A creamy and comforting soup with just a hint of sweetness. This easy Sweet Potato and Butternut Squash Soup takes just 30 minutes to make and it freezes really well too. Simple and nutritious comfort food!
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This is about as hearty and comforting as soup gets. Butternut squash and sweet potato soup is thick, creamy and filling and to be honest you really don't need anything else to go with it as it's a meal in itself.
It's my favourite autumn soup and it is a total budget friendly meal. It's also such an easy way to increase your fibre, as this has 6g a portion.
If you are looking for more butternut squash recipes, try our easy Roasted Butternut Squash, impressive Stuffed Butternut Squash or our delicious Butternut Squash Pasta.
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Sweet Potato and Butternut Squash Ingredients
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Fresh butternut squash - Make sure the butternut squash has a dark, matte skin - this shows its ripeness. See these instructions for How To Peel and Cut a Butternut Squash. You could use frozen butternut squash instead and adjust the cooking time or use pumpkin instead.
- Sweet potatoes - Choose smaller orange sweet potatoes, with tight, unwrinkled skin.
- Onion - You could use shallots for a sweeter taste.
- Garlic - I used two cloves, but you can adjust according to personal preference.
- Ground ginger, coriander and cumin - I used these spices as they give a nice warming flavour. Nutmeg also goes well with this soup.
- Vegetable stock - Try to use a low salt stock or you could use chicken broth/ stock instead.
Variations
Roasting - Roasting the veg does add quite a bit of cooking time to a sweet potato and butternut squash soup. However, if you have the extra time, then it is worth it as it really intensifies the flavour. To roast them, add the cubes of butternut squash and sweet potato to a roasting tin and drizzle with olive oil. Put in a preheated oven at 190C for 20 minutes, until they start to get crispy.
Protein - For added protein, you could blend a can of butterbeans into it, which would make it extra creamy too. You would need to add a little more stock to allow for this.
Spice - You can really get creative with the flavours in this soup too. Want a bit of spice in it? Add some chopped up red chilli! Love Thai food? Stir some Thai curry paste into it. Even just a sprinkling of curry powder can add lots of flavour to it.
Creaminess - Adding some coconut milk at the end adds a lovely extra creaminess, or a dollop of crème fraiche or heavy cream.
How to Make Sweet Potato and Butternut Squash Soup
- Step 1: Chop the sweet potato, butternut squash and onion. Mince the garlic.
- Step 2: Heat a little oil in a large soup pan and fry the onion, garlic, sweet potato and butternut squash for 5 minutes.
- Step 3: Add the rest of the ingredients and simmer for 25 minutes.
- Step 4: Blend until smooth with an immersion blender.
- Step 5: Serve with croutons, parsley and a dollop of Greek yogurt (all optional).
Serving Suggestions
Warm bread is the best thing to dip in this butternut squash sweet potato soup. Try our Slow Cooker Bread, Easy White Loaf or even a Cottage Cheese Bagel dipped into it.
However, if you want to keep it lighter, but still want a bit of texture to it, then why don't sprinkle some Sourdough Croutons on top?
Dannii's Top Tips
- Try adding a little bit of chilli for some extra flavour and warmth.
- If you really want to bring out the flavour of the vegetables, try roasting them first. This will increase the cooking time considerably though.
- Make a Thai version of this by adding some Thai curry paste.
- If you want to make this a bit creamier, then add 100ml/3.5oz of coconut milk just before blending.
- Add a little sweetness, and some autumn vibes, to this soup by adding apple. Dice it and cook at the same time as the sweet potato and butternut squash.
Frequently Asked Questions
Yes, you can cook this in the slow cooker, and it requires no prep at all. Simply add all the ingredients to the slow cooker and cook on high for 3 hours. Blend and then serve.
Sweet potato butternut squash soup is always best eaten fresh, however if you do have leftovers then you can keep it in the fridge for up to 3 days. Let it cool down and then store in an air tight container in the refrigerator. To freeze, allow it to completely cool first and then portion it out into air tight containers or freezer bags (these are great for space saving as you can lay them flat) and then it will keep in the freezer for up to 3 months. Let it defrost and then you can reheat it in the microwave or heat it through on the hob.
More Soup Recipes
If you've tried this Sweet Potato and Butternut Squash Soup recipe, let us know how you got on in the comments below.
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Recipe
Sweet Potato and Butternut Squash Soup {Vegan & GF}
Ingredients
- 1 tablespoon Olive oil
- 350 g (2.5 cups) Sweet potato
- 500 g (3.5 cups) Butternut squash - peeled weight
- 1 Onion - small
- 850 ml (2 cups) Vegetable stock
- 2 Garlic clove
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Cumin
- 0.25 teaspoon Ground ginger
- 1 pinch Sea salt and ground black pepper
To serve (all optional):
- Fat free yogurt
- Croutons
- Fresh parsley
Instructions
- Heat 1 tablespoon Olive oil in a large soup pan and fry 1 Onion, 2 Garlic clove, 350 g Sweet potato and 500 g Butternut squash for 5 minutes.
- Add 850 ml Vegetable stock, 0.5 teaspoon Ground coriander, 0.5 teaspoon Cumin, 0.25 teaspoon Ground ginger and 1 pinch Sea salt and ground black pepper
- Simmer for 25 minutes before blending.
- Serve with Croutons, Fresh parsley and a dollop of Fat free yogurt (all optional).
Recipe Tips
- Try adding a little bit of chilli for some extra flavour and warmth.
- If you really want to bring out the flavour of the vegetables, try roasting them first. This will increase the cooking time considerably though.
- Want some extra sweetness? Add a carrot too.
- Make a Thai version of this by adding some Thai curry paste.
- Why not make this in the slow cooker instead? Cook on high for 3 hours.
- If you want to make this a bit creamier, then add 100ml of coconut milk just before blending.
- Add a little sweetness, and some autumn vibes, to this soup by adding apple. Dice it and cook at the same time as the sweet potato and butternut squash.
- If you soup is a bit thick, add a little more stock to it.
- You don't have to peel the sweet potato, as you can eat the skin - just make sure they are really well scrubbed clean.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Mary Wood says
This soup is too samey, like any standard squash + sweet potato soup. The notes hold some good pointers. Ok, nothing to write home about.
Deborah says
Very nice recipe, thank you.
I added 1/4 cup of lentils (a little extra protein) and 1/2 tsp. of tumeric.
Next time I will try the Thai curry paste...love Thai and curry!!!!
Dannii says
Sounds delicious! I am happy you enjoyed it :)
Steph says
The nicest sweet potato squash soup I have ever tried. I really think frying up the sweet potato squash onion and garlic gave it the kick it needed. I'll be making this plenty from now on.
Dannii says
It really makes a difference doesn't it. We are happy to hear you enjoyed it.
Jessica Formicola says
This soup is so comforting and delicious! My family has already requested it again!
Kelly Anthony says
This sweet potato and butternut squash soup looks perfect for a cold day. Your pictures really highlight your dish!
lola@cheflolaskitchen says
I usually have surprise guests coming over. This looks like a perfect and quick way to deal with them!
Adrianne says
Yum, I love a soup packed with veggies and this definitely ticks all of those boxes. Great presentation as well.
Veena Azmanov says
Love the option of Sweet Potato in this Soup. Sure to be delicious and tasty. Soup is always a welcome to my family at Dinner time.
Mary Bostow says
This is my daughter’s favourite kind of soup – delicious! I LOVE butternut squash and sweet potato. And soup. Amaaazing recipe!