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.
lola@cheflolaskitchen says
This looks so tempting! Trying it at the soonest.
Silvia says
Love me some butternut squash soup. We love it in this house. I have to try making it with sweet potatoes as well. We sure need it this time of year.
Neli Howard says
This is so delicious and very easy to make. I’ve made it twice now and my family has raced every time.
Bintu | Recipes From A Pantry says
What a delicious looking soup! I love these flavours in soup especially at this time of year, nothing beats a huge bowlful!
Tayler Ross says
This soup is exactly what I need today! It looks so comforting and delicious!
kim says
This recipe is perfect! It's super easy and has so much flavor! A great, comforting winter meal!
Cathy says
This soup looks really yummy. I think I would also enjoy some pepper flakes as you suggest! YUM
Matt @ Plating Pixels says
The butternut squash and the sweet potato made this dish so delicious and naturally sweet! The meal itself is packed with nutrients - love it!
Lucy Parissi says
Thankyou for including some great tips and ideas for varying the flavours of this already tempting soup recipe.
Jillian says
Oh man! This is Fall in a bowl! And I can eat fall soups year round!
Lauren Vavala @ DeliciousLittleBites says
This soup has all my favorite flavors! I'm stocking my freezer with soup and adding this one to my list!
Laura says
Have you ever tried freezing this? It seems like freezing would work.
Dannii says
Yes, it would freeze well.
Elizabeth says
I love soup with bread fresh from the oven. I am going to make this on my day off next week :)
Fiona says
I got a huge butternut squash in my veg box this week and I am struggling for ideas of what to do with it. Thanks for this recipe.
Angela says
I am looking forward to more of your soup recipes :)