Butternut Squash and Sweet Potato Soup Recipe

If you are craving a cozy and vibrant bowl of comfort, you simply must try this Butternut Squash and Sweet Potato Soup. It brings together the natural sweetness of roasted butternut squash and sweet potato, elevated by warm spices and a fragrant touch of fresh thyme. This soup is creamy without any cream, rich in flavor, and incredibly satisfying—perfect for warming up chilly days or impressing friends with a simple yet impressive homemade dish. Its beautiful golden-orange color alone will brighten your table and your spirits!

Ingredients You’ll Need

Don’t be fooled by the simplicity of this ingredient list; each item plays a crucial role in building the soup’s layered flavor and silky texture. From the earthy sweetness of the vegetables to the aromatic spices and fresh herbs, every component makes this dish sing with warmth and depth.

• Sweet Potatoes (500g): Provides a naturally sweet and creamy base that blends perfectly with the squash.
• Butternut Squash (500g): Adds a smooth texture and vibrant color that defines the soup.
• Red or Brown Onion (1 large): Lends a subtle sweetness and savory depth once roasted.
• Garlic Cloves (1 or 2, unpeeled): Roasting mellows the garlic to a sweet, buttery flavor that enhances the soup.
• Fresh Thyme Sprigs: Imparts a fragrant herbaceous note; rosemary or sage are great alternatives.
• Olive Oil (2 tablespoons): Helps caramelize the vegetables and brings a silky richness.
• Ground Nutmeg (1/2 teaspoon): Adds a warm, nutty spice that complements the sweetness.
• Ground Cinnamon (1/2 teaspoon): Introduces a cozy, aromatic hint that elevates the soup’s complexity.
• Vegetable or Chicken Stock (1.5 – 2 liters): Forms the flavorful liquid base that pulls all the ingredients together.
• Salt and Freshly Ground Black Pepper: Essential for bringing out and balancing all the flavors.

How to Make Butternut Squash and Sweet Potato Soup

Step 1: Preparing to Roast

Preheat your oven to 200°C (180°C fan/400°F). Toss the chopped sweet potatoes, butternut squash, and quartered onion into a roasting tin. Add your sprigs of fresh thyme and unpeeled garlic cloves. Drizzle everything with olive oil, sprinkle on nutmeg and cinnamon, then season generously with salt and freshly ground black pepper. This step sets the stage for deeply caramelized, tender veggies infused with warm spices.

Step 2: Roasting to Perfection

Roast in the oven for approximately 45 minutes to 1 hour until the vegetables are soft, golden, and slightly charred around the edges. This roasting concentrates the natural sweetness and adds a wonderful smoky flavor that really makes the soup special. Check occasionally to ensure everything is cooking evenly and not burning.

Step 3: Blending the Soup

Once roasted, allow the vegetables to cool just enough to handle. Carefully peel the garlic cloves—they will have softened inside their skins creating a sweet, mellow flavor. Transfer the roasted vegetables to a large saucepan, pour in half of the stock, and use a hand blender to puree until smooth. Add the remaining stock and blend again to reach your desired consistency. Using a stand blender works well here, but a hand blender makes cleanup easier.

Step 4: Final Seasoning and Heating

Taste your soup and adjust seasoning with salt and pepper as needed. Gently heat the soup on the stove for 5 to 10 minutes to warm it through without boiling. This helps the flavors marry and prepares the dish for serving. At this point, your Butternut Squash and Sweet Potato Soup is silky, fragrant, and ready!

How to Serve Butternut Squash and Sweet Potato Soup

Garnishes

A simple swirl of double cream or a drizzle of good-quality olive oil on top adds a lovely richness and a pretty finish. For some crunch, sprinkle homemade croutons, toasted pumpkin seeds, or even a pinch of smoked paprika for a subtle smoky note. Fresh herbs like chopped thyme or parsley lifted on top brighten the presentation and flavor.

Side Dishes

This soup pairs beautifully with a crisp green salad or crusty bread for dipping. Soft, warm bread like a baguette or sourdough rounds out the meal perfectly, letting you enjoy every drop of the soup. For heartier fare, serve alongside roasted chicken or a grilled cheese sandwich for a satisfying lunch or light dinner.

Creative Ways to Present

For a dinner party touch, serve the Butternut Squash and Sweet Potato Soup in small mugs or shot glasses as an appetizer. You can also top with a dollop of crème fraîche or a sprinkle of toasted nuts for texture contrast. Experiment with layering a spoonful of spiced yogurt or chutney on top to give a burst of complementary flavor and impressive visual appeal.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before storing it in an airtight container in the refrigerator. It will keep fresh for up to 3 days, making it an excellent option for meal prep or a quick lunch the next day. The flavors often deepen and taste even better after a day.

Freezing

Butternut Squash and Sweet Potato Soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty ziplock bags, leaving some space for expansion. It will last for up to 3 months frozen. Thaw overnight in the fridge before reheating for a convenient, wholesome meal anytime.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Add a splash of stock or water if the soup is too thick after storing. Avoid boiling to preserve the smooth texture and balance of flavors. Alternatively, microwave in short bursts, stirring in between.

FAQs

Can I use canned butternut squash or sweet potato?

Fresh vegetables give the best flavor and texture for this soup, but in a pinch, canned can work. Just be mindful that canned squash or sweet potato might add more moisture, so adjust the stock accordingly, and you may not need as much liquid.

Is this soup suitable for vegans?

Absolutely! Just make sure to use vegetable stock and skip any animal-based garnishes like cream. The olive oil and roasted veggies provide enough richness to keep it hearty and satisfying without dairy.

Can I make this soup spicy?

Definitely! Add a pinch of cayenne pepper during roasting or a drizzle of chili oil on top just before serving to give the soup a lively kick that pairs wonderfully with the sweet base flavors.

What other herbs can I use aside from thyme?

Fresh rosemary or sage are fantastic alternatives and bring their own unique warmth and earthiness to the soup. Feel free to experiment and find your favorite aromatic herb.

Is it possible to make this soup in a slow cooker?

Yes! Roast the vegetables first for the best flavor, then add them to your slow cooker with stock and spices. Cook on low for 4-6 hours, then blend until smooth for an easy, hands-off approach.

Final Thoughts

This Butternut Squash and Sweet Potato Soup is a true comfort food classic that feels like a warm hug in a bowl. With its natural sweetness, cozy spices, and creamy texture, it’s a must-make recipe for any season when you want something nourishing, tasty, and utterly satisfying. I can’t wait for you to try it and share this delightful soup with your loved ones!

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