Butternut Squash And Sweet Potato Soup

Table of Contents

This butternut squash and sweet potato soup is cozy, creamy, and packed with flavor — plus it’s healthy, vegan, gluten-free, and perfect for meal prep and freezing.

This butternut squash and sweet potato soup is my go-to when the weather turns chilly and I want something nourishing but not boring. It’s naturally creamy (no cream needed unless you’re feeling fancy), subtly sweet from the sweet potato, and balanced with savory onion, garlic, and celery. A tiny hit of curry powder adds this beautiful warmth without turning it into a curry soup.

I’ve tested this a bunch — stovetop, Instant Pot, slow cooker — you name it. My family loves it, especially my mother-in-law (bonus points for me!). It’s one of those soups that freezes like a dream, makes you feel good after eating it, and somehow manages to impress dinner guests and picky toddlers. Each serving is packed with fiber, vitamins, and about 200 calories, depending on toppings.

👩‍🍳 You might also like these hearty soups: watercress soup, sweet potato soup, tomato Florentine soup, Greek-inspired chickpea soup, or healthy broccoli soup with nut and olive pesto.

What You’ll Need

Here is what you’ll need for this sweet potato and butternut squash soup recipe. Find the full measurements in the recipe card below.

Butternut squash and sweet potato – naturally sweet, earthy, and ultra-creamy when blended.
Onion, celery, garlic – the classic flavor builders, adding depth and savoriness.
Salt, pepper, curry powder – simple, but they go a long way.
Lemon zest and juice – adds brightness that cuts through the richness.
Stock – I mix chicken and veggie for balance, but go full veggie for vegan. You want enough to just cover the veg.
Optional Garnishes: Chives, sour cream or light cream, Parmesan, croutons – totally optional, but so good.

How To Make Butternut Squash & Sweet Potato Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this healthy butternut squash soup.

Stovetop method:

Sauté onion and celery in olive oil with salt for 3–4 minutes.
Add garlic, pepper, curry powder, and lemon zest. Stir for 15 seconds.
Add cubed squash and sweet potato, stir through, then pour in stock to just cover veg.
Bring to a boil, simmer for 13–15 minutes until tender.
Blend until smooth, add lemon juice, and adjust seasoning.

Instant Pot method:

Use sauté function for onion/celery/garlic/spices as above.
Add squash, sweet potato, and stock (don’t overfill).
Pressure cook on high for 10 minutes. Quick release.
Blend, add lemon juice, season to taste.

Slow Cooker method:

Add all ingredients (except lemon juice) into slow cooker.
Cook on low for 6–7 hours or high for 3–4 hours until veg is soft.
Blend, stir in lemon juice, season.

Watch The Video

Recipe Tips

Make-ahead: This soup tastes even better the next day. Store in the fridge for up to 5 days.
Freezing: Let cool completely and freeze in airtight containers or freezer bags. Lasts up to 3 months.
Blending: A stick blender is easiest (less cleanup), but a high-speed blender makes it ultra-smooth.
Add protein: Throw in some cooked lentils or shredded chicken if you want it to be more filling.
Creamy twist: A splash of coconut milk instead of cream adds a little something-something.

Serving Suggestions

Serve hot with crusty bread, a dollop of sour cream, or a sprinkle of Parmesan. It’s also great with grilled cheese on the side (classic). If you’re feeling fancy, swirl in a spoonful of pesto or top with crunchy roasted chickpeas for texture.

You Might Also Like These

Source link