Butternut Squash and Sweet Potato Soup
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Easy to make, creamy, and lightly spicy, this is the most delicious butternut squash and sweet potato soup you’ll ever taste. It’s pure comfort in a bowl.
It’s also vegan, gluten-free, and ready in about 30 minutes.
Welcome to February! It is still cold and wet here in London, so I load up on warming vegan soups all season long.
Today, I’ve got for you a delicious butternut squash soup with sweet potatoes with an irresistible creamy texture and a subtle Middle Eastern flavor.
For this soup, cook the aromatics in olive oil, stir in the cumin and turmeric, add squash, potatoes, and broth, and cook until tender. Next, after blending until smooth and ultra-creamy, season to taste, and finish with cilantro and lime or lemon juice for freshness.
Make a big batch because soup leftovers keep well in the fridge, and serve with something crunchy such as golden croutons, crispy panini rolls, or warm focaccia on the side.
This is genuinely soup heaven!
List of the ingredients
- Butternut squash
- Sweet potatoes
- Onion & garlic
- Extra virgin olive oil
- Spices
- Lemon or lime juice
- Salt & pepper
Let’s make butternut squash and sweet potato soup.
(Note: this is simply a quick explanation; the full recipe is at the bottom of the page)
- Saute onion and garlic in olive oil to build the flavor base.
- Stor in cubed sweet potatoes, butternut squash, and spices.
- Pour in broth, bring to a simmer, and cook until tender.
- Blend until smooth, adjust the seasoning with more salt or spices.
- Serve with fresh cilantro, freshly squeezed lime or lemon juice, and delicious crusty bread, this easy warm black pepper focaccia, or golden stovetop croutons for more texture. Garnish with toasted seeds or your favorite crunchy nuts. Enjoy!
Recipe Notes
Butternut squash sweet potato soup ingredients
Olive oil, onion, and garlic: To build the flavor base.
Butternut squash: If you want to save some time, feel free to use pre-cut butternut squash from the veggie department at the supermarket. Choose butternut squash that is fresh, firm, and has a deep orange color.
Sweet potatoes: They add luscious texture and nutrients.
Spices: I used pantry staples like ground cumin, turmeric, and some cayenne pepper. This combination instantly adds a Middle Eastern twist with a depth of flavor and a touch of heat.
Broth: You’re welcome to use your favorite broth instead of low-sodium vegetable broth. Make sure to adjust the seasoning accordingly since some broth can be quite salty.
Lime juice & cilantro: These fresh citrusy flavors are great to balance out the sweetness of the butternut squash and potatoes and pair beautifully with the spices. Lemon juice works just fine if it’s what you have on hand.
Salt & pepper: Season to taste before serving.
Storage tips
This butternut squash sweet potato soup keeps in the fridge for up to 3-4 days and freezes very well. I made a relatively small batch today, but you can easily double it and freeze half for later.
More vegan soups you’ll love!
You might want to check out this collection of 30+ vegan soup recipes; below some of our favorites:
- Vegan cauliflower soup
- Lebanese red lentil soup
- Vegan lentil soup
- Vegan celeriac soup
- Tomato soup with potatoes
- vegan split pea soup
- Mediterranean lentil soup
- Vegan spinach
Let me know If you make this terrific butternut squash and sweet potato soup! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Butternut squash and sweet potato soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- ½ tablespoon ground cumin
- 1 teaspoon turmeric
- ⅙ – ½ teaspoon cayenne pepper, or to taste
- 2 lb (approx 900 grams) Butternut squash, peeled and diced
- 1 lb (approx 450 grams) sweet potatoes, peeled and diced
- 3 ½ cups (840 ml) low sodium vegetable broth, use more for a thinner soup
- 1 teaspoon fine salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
- ½ lime or lemon juice, or to taste
- 3 tablespoons chopped cilantro, to serve
Instructions
- Heat the olive oil in a soup pan or Dutch oven over medium-high heat. Add diced onion, and cook, stirring often, for about 4 minutes.
- Stir in garlic, and cook stirring for another minute, or until fragrant.
- Add diced butternut squash, potatoes, spices, broth, salt, and pepper (start with a scant 1 tsp salt, then adjust the seasoning at the end of cooking). Turn the heat to high and bring to a boil, then reduce the heat to low, cover with a lid, and simmer for about 20 minutes or until tender.
- Turn the heat off, let it cool slightly, and blend partially the soup using either an immersion blender or a stand blender. If using a stand blender, for best result and your safety, read the notes in the recipe card!
- Once the soup is blended, stir in lime juice and the chopped cilantro, taste, and season with more salt/pepper if needed, or more lime juice. You can also add an extra touch of broth/water if you prefer a thinner consistency.
- Ladle the soup into bowls and top with extra cilantro. Serve with croutons or crusty bread, lime/lemon wedges, and your favorite crispy nuts or seeds. Enjoy!
Notes
BE CAREFUL WHILE BLENDING!
Make sure you know how your blender works. As a rule of thumb, if using a high-speed stand blender like a Vitamix, make sure you follow these simple rules to avoid a mess of hot soup all over yourself and your kitchen:- Let the soup cool slightly.
- Use a spoon to transfer part of the soup to the blender (and always work in batches if you want to blend all the soup). Be careful during this process; it’s still hot.
- Never fill a blender bowl to the brim. Never pass the maximum fill line.
- Once you’ve transferred the soup to the blender, you’ll need to remove the cap in the lid to let the hot steam escape because hot soups create steam!
- Cover the open hole with a folded tea towel to protect yourself.
- Finally, blend until smooth and creamy, and carefully return the soup to the pot.
