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.

Top view of a black bowl full of creamy butternut squah and sweet potato soup.

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 that has 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
The ingredients to make butternut squah and sweet potato soup are arranged over a white background.

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.
Top view of a white pot full of butternut squash and sweet potato soup before and after cooking.
  • 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!
Close-up of a black bowl full of butternut squah and sweet potato soup garnished with croutons.

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. Chose 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 a touch of cayenne pepper. This combination adds instantly a Middle Eastern twist with depth of flavor and a touch of heat.

Broth: You’re welcome to use your favourite 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: Make sure to adjust the seasoning 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.

Top view of a dark bowl full of butternut squah and sweet potato soup.

More vegan soups you’ll love!

You might want to check out this collection of 30+ vegan soup recipes; below a few of our favorites:

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!

Butternut squash and sweet potato soup

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.
The recipe yields about 6 servings (1 cup each).
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: vegan
Keyword: Butternut squash and sweet potato soup
Servings: 6
Calories: 284kcal
Author: Katia

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
  • 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 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, 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 fav 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 kitchen:
  • Let the soup cool slightly.
  • Use a ladle to transfer part of 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 a 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.
Seasoning: If you use a vegetable or chicken broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. 
Leftovers: This butternut squash soup with sweet potatoes keeps well in the fridge for up to 3-4 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 1 month.
Nutrition facts: The nutrition values are  for one portion and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition

Calories: 284kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 414mg | Potassium: 814mg | Fiber: 7g | Sugar: 10g | Vitamin A: 29923IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 2mg

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