Description
This creamy butternut squash sweet potato soup is a cozy, nutrient-packed meal perfect for any season. Made with simple, wholesome ingredients, it’s naturally vegetarian, gluten-free, and dairy-free. The combination of sweet potatoes and butternut squash creates a velvety texture, while warm spices add a comforting depth of flavor. This easy soup is great for meal prep, quick weeknight dinners, or special occasions!
Ingredients
| Category | Ingredient | Quantity | Substitutions/Notes |
|---|---|---|---|
| The Core Ingredients | Butternut squash (peeled, seeded, cubed) | 1 medium | Use pre-cut squash for convenience or substitute with acorn squash. |
| Sweet potatoes (peeled and cubed) | 2 medium | Substitute with carrots or additional squash. | |
| Aromatic Additions | Onion (diced) | 1 medium | Use shallots or leeks for a milder flavor. |
| Garlic cloves (minced) | 2 cloves | Use ½ tsp garlic powder if fresh isn’t available. | |
| Flavor Enhancers | Olive oil | 1 tbsp | Avocado oil or coconut oil for variation. |
| Ground cinnamon | 1 tsp | Nutmeg or allspice can add a different flavor. | |
| Ground nutmeg | ½ tsp | Replace with a pinch of ginger powder or omit. | |
| The Finishing Touch | Salt and black pepper | To taste | Adjust as needed. |
| Vegetable broth | 4 cups | Use chicken broth (if not vegetarian) or water with a bouillon cube. | |
| Unsweetened coconut milk | 1 cup | Almond milk, oat milk, or regular cream for a non-vegan option. |
Instructions
Prepare Your Ingredients:
- Peel and cube the butternut squash and sweet potatoes. Dice the onion and mince the garlic.
Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until fragrant (about 3 minutes).
Add Vegetables & Seasonings:
- Stir in the cubed squash, sweet potatoes, cinnamon, nutmeg, salt, and black pepper.
Simmer to Perfection:
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 20-25 minutes, or until the vegetables are soft.
Blend the Soup:
- Use an immersion blender to puree the soup until smooth.
- If using a countertop blender, blend in batches to prevent splattering.
Add Coconut Milk & Adjust Seasoning:
- Stir in the coconut milk for a creamy finish.
- Taste and adjust seasonings as needed.
Serve & Enjoy:
- Ladle the soup into bowls and garnish with coconut milk, fresh herbs, or toasted seeds.
Notes
- For a richer flavor, roast the squash and sweet potatoes at 400°F (200°C) for 20 minutes before adding them to the soup.
- If the soup is too thick, add extra broth or water until desired consistency is reached.
- For a chunkier texture, blend only half the soup and leave some vegetable pieces whole.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner, Meal Prep
- Method: Stovetop
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups of soup)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: butternut squash soup, sweet potato soup, healthy soup, vegetarian soup, dairy-free soup, fall recipes, creamy butternut squash