There’s just something magical about a bowl of Spiced Butternut Squash and Sweet Potato Soup: it wraps you in comfort, wakes up your senses with gentle spices, and brings a splash of vibrant color to your table. With layers of natural sweetness, deep roasted flavors, and silky creaminess, this easy soup is a hug in a bowl for chilly days. Whether you’re craving a simple weeknight dinner or looking to wow your friends at a fall gathering, you’ll love returning to this flavorful classic again and again.

Ingredients You’ll Need

Spiced Butternut Squash and Sweet Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a short ingredient list can create big, bold flavors in this recipe! Each item brings its own special note—think rich caramel from roasted veggies, subtle spice from the seasonings, and all that creaminess that makes Spiced Butternut Squash and Sweet Potato Soup utterly crave-worthy.

Butternut squash: Roasting this brings out its natural sweetness and transforms its texture to velvet-smooth.
Sweet potatoes: Add more sweetness and a gorgeous golden hue that makes the soup pop.
Onion: Gives the soup a savory backbone and balances the sweetness.
Garlic: Adds depth and that irresistible aromatic touch to the flavor base.
Olive oil: Helps coat the veggies for roasting and adds richness to the soup.
Ground cumin: Brings earthy warmth that elevates both squash and sweet potato.
Ground cinnamon: Adds a soft, sweet spice that pairs beautifully with the veggies.
Ground nutmeg: A little bit goes a long way for that subtle, classic fall flavor.
Vegetable broth: Lends savory depth and helps blend everything into a velvety puree.
Coconut milk or heavy cream: Makes the soup lush, creamy, and extra comforting.
Salt and pepper: Essential for seasoning and bringing the flavors together.
Fresh cilantro or pumpkin seeds (optional): These garnishes add a burst of color and delightful crunch!

How to Make Spiced Butternut Squash and Sweet Potato Soup

Step 1: Prepare and Roast the Vegetables

Start by preheating your oven to 400°F. Toss those beautiful cubes of butternut squash and sweet potatoes with olive oil, cumin, cinnamon, nutmeg, and a generous pinch of salt and pepper. Spread everything out in a single layer on a baking sheet—this helps every piece get golden and caramelized. Roast for 25 to 30 minutes until the edges are bronzed and the veggies are fork-tender. The aroma at this step is truly irresistible!

Step 2: Sauté Onion and Garlic

While your kitchen fills with the sweet smell of roasting squash, grab a large pot and set it over medium heat. Add a swirl of olive oil if you like, then sauté the diced onion until translucent and just starting to brown—about 3 to 5 minutes. Stir in the minced garlic and cook for another minute, just until fragrant but not burned. This step sets a savory foundation for the soup.

Step 3: Combine and Simmer

Add your roasted squash and sweet potatoes straight from the oven into the pot with the onion and garlic. Pour in the vegetable broth, scraping up any browned bits from the bottom—those little bits are packed with flavor! Let the mixture simmer gently for 10 minutes so the flavors really meld together.

Step 4: Puree Until Smooth

Now comes the fun part! Use an immersion blender right in the pot to blend everything into a silky, ultra-creamy soup. Alternatively, carefully transfer the soup in batches to a countertop blender, blending until entirely smooth. If you want a thinner soup, feel free to add an extra splash of broth along the way.

Step 5: Add Coconut Milk or Cream and Adjust Seasoning

Stir in your coconut milk (for that luscious, dairy-free richness) or heavy cream if you prefer old-school decadence. Taste and adjust seasoning with a little more salt and pepper if needed. If you want to play up the smokiness, try a pinch of smoked paprika at this stage! The result will be a batch of Spiced Butternut Squash and Sweet Potato Soup that looks and smells like autumn in a bowl.

How to Serve Spiced Butternut Squash and Sweet Potato Soup

Garnishes

When it comes to garnishing, the finishing touches take your Spiced Butternut Squash and Sweet Potato Soup from simple to spectacular. Top each bowl with a sprinkling of fresh cilantro for brightness, or a handful of pumpkin seeds for delightful crunch and contrast. For extra creaminess, swirl in a spoonful of coconut milk or cream before serving. Pomegranate seeds or a dusting of smoked paprika are also fun options!

Side Dishes

Soup always loves a good companion. Try serving this Spiced Butternut Squash and Sweet Potato Soup alongside crusty sourdough bread for dunking, a crisp green salad for a fresh bite, or warm naan if you want to lean into the spices. It also pairs beautifully with a classic grilled cheese for the ultimate comfort meal.

Creative Ways to Present

For an eye-catching dinner party starter, serve the soup in small cups or shot glasses as an elegant appetizer. You can ladle it into hollowed-out mini pumpkins or squash for a festive feel, or pour it over a bed of cooked grains for a heartier meal. A drizzle of herb oil or spicy chili oil can turn each bowl into a work of art.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftovers in an airtight container in the fridge. This soup will stay fresh for about four days, making it a perfect make-ahead lunch or quick dinner. The flavors actually deepen overnight, so your Spiced Butternut Squash and Sweet Potato Soup will taste even better the second day!

Freezing

This soup freezes like a dream. Pour cooled soup into freezer-safe containers or zip-top bags, leaving a little room for expansion. It keeps happily in the freezer for up to three months. Let it thaw overnight in the refrigerator before reheating for best texture.

Reheating

Gently reheat Spiced Butternut Squash and Sweet Potato Soup on the stovetop over medium-low heat, stirring often until hot. If the soup thickens too much after chilling, just add a splash of broth or water to restore its silky consistency. A quick whisk or blend will bring it right back to its creamy best, with all those flavors still shining through.

FAQs

Can I use frozen squash or sweet potatoes instead of fresh?

Absolutely! Frozen butternut squash or sweet potatoes work well and cut down on prep time—just roast them from frozen or toss directly into the pot, though you might miss a touch of that caramelized flavor from fresh-roasted chunks.

How can I make this soup higher in protein?

Add a scoop of cooked red lentils to the pot while simmering before blending. They disappear right into the soup and give a gentle boost of plant-based protein, making your Spiced Butternut Squash and Sweet Potato Soup more substantial.

Can I make Spiced Butternut Squash and Sweet Potato Soup completely dairy-free?

Definitely! Using coconut milk keeps the soup dairy-free and vegan without sacrificing any creaminess. You can also try unsweetened almond or cashew milk for a slightly different taste.

What if I don’t have butternut squash—will another type Soup

Yes! Acorn squash or kabocha squash are excellent substitutes. You can even use a mix if you have several types on hand; the color and flavor will shift a bit, but it’ll be just as delicious.

How do I adjust the soup if it turns out too thick?

Simply add more vegetable broth, a little at a time, until the soup reaches your preferred consistency. Give another quick blend or whisk to keep the texture smooth and creamy.

Final Thoughts

If you’re searching for a cozy meal that’s rich in flavor and so easy to make, Spiced Butternut Squash and Sweet Potato Soup checks all the boxes. I hope you’ll make this your go-to recipe all season long! One spoonful, and you’ll see why this soup has a way of turning even the simplest dinner into a celebration.

Spiced Butternut Squash and Sweet Potato Soup Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

Indulge in the warm, comforting flavors of this spiced butternut squash and sweet potato soup. Perfect for autumn, this creamy vegan soup is a delicious blend of roasted vegetables and fragrant spices.

Ingredients

Scale

For the Roasted Vegetables:

1 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Salt and pepper, to taste

For the Soup:

1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
Optional: fresh cilantro or pumpkin seeds for garnish

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Instructions

Preheat the oven: Preheat oven to 400°F.
Roast the vegetables: Toss butternut squash and sweet potatoes with olive oil, cumin, cinnamon, nutmeg, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
Prepare the soup: In a pot, sauté onion and garlic until softened. Add roasted vegetables and vegetable broth. Simmer for 10 minutes. Puree until smooth. Stir in coconut milk or cream.
Serve: Garnish with cilantro or pumpkin seeds and serve hot.