Autumn Butternut Squash and Sweet Potato Soup

This Autumn Butternut Squash and Sweet Potato Soup is a warm, comforting bowl of goodness that perfectly captures the cozy flavors of fall. Creamy, naturally sweet, and spiced just right, it’s an easy soup you’ll crave all season long.

Why You’ll Love This Recipe

This soup is simple, wholesome, and loaded with nutrients. It’s naturally gluten-free and can be made vegan or vegetarian with ease. Roasting the squash and sweet potatoes brings out their natural sweetness, while a touch of warm spices makes each spoonful rich and satisfying. It’s great for meal prep and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butternut squash
sweet potatoes
carrots
yellow onion
garlic cloves
vegetable or chicken broth
olive oil or butter
ground cinnamon
ground nutmeg
salt and pepper
optional toppings: pumpkin seeds, cream, or fresh herbs

Directions

1. Preheat your oven to 400°F (200°C).
2. Peel and chop the butternut squash, sweet potatoes, and carrots into even chunks.
3. Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and caramelized.
4. In a large pot, sauté chopped onion and garlic in olive oil or butter until soft and fragrant.
5. Add the roasted vegetables to the pot along with the broth, cinnamon, and nutmeg. Bring to a simmer.
6. Using an immersion blender, blend the soup until smooth and creamy. Adjust seasoning as needed.
7. Serve hot with your favorite toppings.

Servings and timing

This recipe serves 4-6 people and takes about 15 minutes to prep and 30-40 minutes to cook, ready in approximately 50-55 minutes.

Variations

• Add a splash of coconut milk for extra creaminess and a hint of sweetness.
• Use maple syrup to enhance the natural sweetness of the squash and sweet potato.
• Spice it up with a pinch of cayenne pepper or smoked paprika.
• Top with croutons, crispy bacon, or roasted chickpeas for extra texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through, stirring occasionally. You can also freeze this soup for up to 3 months; thaw overnight in the fridge and reheat as usual.

FAQs

Can I make this soup vegan?

Yes, simply use vegetable broth and olive oil instead of butter.

Do I have to roast the vegetables first?

Roasting adds great depth of flavor, but you can skip it and simmer the vegetables directly if you’re short on time.

How do I make the soup smoother?

Blend thoroughly with an immersion blender, or use a countertop blender for an ultra-silky texture.

Can I use frozen butternut squash?

Yes, frozen squash works well—just adjust roasting time as needed.

Is this soup spicy?

No, it’s naturally sweet with warm spices, but you can add a pinch of cayenne for heat.

What should I serve with this soup?

Crusty bread, grilled cheese, or a simple green salad pair perfectly.

Can I make this ahead of time?

Absolutely! This soup tastes even better the next day as the flavors develop.

How do I thin out the soup if it’s too thick?

Add more broth or a splash of water until it reaches your desired consistency.

Can I use a slow cooker?

Yes, add all the ingredients and cook on low for 6-8 hours, then blend until smooth.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 4 days, or freeze for longer storage.

Conclusion

This Autumn Butternut Squash and Sweet Potato Soup is the ultimate cozy comfort food for chilly days. Packed with wholesome ingredients and warm spices, it’s a delicious, nourishing meal you’ll want to make again and again. Curl up with a bowl and savor the taste of fall!

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