Creamy Butternut Squash Sweet Potato Soup: A Comforting Bowl (Print Version)

Hearty Butternut Squash Sweet Potato Soup warms you from the inside out. Learn my honest, simple recipe for a velvety, flavorful bowl.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Dairy-Free (if using coconut milk)

# Ingredients:

→ Base Ingredients

01 - 2 lbs butternut squash (about 1 medium), peeled, deseeded, and 1-inch cubed
02 - 1 lb sweet potatoes (about 2 medium), peeled and 1-inch cubed
03 - 1 large yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 6 cups vegetable broth, low sodium

→ Flavor Boosters

06 - 1 tbsp fresh ginger, grated
07 - 1 tsp ground cumin
08 - 1/2 tsp ground nutmeg
09 - 1 tbsp maple syrup
10 - 2 tbsp olive oil
11 - Salt and freshly ground black pepper, to taste

→ Creamy Finish & Garnish

12 - 1 (13.5 oz) can full-fat coconut milk
13 - 1/4 cup pumpkin seeds (pepitas), toasted
14 - 2 tbsp fresh sage leaves, finely chopped

# Instructions:

01 - First things first, get that butternut squash and sweet potato peeled, deseeded, and chopped into roughly 1-inch cubes. This is where I always get a little messy, with bits of skin everywhere! Don't fret if your cubes aren't perfectly uniform; it’s all going to get blended anyway. Mince your garlic and chop your onion, too. The smell of fresh onion and garlic hitting the cutting board always signals good things are coming.
02 - Heat a glug of olive oil in a large pot or Dutch oven over medium heat. Toss in your chopped onion and let it soften, stirring occasionally, for about 5-7 minutes until it’s translucent and smells sweet. Honestly, this step builds so much flavor, don’t rush it! Then, add the minced garlic and grated ginger, cooking for just another minute until fragrant. I’ve burned the garlic before by walking away, and trust me, that's an oops moment you want to avoid!
03 - Now, add your butternut squash and sweet potato cubes to the pot. Stir them around with the onions, garlic, and ginger for a couple of minutes. This helps them absorb all those lovely aromatic flavors. Next, sprinkle in the ground cumin and nutmeg. Give it a good stir, letting those spices bloom for about a minute. The kitchen will start to smell absolutely divine, like autumn in a pot!
04 - Pour in the vegetable broth, making sure the vegetables are mostly submerged. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and let it cook for about 20-25 minutes. You want those veggies to be fork-tender, really soft. I always poke a piece of squash to check; if it breaks apart easily, you’re good. If it's still a bit firm, give it another 5 minutes.
05 - Once the veggies are tender, remove the pot from the heat. Carefully, using an immersion blender, blend the soup directly in the pot until it's completely smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, being super careful with hot liquids (I once splashed myself, not fun!). Blend until it’s a beautiful, uniform consistency, then return it to the pot.
06 - Stir in the full-fat coconut milk and maple syrup. Taste and adjust seasonings – you might want a pinch more salt, pepper, or even a tiny bit more maple syrup to hit that perfect balance. Let it warm through for a few more minutes. The final result should be a velvety, rich Butternut Squash Sweet Potato Soup that just glows with warmth. Ladle into bowls, top with toasted pepitas and fresh sage, and enjoy!

# Notes:

01 - Don't rush sautéing your onions; their sweetness forms the base of this Butternut Squash Sweet Potato Soup's flavor.
02 - For easy meal prep, make a double batch and freeze half in individual portions for quick lunches.
03 - If you don't have fresh ginger, 1/2 tsp of ground ginger can work in a pinch, though fresh adds a brighter kick.
04 - Serving with a swirl of chili oil adds a lovely warmth and visual appeal to each bowl.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Immersion blender (or regular blender)
03 - Cutting board
04 - Sharp knife
05 - Vegetable peeler

# Nutrition (Per Serving):

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

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