Butternut Squash Sweet Potato Soup

There’s something incredibly comforting about a warm bowl of Butternut Squash Sweet Potato Soup. This recipe blends the natural sweetness of butternut squash and sweet potatoes with a touch of cumin and coriander, creating a perfectly balanced soup that’s both nourishing and satisfying. Whether you’re looking for a cozy meal on a chilly evening or a vibrant starter for a dinner party, this soup delivers on flavor, texture, and ease of preparation. Plus, it’s packed with vitamins and fiber, making it a wholesome choice to add to your weekly menu.

What Sets This Recipe Apart

Unlike many other creamy soups that rely on heavy cream or dairy, this Butternut Squash Sweet Potato Soup achieves its velvety texture using just the natural starches from the vegetables and a simple blend of spices. The combination of cumin and coriander adds a subtle earthy warmth without overwhelming the delicate sweetness of the squash and potatoes. Additionally, the use of fresh cilantro as a garnish brightens every spoonful with a pop of herbal freshness. This soup is also incredibly straightforward to prepare, making it an ideal recipe for beginners and seasoned cooks alike.

What to Buy

• 1 medium butternut squash – peeled and diced (about 3 cups)
• 2 medium sweet potatoes – peeled and diced
• 1 onion – chopped (yellow or white works well)
• 2 cloves garlic – minced
• 4 cups vegetable broth – low sodium preferred
• 1 teaspoon ground cumin – brings warmth and depth
• 1 teaspoon ground coriander – adds a subtle citrusy note
• Salt and black pepper – to taste
• 2 tablespoons olive oil – for sautéing
• Fresh cilantro – for garnish, optional but highly recommended

Must-Have Equipment

• Large pot or Dutch oven – to cook your soup evenly
• Chef’s knife – for peeling and dicing vegetables safely
• Cutting board – sturdy and spacious for prep work
• Immersion blender or countertop blender – to puree the soup smoothly
• Ladle – for serving
• Measuring spoons and cups – for precise seasoning and broth

Cook Butternut Squash Sweet Potato Soup Like This

Step 1: Prepare Your Vegetables

Begin by peeling and dicing your butternut squash and sweet potatoes into roughly 1-inch cubes. Chop the onion finely and mince the garlic cloves. Having everything prepped and ready will make the cooking process smooth and efficient.

Step 2: Sauté Aromatics

Heat the olive oil in your large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until soft and translucent. Toss in the minced garlic and cook for another 1 to 2 minutes, being careful not to let it brown or burn as it will turn bitter.

Step 3: Add Spices and Vegetables

Sprinkle in the ground cumin and coriander, stirring to coat the onions and garlic. This helps release their fragrant oils and infuses the base of your soup with flavor. Next, add the diced butternut squash and sweet potatoes; stir to combine everything evenly.

Step 4: Pour in Broth and Simmer

Pour the vegetable broth over the vegetables, making sure they’re submerged. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 25 to 30 minutes, or until the squash and sweet potatoes are fork-tender.

Step 5: Blend Until Smooth

Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender and blend until silky. Return the soup to the pot afterward.

Step 6: Season and Serve

Taste the soup and season with salt and black pepper as needed. Ladle the soup into bowls and garnish with fresh cilantro leaves for a bright finish. Enjoy immediately while warm!

Variations for Dietary Needs

• Make it Vegan: This recipe is already plant-based, but ensure your vegetable broth contains no animal products.
• Spice it Up: Add a pinch of cayenne pepper or smoked paprika to the sauté step for a spicy kick.
• Make it Creamier: Stir in a splash of coconut milk or cashew cream just before serving for extra richness.
• Slow Cooker Version: Combine all ingredients in a slow cooker and cook on low for 6 to 8 hours. This method is perfect for hands-off cooking and deep flavor development—try this Slow Cooker Butternut Squash Soup for inspiration.
• Low-Carb Option: Reduce sweet potatoes and replace some with cauliflower for a lower-carb version.

Steer Clear of These

• Using canned squash or sweet potatoes – fresh vegetables provide the best flavor and texture.
• Overcooking the garlic during sauté – burnt garlic tastes bitter and will overpower the soup.
• Skipping the blending step – pureeing is key for that smooth, luscious consistency.
• Adding too much salt at the start – seasoning is best adjusted at the end to avoid over-salting.

Save It for Later

This Butternut Squash Sweet Potato Soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container and reheat gently on the stove or in the microwave. It also freezes well—divide into portions and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and warm thoroughly before serving.

Butternut Squash Sweet Potato Soup Q&A

Can I use chicken broth instead of vegetable broth?

Absolutely! Chicken broth will add a richer flavor to your soup. Just make sure it aligns with your dietary preferences. Vegetable broth keeps the soup lighter and is great for a vegan option.

How do I peel and dice butternut squash safely?

Start by cutting off both ends of the squash. Use a sturdy vegetable peeler to remove the skin, then cut the squash in half lengthwise and scoop out the seeds. Finally, dice the flesh into roughly 1-inch cubes. Taking your time and using a sharp knife makes this process much safer.

Can I make this soup ahead of time?

Yes! This soup tastes even better the next day once the flavors have melded. Prepare it a day in advance, refrigerate, and reheat before serving. Just add fresh cilantro at the end to keep the garnish bright.

What other herbs can I use instead of cilantro?

If you’re not a fan of cilantro, fresh parsley or chives make excellent substitutes. They add a similar fresh, green note that complements the sweetness of the squash and potatoes.

Serve with These

• Pesto Potato Salad – a fresh and herby side that pairs beautifully with the soup’s warm spices.
• Whole30 Mashed Potatoes – creamy and comforting, perfect if you want a hearty meal.
• Warm crusty bread or garlic naan – great for dipping and soaking up every last drop.
• A simple green salad with lemon vinaigrette – to add a crisp contrast to the creamy soup.

See You at the Table

This Butternut Squash Sweet Potato Soup is the kind of recipe that brings warmth to your kitchen and comfort to your soul. It’s simple enough to whip up on a weeknight yet elegant enough to serve guests. The natural sweetness combined with the aromatic spices and fresh cilantro garnish creates a harmonious bowl of soup you’ll want to return to again and again. Go ahead and make a batch today – your future self will thank you!

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