiber: approximately 6 grams
- Sugar: approximately 9 grams
- Sodium: approximately 480 milligrams
For another vegetable forward option with similar nutrition, check out my Carrot Soup.
Health Benefits of Key Ingredients
Beyond tasting great, this soup is packed with ingredients that offer real nutritional value.
Both butternut squash and sweet potato are rich sources of beta carotene, which your body converts into vitamin A.
- Butternut squash is high in fiber and vitamin C, supporting digestion and immune health
- Sweet potatoes provide complex carbohydrates for steady energy
- Carrots add extra beta carotene and antioxidants
- Ginger has natural anti-inflammatory properties
- Garlic supports immune function and adds flavor without extra sodium
You might also enjoy: Mulligatawny Soup for another vegetable-packed, warmly spiced soup.
FAQs About Butternut Squash And Sweet Potato Soup
1. Can I make this soup without an immersion blender?
Yes, a standard blender works fine as long as you blend the soup in batches.
Just be careful with hot liquid and leave the lid vent cracked to let steam escape.
2. Can I make this soup vegan?
Absolutely, just use vegetable broth instead of chicken broth and swap the heavy cream for full fat coconut milk.
The texture stays just as creamy.
3. Do I have to roast the vegetables first?
Roasting adds a deeper, caramelized flavor, but you can simmer the raw cubed squash and sweet potato directly in the broth instead.
It will taste slightly milder but still delicious.
4. Why is my soup too thick or too thin?
If it’s too thick, stir in extra broth or water a little at a time until you reach the consistency you like.
If it’s too thin, simmer it uncovered for a few extra minutes to reduce.
5. Can I use pre-cut squash and sweet potato to save time?
Yes, pre-cut packages work great and cut down on prep time significantly.
Just make sure the pieces are roughly the same size so they roast evenly.
You might also enjoy browsing my full collection of Fall Soup Recipes for more cozy options like this one.
Butternut Squash and Sweet Potato Soup
Ingredients
- 1 large butternut squash about 3 pounds, peeled, seeded, and cubed
- 2 medium sweet potatoes about 1.5 pounds, peeled and cubed
- 3 tablespoons olive oil divided
- 1 large yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 6 cups low sodium chicken broth use vegetable broth to keep it vegetarian
- 0.5 cup heavy cream optional
- 2 tablespoons pure maple syrup
- Salt to taste
- Black pepper to taste
- 0.25 cup roasted pepitas for garnish
- Fresh sage or thyme leaves optional, for garnish
Equipment
- Large rimmed baking sheet
- Large Dutch oven or soup pot 5-quart or larger
- Immersion blender or standard blender
- Vegetable peeler
- Chef’s knife
- Cutting board
- Parchment paper
Method
- Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Peel the butternut squash, scoop out the seeds, and cut into 1-inch cubes. Peel the sweet potatoes and cut into similar-sized cubes.
- Spread the squash and sweet potatoes on the baking sheet in a single layer, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
- Roast for 25-30 minutes, flipping halfway, until fork-tender and lightly caramelized at the edges.
- While vegetables roast, heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat.
- Add the onion, carrots, and celery, and cook for 6-8 minutes until onion is soft and translucent.
- Stir in the minced garlic and grated ginger, and cook for 30-60 seconds until fragrant.
- Sprinkle the cinnamon and nutmeg into the pot and stir to coat, toasting for about 30 seconds.
- Pour in the chicken broth, stir to combine, and bring the mixture to a gentle simmer.
- Once the roasted squash and sweet potatoes are done, add them to the simmering pot.
- Simmer uncovered for 10-15 minutes to allow the flavors to meld.
- Turn off the heat and use an immersion blender directly in the pot to puree until completely smooth.
- Stir in the heavy cream (if using) and maple syrup. Warm gently over low heat, but do not boil.
- Season with additional salt and pepper to taste.
- Ladle into bowls, top with roasted pepitas and fresh herbs, and serve warm.
Nutrition
Notes
- Cut the squash and sweet potatoes into similarly sized pieces so they roast at the same rate.
- Don’t crowd the baking sheet, or the vegetables will steam instead of caramelize.
- Toast the spices briefly in the pot before adding liquid to deepen their flavor.
- Blend longer than you think you need to for the silkiest texture.
- Add the cream at the end and keep the heat low so it doesn’t separate.
- For a vegan version, use vegetable broth and swap heavy cream for full-fat coconut milk.
- Add a teaspoon of curry powder for a warmer, spiced variation.
- Add a diced apple with the squash and sweet potato for extra natural sweetness.
- Stir in a splash of apple cider vinegar at the end to brighten the flavor.
- Refrigerate in an airtight container for up to 4 days, or freeze individual portions for up to 3 months.
- If the soup thickens too much after chilling, add a splash of broth or water when reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This butternut squash and sweet potato soup is one of those recipes that feels fancy but is genuinely simple to pull off.
The roasting step is worth the little bit of extra time, and the payoff is a bowl of soup that tastes like fall in the best way.
I’d love to hear how yours turns out, so drop a comment below once you’ve made it, or share a photo here.
Recommended:
- Sweet Potato Salad Recipe
- Butternut Squash Casserole Recipe
- Winter Soups And Stews
- Potato Leek Soup Recipe
- Red Lentil Soup Recipe
