Creamy, warming and comforting, this easy butternut squash sweet potato soup is sure to be a favourite. It has warming spices like cinnamon, nutmeg and smoked paprika and a touch of sweetness from maple syrup. So delicious!
Fall is definitely my favourite season of the year. For me, it’s a combination of a bunch of things:
The weather: who doesn’t love those crisp evenings where you can go for a walk with your bud?
The clothes: scarves, tights, knitted sweaters, flannel, tall boots, cute hats, say no more!
The food: cinnamon, nutmeg, pumpkin, squash, soups, low-n-slow recipes, comfort food. My oven is put to the test this time of year. No complaints from me!
The colours: the burnt orange and red colours of the maple leaves are so pretty.
The smells: food and otherwise, like those fall candles. On sale, I recently picked up a bunch of pumpkin-scented ones and they are amazing.
Growing up in rural Newfoundland, another scent that resonates strong with me (and brings back wonderful memories) is the smell of wood burning fireplaces, especially on a cool evening. That smell just takes me right back; something about it.
And, of course, hubby and I were married during fall, so it holds a special place in my heart. So, yeah, fall is my jam!
Fan of squash recipes? You may enjoy this stuffed acorn squash!
How To Make Butternut Squash Sweet Potato Soup
I’m usually always making some kind of soup, even in the summer, but especially in fall and winter. Typically, I make soup on Sunday and it’s such a regular occurrence that now Sunday in our home is unofficially “Soup Sunday.”
This easy butternut squash soup is always a favourite. It’s unbelievably creamy and super flavourful. Full details are in the recipe card below, but here are the basics:
- Roasting the butternut squash takes the longest, so get that going first while you prepare the rest of the butternut squash and sweet potato soup.
- Meanwhile, heat some olive oil in a pot and cook the aromatics (onion and garlic). Stir in sweet potato and seasonings.
- Add broth and cooked squash and bring to a simmer until the sweet potato is cooked through.
- Off the heat, stir in Greek yogurt and maple syrup (for a little sweetness).
- Use an immersion blender to blend that soup up.
How To Roast Butternut Squash
Butternut squash is pretty easy to prepare. Again, full details are in the recipe card below, but here are the basics:
- Carefully cut the butternut squash in half. Scoop out the seeds with a spoon.
- Drizzle the butternut squash with olive oil and sprinkle with salt and pepper.
- Place the squash cut side down onto a parchment paper-lined baking sheet.
- Bake the squash for about 40 minutes or until it’s tender when pierced with a knife.
- Let the squash cool slightly and then scoop out the flesh to use in this recipe. Easy!
How to Garnish This Soup
With this crisp, cool weather it’s the perfect time to be making and eating a nice big bowl of this warming butternut squash and sweet potato soup. The finishing touch? Crispy sage leaves.
Our garden is overflowing with sage. It’s not one of those herbs we use a lot, but when crisped, it’s magical. Yum, I could eat them like potato chips! This fried sage leaves recipe is the one I use.
Other delicious garnish ideas for soup are:
- Swirl in an extra dab of Greek yogurt or cream over top
- Some roasted squash seeds (top just before serving or they’ll get soggy)
- Buttery croutons
- Drizzle of olive oil
- Crumbled goat cheese
More Easy Soup Recipes
- Homemade Chicken Soup With Spinach and Dill
- Spicy Lentil Kale Soup
- Curried Carrot Soup With Coconut Milk
- Black Bean Sweet Potato Soup
- Or you may enjoy these 20 comforting soup and sandwich recipes
Hope you love this easy butternut squash soup recipe as much as we do! It’s a fall favourite around here.
If you make this deliciously creamy fall soup, be sure to leave a comment below!
This butternut squash and sweet potato soup was originally published in September 2015 but has been updated.
Butternut Squash Sweet Potato Soup
- 1 butternut squash, about 2.5 pounds
- 1.25 tablespoons olive oil, divided
- 1 ¼ teaspoons salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 2 sweet potatoes, peeled and cubed (about 1 pound)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon smoked paprika
- 5 cups low sodium vegetable broth
- ½ cup plain whole milk Greek yogurt, for an even richer soup, use heavy cream or whipping cream
- 1 tablespoon maple syrup
- Crispy sage leaves, garnish to taste (optional)
- Preheat oven to 400 degrees Fahrenheit. Also, line a baking sheet with parchment paper and set aside.
- Carefully cut butternut squash in half, scoop out seeds, drizzle with ½ tablespoon of olive oil and sprinkle with ¼ teaspoon each of salt and black pepper
- Place squash cut side down onto prepared baking sheet and bake for 40 minutes or until squash is cooked through and tender when pierced with a knife. Let cool slightly. Scoop out butternut squash and place into a bowl (discard the skin). Set aside.
- Heat remaining 1 tablespoon of olive oil in a large pot over medium heat.
- Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add sweet potatoes, cinnamon, nutmeg, smoked paprika, remaining 1 teaspoon of salt and remaining ¼ teaspoon of black pepper. Stir and cook for 1 minute.
- Next add vegetable broth and reserved cooked butternut squash. Stir to combine everything. Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover with lid ajar and cook for 15 minutes or until sweet potato is tender and cooked through.
- Off heat, stir in the Greek yogurt and maple syrup.
- Blend the soup with an immersion blender until smooth and creamy.
- To serve, divide the soup into bowls and garnish (if desired) with crispy sage leaves. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
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