Autumn Butternut Squash and Sweet Potato Soup

Why You’ll Love This Recipe

Autumn Butternut Squash and Sweet Potato Soup is a comforting, velvety blend of seasonal vegetables that brings warmth and coziness to your table. With natural sweetness from roasted squash and sweet potatoes, and a hint of spice, this nourishing soup is perfect for chilly fall evenings, holiday starters, or anytime you crave a hearty, wholesome bowl.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butternut squashsweet potatoolive oiloniongarlicvegetable or chicken brothground cinnamonground nutmegground gingersalt and pepperheavy cream or coconut milk (optional for creaminess)fresh thyme or sage (optional for garnish)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel and cube the butternut squash and sweet potatoes. Toss with olive oil, salt, and pepper, then roast for 25-30 minutes until tender and slightly caramelized.

In a large pot, heat a bit of olive oil over medium heat. Sauté chopped onions and garlic until fragrant and translucent.

Add the roasted squash and sweet potatoes to the pot along with broth, cinnamon, nutmeg, and ginger.

Simmer for 10-15 minutes to allow flavors to meld.

Use an immersion blender or transfer to a blender in batches to puree until smooth.

Return to the pot and stir in cream or coconut milk if using. Adjust seasoning to taste.

Heat through and serve garnished with fresh thyme or sage.

Servings and timing

This recipe serves approximately 6 bowls.Preparation time: 15 minutesRoasting time: 30 minutesSimmering and blending: 20 minutesTotal time: 1 hour 5 minutes

Variations

Add a chopped apple or pear for extra sweetness.

Incorporate carrots or parsnips for more depth.

Use curry powder or smoked paprika for a flavor twist.

Top with croutons, roasted pumpkin seeds, or a swirl of yogurt.

storage/reheating

Store soup in an airtight container in the refrigerator for up to 5 days.Freeze in portions for up to 3 months.Reheat gently on the stove or in the microwave, stirring occasionally.

FAQs

Can I make this soup ahead of time?

Yes, it stores and reheats well, making it perfect for meal prep or entertaining.

Is this soup vegan?

Yes, if you use vegetable broth and coconut milk instead of cream.

Can I use frozen squash or sweet potato?

Absolutely, just thaw and roast or simmer until soft before blending.

How do I make it spicier?

Add a pinch of cayenne pepper or some chili flakes to taste.

Can I use a different squash?

Yes, acorn squash or kabocha can work as substitutes.

Is peeling the squash necessary?

Peeling helps create a smooth texture, but you can leave the skin on if using a high-powered blender and a tender variety.

Can I skip roasting the vegetables?

Roasting adds depth, but you can sauté the vegetables directly if short on time.

What can I serve this with?

Crusty bread, grilled cheese, or a fresh fall salad make perfect pairings.

Is this soup gluten-free?

Yes, just ensure all ingredients, including broth, are certified gluten-free.

Can I add protein?

Sure! Add cooked lentils, shredded chicken, or a scoop of quinoa to make it heartier.

Conclusion

Autumn Butternut Squash and Sweet Potato Soup is a seasonal classic that blends sweet, savory, and spiced notes into a nourishing, satisfying dish. Whether served as a starter or main course, it’s sure to become a go-to favorite for cozy fall meals.

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