Spiced Butternut Squash and Sweet Potato Soup Recipe
If you’re craving a bowl of cozy comfort that bursts with vibrant color and flavor, look no further than this Spiced Butternut Squash and Sweet Potato Soup. Every spoonful is rich and creamy, with a gentle warmth from aromatic spices and a sweet, earthy base from squash and sweet potatoes. Whether you’re hosting friends or just need an easy weeknight dinner, this soup is pure, feel-good magic that never fails to impress—plus, it’s naturally vegan and gluten-free!
Ingredients You’ll Need
What makes this Spiced Butternut Squash and Sweet Potato Soup shine is its handful of wholesome, pantry-friendly ingredients. Each one plays a starring role, building layers of flavor, hearty texture, and eye-catching color that perfectly capture the comfort of fall in a bowl.
- Olive oil: The aromatic base for bringing out the sweetness of the onion and spices right from the start.
- Onion: Adds depth and gentle sweetness that forms the backbone of the soup.
- Garlic: Infuses the soup with savory, mouthwatering aroma.
- Fresh ginger: Provides a subtle, zesty kick and warming undertone.
- Butternut squash: Creamy, slightly sweet, and gorgeously orange, it’s the heart of the dish.
- Sweet potatoes: Amplify natural sweetness and create a lush, velvety texture.
- Carrots: A cheerful burst of color and a subtle earthy-sweetness.
- Ground cumin: Lends earthy warmth and a hint of smokiness.
- Ground cinnamon: Adds a whisper of fragrant sweetness and spice.
- Ground nutmeg: Gives the soup a cozy, autumnal note that makes it irresistible.
- Cayenne pepper (optional): Offers a pop of heat—add as much or as little as you love.
- Vegetable broth: Brings all the flavors together and keeps the soup purely plant-based.
- Coconut milk: Adds luxurious creaminess and a subtle tropical flair.
- Salt: Brings out the naturally sweet and savory notes in the veggies.
- Black pepper: A balancing bit of heat for extra depth.
- Orange juice: Gives a bright, citrusy finish that really wakes up the entire pot.
- Fresh cilantro or pumpkin seeds (for garnish): Add a fresh or crunchy final flourish that looks as good as it tastes.
How to Make Spiced Butternut Squash and Sweet Potato Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring often, for about 5 minutes or until it turns soft and translucent. Add in the garlic and freshly grated ginger and let them cook for another minute, releasing their heady fragrance into your kitchen. This first step is all about building that complex, mouthwatering depth that sets Spiced Butternut Squash and Sweet Potato Soup apart.
Step 2: Build the Veggie Base
Now, toss in your butternut squash cubes, sweet potato chunks, and chopped carrots. Stir gently so that each morsel gets a glossy coating of the sautéed aromatics. Not only will this amplify their natural flavor, but it also starts to soften them, making the soup ultimately silky and luxurious.
Step 3: Toast the Spices
Sprinkle the cumin, cinnamon, nutmeg, and cayenne (if you’re feeling spicy!) over the vegetable mixture. Stir thoroughly and let the spices cook for about a minute. You’ll notice the scent shift from vegetables to a warm, inviting spice medley. Toasting the spices at this stage ensures your Spiced Butternut Squash and Sweet Potato Soup develops irresistible complexity and depth.
Step 4: Simmer to Perfection
It’s time to add in your vegetable broth—pour it in and raise the heat to bring everything to a gentle boil. Once it’s bubbling nicely, lower the heat and cover the pot. Let the soup simmer for 25 to 30 minutes, or until all the vegetables are completely tender and nearly falling apart when you poke them with a fork. That tenderness is your ticket to a velvety end result!
Step 5: Blend It Silky Smooth
Take the pot off the heat and use an immersion blender to blend the soup right in the pot until it’s perfectly smooth. If you don’t have an immersion blender, just carefully transfer the soup in batches to a traditional blender (let it cool slightly first!), then return it to the pot. You’re looking for a lush, creamy texture with no lumps left behind.
Step 6: Stir in the Final Flavors
Pour in the coconut milk and the fresh orange juice, then season with salt and black pepper. Give it all a good stir and taste for seasoning—add more salt or a dash of pepper if needed. The coconut milk delivers creaminess, while the orange juice lifts everything with a splash of brightness, making every bite of Spiced Butternut Squash and Sweet Potato Soup refreshing and harmonious.
Step 7: Serve and Enjoy
Ladle your steaming soup into bowls and finish each with a generous sprinkle of fresh cilantro or crunchy pumpkin seeds. The final touches are not just beautiful—they add pop and contrast to every spoonful!
How to Serve Spiced Butternut Squash and Sweet Potato Soup
Garnishes
This soup absolutely sings with a handful of vibrant garnishes. A scattering of chopped fresh cilantro gives it an herbal edge, while roasted pumpkin seeds bring crunch and a delightful nutty flavor. Don’t be afraid to experiment with a swirl of coconut cream or a sprinkle of chili flakes for extra flair—these small touches make your Spiced Butternut Squash and Sweet Potato Soup as stunning as it is delicious.
Side Dishes
Nothing completes a bowl of Spiced Butternut Squash and Sweet Potato Soup quite like the perfect side. Rustic, crusty bread is a classic choice for dipping, but you can also serve it alongside a fresh green salad with citrus vinaigrette or a slice of whole-grain toast slathered in vegan butter. Warm naan, pita, or even a sandwich makes for a hearty, soul-warming meal.
Creative Ways to Present
Hosting or just feeling whimsical? Try serving your soup in hollowed-out mini pumpkins or squash for a festive presentation! You can also use small espresso cups as adorable canapé-style starters. If you want to make your Spiced Butternut Squash and Sweet Potato Soup extra special, drizzle a little coconut cream in a spiral and drag a toothpick through for pretty latte art.
Make Ahead and Storage
Storing Leftovers
Leftover Spiced Butternut Squash and Sweet Potato Soup is a true blessing—it tastes just as good, if not better, the next day. Let the soup cool completely before transferring it to an airtight container and popping it in the fridge. It’ll keep beautifully for up to 4 days, making it a perfect contender for meal prep or fast weeknight dinners.
Freezing
This soup is practically made for the freezer! Once fully cooled, ladle it into freezer-safe containers or resealable bags, leaving some room at the top for expansion. It can be frozen for up to 3 months, so you can enjoy the cozy flavors of Spiced Butternut Squash and Sweet Potato Soup whenever the mood strikes. Don’t forget to label the containers with the date for easy planning.
Reheating
Reheating couldn’t be easier. For the stovetop, pour your thawed or refrigerated soup into a saucepan and warm over medium heat, stirring occasionally, until hot. In a rush? The microwave works, too—simply heat in a microwave-safe bowl covered loosely with a lid, stirring midway through until piping hot. If the soup seems too thick after reheating, add a splash of water or broth to reach your desired consistency.
FAQs
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen butternut squash saves on prep time and works perfectly in this recipe. Toss it in right after sautéing your aromatics, keeping an eye on cook time—it may soften a little faster than fresh cubes.
Is Spiced Butternut Squash and Sweet Potato Soup suitable for those with food allergies?
Yes, this recipe is naturally vegan and gluten-free, and it does not contain dairy, eggs, or nuts (unless you use nut-based garnishes). Always double-check store-bought broth and garnishes for allergens just to be safe.
How spicy is this soup?
The soup is moderately spiced, with warmth from ginger, cumin, cinnamon, and nutmeg. The cayenne pepper is entirely optional, so you can adjust the heat level to fit your taste—or leave it out for a gentle, kid-friendly version.
Can I roast the squash and sweet potatoes in advance?
Yes, roasting the squash and sweet potatoes before adding them to your pot brings a deeper, caramelized flavor to the final soup. Just toss the cubes with a little oil and roast at 400°F (200°C) for about 25–30 minutes before adding them in Step 2.
Can I make Spiced Butternut Squash and Sweet Potato Soup ahead of time for a dinner party?
This soup is fantastic for making ahead. Prepare it fully, then refrigerate. Gently reheat and add your garnishes just before serving—with its stunning color and flavor, it’s sure to wow your guests every time.
Final Thoughts
If you’re searching for a soul-soothing meal that bursts with flavor and feels like a big warm hug, give Spiced Butternut Squash and Sweet Potato Soup a try. It’s easy to make, endlessly adaptable, and guaranteed to bring a smile to your table—no matter the season. Gather your ingredients and get ready to savor something truly special!
Print
Spiced Butternut Squash and Sweet Potato Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
Warm up with a bowl of this flavorful and creamy Spiced Butternut Squash and Sweet Potato Soup. Packed with aromatic spices and nutritious root vegetables, this vegan and gluten-free soup is perfect for a cozy meal on chilly days.
Ingredients
Vegetables:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 carrots, chopped
Aromatics and Spices:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquid and Garnish:
- 4 cups vegetable broth
- 1 cup coconut milk
- Juice of 1 orange
- Fresh cilantro or pumpkin seeds for garnish
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic and ginger.
- Add Vegetables and Spices: Add squash, sweet potatoes, carrots, and spices. Cook until fragrant.
- Cook Soup: Pour in vegetable broth, bring to a boil, then simmer until vegetables are tender.
- Puree and Finish: Blend the soup until smooth. Stir in coconut milk, orange juice, salt, and pepper. Adjust seasoning.
- Serve: Garnish with cilantro or pumpkin seeds. Enjoy hot!
Notes
- This soup can be made ahead and freezes well for up to 3 months.
- For extra depth, roast the squash and sweet potatoes before adding them to the pot.
- Serve with crusty bread for a cozy meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Simmering
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg
