Creamy Butternut Squash and Sweet Potato Soup: Your Ultimate Vegan Fall Comfort Food

As the leaves begin to turn and a crisp chill fills the air, there’s nothing quite like a warm bowl of soup to bring comfort and joy. This Butternut Squash and Sweet Potato Soup is more than just a meal; it’s a celebration of autumn’s bounty, blending the rich, earthy sweetness of butternut squash and sweet potato with an aromatic medley of vegetables, creamy coconut milk, and warming spices. It’s a velvety, smooth, and utterly satisfying dish that promises to soothe your soul and delight your taste buds. Perfectly seasoned and slow-simmered, this vegan masterpiece is then blended to a luscious consistency, making it an ideal choice for a cozy weeknight dinner or a show-stopping holiday appetizer.

Why You’ll Love This Butternut Squash and Sweet Potato Soup

Soup season is undoubtedly one of the best times of the year, and this Butternut Squash and Sweet Potato Soup truly shines. What makes this recipe an absolute favorite is the harmonious blend of two iconic fall ingredients: butternut squash and sweet potato. Together, they create a naturally sweet, incredibly hearty, and deeply comforting soup that’s perfect for chasing away the autumn chill. It’s not just delicious; it’s also remarkably versatile and easy to make, catering to various dietary needs without compromising on flavor.

The magic begins with roasting the squash, sweet potato, carrots, onion, and garlic. This crucial step caramelizes their natural sugars, intensifying their flavors and adding a depth that simmering alone cannot achieve. Once roasted, these vibrant vegetables are gently cooked with a selection of warm spices and vegetable broth, then finished with rich coconut milk, transforming them into a luxuriously creamy and entirely vegan soup. This delightful combination ensures every spoonful is creamy, warming, and utterly delicious.

While the soup is divine on its own, serving it in roasted acorn squash bowls adds an extra touch of festive elegance. It’s a beautiful and fun presentation that makes this dish ideal for special occasions like Thanksgiving or Christmas gatherings, impressing your guests with minimal effort. But don’t let the fancy presentation deter you; this soup is equally delightful served in a simple bowl on a casual weeknight. It’s a healthy, wholesome meal that truly embodies the spirit of fall.

A Deep Dive into the Delicious Ingredients

Creating this flavorful soup relies on a selection of fresh, high-quality ingredients that come together to produce a symphony of tastes. Each component plays a vital role in building the soup’s incredible depth and texture.

Core Vegetables:

• Butternut Squash: The star of the show, offering a delicate sweetness and creamy texture when cooked. Look for squash that feels heavy for its size and has firm, unblemished skin.
• Sweet Potato: Complements the butternut squash with its vibrant color and slightly richer, sweeter profile, adding even more body to the soup.
• Yellow Onion & Garlic: These aromatic powerhouses form the foundational flavor base, adding savory depth and warmth.
• Carrots: Contribute natural sweetness and a beautiful orange hue, enhancing the overall vegetable blend.
• Vegetable Broth or Vegetable Stock: The liquid base for the soup, providing essential moisture and a savory backbone. Ensure you choose a good quality broth for the best flavor.

Aromatic Spices & Herbs:

• Thyme, Sage Leaves, Bay Leaves: These classic fall herbs infuse the soup with rustic, earthy notes that perfectly match the squash and sweet potato.
• Cinnamon: A secret weapon in savory squash dishes, cinnamon adds a hint of warm sweetness that elevates the other flavors without making the soup taste overtly dessert-like.
• Salt and Ground Black Pepper: Essential for seasoning, bringing all the flavors into balance.

Creamy Base:

• Coconut Milk or Heavy Cream: For a decadent, silky-smooth finish. Coconut milk keeps the soup entirely vegan while imparting a subtle, exotic sweetness. If not concerned about veganism, heavy cream offers a traditional rich texture.

Step-by-Step: Crafting Your Butternut Squash and Sweet Potato Soup

This recipe might seem elaborate with the acorn squash bowls, but it’s surprisingly straightforward. Follow these steps for a perfect, heartwarming soup:

Preparing the Acorn Squash Bowls:

1. Preheat Oven & Prepare Baking Sheet: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with foil and lightly spray it with nonstick cooking spray. This makes cleanup a breeze.
2. Prepare Acorn Squash: Carefully cut two acorn squash in half. Using a spoon, scoop out the seeds and fibrous strands from the center of each half. Brush the cut surfaces and edges with olive oil, then season generously with salt and pepper. For an extra touch of sweetness, a tiny sprinkle of sugar can be added if desired.
3. First Bake: Place the acorn squash halves cut-side up on the prepared baking sheet. Bake for 20 minutes to start the softening process and develop some flavor.
4. Second Bake & Finish: After 20 minutes, flip the acorn squash halves upside down and continue baking for another 25 minutes, or until they are fork-tender. Don’t overcook them, as you want them firm enough to hold the soup.

Making the Creamy Soup:

5. Roast Soup Vegetables: While the acorn squash bowls are baking, prepare your soup vegetables. Place the cubed butternut squash, sweet potatoes, and carrots on a separate tin foil-lined baking sheet, sprayed with nonstick cooking spray. Place this sheet in the oven alongside the acorn squash for 20 minutes. This roasting step is key to developing deep, rich flavors.




6. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onions and sauté for 4 minutes, stirring frequently until they begin to soften and become translucent. Then, add the minced garlic and cook for another minute until fragrant.
7. Combine & Simmer: Carefully add the roasted butternut squash, sweet potatoes, and carrots to the pot with the sautéed onions and garlic. Pour in the vegetable broth. Stir in the thyme, sage leaves, bay leaves, cinnamon, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 20 minutes, allowing the flavors to meld beautifully.




8. Add Creaminess: Remove the bay leaves. Stir in the coconut milk (or heavy cream if using) and gently heat through, but do not bring to a boil.




9. Blend to Perfection: Remove the pot from the burner. Carefully transfer half of the soup mixture to a regular blender (be cautious with hot liquids – blend in batches, venting the lid, or use an immersion blender directly in the pot). Blend until perfectly smooth and creamy. Pour the blended soup into a large bowl, then purée the remaining half and combine all the soup back into the pot.




10. Serve with Flair: Remove the roasted acorn squash bowls from the oven. Ladle the hot, creamy soup into each acorn squash half.
11. Garnish & Enjoy: Serve immediately with your choice of garnishes. Kale chips, vibrant pomegranate arils, crunchy pumpkin seeds, or a dollop of creamy Greek yogurt (if not strictly vegan) make fantastic toppings. Toasted sage leaves add a beautiful aroma and touch of elegance.

Expert Tips for the Perfect Batch

Achieving the perfect butternut squash and sweet potato soup is easy with these helpful tips:

• Acorn Squash Bowl Don’ts: Be careful not to overcook the acorn squash bowls. They should be fork-tender but still retain their shape and firmness to serve as edible bowls. If they get too soft, they might collapse.
• Alternative Cooking Method: While roasting enhances flavor, if you’re short on time or prefer a stovetop method, you can cook the squash, sweet potatoes, and carrots directly in the vegetable broth. Just ensure they are fully tender before blending, which might require a slightly longer simmering time.
• Achieving Creamy Texture: For the silkiest soup, an immersion blender is incredibly convenient, allowing you to blend directly in the pot. If using a regular blender, remember to blend in batches and use caution with hot liquids by leaving a small opening in the lid for steam to escape.
• Flavor Boosters: A squeeze of fresh lemon or lime juice or a splash of sherry vinegar at the end can brighten the soup’s flavors. A drizzle of roasted nut oil (like walnut or hazelnut oil) or a good quality balsamic glaze over each bowl adds another layer of sophistication.
• Customize Creaminess: If you desire an even richer soup, you can add extra coconut cream, a touch of heavy cream, half and half, or even milk. Adjust to your preferred consistency and dietary needs.
• Meal Prep Friendly: This soup is excellent for meal prepping. Make a large batch and store it in the refrigerator or freezer for quick, healthy meals throughout the week.

Delightful Variations and Serving Suggestions

One of the best aspects of this Butternut Squash and Sweet Potato Soup is its adaptability. Feel free to get creative with additions and accompaniments to tailor it to your taste.

Customize Your Flavor Profile:

• Additional Spices: Amp up the warmth with a pinch of cayenne pepper or crushed red pepper flakes for a subtle kick. For an even more exotic twist, try a dash of curry powder, ground cloves, nutmeg, or allspice.
• Fresh Ginger: Incorporating freshly grated ginger adds a bright, zesty warmth that complements the sweetness of the squash beautifully.
• Fresh Herbs: Beyond thyme and sage, experiment with other fresh herbs like rosemary, oregano, or chopped parsley for different aromatic notes.
• Cheesy Garnish: If you’re not strictly vegan, a sprinkle of grated Parmesan cheese or crumbled goat cheese adds a tangy, savory finish that pairs wonderfully with the sweet soup.
• Extra Vegetables: Enhance the nutritional value and texture by adding other vegetables like diced celery, bell peppers, or even a handful of spinach during the simmering stage.
• Natural Sweeteners: For those who prefer a sweeter soup, a touch of maple syrup or honey can be stirred in at the end to balance the flavors.
• Crunchy Toppings: Elevate the texture with a variety of seeds or nuts. Toasted pine nuts, pistachios, sliced almonds, chopped walnuts, or sunflower seeds add a delightful crunch and extra nutrients.

What to Serve Alongside:

This hearty soup can be a complete meal on its own, but it also pairs wonderfully with a variety of side dishes to create a more expansive and satisfying spread. Consider these delicious options:

• Light & Refreshing Salads: A crisp salad provides a lovely contrast to the creamy soup. Try a zesty Mediterranean Bean Salad, a peppery Lemon Arugula Salad with Pine Nuts, or an Easy Fall Salad featuring seasonal greens and fruits.
• Savory Side Dishes: Complement the sweet notes of the soup with roasted vegetables. Mediterranean Roasted Vegetables, tender Lebanese Green Beans, or flavorful Turmeric Roasted Cauliflower are excellent choices.
• Hearty Potato Sides: Potatoes are a comforting match for any soup. Serve with creamy Gouda Smashed Potatoes, spicy Spicy Lebanese Potatoes, or aromatic Lemon Cilantro Roasted Potatoes.
• Crusty Bread: A warm, crusty loaf of bread or some homemade croutons are perfect for soaking up every last drop of this delicious soup.

Storage and Reheating Guide

This butternut squash and sweet potato soup is fantastic for leftovers and meal prepping. Once the soup has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 5 days. For longer storage, this soup freezes exceptionally well. Simply portion it into freezer-safe containers or bags and store in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw the soup in the refrigerator overnight before gently reheating on the stovetop over medium-low heat, stirring occasionally, or in the microwave until warmed through.

Other Delicious Soup Recipes to Explore

If you’re a fan of comforting and flavorful soups, you might also enjoy these other recipes from our collection:

• Curried Butternut Squash Soup
• Slow Cooker Butternut Squash Apple Soup
• Lentil Sweet Potato Soup
• White Bean Soup
• Instant Pot Beef Stew Recipe
• Instant Pot Broccoli Cheese Soup
• Moroccan Carrot Red Lentil Soup

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Butternut Squash and Sweet Potato Soup

By
Julia Jolliff

Prep:

20 minutes mins

Cook:

45 minutes mins

Total:

1 hour hr
5 minutes mins

Servings:

4 servings

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Butternut Squash and Sweet Potato Soup is a creamy fall soup that mixes butternut squash and sweet potato with vegetables, coconut milk and warm spices.

Ingredients

• 1 1/2 Tablespoon olive oil
• 1 cup yellow onion , diced
• 3 large garlic , minced
• 1 pound butternut squash, peeled and cut into 1 inch cubes
• 1 sweet potato, peeled and cut into 1 inch cubes
• 4 large carrots, peel and cut into 1/2 inch pieces
• 1 quart vegetable broth
• 1 teaspoon thyme
• 4 sage leaves, chopped
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon cinnamon
• 1 cup coconut milk
• 2 acorn squash, halved
• 1 Tablespoon olive oil
• Salt
• Pepper

Instructions

1. Preheat the oven to 400° and line a cookie sheet with tinfoil, then spray with nonstick cooking spray.
2. Cut the acorn squash in half and scoop out the seeds (see tips), brush with olive oil and sprinkle with sugar, salt and pepper.
3. Place on the cookie sheet cut side up and bake for 20 minutes, then flip upside down and continue baking for another 25 minutes.
4. To make the soup: Place the squash, sweet potato and carrots on a tin foil lined cookie sheet sprayed with nonstick cooking spray, and place in the oven with the squash bowls for 20 minutes.
5. Heat the olive oil in a large soup pan, then add the onions and sauté for 4 minutes, stirring often. Then add the garlic and cook for another minute.
6. Add the roasted vegetables, the broth, thyme, sage, bay leaves, cinnamon, salt and pepper. Bring to a simmer and cook for 20 minutes.
7. Add the coconut milk and heat.
8. Remove from the burner and add half the soup to the blender and blend till smooth. Pour into a large bowl. Purée the remainder and pour all the soup back into the pan.
9. Remove the squash from the oven and fill with the hot soup.
10. Serve the soup with kale chips, pomegranate arils, pumpkin seeds or a dollop of Greek yogurt.

Notes

• Don’t overcook the squash bowl or they will be too soft and not hold up well. Cook them just till fork tender so you can eat the bowls with the soup.
• Instead of roasting your vegetables in the oven, you can cook them in the broth. The soup will need extra time to cook the vegetables through.
• Store leftover soup in an airtight container in the refrigerator for up to 5 days. You can freeze this soup for up to 3 months. Thaw before reheating for best results.

Nutrition

Calories: 438kcal,
Carbohydrates: 64g,
Protein: 6g,
Fat: 21g,
Saturated Fat: 12g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 7g,
Sodium: 1338mg,
Potassium: 1769mg,
Fiber: 10g,
Sugar: 12g,
Vitamin A: 33424IU,
Vitamin C: 58mg,
Calcium: 199mg,
Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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