There’s nothing quite like enjoying a warm, vibrant bowl of Spiced Butternut Squash and Sweet Potato Soup on a chilly day. This recipe brings together the natural sweetness of butternut squash and sweet potatoes with a gentle touch of warming spices and a lush, creamy texture. Every spoonful feels both nurturing and exciting, like a celebration of fall in a bowl. Whether you’re making it for a cozy family dinner or meal prepping for the week, this soup is guaranteed to become one of your seasonal favorites!
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients in this soup are simple but carefully chosen, each one playing an important role in crafting the final flavor and velvety texture. Just a handful of fresh produce and pantry staples come together to create something truly magical and comforting.
- Olive oil: Adds richness and helps the veggies soften and release their flavors.
- Onion: The savory backbone of the soup, lending sweetness and depth as it cooks.
- Garlic: Brings a fragrant kick that melds beautifully with the squash and sweet potatoes.
- Fresh ginger: Provides a bright, zesty note that enlivens the earthy sweetness of the main veggies.
- Butternut squash: The star ingredient, giving the soup a gorgeous color and naturally sweet flavor.
- Sweet potatoes: Make the soup extra creamy and rich while bringing their own caramel sweetness.
- Ground cumin: Introduces a subtle smokiness and complexity to every bite.
- Ground cinnamon: Offers warmth and a hint of cozy spice, perfect for autumn meals.
- Ground nutmeg: A little goes a long way to deepen the soup’s spice profile.
- Salt: Enhances and balances all the flavors, making them pop.
- Black pepper: Adds a touch of gentle heat and sharpness.
- Vegetable broth: Forms the savory base, helping to blend all the flavors seamlessly together.
- Coconut milk (optional): Swirled in at the end for extra creaminess and a hint of tropical flavor.
- Pumpkin seeds or fresh herbs (for garnish): Add crunch and color to finish each bowl beautifully.
How to Make Spiced Butternut Squash and Sweet Potato Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large soup pot over medium heat. Once hot, add the chopped onion and let it cook for about five minutes, stirring now and then. You want the onion to turn soft and translucent, which means it’s releasing all its lovely sweetness. Stir in the garlic and freshly grated ginger next, giving it just a minute to bloom and fill your kitchen with a mouthwatering fragrance.
Step 2: Add the Veggies and Spices
Toss in the cubed butternut squash and sweet potatoes, ensuring they’re cut into similar-sized pieces so they cook evenly. Sprinkle over the ground cumin, cinnamon, nutmeg, salt, and black pepper. Stir thoroughly to coat every cube of squash and sweet potato in those deeply aromatic spices—this is where the Spiced Butternut Squash and Sweet Potato Soup starts to build its beautiful layers of flavor.
Step 3: Simmer to Perfection
Pour in the vegetable broth, making sure it’s enough to just cover the veggies. Give everything a good stir, then bring the mixture to a gentle boil. Reduce the heat and simmer uncovered for 25 to 30 minutes. When the squash and sweet potatoes are completely tender to the fork, you’ll know your soup base is ready and bursting with color and goodness.
Step 4: Blend Until Velvety
Carefully remove the pot from the heat. If you have an immersion blender, blend the soup right in the pot until perfectly smooth (and watch as it transforms into a silky, golden blend). Alternatively, ladle the soup into a blender in batches and blend until creamy, taking care not to overfill. For the ultimate comfort factor, stir in coconut milk at this stage, if using.
Step 5: Finish and Serve
Taste and adjust seasoning as desired—sometimes a little extra salt or pepper is just what you need. Return the pot to low heat and rewarm gently if necessary. Ladle the Spiced Butternut Squash and Sweet Potato Soup into bowls, and get ready to garnish and serve to your delighted crew!
How to Serve Spiced Butternut Squash and Sweet Potato Soup
Garnishes
A sprinkle of toasted pumpkin seeds adds a delightful crunch, while a scattering of chopped fresh herbs like parsley, cilantro, or chives brings a burst of freshness. For an extra touch of luxury, a swirl of coconut milk or plain yogurt can look and taste fantastic, offering contrast and creaminess all at once.
Side Dishes
Serve this Spiced Butternut Squash and Sweet Potato Soup alongside crusty bread, warm naan, or even a simple green salad for a well-rounded, satisfying meal. The soup’s autumnal notes pair beautifully with earthy sides, like roasted vegetables or a sharp, tangy apple slaw.
Creative Ways to Present
For a stunning dinner party starter, ladle the soup into small cups or shooters for an appetizer-sized bite. Or, serve inside hollowed-out mini pumpkins for a festive fall look. You can even drizzle chili oil or balsamic glaze on top for a sophisticated finish that brings out all the flavors in each bowl.
Make Ahead and Storage
Storing Leftovers
After your Spiced Butternut Squash and Sweet Potato Soup has cooled, transfer it to an airtight container and store in the refrigerator. It will stay fresh and delicious for up to five days, making it a handy option for busy weekdays or quick lunches.
Freezing
This soup freezes like a dream! Pour it into freezer-safe containers or zip-top bags (leave room for it to expand) and freeze for up to three months. Just remember to let it cool fully before sealing to prevent freezer burn and to help it maintain its lovely flavor.
Reheating
When you’re ready to enjoy your soup again, thaw it in the fridge overnight if frozen, then warm it gently on the stove over low heat, stirring occasionally. If it thickens up, simply stir in an extra splash of broth or coconut milk until you reach your desired consistency.
FAQs
Can I make Spiced Butternut Squash and Sweet Potato Soup without coconut milk?
Absolutely! The coconut milk is entirely optional and there simply to add extra creaminess. The soup will still be velvety smooth and rich without it, letting the pure flavors of squash and sweet potato shine through.
How spicy is this soup?
The heat level is quite mild, mostly from warming spices like cumin, cinnamon, and ginger. If you enjoy a spicier kick, you can always add a pinch of cayenne pepper or red chili flakes to taste as the soup simmers.
Can I use pre-cut squash and sweet potato?
Definitely! Pre-cut vegetables save time and work wonderfully in this recipe. Just make sure all the pieces are similar in size so they cook evenly.
What’s the best way to blend hot soup safely?
If using a stand blender, work in batches and don’t fill it too full—steam can build up and needs room to escape. Hold the lid down with a kitchen towel and blend slowly. An immersion blender is a fuss-free alternative right in the pot!
Is Spiced Butternut Squash and Sweet Potato Soup suitable for special diets?
Yes! This soup is naturally vegan and gluten-free, making it a lovely choice for a variety of diets. It’s hearty enough to satisfy everyone at the table, no matter their preferences.
Final Thoughts
Give yourself the treat of making Spiced Butternut Squash and Sweet Potato Soup this season! Each batch is comforting, fragrant, and easy enough even for busy weeknights. I can’t wait for you to share this simple joy with friends and family—enjoy every spoonful!
Print
Spiced Butternut Squash and Sweet Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A comforting and flavorful Spiced Butternut Squash and Sweet Potato Soup that’s perfect for fall. This vegan soup is creamy, aromatic, and packed with nutritious ingredients.
Ingredients
For the soup:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups vegetable broth
- ½ cup coconut milk (optional for creaminess)
- pumpkin seeds or fresh herbs, for garnish
Instructions
- Heat the oil: In a large pot, heat olive oil over medium heat.
- Sauté aromatics: Add the chopped onion and cook until softened. Stir in garlic and ginger.
- Add vegetables and spices: Add butternut squash, sweet potatoes, cumin, cinnamon, nutmeg, salt, and pepper. Stir well.
- Cook soup: Pour in vegetable broth, bring to a boil, then simmer until vegetables are tender.
- Blend: Use an immersion blender to puree the soup until smooth.
- Finish: Stir in coconut milk, adjust seasoning, and reheat. Garnish before serving.
Notes
- This soup freezes well and can be made ahead.
- For extra heat, add cayenne pepper or red chili flakes.
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