Butternut Squash Sweet Potato Soup: Creamy, Cozy, and Full of Flavor

Spicy Butternut Squash Sweet Potato Soup is what I make when the day feels chilly, the house is quiet, and I need something warm fast. You know that cozy feeling of throwing simple ingredients into a pot and letting the magic happen? This soup is exactly that. Creamy without being heavy, bright with ginger and chili, and sweet in the best way from the squash and sweet potatoes. It tastes like a hug in a bowl. If you’ve been craving a soup that’s bold, comforting, and easy, this is it.

Why This Butternut Squash and Sweet Potato Soup Works

This soup sits right in that sweet spot of simple yet special. The flavors play well together: earthy squash, naturally sweet potatoes, warm spices, and a silky finish. You can make it on the stovetop, slow cook it, or roast the veggies for deeper flavor. It freezes beautifully, so it’s perfect for meal prep. Plus, it’s flexible with spice levels, dairy or no dairy, and a few smart add-ins if you want to dress it up.

My favorite part: it uses basic pantry ingredients and still tastes restaurant-level. It’s a total crowd-pleaser, even for folks who say they aren’t squash people.

Ingredients for Butternut Squash Sweet Potato Soup

Produce

• 1 medium butternut squash, peeled, seeded, cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 to 4 cloves garlic, minced
• 1 to 2 inches fresh ginger, peeled and grated

Spices and Seasoning

• 1 to 2 teaspoons curry powder
• 1/4 to 1/2 teaspoon chili flakes or cayenne
• 1/2 teaspoon ground cumin or coriander, optional
• Salt and black pepper

Liquids

• 4 cups vegetable broth
• 1 cup full-fat coconut milk or 1/2 cup cream, optional
• 1 tablespoon olive oil or butter

Optional extras: a splash of maple syrup, squeeze of lime, chopped cilantro, roasted pepitas, yogurt swirl.

Key Vegetables: Butternut Squash and Sweet Potatoes

These two are the dream team. Butternut squash brings a smooth texture and mild sweetness. Sweet potatoes deepen that sweetness and add creaminess once blended. Together they make a thick, velvety soup without loads of dairy. They’re also budget friendly, available year-round, and forgiving if you chop them a little unevenly.

Quick tip: pick squash that feels heavy for its size and has a firm, matte skin. For sweet potatoes, go for medium ones with no soft spots.

Aromatics and Spices (Garlic, Onion, Ginger, Curry, Chili)

These are the flavor builders. Onion and garlic add that savory base, ginger gives brightness and a tiny zing, and curry powder ties everything together. Chili flakes or cayenne bring warmth, not just heat. If you like layered spice, a pinch of cumin or coriander adds a toasty note that makes each bite more interesting.

Not into spicy? Keep it mild and let the ginger do the heavy lifting. Want it bold? Bloom the spices in oil for 30 seconds before adding the broth. It wakes everything up.

Liquid Base Options (Vegetable Broth, Coconut Milk, Cream)

Vegetable broth keeps it light and plant-based. Coconut milk makes it lush and slightly tropical. Cream gives a classic velvety finish. I often do half broth and half coconut milk for the best of both worlds. If you only have water, add a little extra salt and a splash of lime to brighten things.

To thin the soup, add more broth. To thicken, simmer 5 to 10 minutes uncovered after blending.

Optional Add-Ins for Extra Flavor

Try a spoonful of red curry paste for a spicy, citrusy pop. Maple syrup or honey brings a gentle sweetness that rounds out the spices. Fresh herbs like cilantro or parsley add freshness. Top bowls with toasted pepitas or seeds for crunch. A swirl of yogurt or thick coconut cream looks pretty and adds contrast.

Craving a little savory edge? Stir in a teaspoon of miso or a splash of soy sauce and taste as you go.

How to Prep Butternut Squash and Sweet Potatoes Easily

For the squash, slice off both ends, stand it up, and run a peeler down the sides. Cut it in half, scoop out the seeds, then slice and cube. Sweet potatoes peel quickly with a standard peeler. If time’s tight, use pre-cut squash from the store and you’re halfway there.

Pro tip: toss your cubes with a touch of oil and salt while your pot heats. This helps them start softening fast once they hit the pan.

Step-by-Step Instructions for Butternut Squash Sweet Potato Soup

1. Heat 1 tablespoon oil in a large pot over medium heat. Add onion and cook until soft.
2. Stir in garlic and ginger for 30 seconds until fragrant.
3. Add curry powder, chili flakes, and a pinch of salt. Stir to toast the spices briefly.
4. Tip in the squash and sweet potatoes. Stir to coat with the spices.
5. Pour in the broth. Bring to a boil, then lower to a gentle simmer. Cook 20 to 25 minutes, until the veggies are tender.
6. Blend until smooth using an immersion blender, or carefully transfer to a blender in batches.
7. Stir in coconut milk or cream if using. Simmer a few minutes to warm through. Adjust salt, pepper, and spice levels.
8. Finish with lime juice or a tiny drizzle of maple syrup if you like that sweet-salty balance.

Want more cozy soup ideas? If you love a creamy, cheesy spin, check out this cheddar garlic herb potato soup for another bowl-worthy night.

How to Make This Soup Extra Creamy (Without Dairy)

The secret is blend time and starches. Fully blend until glossy smooth. Then simmer 5 minutes to let the starches from the sweet potatoes thicken. A splash of coconut milk gives body without tasting overly coconutty. You can also blend in a few soaked cashews for that rich, velvety finish.

Spicy Butternut Squash Sweet Potato Soup Variation

To make it spicy, add extra chili flakes or a teaspoon of red curry paste and a pinch of cayenne. Bloom your spices in oil for 30 seconds. Finish with a squeeze of lime for balance. If you want a little smoky heat, a small pinch of chipotle powder does wonders.

Serving this with a crisp side is always a win. I love pairing with crispy air fryer sweet potato fries for contrast.

Curried Butternut Squash and Sweet Potato Soup

This version leans into curry flavor. Use a good curry powder you love, and add a dash of turmeric for color. Coconut milk is almost a must here because it softens the spice and makes everything taste cohesive. Garnish with cilantro and a dollop of yogurt or coconut cream.

Vegan and Dairy-Free Butternut Squash Sweet Potato Soup

Easy to do. Use vegetable broth and coconut milk or skip the creamy add-in entirely. Finish with olive oil and herbs instead of butter. The soup is naturally creamy thanks to the sweet potatoes, so you won’t miss dairy at all. For protein, add white beans while blending. They disappear into the texture and make it more satisfying.

Roasted Butternut Squash Sweet Potato Soup Option

Roasting adds a deep, caramelized flavor that’s hard to beat. Toss cubes with oil, salt, and pepper, and roast on a sheet pan at 425°F for 25 to 30 minutes until golden on the edges. Then add them to your pot with the aromatics and broth, simmer briefly, and blend. This method shines when your squash is a little bland or out of season.

Serving Suggestions for Butternut Squash Sweet Potato Soup

• Top with toasted pepitas, chili oil, or a swirl of yogurt.
• Serve with crusty bread, buttery toast, or warm naan.
• Add a small side salad for freshness. Try a sweet-savory combo like this roasted sweet potato with honey and feta.
• Pair with a simple protein like grilled chicken or tofu.
• Make a soup and salad night with this roasted sweet potato goat cheese salad.

Storage, Freezing, and Reheating Instructions

Let the soup cool, then refrigerate in airtight containers for up to 4 days. It thickens a bit in the fridge, so add a splash of water or broth when reheating. For freezing, store flat in freezer bags or in containers for up to 3 months. Thaw overnight in the fridge or reheat gently from frozen, stirring often. Keep the heat low to avoid scorching.

Make-Ahead and Meal Prep Tips

Chop your squash, sweet potatoes, onion, and ginger the night before and store them in the fridge. You can also cook the soup fully and portion it out for lunch all week. If you’re into hearty bowls, this soup pairs great with grain and protein add-ons. For more meal prep ideas that use sweet potatoes, try a balanced ground turkey sweet potato bowl or browse these sweet potato bowl recipes for inspiration.

Common Mistakes to Avoid

Skipping the sauté step. This is where flavor builds, so give those onions a minute. Under-seasoning is another big one. Taste at the end and adjust salt, heat, and acidity. Don’t rush the blend either. Blend until it’s truly smooth. Finally, be careful with heat after adding cream or coconut milk. Gentle simmering keeps it silky.

Common Questions

Can I use frozen squash?
Yes, it works great. No need to thaw completely, just add a few extra minutes of simmer time.

What if I don’t have coconut milk?
Use extra broth and blend longer. A knob of butter or a splash of cream can step in if you’re not dairy-free.

How do I make it less spicy?
Skip the cayenne and chili flakes. The ginger and curry still deliver flavor without the heat.

Can I add protein?
Blend in white beans or serve with crispy chickpeas on top. Both are excellent and keep it plant-based.

What goes well on top?
Try pepitas, chili oil, plain yogurt or coconut cream, chopped cilantro, or a squeeze of lime.

Cozy Bowls Ahead: You’ve Got This

This soup is simple, flexible, and full of comfort. With ginger, curry, and chili, it’s bold without being fussy, and you can make it as creamy as you like. If you want to play with flavors even more, you might love this take on a vegan version for another plant-based spin. And if you’re craving more cozy bowls after this, try a classic like the crock pot crack potato soup or keep things quick with the 4 ingredient potato soup. Now grab a spoon and make your kitchen smell amazing tonight.

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