Creamy Butternut Squash Sweet Potato Soup Recipe (Print Version)

Hearty Butternut Squash Sweet Potato Soup. Learn my personal recipe, full of warmth & flavor. Perfect for cozy nights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Dairy-Free, Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 2 lbs butternut squash, peeled, seeded, and cubed (about 6 cups)
02 - 2 medium sweet potatoes, peeled and cubed (about 3 cups)
03 - 1 large yellow onion, diced
04 - 4 cloves garlic, minced
05 - 6 cups vegetable broth
06 - 1 (13.5 oz) can full-fat coconut milk

→ Flavor Boosters

07 - 1 tablespoon fresh ginger, grated
08 - 1 tablespoon curry powder
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 2 tablespoons olive oil
12 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

13 - 1/4 cup fresh cilantro, chopped
14 - 1/4 cup toasted pumpkin seeds

→ Optional Extras

15 - 1-2 tablespoons maple syrup (if desired)
16 - Pinch of red pepper flakes

# Instructions:

01 - First things first, get those squash and sweet potatoes peeled and chopped into roughly 1-inch cubes. This is where my kitchen usually gets messy, hon. I swear, sometimes a butternut squash fights back! Try to keep the pieces similar in size so they cook evenly. While you're at it, dice your onion and mince that garlic and ginger. I always feel a little accomplishment when all the prep is done, it smells so fresh already!
02 - Spread your butternut squash and sweet potato cubes on a baking sheet, drizzle with a little olive oil, salt, and pepper. Roast them in a 400°F (200°C) oven for about 20-25 minutes, or until they're tender and starting to caramelize at the edges. This roasting step is critical for developing that deep, sweet flavor in your Butternut Squash Sweet Potato Soup. Don't skip it! I once just boiled them, and the soup was so bland, it was a real oops moment.
03 - In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add your diced onion and cook until softened, about 5-7 minutes. Then, stir in the minced garlic, fresh ginger, curry powder, cinnamon, and nutmeg. Cook for another minute, until fragrant. Oh, the smell at this stage! It's just heavenly and fills the whole kitchen, truly. Be careful not to burn the garlic here, it can turn bitter so fast!
04 - Add your roasted butternut squash and sweet potatoes to the pot with the aromatics. Pour in the vegetable broth, making sure the veggies are mostly submerged. Bring it to a simmer, then reduce the heat, cover, and let it cook for about 15-20 minutes. This lets all those flavors meld together beautifully. I always peek in to check if everything's super soft, almost falling apart.
05 - Carefully, using an immersion blender, blend the soup directly in the pot until it's super smooth and creamy. If you don't have one, transfer the soup in batches to a regular blender (be super careful with hot liquids!). Blend until velvety, then return it to the pot. This is where the magic happens, transforming chunky veggies into a luxurious Butternut Squash Sweet Potato Soup! I once blended it too fast and it splattered everywhere, total kitchen chaos.
06 - Stir in the full-fat coconut milk and heat gently until warmed through. Taste and adjust seasonings – you might need a little more salt, pepper, or even a touch of maple syrup if your squash wasn't super sweet. Ladle your warm Butternut Squash Sweet Potato Soup into bowls, and garnish with fresh cilantro and toasted pumpkin seeds. It should look vibrant, smell incredible, and feel so comforting.

# Notes:

01 - Don't rush the roasting, seriously. That caramelization? It's everything for this Butternut Squash Sweet Potato Soup.
02 - Leftovers keep beautifully for days; just avoid freezing if you want that silky texture.
03 - No coconut milk? Heavy cream works, but the flavor profile shifts a bit, I've tried it.
04 - A drizzle of chili oil at the end adds a surprising kick, honestly.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - baking sheet
03 - immersion blender (or regular blender)
04 - sharp knife

# Nutrition (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 5g

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