This Butternut Squash and Sweet Potato Soup is creamy, comforting, and so simple! Everything is simmered in one pot and blended into a creamy soup. It takes about 40 minutes to make, it's gluten-free, and freezer-friendly! You can make a double batch for meal prep or freeze it for busy days in the fall and winter.
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Why You'll Love This Squash and Sweet Potato Soup
Perfect for winter - There's nothing better than a steaming bowl of soup in the cold winter months, and this one is going to be my new go-to! The flavors also make it great for fall and Thanksgiving!
Creamy and delicious - The blended veggies and heavy cream make this soup extra creamy and luscious. It has fresh thyme, rosemary, garlic, and a little bit of tomato sauce, which all add a ton of flavor while keeping things simple.
Easy and simple - Dicing the butternut squash and sweet potatoes is definitely an arm workout, but after that, the rest of the prep is really easy! The soup is blended with an immersion blender at the end, and it's very freezer-friendly!
Ingredients
- Butternut squash - I like getting a whole, fresh butternut squash, but you can also buy it diced for easier prep. You need a medium one for this soup.
- Sweet potatoes - Look for 2 medium sweet potatoes with no visible scratches or dark or soft spots.
- Aromatics - Yellow onion, celery, carrots, garlic, and tomato paste add a ton of flavor to the soup.
- Fresh and dried herbs - I recommend adding fresh thyme, fresh rosemary, and dried bay leaves to the soup. Fresh herbs will give you more flavor, but you can use dried herbs in a pinch.
- Vegetable broth - To keep the soup vegetarian, I opted for a good veggie broth. You can use chicken stock or beef stock as well if you prefer. It will give the soup a different flavor.
- Heavy cream - This makes the soup extra creamy and luscious. You could also use canned coconut milk.
- Balsamic vinegar - You can't really taste this in the soup, and you don't need much, but it adds that little something, and it balances the sweetness of the sweet potato and squash.
Variations and Substitutions
- Croutons - If you like your soups with croutons, try my Sourdough Croutons! Using sourdough bread makes them extra crunchy.
- Make it vegan - Use dairy-free cream or canned coconut milk instead of heavy cream to keep the soup vegan.
- Herbs and spices - You can use fresh cilantro or parsley instead of thyme and rosemary. If you don't have them and want to add warming spices like ginger, cumin, or curry, check out my Butternut Squash Curry Soup instead!
Step-by-Step Instructions
- Heat avocado oil in a large soup pot on the stove and add yellow onion and sea salt.
- Lower the heat and cook for 5 minutes until slightly golden.
- Add minced garlic and cook for another 30-60 seconds just until fragrant.
- Add diced carrots, celery, and tomato paste and cook for another minute.
- Add diced butternut squash and sweet potatoes.
- Deglaze the pan with a splash of broth and then add the rest, making sure all vegetables are covered.
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- Add bay leaves, fresh rosemary, and fresh thyme.
- Bring it to a boil, lower the heat, and simmer partially covered for 20 minutes or until the vegetables are very soft.
- Take the bay leaves out, add balsamic vinegar, black pepper, and chili flakes (if using).
- Use an immersion blender to blend the soup until smooth.
- Add heavy cream and blend briefly again. You can add extra heavy cream or water to thin out the soup here if it’s too thick.
- Serve it garnished with extra fresh thyme, croutons, or a drizzle of heavy cream, and enjoy!
Tips & Tricks!
- Chop and freeze your aromatics - To save time and produce, I often dice and freeze any leftover celery, carrots, or yellow onion for soups in a ziplock bag. It's a great way to avoid wasting produce when you only need 1-2 stalks of celery or carrots for a recipe, and don't know what to do with the rest. You don't have to defrost anything, just toss whatever amount of chopped frozen veggies you need right into your soup pot and continue cooking!
- Use souper cubes to freeze the soup - They're made of silicon and come in multiple sizes. You can freeze the exact amount you'll need, and you can transfer them to a freezer bag or vacuum seal them once frozen.
- Keep it thicker - If you think the soup will be too thick, wait until after you blend it to add more liquid. It's always easier to thin it out than to thicken once you blend everything.
Storing and Reheating
- Refrigerator - Store the soup in an airtight container in the fridge for up to 3-4 days. Wait for the soup to cool completely before closing the container with the lid.
- Freezer - You can also freeze the soup in a freezer-safe container. I really like these souper cubes for exact servings. Once frozen, you can transfer them to a ziplock bag! Store in the freezer for 2-3 months (when stored properly at -18 °C or below).
- Reheating - Reheat the soup from frozen or from the refrigerator in a small saucepan on the stove over medium heat. If frozen, add a splash of water and move it around often to prevent it from burning.
FAQs
You could try cashew milk or other unsweetened dairy-free milk. It might be less creamy because both heavy cream and canned coconut milk are very thick, but it will do the same job. Add less at first and add more as needed.
Similar Soups
If you want to try other similar blended soups, try any of the four listed below! The garlicky croutons are my favorite, and they'd work on this soup as well! To see all the latest ones, head over to Soup Recipes.
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Have you tried this Sweet Potato and Butternut Squash Soup? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Butternut Squash and Sweet Potato Soup
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 5-6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Butternut Squash and Sweet Potato Soup is creamy, comforting, and so simple! Everything is simmered in one pot and blended into a creamy soup. Ready in 40 minutes, gluten-free, and freezer-friendly! You can make a double batch for meal prep or freeze it for busy days in the fall and winter.
Ingredients
- 1 tbsp avocado oil (or other cooking oil)
- ½ cup finely diced yellow onion
- ½ tsp fine sea salt
- 2-3 cloves garlic, minced
- ⅔ cup diced carrots
- ⅔ cup diced celery
- 1 tbsp tomato paste
- 6 cups diced butternut squash (1 medium butternut squash)
- 4 cup diced sweet potatoes (2 medium sweet potatoes)
- 5-6 cups vegetable broth*
- 2 bay leaves
- 1 tbsp fresh rosemary leaves
- 1 tbsp fresh thyme leaves
- 1 ½ tbsp balsamic vinegar
- ½ tsp freshly ground black pepper
- ¼ tsp chili flakes (optional)
- ½ cup heavy cream
Instructions
- Heat avocado oil in a large soup pot and add yellow onion and sea salt.
- Lower the heat and cook for 5 minutes until slightly golden.
- Add minced garlic and cook for another 30-60 seconds just until fragrant.
- Add diced carrots, celery, and tomato paste and cook for another minute.
- Add diced butternut squash and sweet potatoes.
- Deglaze the pan with a splash of broth and then add the rest, making sure all vegetables are covered.
- Add bay leaves, fresh rosemary, and fresh thyme.
- Bring it to a boil, lower the heat, and simmer partially covered for 20 minutes or until the vegetables are very soft.
- Take the bay leaves out, add balsamic vinegar, black pepper, and chili flakes (if using).
- Use a handheld blender to blend the soup until smooth.
- Add heavy cream and blend briefly again. You can add extra heavy cream or water to thin out the soup here if it’s too thick.
- Serve it garnished with extra fresh thyme, croutons, or a drizzle of heavy cream, and enjoy!
Notes
*I added 6 cups of broth into the soup in the photos, but if you like your soups extra thick, I recommend starting with 5 cups and adding more water or broth after blending if needed. You can always add more but you can't take it out!
Storing: Store the soup in an airtight container in the fridge for up to 3-4 days. Wait for it to cool before closing the container with a lid. You can also freeze it in a freezer-safe container for 2-3 months.
Reheating: Reheat the soup in a small saucepan on the stove until it starts to gently simmer and is warmed through (careful, it splatters!). If reheating from frozen, add a splash of water to avoid burning it.
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