This sweet potato butternut squash soup is super simple, healthy, and delicious! All you need is a few simple ingredients, your stove, and an immersion blender to whip up this classic fall soup.
Soups are one of my favorites to make as they are packed with wholesome ingredients and don’t take much effort or time. I often make Turkish lentil soup or carrot potato soup whenever I feel like enjoying a warm and comforting bowl of deliciousness.
But when it’s fall time, I love to make all kinds of pumpkin soups, one of them being this sweet potato butternut squash soup.
It perfectly combines the mild and buttery flavor of butternut squash with the sweetness and intensity of sweet potatoes. It’s super delicious and simple to make, making it great for a weeknight dinner.
You’ll need the following ingredients to make this sweet potato butternut squash soup:
- Butternut squash: You’ll need a small butternut squash to make this soup.
- Sweet potato: You’ll also need sweet potatoes. Just buy the ones you like and use them for this butternut squash soup recipe.
- Aromatics: Yellow onion and ginger really elevate the flavor of this soup so please don’t skip them!
- Vegetable broth: For the base, you’ll need some type of broth. To keep this butternut squash soup vegan, I used vegetable broth. But chicken broth works too.
- Seasonings: This soup only needs salt, pepper, and some ground nutmeg to taste great!
- Toppings: I love to use chopped parsley, pumpkin seeds, and chili flakes when serving this sweet potato butternut squash soup. But you can use other toppings or skip them entirely.
How to make sweet potato butternut squash soup
Preparing this sweet potato butternut squash soup is super simple! Here are the steps to follow:
- Sauté: Preheat some olive oil in a pot over medium heat. Then sauté the onion and ginger for 2 minutes. Add the sweet potato and butternut squash cubes and sauté for 4-5 minutes.
- Simmer: Add the vegetable broth, cover the pot, bring the soup to a boil, then reduce to a simmer and let everything cook for 20-25 minutes.
- Blend and season: Now blend the soup with an immersion blender until completely smooth. Season with salt, pepper, and ground nutmeg.
- Serve: Garnish the soup with chopped parsley, pumpkin seeds, and chili flakes. Serve with some bread and enjoy!
Tips & Notes
Here are a few short notes to check out before you try this easy sweet potato butternut squash soup recipe.
- If you own a blender with a soup setting, feel free to use it! I often use my blender with the soup setting as it cooks the ingredients and then blends everything until the soup is perfectly creamy. But if you don’t own one, just use your stove, a pot, and an immersion blender. It works great and tastes just as delicious!
- Don’t make the sweet potato and butternut squash cubes too big. When the pieces are too big, they take longer until they are tender. And if you chop things very finely, it takes longer to prepare the ingredients. So shoot for medium-sized pieces and the soup should be ready in time.
- Thin the soup if needed. How thick you want the soup is really a matter of taste. I used 2.5 cups so the soup is still a little thick after being blended. But you can use 3 cups or more if you prefer a thinner soup.
Here are a few ways to switch up the flavor of this soup.
- Make it spicy: You can either add fresh chili peppers and blend them with the other ingredients or use chili flakes or cayenne pepper. I like to add a little bit of spice to the soup but it’s definitely optional!
- Make it creamy: If you like soups that are cream-based, you can add heavy cream or some coconut milk before blending everything. I like the soup as is but you can modify the recipe to add some extra creaminess.
- Add garlic: If you love garlic, feel free to add one clove. I personally don’t use garlic for this soup as I find that it takes away from the soup’s taste but if you are a true garlic lover, you may want to add some.
Frequently Asked Questions
This really depends on the recipe you decide to use. Butternut squash tastes, as the name already suggests, buttery and quite mild. This sweet potato butternut squash soup tastes a little more intense and sweeter as sweet potatoes are being used in addition to butternut squash. So if this sound like something you’d like, feel free to try this recipe! It’s really delicious.
Some people like to add heavy cream to make butternut squash soup. This recipe is dairy-free and vegan.
You can store leftovers in an airtight container in your refrigerator for 3-4 days. You can also freeze leftovers in a freezer-safe container or bag. You can reheat the soup on the stove or in the microwave.
More delicious and easy soup recipes
If you are looking for more soups that you can add to your cooking rotation, I highly recommend checking out the following recipes.
- Chicken Noodle Soup
- German Potato Soup
- White Bean and Kale Soup
- Lemon Chicken Orzo Soup
- Lentil Potato Soup
Sweet Potato Butternut Squash Soup
- 1 Immersion blender or mixer
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely diced
- 1 tablespoon ginger minced
- 1 pound butternut squash peeled and diced
- 1 pound sweet potato peeled and diced
- 2 ½ cups vegetable broth more if needed
- salt and pepper to taste
- ¼ teaspoon ground nutmeg
- chopped parsley, pumpkin seeds, chili flakes (optional) for garnish
- Preheat some olive oil in a pot over medium heat. Then sauté the onion and ginger until the onion starts to turn translucent.2 tablespoons extra virgin olive oil, 1 yellow onion, 1 tablespoon ginger
- Next, add the sweet potato and butternut squash cubes. Sauté for 4-5 minutes.1 pound butternut squash, 1 pound sweet potato
- Now add the vegetable broth. Cover the pot, bring to a boil, then reduce to a simmer and let everything cook for 20-25 minutes.2 ½ cups vegetable broth
- Blend with an immersion blender. Season with salt, pepper, and ground nutmeg.salt and pepper, ¼ teaspoon ground nutmeg
- Garnish the soup and enjoy!chopped parsley, pumpkin seeds, chili flakes (optional)
- If you prefer the soup a little thinner, you can use 3 cups of vegetable broth or more. The soup is a little thicker when using 2.5 cups of liquid, so feel free to thin it to your preferences.
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