Butternut Squash Soup with Sweet Potato
A creamy, slightly sweet, and warmly spiced soup made from roasted butternut squash and sweet potatoes — perfect for cozy meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 medium butternut squash, peeled and cubed
1 large sweet potato, peeled and cubed
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon smoked paprika
4 cups vegetable broth
1 cup coconut milk or heavy cream
Salt and pepper to taste
Pumpkin seeds (optional, for topping)
Fresh thyme (optional, for garnish)
Instructions
1. Preheat oven to 400°F and spread the squash and sweet potato on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, sauté the onion in a bit of olive oil until softened.
3. Add the garlic, cinnamon, nutmeg, and smoked paprika; cook until fragrant.
4. Stir in the roasted squash and sweet potato.
5. Pour in the vegetable broth and bring to a simmer.
6. Blend the soup using an immersion blender until smooth and creamy.
7. Stir in the coconut milk or heavy cream and adjust seasoning with salt and pepper.
8. Serve warm topped with pumpkin seeds and fresh thyme.
Notes
For added richness, roast the vegetables with a drizzle of maple syrup.
Soup thickens as it cools—add more broth to reach desired consistency.