If you are craving a velvety, warming dish that fills your kitchen with cozy aromas, then you have to try the Best Creamy Butternut Squash and Sweet Potato Soup. This soup marries the natural sweetness of roasted butternut squash and sweet potatoes with aromatic spices and the smooth richness of coconut milk. Every spoonful offers the perfect balance of creamy texture and subtle warmth, making it a comforting pleasure on chilly days or whenever you want a wholesome, nourishing meal. It’s truly a bowl of autumn in a pot, and once you taste it, you’ll be eager to make it a regular in your kitchen.

Best Creamy Butternut Squash and Sweet Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this soup comes from a handful of simple, wholesome ingredients that each bring their own special touch. From the silky roasted vegetables to the blend of spices and creamy coconut milk, every element plays a vital role in creating the perfect harmony of flavors and textures.

Butternut squash: Roasting brings out its natural sweetness and deepens the flavor.

Sweet potatoes: They add a creamy texture and complement the squash’s sweetness beautifully.
Onion: Provides a savory base and depth when sautéed.

Garlic: Adds a fragrant punch and warmth to the soup.
Vegetable broth: Creates the soup’s liquid base and amplifies the vegetable flavors.

Coconut milk: Gives a luscious creaminess without heaviness and adds a slight tropical note.
Olive oil: Essential for roasting the vegetables to caramelized perfection.
Ground cinnamon: Introduces a subtle warmth and cozy spice.

Ground nutmeg: Lends a slightly nutty, aromatic depth.
Salt and pepper: To elevate and balance all the flavors.

How to Make Best Creamy Butternut Squash and Sweet Potato Soup

Step 1: Roast the Vegetables

The journey to the Best Creamy Butternut Squash and Sweet Potato Soup begins with roasting the squash and sweet potatoes. This step is crucial because roasting caramelizes the natural sugars, intensifying their sweetness and creating a richer soup flavor. Toss the peeled and cubed vegetables with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 25 to 30 minutes until tender and beautifully golden.

Step 2: Sauté the Aromatics

While the vegetables roast, start building your soup’s flavor base by gently sautéing onion and garlic in a large pot. This process softens the vegetables and releases their fragrant oils, setting the stage for an irresistible aroma that fills your kitchen and whets your appetite.

Step 3: Combine and Simmer

Once the squash and sweet potatoes are roasted to perfection, add them to the pot along with vegetable broth, ground cinnamon, and ground nutmeg. Bring the mixture to a boil, then lower the heat to let it simmer gently for about 10 minutes. This simmering melds all the flavors together and ensures everything is tender and ready for blending.

Step 4: Puree Until Silky Smooth

Using an immersion blender, blend the soup directly in the pot until it’s completely smooth and silky. This step transforms the wholesome ingredients into a luxuriously creamy soup without any cream added. Stir in the coconut milk to enrich the texture and add a subtle sweetness that perfectly complements the spices.

Step 5: Taste and Adjust Seasonings

This is your moment to shine as a cook—taste your soup and adjust the salt, pepper, or spices if needed. The Best Creamy Butternut Squash and Sweet Potato Soup is all about balance, so don’t be afraid to tweak it until it tastes just right for you.

How to Serve Best Creamy Butternut Squash and Sweet Potato Soup

Garnishes

Adding the right garnishes turns this soup into a feast for the eyes and palate. Try sprinkling toasted pumpkin seeds for a delightful crunch, a drizzle of extra coconut milk for that silky wow factor, or fresh chopped herbs like parsley or thyme to add brightness and contrast to the creamy base.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or a warm, buttery croissant to soak up every last drop. A crisp green salad or roasted vegetables make a great accompaniment if you want a more substantial meal. The creaminess of the soup plays off the crispness beautifully, creating a well-rounded and satisfying dinner or lunch.

Creative Ways to Present

For a special touch, serve the soup in hollowed-out mini pumpkins or butternut squash bowls. Not only does this add flair, but it also deepens the autumnal vibe of your dish. Alternatively, layering the soup with a swirl of herb oil or crispy prosciutto on top can turn it into an elegant starter for guests.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of the Best Creamy Butternut Squash and Sweet Potato Soup, store them in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the next day’s bowl even more delicious.

Freezing

This soup freezes beautifully. Cool it completely, then pour into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or coconut milk if it becomes too thick. Avoid microwaving directly from frozen to keep that smooth texture intact.

FAQs

Can I use canned butternut squash instead of fresh?

While fresh butternut squash is ideal for roasting and achieving that rich flavor, canned squash can be used in a pinch. Just note that the soup might be less sweet and slightly more watery, so adjust the seasoning and simmering time accordingly.

Is this soup suitable for a vegan diet?

Absolutely! This soup uses vegetable broth and coconut milk, making it fully vegan and dairy-free while still delivering incredible creaminess and flavor.

Can I substitute coconut milk with something else?

You can swap coconut milk for any plant-based milk like cashew or oat milk. Just keep in mind that coconut milk has a unique thickness and subtle sweetness that complements the soup perfectly.

How can I make the soup spicier?

If you like a bit of heat, add a pinch of cayenne pepper or some freshly grated ginger during the simmering step. This will add warmth that contrasts nicely with the naturally sweet ingredients.

Is it necessary to peel the butternut squash and sweet potatoes?

Peeling is recommended to achieve a smooth, creamy texture in the soup and to avoid fibrous bits. Plus, the skin can alter the soup’s taste and color, so peeling ensures the best result.

Final Thoughts

The Best Creamy Butternut Squash and Sweet Potato Soup is a guaranteed crowd-pleaser that’s as comforting as a warm hug in a bowl. Simple to make, full of wholesome ingredients, and layered with cozy flavors, it’s a recipe that you’ll return to again and again. So grab your roasting pan and get ready to delight your taste buds with this luscious, heartwarming soup that’s perfect for any season.

Best Creamy Butternut Squash and Sweet Potato Soup Recipe

★★★★★

5.2 from 17 reviews

Author: Lila
Total Time: 55 minutes
Yield: 6 servings 1x

Diet: Vegan

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Description

This Best Creamy Butternut Squash and Sweet Potato Soup combines the natural sweetness of roasted butternut squash and sweet potatoes with warming spices for a comforting, silky smooth soup. Enhanced with coconut milk and a touch of cinnamon and nutmeg, this dairy-free, nutritious recipe is perfect for cozy meals during the cooler months.

Instructions

Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash and sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized for optimal flavor.
Sauté Aromatics: While the vegetables are roasting, heat a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes. This step builds a flavorful base for your soup.
Combine Ingredients: Once the vegetables are roasted, add them to the pot along with the vegetable broth, ground cinnamon, and ground nutmeg. Stir to combine all ingredients thoroughly.

Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes. This allows the flavors to meld and intensify together.
Puree the Soup: Use an immersion blender to blend the soup directly in the pot until it reaches a smooth and creamy consistency. Alternatively, carefully transfer to a blender in batches and puree until smooth.
Finish with Coconut Milk: Stir in the coconut milk to give the soup a rich, creamy texture and mild sweetness. Adjust seasoning with additional salt and pepper if needed. Serve the soup warm.

Notes

You can customize the seasonings to taste by adding a pinch of cayenne for a little heat or fresh herbs like thyme for extra aroma.
For a thicker soup, reduce the amount of vegetable broth or simmer longer to concentrate flavors.
The use of coconut milk makes this soup dairy-free and suitable for vegans.

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes

Category: Soup
Method: Roasting, Simmering, Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240ml)
Calories: 180
Sugar: 7g

Sodium: 400mg
Fat: 9g
Saturated Fat: 7g

Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g

Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: butternut squash soup, sweet potato soup, creamy vegan soup, dairy-free soup, autumn soup, healthy soup, coconut milk soup