This Butternut Squash and Sweet Potato Soup is an easy, healthy, and creamy fall side dish packed with simple seasonal vegetables! Perfect for your holiday celebrations or weeknight dinners.
If you’re looking for more creamy autumn soup recipes, you’ll also love my Vegan Mushroom Soup with Wild Rice, Creamy Carrot and Lentil Soup, and Vegan Pumpkin Soup!
Crisp fall days call for this vegan Butternut Squash and Sweet Potato Soup. It’s one of my favorite seasonal side dishes because it fills my home with the rich, comforting aromas of fall as it simmers on the stove! Luckily, it’s ready in about 1 hour, so I don’t have to wait long to treat myself to a bowl.
What sets this butternut squash and sweet potato soup recipe apart from others is that the vegetables are roasted, not steamed or boiled. This takes the flavors to a whole new level because the heat of the oven draws out the veggies’ hidden nutty-earthy flavors, making them extra flavorful and beautifully caramelized.
The roasted vegetables are blended with aromatics, warm winter spices, and vegetable broth until you’re left with a comforting, silky smooth, and wholesome side dish! I love curling up with a bowl when it’s cold outside and it’s always a hit at Thanksgiving dinner. Luckily, this recipe makes plenty of soup for everyone and the leftovers freeze well, too!
Why you’ll love this cozy autumn soup
- The best fall produce in every spoonful – Like my Vegan Butternut Squash soup, this recipe makes classic fall vegetables the star.
- Warm, comforting, and creamy – The key here is to roast the vegetables before blending them into the soup. This unlocks their hidden flavors, and when combined with winter spices and caramelized aromatics, every slurp is taken to another level.
- A foolproof, 10-ish ingredient fall side dish – This cozy vegan fall soup is ready in about 1 hour. All you have to do is roast the veggies, toss them in a pot with aromatics, spices, and broth, then blend until smooth!
How to make sweet potato and butternut squash soup
Find the complete recipe with measurements in the recipe card below.
Lay the chopped squash and potatoes on a baking sheet and drizzle with olive oil. Toss to coat, then season with salt and pepper. Roast the vegetables until they’re fork tender.
After they’re done roasting, cook the onion in a large oiled pot over medium heat. Once soft, add the garlic and ginger and cook until fragrant.
Transfer the roasted butternut squash and potatoes to the soup pot along with the cinnamon, nutmeg, broth, and salt. Stir to combine.
Blend the soup until it’s silky smooth. Cook for another 10 minutes to warm it up, then serve in bowls with a drizzle of coconut milk or cashew cream. Enjoy!
Frequently asked questions
Serve every bowl with a drizzle of coconut milk, coconut cream, vegan cream, or cashew cream to make it extra luxurious. If you want some texture, add pumpkin seeds, chopped pecans, fried sage leaves, or croutons on top as well.
This recipe makes enough soup for a crowd, so it’s perfect for your Thanksgiving or Christmas dinner! Its warm flavors complement the Vegan Turkey Roast, Green Bean Casserole, and other classics so well.
You can also enjoy it as an appetizer or side dish with everyday family dinners. Serve it alongside any vegan main dish you like, such as Stuffed Jumbo Shells or Cheesy Broccoli Rice Casserole. Some crusty bread is always a must for dunking, too!
I recommend peeling the squash and potatoes to make the soup as smooth as possible. I know this step can be a pain but buying pre-peeled and cubed butternut squash will save you lots of time and effort!
Wait for the soup to cool to room temperature before transferring it to an airtight container. It will keep for up to 5 days when stored in the refrigerator or up to 3 months in the freezer.
Butternut Squash and Sweet Potato Soup
Ingredients
Roasted Vegetables
- 1 large butternut squash (5 cups cubed)
- 2 medium-large sweet potatoes (3 cups peeled and cubed)
- 1/4 cup olive oil
- salt + black pepper
The Rest
- 1 tablespoon olive oil
- 1 medium sweet onion diced
- 5 cloves garlic minced
- 1 tablespoon grated fresh ginger or 1/2 tsp dried
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1 teaspoon salt or to taste
- drizzle of coconut milk or cashew cream optional, for serving
Instructions
- Prepare – Preheat the oven to 400 degrees F and get out a large rimmed baking sheet.
- Roast vegetables – Place the chopped squash and potatoes on the baking sheet and drizzle with olive oil. Toss right in the pan to coat with oil, then sprinkle with salt and pepper. Roast in the oven for about 35-45 minutes, until fork tender and golden brown in some places.
- Start this process when the vegetables are done roasting – In a large pot over medium heat, cook the onion in the oil for about 5 minutes, until translucent. Now add the garlic and ginger and cook for 1 more minute, until fragrant.
- The rest – Transfer the squash/sweet potatoes from the baking pan to the soup pot, carefully. Now add the cinnamon, nutmeg, broth and salt. Stir well. Use a high powered blender to blend the soup in batches for a silky smooth soup. Alternatively, use an immersion blender. Cook for about 10 minutes until warm; taste and add more salt/pepper or spices as desired. Serve with a drizzle of coconut milk, cashew cream if desired.
