4 Reasons to Love Butternut Squash Sweet Potato Soup

Why This Butternut Squash Sweet Potato Soup is a Fall Favorite

A Personal Touch: How This Soup Became a Cold-Weather Ritual

Every fall, when leaves start to tumble and the air gets crisp, this butternut squash sweet potato soup becomes a staple in my kitchen. It all started in a tiny apartment kitchen where I first learned the magic of roasting vegetables. The scent of cumin and cinnamon warming in the oven, the sweet caramelized edges of squash and sweet potato—it was the kind of cooking that felt like a hug.

One chilly Sunday, with a basket of farmer’s market vegetables and no set plan, I threw this soup together. That first spoonful was a revelation: creamy, gently spiced, and deeply comforting. Since then, it’s been the dish I turn to on stormy evenings, lazy Sundays, and anytime I need something nourishing but effortless. And now, I’m sharing it with you—not just as a recipe, but as a seasonal ritual.

This isn’t your average squash soup. The roasted vegetables add a deep richness, and the coconut milk gives it a velvety finish that’s both luscious and dairy-free. Whether you’re new to plant-based cooking or simply love a warm bowl of goodness, this soup is designed to be both beginner-friendly and deliciously satisfying.

As a bonus, it’s easy to make in bulk and freezes well—perfect for meal prep or feeding a crowd. You can pair it with fresh bread, toss in crispy chickpeas for crunch, or enjoy it as-is. This soup meets you wherever you are—busy weeknight, family dinner, or cozy night in.

Looking for more cozy soup recipes? You might love this hearty spiced lentil soup with carrots and coconut or our creamy roasted cauliflower and garlic soup—both naturally vegan and made with simple ingredients.

How to Make Butternut Squash Sweet Potato Soup Step by Step

Roasting for Richness: Why It’s Worth the Extra Step

To bring out the naturally sweet, nutty flavor of both butternut squash and sweet potatoes, roasting is the way to go. It caramelizes the edges, intensifies the earthiness, and builds a more complex flavor base than boiling alone. Begin by preheating your oven to 190ºC (375ºF). Peel and chop the butternut squash and sweet potatoes into large chunks—around 2 inches works well for even roasting. Slice the onion into half-moons and toss everything, including peeled garlic cloves, onto a baking sheet.

Drizzle generously with olive oil and sprinkle on cumin, cinnamon, chili powder, and a good pinch of salt and pepper. Roast for about 30 minutes until golden brown and fork-tender. The aroma? Absolutely irresistible.

Not roasting today? No problem. You can still make a delicious soup by simmering the chopped vegetables directly in the broth. It’ll be slightly lighter in flavor, but still comforting and creamy.

Blending and Building Flavor: From Roasted Veg to Velvety Soup

Once your vegetables are soft and slightly caramelized, transfer them to a large pot. Pour in the vegetable stock or water—just enough to fully cover the veggies, about 3 cups (750ml). Bring it to a boil, then simmer for 10–15 minutes until everything is soft enough to blend.

Use an immersion blender directly in the pot, or carefully transfer to a stand blender in batches. Once smooth, stir in the full-fat coconut milk, saving a few spoonfuls for a creamy swirl on top. Adjust seasoning with salt, pepper, and chili flakes to taste. If the soup is too thick, thin it out with a splash more broth.

Want a soup that feels like a full meal? Pair it with warm sourdough, or try it with a slice of our rosemary olive oil bread or these vegan cheddar biscuits for the ultimate cozy combo.

Customize Your Butternut Squash Sweet Potato Soup Your Way

Spice It Right: Make It Mild, Bold, or Globally Inspired

One of the best things about this butternut squash sweet potato soup is how flexible it is. You can easily dial up or down the spice level—or change the entire flavor profile—with just a few tweaks.

For something kid-friendly and mild, reduce or skip the chili powder and flakes. Instead, emphasize the warmth of cinnamon and cumin for a sweeter, more subtle flavor. Love a bit of heat? Add extra chili flakes at the end, or try a dash of smoked paprika for depth.

Want to take your soup global? Add a teaspoon of curry powder or turmeric for an Indian twist, or a splash of lime juice and fresh coriander for Thai-inspired flair. Feeling cozy and nostalgic? Add a pinch of nutmeg or clove to bring out more holiday vibes.

No matter your spice preferences, this soup can flex with your mood, your pantry, and your crowd. You’ll find yourself returning to it again and again, each time with a new flavor twist.

Toppings, Textures, and Add-Ins to Elevate Every Bowl

A bowl of soup is a canvas—and toppings are your final brushstroke. You’ve already reserved a bit of coconut milk for that gorgeous swirl on top, but why stop there?

Here are some topping ideas to take it up a notch:

• Toasted pumpkin seeds or sunflower seeds for crunch
• A handful of crispy chickpeas for protein and texture
• Fresh chopped herbs—coriander, parsley, or even chives
• A dollop of vegan yogurt or cashew cream
• Croutons, or even better, slices of crusty no-knead bread to dip

Looking to bulk up the meal? Add cooked lentils, quinoa, or white beans for extra heartiness. This soup also pairs beautifully with a side like our autumn harvest salad or roasted root veggie medley.

Whether you’re prepping lunch for the week or serving this to guests, don’t skip the garnishes—they bring the bowl from simple to stunning in seconds.

Storing, Freezing & Meal Prepping This Cozy Vegan Soup

Make-Ahead Friendly: How to Store and Reheat Like a Pro

Whether you’re cooking for the week or planning ahead for busy nights, this butternut squash sweet potato soup is a meal prep champion. It keeps well, reheats beautifully, and even tastes better the next day as the spices settle in.

Here’s how to store it properly:

• In the fridge: Let the soup cool completely, then transfer it to airtight containers. It will keep fresh for 4–5 days.
• Reheating: Warm it gently on the stove over medium heat or microwave in 1-minute intervals, stirring between each until hot. Add a splash of broth or water if it thickens too much.

This is one of those soups that’s perfect for batch cooking on a Sunday and enjoying throughout the week with different toppings or sides. It’s satisfying without being heavy and works well for lunch or dinner.

Freeze It for Later: Your Future Self Will Thank You

Need a freezer-friendly soup for the winter months? This one checks all the boxes. After cooling the soup completely, ladle it into freezer-safe containers or silicone soup cubes, leaving room for expansion. Label with the date and freeze for up to 3 months.

To thaw, transfer the container to the fridge overnight, or place it in warm water to loosen. Then reheat gently on the stove or in the microwave until warmed through.

Pro tip: If you plan to freeze the soup, wait to stir in the coconut milk until reheating. This helps preserve its creamy texture, especially if you’re freezing large batches.

Looking for more freezer-friendly meals? Try our creamy tomato basil soup or spiced carrot ginger soup for a rotating lineup of comforting, ready-to-go options.

Frequently Asked Questions About Butternut Squash Sweet Potato Soup

Can you roast butternut squash and sweet potatoes together?
Yes! Roasting butternut squash and sweet potatoes together works perfectly since they have similar cooking times. Just be sure to cut them into evenly sized chunks so they cook at the same rate. Roasting adds caramelized depth and intensifies the natural sweetness—ideal for soup making.

How do you make soup creamy without dairy?
This soup gets its creamy texture from blending the roasted vegetables and stirring in full-fat coconut milk. It’s a great plant-based alternative that adds richness without using cream or butter. You can also use cashew cream or oat milk for a similar effect.

Is this soup good for freezing and meal prep?
Absolutely. This soup freezes well and reheats beautifully. Make a double batch and store portions in airtight containers for up to 3 months. It’s also perfect for fridge storage, staying fresh for up to 5 days. Just add a splash of broth when reheating to refresh the consistency.

What spices go well with butternut squash soup?
Cumin, cinnamon, chili powder, and chili flakes are excellent warm spices that pair beautifully with butternut squash. You can also experiment with curry powder, turmeric, nutmeg, or smoked paprika depending on your flavor preferences. Always adjust to taste.

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Conclusion

This butternut squash sweet potato soup is more than just a fall favorite—it’s comfort in a bowl. Easy to make, naturally vegan, and endlessly customizable, it brings cozy flavors to your table any day of the week. Whether you’re roasting veggies for depth or blending up a quick stovetop batch, this soup is proof that simple ingredients can create stunning flavor.

Now that you’ve got the recipe and all the tips, it’s your turn to try it. Don’t forget to check out other fall favorites like our roasted red pepper soup and hearty vegetable chili for more comforting meals.

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