How to Make the Best Butternut Squash and Sweet Potato Soup for Fall

There’s nothing quite like the comforting warmth of a bowl of butternut squash and sweet potato soup on a chilly fall day. This recipe transforms simple, seasonal vegetables—which are packed with health benefits, according to Harvard research—into a creamy, flavorful soup that’s perfect for holiday dinners or a cozy weeknight at home.

Roasting the squash and sweet potatoes unlocks their natural sweetness and adds a depth of flavor that boiling or steaming just can’t match. Whether you’re new to vegan cooking or just looking for a healthy, seasonal dish, you’ll love how simple and satisfying this soup is.

Ingredients You’ll Need for This Soup

This recipe highlights a handful of wholesome, seasonal ingredients that work together beautifully. You’ll need butternut squash and sweet potatoes for that natural sweetness and creamy texture, along with aromatics like onion, garlic, and fresh ginger to add warmth.

Spices such as cinnamon and nutmeg bring cozy depth, and vegetable broth creates the perfect base. Olive oil helps with roasting and sautéing, while salt and pepper balance the flavors.

For serving, a drizzle of coconut milk or cashew cream adds a luscious finish.

Why Roasting Makes This Soup So Special

Roasting the butternut squash and sweet potatoes is the secret to taking this soup from average to extraordinary. The high heat caramelizes the natural sugars in the vegetables, intensifying their flavor and adding a lovely nutty, earthy note.

This process, a technique detailed by Serious Eats, also creates beautiful golden edges that bring extra texture and complexity. Unlike boiling, roasting evaporates excess moisture, so the soup turns out rich and creamy without needing to add heavy cream or dairy.

Plus, roasting is easy and hands-off, freeing you up for other tasks. If you enjoy the depth of flavor this method provides, you’ll also love these easy roasted cauliflower steaks.

Step-by-Step Roasting and Blending Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel and cube the butternut squash and sweet potatoes into roughly equal-sized pieces for even roasting.
3. Toss them with olive oil, salt, and pepper directly on a rimmed baking sheet.
4. Roast for 35-45 minutes, turning halfway, until tender and caramelized.
5. While the vegetables roast, sauté diced onion in olive oil over medium heat until translucent.
6. Add minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
7. Transfer the roasted veggies to the pot, add cinnamon, nutmeg, and vegetable broth, then bring to a simmer.
8. Use an immersion blender or transfer in batches to a high-powered blender and blend until silky smooth.
9. Warm the blended soup for 5-10 minutes, taste, and adjust seasoning with salt and pepper.
10. Serve with an optional drizzle of coconut milk or cashew cream for extra creaminess.

Ingredient Notes and Substitutions

If you want to speed up prep, you can buy pre-peeled and cubed butternut squash from many grocery stores. Frozen butternut squash and sweet potatoes can also work in a pinch — just roast for a shorter time and watch for caramelization.

For a different spice profile, try adding a pinch of smoked paprika or ground coriander. If you don’t have fresh ginger, ½ teaspoon dried ground ginger is a good substitute.

Olive oil can be swapped for avocado oil or any mild vegetable oil if preferred.

Tips and Tricks for the Perfect Soup Every Time

• Make sure all cubed vegetables are roughly the same size to ensure even roasting.
• Don’t skip roasting — it’s key for flavor depth.
• Use a high-powered blender or an immersion blender for the smoothest texture.
• Adjust the thickness by adding more broth for a lighter soup or simmering longer to thicken.
• Toast pumpkin seeds or pecans as a crunchy topping, and add fresh herbs like parsley or sage to brighten the flavor.
• Leftovers taste even better the next day as flavors meld.

How to Store, Freeze, and Reheat Leftovers

Once your soup has cooled to room temperature, transfer it to airtight containers. It will keep in the refrigerator for up to 5 days.

For longer storage, freeze portions in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. When reheating, thaw in the refrigerator overnight if frozen, then warm gently on the stove or microwave, stirring occasionally.

To restore creaminess, add a splash of coconut milk or water if the soup has thickened too much during storage.

What to Serve with Butternut Squash and Sweet Potato Soup

This soup pairs beautifully with many sides and toppings to elevate the meal. Try drizzling coconut cream or cashew cream on top for richness.

Add texture with toasted pepitas, chopped pecans, crispy fried sage leaves, or crunchy croutons. Serve alongside crusty artisan bread, a fresh green salad, or vegan main dishes like stuffed shells or broccoli rice casserole for a complete feast.

It’s especially popular as a starter at Thanksgiving and holiday dinners but works perfectly for everyday meals too.

Conclusion

This butternut squash and sweet potato soup is a quintessential fall dish that’s easy to make and endlessly comforting. By roasting the veggies, using warm spices, and blending to a creamy finish, you create a soup that feels special yet accessible for any home cook.

Whether you’re serving it to guests for Thanksgiving or cozying up on a quiet evening, it’s sure to become a seasonal favorite. If you’re looking for another autumn dessert, these easy vegan pumpkin crumble bars are the perfect follow-up. Don’t forget to experiment with toppings and sides to make it your own!