This Roasted Butternut Squash & Sweet Potato Soup is the ultimate comfort food for chilly evenings. With its naturally sweet, nutty flavor and velvety texture, this soup brings together two of fall’s most beloved vegetables in a roasted, caramelized blend.

A touch of garlic, onion, and warm spices deepens the flavor, while coconut milk adds a subtle creaminess without dairy. It’s perfect for meal prep, dinner parties, or cozy lunches throughout the week.

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Creamy Autumn Squash & Sweet Potato Soup Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 medium sweet potatoes (about 1.5 lbs), peeled and cubed
• 1 yellow onion, chopped
• 4 garlic cloves, peeled
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 4 cups vegetable broth (low sodium preferred)
• 1 cup full-fat coconut milk (or sub with heavy cream)
• Optional garnish: pumpkin seeds, chopped parsley, coconut cream drizzle

Kitchen Tool Tips

• Immersion blender: I use this immersion blender in nearly every soup—it saves time and cleanup by blending directly in the pot.
• Baking sheet with rim: A large rimmed baking sheet ensures even roasting without spillage.
• Heavy-bottomed soup pot: Helps maintain even heat and prevents scorching during simmering.

How to Make Creamy Autumn Squash & Sweet Potato Soup

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash, sweet potatoes, onion, and garlic with olive oil, salt, pepper, cinnamon, and nutmeg. Spread in a single layer on the baking sheet.
3. Roast for 25–30 minutes, flipping halfway, until vegetables are tender and golden at the edges.
4. Transfer roasted vegetables to a large soup pot. Add vegetable broth and bring to a simmer over medium heat.
5. Simmer for 10 minutes, allowing flavors to meld. Remove from heat.
6. Use an immersion blender to blend until smooth. Alternatively, carefully transfer to a blender in batches.
7. Stir in the coconut milk and adjust seasoning as needed. Reheat gently if desired.
8. Serve warm, garnished with pumpkin seeds, fresh herbs, or a swirl of coconut cream.

Nutritional Information

Per serving (1 cup; approx. 6 servings):
Calories: 230
Fat: 10g
Carbohydrates: 32g
Protein: 3g
Fiber: 6g
Sodium: 450mg

How to Serve

Serve with crusty sourdough, grilled cheese sandwiches, or a fresh green salad. For a dinner party, top with crispy sage and a drizzle of chili oil for an elegant touch.

Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in individual portions for up to 3 months.
• Reheating: Reheat gently on the stovetop or microwave until warmed through. Stir well before serving.

Roasted Butternut Squash & Sweet Potato Soup FAQs

Can I use frozen squash or sweet potatoes?

Yes, just make sure to roast until fully tender. Frozen cubes may take a bit longer in the oven.

Is this soup spicy?

No, it’s warm and slightly sweet with no heat. Add a pinch of cayenne or red pepper flakes for a spicier version.

Can I make it ahead of time?

Absolutely! This soup tastes even better the next day as the flavors deepen.

What can I use instead of coconut milk?

You can use heavy cream, cashew cream, or even Greek yogurt for a tangy finish.

Do I need to peel the squash and potatoes?

Yes, peeling ensures a silky texture and avoids bitterness in the final blend.

Flavor Profile Breakdown

This soup is a blend of sweet (roasted squash and sweet potato), savory (garlic and onion), and earthy warmth (cinnamon, nutmeg, and creamy coconut). The roasting step adds a caramelized depth that balances beautifully with the broth.

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This Roasted Butternut Squash & Sweet Potato Soup is a soul-warming favorite that’s as nourishing as it is delicious. Let me know how yours turns out in the comments below.

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