Ultra creamy, warming and comforting this easy butternut squash sweet potato soup is sure to be a favourite this fall. It has warming spices like cinnamon, nutmeg and smoked paprika and a touch of sweetness from maple syrup. So delicious!
This butternut squash and sweet potato soup was originally posted in September 2015 and has been updated.
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 (like this Roasted Acorn Squash Crostini). Yes! 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 & 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’.
Soup is tasty, easy to make and a great way to use up things sitting around in your fridge. I’ll usually make a big batch of something to enjoy throughout the week for lunch or supper.
This easy butternut squash soup is always a favourite. It’s unbelievably creamy and super flavourful. So, how do you make this healthy butternut squash soup?
- 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, cook the aromatics (i.e. onion and garlic). Stir in sweet potato, spices/seasoning.
- Add some stock, cooked squash and bring to a low simmer until sweet potato is cooked through.
- Off the heat, stir in Greek yogurt and maple syrup (for a little sweetness).
- Use an immersion blender to blitz that soup up. Garnish, if desired, and enjoy!
How to Roast Butternut Squash
Butternut squash is pretty easy to prepare. All you have to do is:
- Carefully cut butternut squash in half.
- Scoop out seeds with a spoon.
- Drizzle butternut squash with a little oil and sprinkle with salt and pepper.
- Place squash cut sound down on a parchment lined baking sheet.
- Bake squash on 400 degrees Fahrenheit for about 40 minutes or until it’s tender when pierced with a knife.
- Let cool slightly and then scoop out flesh to use in recipe.
- Easy peasy!
Tip: If you like, reserve seeds for later. Toss with olive oil and some salt and pepper, roast until crispy and enjoy as a snack.
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How to Garnish
With this crisp, cool weather it’s the perfect time to be making and eating a nice big ‘ol 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. I wouldn’t recommend eating raw sage, though. It doesn’t taste great….to me it tastes like pine.
Cooked up in a pan with a little oil and then sprinkled with salt? YUM – I could eat ’em like potato chips! This easy crispy sage recipe (from Saveur) is the one I use.
Other delicious garnish options 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 Tips
I like use ‘unsalted’ broth in my recipes. I like to do that because I can control the sodium content a little more. If you use a ‘salted’ variety, keep in mind that you may need less salt added.
When I originally made this recipe, I used heavy cream instead of whole milk Greek yogurt. The heavy cream works lovely too, but I enjoy the yogurt a little more (plus, it’s lighter).
I highly recommend garnishing with a crispy sage leaf or two because they’re delish.
Speaking of crispy sage leaves, garnish and enjoy as soon as serving. Like with anything crispy, once it hits moisture (aka soup), it will lose its crispiness.
More Easy Soup Recipes you May Enjoy
- Chicken Noodle Soup
- Spicy Lentil Soup with Kale
- Curried Carrot and Sweet Potato Soup
- Black Bean and Sweet Potato Soup with Avocado Cilantro Crema
- 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!
Until next time take care and chit chat again soon,
Dawn
Make this simply butternut squash soup recipe? That’s awesome! Love it if you left a comment below. Many thanks!
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Butternut Squash Sweet Potato Soup (super creamy)
Ingredients
- 1 butternut squash (about 2.5 pounds)
- 1 tablespoon olive oil (plus 1 teaspoon for roasting squash)
- 1.5 teaspoons salt , divided
- 1/2 teaspoon black pepper , divided
- 1 yellow onion , peeled and chopped
- 3 cloves garlic , minced
- 2 sweet potatoes , peeled and cubed (about 1 pound)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon smoked paprika
- 5 cups unsalted vegetable broth
- 1/2 cup whole milk Greek yogurt
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Carefully cut butternut squash in half, scoop out seeds, drizzle with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon each of salt and black pepper.
- Place squash cut side down and bake for about 40 minutes until squash is cooked through when pierced with a knife. Let cool slightly. Scoop out butternut squash. Reserve.
- In a dutch oven or large pot on medium heat add 1 tablespoon of olive oil and cook onion for about 5 minutes. Add garlic to onion and cook 1 minute.
- Add sweet potato, cinnamon, nutmeg, smoked paprika, remaining 1.25 teaspoons of salt and 1/4 teaspoon of black pepper. Stir and cook 1 minute.
- Next, add veggie broth and reserved cooked butternut squash, bring to a low simmer, cover ajar and cook for 15 minutes until sweet potato is cooked through.
- Off heat stir in yogurt and maple syrup.
- With the highest setting on your immersion blend, blend soup until smooth and creamy. Garnish with crispy sage leaves (optional). Enjoy!
Notes
- I like to use ‘unsalted’ broth in my recipes. I like to do that because I can control the sodium content a little more. If you use a ‘salted’ variety, keep in mind that you may need less salt added.
- When I originally made this recipe, I used heavy cream instead of whole milk Greek yogurt. The heavy cream works lovely too, but I enjoy the yogurt a little more and it’s lighter.
- I highly recommend garnishing with crispy sage leave because they’re delish.
- Speaking of crispy sage leaves, garnish and enjoy as soon as serving. Like with anything crispy, once it hits moisture (aka soup), it will loose it’s crispiness.
Nutrition (estimate only)
I really like how you have seasoned your soup, it sounds delicious. Topped with fried sage…yes, please.
Thanks so much, Karen 🙂 That fried sage is SO good!
That looks like the most velvety smooth, wonderful soup. I’d love a bowl with some crusty bread!
Thank you Emily! Yes! Crusty bread would make a lovely addition – nice for dunkin’ 🙂
Yum, this soup looks amazing! I love making butternut squash soup during the holidays, this will be the perfect starter at a holiday party!
Thank you Sam! Indeed it would 😉
Just the name does it for me. The lovely pics make it even tough to wait to try this one soon. Winters here and soup is on my mind. Can’t wait to try this soon.
Hope you love it! Thanks so much 🙂
I love that you have cinnamon and nutmeg in here – such a great flavor pairing with the squash and sweet potato, and such a nice way to add some warmth to the dish. delicious
Totally! Thank you Donna 🙂
There’s so much to love about this recipe! I’m a huge fan of smokey flavors so that smoked paprika makes me so happy! Plus, I love that you used butternut squash AND sweet potatoes – yum!
Thanks Holly! It’s a good one 🙂
I’ve never made butternut squash soup by roasting it first. I imagine that adds a lot of flavor to the finished dish!
So good! Roasting veg is the best 🙂
Love the combo amd the color of the soup. Perfect for the weather here.
Thanks so much 🙂
I love squash soup, Never added sweet potatoes, though… great idea! And I’ll have to try crisping sage leaves… what a lovely garnish.
Those crispy sage leaves are SO good! Really adds a nice little somethin’ 🙂
I make a similar soup all the time this time of the year! Love that you added maple syrup, can’t wait to give your version a try!
Thanks Andrea! It’s quite delish 🙂
Oooo this looks so cozy! The weather’s finally cooled down here in MA, so I can’t wait to dive headfirst into soup season with this!
Thanks Leslie! Hope you love it 🙂
It’s gotten so chilly this morning all of the sudden and I’d love a bowl of this comforting soup right now Dawn!! Looks so delicious and cozy!!
Thanks Amy! It’ll warm ya up for sure 😉
Yes! This is exactly what I need right now with this cold… I love the combination of herbs in your delicious recipe. Thanks so much for sharing!
Thanks Aleta! So happy you like it 🙂
Great recipe for those chilly fall days & the perfect combo of all the autumn flavors. Can’t wait to give your version a try!
Totally! Thanks Kevin 🙂 Enjoy!
One of my favourite things about autumn is definitely comforted food – lots of it 🙂 Your soup looks so creamy & delicious and what a great idea to top it with crispy sage leaves. I have some in my herb garden too so I need to give this one a try! Have a great weekend, Dawn!
Same here! Hope you love this one, Miriam 🙂 Those crispy sage leaves are so good! Have a lovely weekend too!
It’s getting so chilly here and this is exactly the kind of soup I’m craving! I love how sweet potato gives soup that velvety texture. So delicious, Dawn!
Thank you Marissa! This soup will keep ya warm 😉 Have a great weekend!
Yum! I’ve been looking for a good butternut squash soup now that it is October and now I have found it! I love how you use Greek yogurt instead of cream in this recipe! Thank you so much for sharing! Have a wonderful weekend Dawn!
Thank you Kendra 🙂 Hope you love it! Have a great weekend too!
This looks SO GOOD! I just walked Cookie and it was a little chilly (for Phoenix) so I think I need a big bowl of this to warm up. You can’t go wrong with soup in the fall! Have a great weekend, Dawn!
Thank you Kelsie!! You sure can’t! Same to you, my friend 🙂
You cannot go wrong with roasted butternut squash and crispy sage! I hear you – I could totally enjoy crispy sage as chips too, just never dedicated myself to producing a large enough batch, lol. Something to try, right? I love adding plain yogurt to a variety of soups and dishes – from moussaka to potatoes au gratin and totally stand in favor of this soup made with yogurt! Pinned.
Totally!! Thank you Milena! Hope you have a fab weekend, my friend 🙂
I love the spices and maple syrup for sweetness in this soup Dawn! I’d love to cozy up to a bowl this weekend! Chilly weather heading our way! Pinned and can’t wait to try!
Thanks so much, Mary Ann! This soup will surely warm ya up 😉 Have a wonderful weekend!
Fall is my favourite time of year too! I feel like we actually have a fall season in Newfoundland (compared to spring, which is more like a mild winter!). The colours are just stunning and our fall produce is delicious. All of that puts me in the mood to spend all of my time cooking and baking in the kitchen! This soup looks so cozy Dawn. Love butternut squash soups! Perfect for fall.
True! So true! Thanks Leanne! It’s a favourite for sure 🙂 Have a great long weekend!
Butternut squash and swee potato make an excellent combination. Love the addition of maple syrup. I’ve been thinking of the way to incorporate it into pumpkin soup, and I think this must work well. And greak yogurt? What a great idea! I don’t normally stir in cream – just omit this part, but I’d never have thought of using yogurt. Nice touch and some extra proteins won’t hurt 🙂
Sure do!! The yogurt really adds a creaminess without a lot of extra fat like cream would. Thanks Ben! Hope you have a wonderful long weekend 🙂
Oh Dawn – what a delightful combination of spices you have in this creamy bowls! That cinnamon, nutmeg and smoked paprika with maple syrup and butternut squash/sweet potato sounds intoxicatingly glorious! So glad you reposted this one as I missed it the first time – also, love your pictures!
Butternut soup is in regular Fall rotation here, so can’t wait to try this one!
I love a good pureed soup! The weather is turning cold and rainy this week, so soup would definitely be welcome on the menu. The flavors in this soup just scream Autumn to me, too! Oh, and Laura and I got married in the fall, too…come to think of it, I need to get an anniversary gift. Haha! I wonder if crispy sage leaves would make a nice present? 🙂
This is a no-brainer win for us! I love roasted butternut squash, especially in soup!! It’s SO very fall! I love that you were married in the fall, it’s such a beautiful time of year. Usually. Right now if you were to look out my window you’d be convinced it’s January!! I need all the soup!
This is wonderfully fall and wonderfully cozy! Looks perfect for these cold rainy days we are having. Love all the updates 🙂
One of my all-time favorites! This soup declares that autumn is here!! Just lovely! XOXO
I love the fall season and eating comfort foods like this yummy soup! Butternut squash is one of my favorites and I swear I could eat it every day. Very interested about the cinnamon, nutmeg, and smoked paprika flavors so trying this soon. Thanks for sharing it, Dawn 🙂
I love the Fall season too – food, clothes, all that stuff! I hope you like it, Karrie :)!