Are you searching for that perfect bowl of comfort to see you through a crisp autumn evening? A recipe that not only tastes like a warm embrace but also fills your home with the most wonderfully cosy scents? You’ve certainly come to the right place. We firmly believe that little can compare to a steaming bowl of vibrant, silky soup, and this Butternut Squash Sweet Potato Soup is one of our all-time favourites. It truly captures the essence of the season, blending the gentle, earthy sweetness of butternut squash with the rich, comforting depth of sweet potato. The outcome is a naturally creamy and profoundly satisfying soup that is as simple to prepare as it is nourishing.

In this guide, we will guide you through each stage of the process, from roasting the vegetables to unlock their full potential to blending them into a smooth, velvety delight. This isn’t just a set of instructions; it’s one of our most treasured fall soup ideas, ideal for a swift weeknight meal or a relaxed weekend lunch. Right then, let’s head to the kitchen!

Why You’ll Love This Recipe

• Incredibly Flavourful: Our secret to an unforgettable soup is roasting the butternut squash and sweet potato. This crucial step caramelises their inherent sugars, drawing out a depth of flavour that boiling simply cannot match.
• Quick and Easy: Don’t be deceived by its gourmet flavour; this soup is remarkably easy to make. It’s a perfect 30 minute dinner for those hectic evenings when you’re craving something wholesome without committing to hours of cooking.
• Healthy and Nourishing: Brimming with vitamins A and C, fibre, and antioxidants, this soup is a truly delicious way to get your daily dose of vegetables. As noted by the experts at Healthline, butternut squash is not just tasty but also a fantastic source of nutrients.
• Velvety Smooth Texture: We achieve a wonderfully luxurious and creamy consistency with very little fuss and without the need for heavy cream, making this a lighter, yet still decadent, option.
• Wonderfully Versatile: This recipe serves as an excellent foundation for your own culinary creativity. You can effortlessly tweak the spices, experiment with toppings, or adapt it to be vegan, fiery, or more herbaceous to suit your preferences.

Ingredients

• 1 medium butternut squash, peeled, deseeded, and chopped into 1-inch cubes
• 2 medium sweet potatoes, peeled and chopped into 1-inch cubes
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, peeled and left whole
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1.2 litres vegetable or chicken stock
• 150ml coconut milk or single cream

How to Make Butternut Squash Sweet Potato Soup

We’ve organised this recipe into straightforward, easy-to-follow steps. Adhering to this method will guarantee you capture that delicious, profound flavour from the roasted vegetables, which is what truly sets this soup apart.

Step 1: Roast the Vegetables for Maximum Flavour

This initial stage is the key to crafting a genuinely outstanding roasted vegetable soup. While you could simply boil the vegetables, roasting them coaxes out a sweet, nutty, and caramelised taste that elevates the entire dish to another level.

1. Begin by preheating your oven to 200°C (180°C Fan/Gas Mark 6).
2. On a large baking sheet, place the chopped butternut squash, sweet potato, onion, and whole garlic cloves.
3. Drizzle generously with olive oil, then season with salt, black pepper, smoked paprika, and ground nutmeg.
4. Gently toss all the ingredients with your hands to ensure the vegetables are evenly coated in the oil and spices.
5. Arrange the vegetables in a single, even layer across the baking sheet. It’s important they aren’t overcrowded for proper roasting, so use a second tray if you need to.
6. Roast in the preheated oven for 25–30 minutes, or until the vegetables are perfectly tender and have beautiful, lightly browned edges. The aroma in your kitchen will be absolutely divine!

Step 2: Simmer and Blend to Perfection

With the vegetables roasted to perfection, it’s time to transform them into a smooth and creamy soup. This part of the process is very quick.

1. Carefully transfer the roasted vegetables from the baking sheet into a large stockpot or Dutch oven. Be sure to scrape in all those flavourful, caramelised bits left on the tray.
2. Pour the vegetable or chicken stock over the vegetables. Bring the mixture to a rolling boil over a medium-high heat, then lower the heat and allow it to simmer gently for about 5 minutes. This gives the flavours time to mingle beautifully.
3. Next, it’s time to blend. The most straightforward approach is using an immersion (stick) blender directly in the pot. Blend until the soup is completely smooth and has a velvety consistency.
4. If you’re without an immersion blender, you can cautiously ladle the soup into a standard blender in batches. Important: Exercise great care when blending hot liquids. Avoid overfilling the jug, and remove the small centre cap from the lid, covering the opening with a clean, folded tea towel. This allows steam to escape safely.

Step 3: Add the Finishing Touches

In this final step, we introduce that extra element of creaminess and fine-tune the seasonings to make the soup absolutely perfect.

1. If you used a standard blender, return the puréed soup to the pot over a low heat.
2. Gently stir in the coconut milk or single cream. This will add a delightful richness that complements the vegetable flavours without masking them. Warm the soup through, but don’t let it come to a boil once the cream has been added.
3. Have a taste of the soup and adjust the seasoning as you see fit. You may find it needs a little more salt or pepper. Sometimes, a tiny extra dash of nutmeg can really make the flavours sing.
4. Ladle the hot soup into bowls. For a professional finish, garnish with a swirl of cream, a scattering of toasted pumpkin seeds, and some finely chopped fresh chives for a touch of colour and texture.

Tips, Tricks, and Variations

One of the greatest joys of making creamy soup recipes like this is just how adaptable they are. Here are some of our favourite ways to personalise this Butternut Squash Sweet Potato Soup.

Make It Your Own

• Add a Spicy Kick: For those who appreciate a bit of heat, try adding a pinch of cayenne pepper or a finely chopped red chilli to the vegetables before roasting.
• Introduce Different Spices: This soup pairs wonderfully with other warming spices. Consider adding a teaspoon of ground cumin, a dash of cinnamon, or some freshly grated ginger to create a new flavour dimension.
• Herby Goodness: Tuck a few sprigs of fresh thyme or sage onto the baking tray with the vegetables. Their earthy fragrance is a fantastic complement to the sweet squash.
• Make it Vegan: This recipe can easily be made vegan. Just be sure to use vegetable stock and choose coconut milk or another plant-based cream alternative for the finishing touch.

This soup is a brilliant choice for a speedy meal, much like our very popular Bacon Brown Sugar Chicken Tenders. And for another hearty and comforting dish that the whole family will adore, why not give our Cheeseburger Lasagna Recipe a try?

Storing and Freezing Instructions

This soup is ideal for making in a large batch. It keeps exceptionally well, and we find the flavour often deepens and improves by the next day!

• To Store: Let the soup cool down completely before transferring it into an airtight container. It will stay fresh in the fridge for up to 4 days.
• To Freeze: This soup freezes like a dream. We suggest omitting the cream or coconut milk if you intend to freeze it, as dairy can sometimes separate when reheated. Allow the soup to cool, then pour it into freezer-safe containers or bags, leaving a bit of room at the top for it to expand. It can be frozen for up to 3 months.
• To Reheat: Defrost the soup in the refrigerator overnight. Reheat it gently in a saucepan over a medium-low heat, stirring from time to time, until it’s piping hot. If you froze it before adding the cream, you can stir it in at this point.

FAQ

A Perfect Bowl of Autumnal Comfort

And there we have it—a straightforward, elegant, and deeply flavourful Butternut Squash Sweet Potato Soup that we are confident will become a firm favourite in your home. It’s the ultimate expression of autumn comfort food: warming, nourishing, and utterly delicious. Whether you’re preparing it for a quick weeknight supper or as an impressive starter for a special meal, its glorious colour and velvety texture are sure to delight.

We are so excited for you to try this recipe and experience the cosy satisfaction it offers. Do let us know how you get on in the comments section below, and feel free to share your wonderful soup creations with us! Happy cooking!

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Create the ultimate comforting meal with our creamy Butternut Squash Sweet Potato Soup recipe! This simple, healthy, and flavourful roasted vegetable soup makes the perfect 30-minute dinner for a cool autumn evening.

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Prep: 10 mins
Cook: 30 mins
Serves: 4

Ingredients

• 1 medium butternut squash, peeled, deseeded, and chopped into 1-inch cubes
• 2 medium sweet potatoes, peeled and chopped into 1-inch cubes
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, peeled and left whole
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1.2 litres vegetable or chicken stock
• 150ml coconut milk or single cream

Instructions

1. Preheat oven to 200°C (180°C Fan). On a large baking sheet, toss the butternut squash, sweet potato, onion, and garlic with olive oil, smoked paprika, nutmeg, salt, and pepper. Roast for 25-30 minutes until tender and lightly browned.
2. Transfer the roasted vegetables to a large pot. Pour in the stock, bring to a boil, then reduce heat and simmer for 5 minutes.
3. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, blend in batches in a standard blender, taking care with the hot liquid.
4. Stir in the coconut milk or cream and heat gently, but do not boil. Taste and adjust seasoning before serving hot. Garnish with a swirl of cream, toasted pumpkin seeds, or fresh chives if desired.

Nutrition (per serving): Calories: 295, Carbs: 51 g, Protein: 6 g, Fat: 10 g

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