I’ve always thought of this butternut squash and sweet potato soup as the kind of recipe that feels like a hug in a bowl. You know those chilly autumn days when the air smells faintly of leaves and wood smoke? That’s when I crave something like this. It’s warm, velvety, and has that gentle sweetness that makes you want to curl up with a blanket and a big spoon. The beauty of this soup is how easy it is. We’re talking about chopping a few vegetables, letting them roast until they’re golden, and blending them into the smoothest, most comforting bowl of soup. It’s the sort of recipe that makes you feel like a kitchen wizard, without any of the stress or mess. And while I call it soup, it doubles up as a starter, a light lunch, or even a dinner if you pair it with crusty bread or a grilled cheese. I promise, this one’s not just another autumn squash soup recipe—it’s the best butternut squash recipe I’ve made yet. And yes, I may be a little biased, but once you taste it, you’ll see what I mean.

1) Key Takeaways
2) Easy Butternut Squash and Sweet Potato Soup Recipe
3) Ingredients for Butternut Squash and Sweet Potato Soup
4) How to Make Butternut Squash and Sweet Potato Soup
5) Tips for Making Butternut Squash and Sweet Potato Soup
6) Making Butternut Squash and Sweet Potato Soup Ahead of Time
7) Storing Leftover Soup
8) Try these Soups next!
9) Butternut Squash and Sweet Potato Soup
10) Nutrition

1) Key Takeaways

This soup blends butternut squash and sweet potatoes into a creamy bowl of comfort.
It is quick to prepare, making it perfect for busy weeknights or lazy weekends.
The flavor carries hints of spice and sweetness, balanced by a smooth texture.
It pairs beautifully with crusty bread or a simple salad.

2) Easy Butternut Squash and Sweet Potato Soup Recipe

I love a recipe that feels like comfort without requiring a dozen pots and pans. This soup delivers that kind of ease. It takes a handful of fresh vegetables, a splash of broth, and some warm spices to create a bowl that feels both wholesome and filling. For me, it always sparks the same feeling I get when I wrap myself in a blanket on a cool autumn evening. The main keyword “Chili Recipes” fits right in here, as the gentle spices remind me of that same warmth.

The process is straightforward. Roast the vegetables until golden, let the heat deepen their natural sweetness, and then blend them into something silky and satisfying. It is food that takes little effort yet feels thoughtful. You will see that even picky eaters go back for a second spoonful.

It is the kind of recipe that makes you think, “why don’t I make this more often?” It is easy, practical, and perfectly suited for anyone who enjoys squash recipes butternut style or even a sweet potato chili recipe with a smoother twist.

3) Ingredients for Butternut Squash and Sweet Potato Soup

Butternut Squash: Its natural sweetness balances the spices. Roast it until caramel edges form, and you will notice the flavor deepen beautifully.

Sweet Potatoes: These give the soup extra creaminess. They work well alongside the squash and round out the flavor so every bite feels cozy.

Onion: A base flavor that gives body. It softens in the oven and brings a mild sharpness once blended into the soup.

Garlic: I like to mince it small. It only takes a minute to cook, but it fills the whole kitchen with aroma.

Olive Oil: Just enough to coat the vegetables. It helps them roast to a golden brown finish.

Vegetable Broth: The liquid that brings everything together. I sometimes make my own, but a good quality store-bought broth works well too.

Cumin and Smoked Paprika: These spices add depth. They lean into chili recipes territory without overwhelming the natural sweetness.

Salt and Pepper: A pinch of each can make or break the flavor. Season slowly, then taste as you go.

Coconut Milk: Optional, but it adds richness. It makes the soup velvety without being heavy.

Fresh Herbs: Parsley or cilantro finish the bowl. They add color and a bright touch that cuts through the creaminess.

4) How to Make Butternut Squash and Sweet Potato Soup

Step 1. Preheat your oven. Set it to 400°F. The steady heat roasts the vegetables evenly, giving them caramel edges.

Step 2. Dice the butternut squash, sweet potatoes, and onion. Spread them across a baking tray. Drizzle olive oil and sprinkle with salt and pepper.

Step 3. Roast for about 25 minutes. The edges should be golden, and the centers fork-tender.

Step 4. In a large pot, sauté garlic until fragrant. This step adds a layer of warmth.

Step 5. Add the roasted vegetables, cumin, paprika, and broth. Let them simmer together for 10 minutes. This lets the flavors blend naturally.

Step 6. Blend until smooth. I use an immersion blender for fewer dishes, but a countertop blender works too. Add coconut milk here if you like creaminess.

Step 7. Taste, season again if needed, then serve hot. Sprinkle herbs on top before enjoying.

5) Tips for Making Butternut Squash and Sweet Potato Soup

One trick I swear by is roasting the garlic along with the vegetables. It softens and turns sweet, adding more depth to the soup. Try it once, and you may never go back. This small tweak can turn an autumn squash soup recipe into something memorable.

If you enjoy heat, add a small pinch of chili flakes. It pairs well with the smoky paprika. It pushes the flavor toward chili recipes while keeping the balance of sweet and savory.

For busy cooks, chop vegetables the night before and store them in the fridge. The next day, all you need is roasting and blending. Small steps like this keep cooking relaxed.

6) Making Butternut Squash and Sweet Potato Soup Ahead of Time

This recipe shines as a make-ahead option. The flavors deepen when left overnight in the fridge. I like to prepare it on a Sunday evening, knowing that weekday lunches will be sorted. It is as comforting on day three as it is fresh from the pot.

If storing, keep it in airtight jars. Leave a little room at the top if you plan to freeze. The soup reheats quickly on the stove, and the flavor remains rich.

I often double the recipe. Half goes to the freezer, half stays in the fridge. It feels practical and saves time. Meals that store well make everyday cooking less stressful.

7) Storing Leftover Soup

Leftover soup keeps for up to four days in the fridge. Store it in a sealed container. The taste holds, and the texture stays creamy. Warm it on the stove over medium heat and stir often so it reheats evenly.

For freezing, portion it into containers. I freeze single servings for convenience. When I need a quick meal, I thaw one in the fridge overnight. It always feels like a gift from my past self.

If the soup thickens after storage, add a splash of broth or water. It returns to its silky texture. It is simple, and it works every time.

8) Try these Soups next!

9) Butternut Squash and Sweet Potato Soup