The Best Autumn Butternut Squash and Sweet Potato Soup: Cozy Fall Comfort Food

There’s something magical about autumn—the cool air, the cozy sweaters, and of course, the comforting foods. If you’re anything like me, there’s nothing better on a crisp fall day than curling up with a warm bowl of soup that fills your kitchen with the cozy aromas of the season. This Autumn Butternut Squash and Sweet Potato Soup is everything you need: creamy, naturally sweet, spiced just right, and full of vibrant, fall flavors. It’s the perfect easy meal for those quick family meals or healthy comfort food nights when you want to enjoy a nourishing dish without a lot of fuss.

The best part? This soup is incredibly easy to make, so you don’t have to spend hours in the kitchen. It’s a budget-friendly recipe that’s as nutritious as it is delicious. Plus, it’s totally adaptable to your dietary needs—whether you’re looking for vegan meal prep, a keto meal plan, or even just a filling dish that will leave you satisfied without any guilt.

Let’s dive into why this soup should be on your weekly rotation!

Why You’ll Love This Recipe

If you love hearty, flavorful soups that taste like a big hug in a bowl, you’re going to adore this one. It’s the perfect blend of creamy butternut squash, sweet potatoes, and a touch of spices. The roasting process caramelizes the natural sweetness of the vegetables, bringing out their deep, rich flavors. Then, the whole dish is rounded out with the warmth of cinnamon, nutmeg, and a hint of ginger, making each spoonful feel like a celebration of autumn.

But beyond just its flavor, this soup is packed with nutrients. It’s naturally gluten-free and can be made vegan or vegetarian with just a couple of simple swaps (I’ll walk you through that!). It’s perfect for those looking to stick to a healthy eating plan for two or healthy meal plans for two—it’s filling, satisfying, and oh-so-good for you. Plus, it’s an ideal dish for meal prep—you can make a big batch, store it for later, and have it ready to go for lunches or dinners throughout the week.

The best part? This soup tastes even better the next day, making it the perfect meal for easy weeknight dinners that you can enjoy on busy nights when you’re craving something comforting.

What Makes This Recipe Special?

So, what sets this soup apart from the other fall soups you’ve made? It’s all in the roasting process. When you roast the butternut squash, sweet potatoes, and carrots, you’re allowing their natural sugars to caramelize. This brings out a depth of flavor that you simply don’t get from boiling the vegetables. This step is key to making sure your soup has that rich, sweet, and savory taste.

I also love how versatile this recipe is. You can easily make it vegan by using vegetable broth and olive oil in place of butter. For those on a keto meal plan, the recipe can be adjusted by adding a splash of coconut milk for creaminess without the carbs. And if you’re looking to add a bit more protein, feel free to top the soup with roasted chickpeas, grilled chicken, or even a sprinkle of pumpkin seeds. There’s truly something for everyone!

Ingredients

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Here’s everything you’ll need to make this cozy soup:

• butternut squash
• sweet potatoes
• carrots
• yellow onion
• garlic cloves
• vegetable or chicken broth
• olive oil or butter
• ground cinnamon
• ground nutmeg
• salt and pepper
• optional toppings: pumpkin seeds, fresh herbs, or a swirl of cream

How to Make It Step-by-Step

Now that you’ve got your ingredients ready, here’s how to make this comforting soup:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to make cleanup a breeze.
2. Prepare the vegetables: Peel and chop the butternut squash, sweet potatoes, and carrots into even chunks. The size of the pieces doesn’t matter too much as long as they cook evenly.
3. Roast the vegetables: Place the chopped vegetables on the baking sheet and drizzle them with olive oil (or butter if you prefer a richer flavor). Season with salt and pepper, then toss to coat. Roast the vegetables in the oven for 25–30 minutes, until they’re tender and lightly caramelized.
4. Sauté the aromatics: While the veggies are roasting, heat a little olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until it’s soft and translucent. Add the garlic and cook for another minute or two until fragrant.
5. Simmer the soup: Add the roasted vegetables to the pot along with the vegetable or chicken broth, cinnamon, nutmeg, and ginger. Bring the soup to a simmer and cook for about 10 minutes to allow the flavors to meld together.
6. Blend the soup: Once the soup has simmered, remove it from the heat. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender.
7. Finish the soup: Stir in your coconut milk or heavy cream for a rich, velvety texture. Season with additional salt and pepper to taste.
8. Serve: Ladle the soup into bowls and top with your favorite toppings, such as fresh thyme or roasted pumpkin seeds. Enjoy the warmth of fall in every bite!

Tips for Best Results

• If you don’t have an immersion blender, a regular blender works just fine. Just be careful when blending hot liquids—allow the soup to cool slightly before transferring it in batches to avoid splashing.
• For an extra-smooth texture, you can strain the soup after blending it.
• Add a pinch of cayenne pepper or smoked paprika if you want a little kick! It balances the sweetness of the squash and sweet potatoes and adds depth to the flavor.
• Want a creamier soup? Go for coconut milk or heavy cream—both add richness and give the soup that velvety texture you’ll love.

Ingredient Substitutions & Variations

This recipe is wonderfully flexible, so feel free to make swaps based on what you’ve got in your pantry or what fits your dietary needs:

• For a dairy-free or vegan version, use vegetable broth and olive oil in place of the butter. You can also use coconut milk to keep the creaminess while keeping it plant-based.
• Spice it up: If you want a little heat, add a pinch of cayenne or chili flakes to the soup while it simmers.
• For extra creaminess, add a splash of full-fat coconut milk or a dollop of sour cream when serving.
• Add protein: To boost the protein in this soup, try adding roasted chickpeas, grilled chicken, or a dollop of Greek yogurt. This will make it a more filling meal, especially if you’re following a high protein meal plan or a keto meal plan.

Serving Suggestions

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This soup pairs beautifully with a variety of sides, making it perfect for easy weeknight dinners or quick family meals. Here are some ideas:

• Serve with crusty bread for dipping—nothing beats a bowl of warm soup with a hunk of buttered bread on the side.
• A grilled cheese sandwich is the ultimate comfort food pairing for this soup. The crispy, melty cheese contrasts wonderfully with the creamy soup.
• If you’re looking for a lighter side, a simple green salad with a tangy vinaigrette is a great option to balance out the richness of the soup.
• For a more hearty meal, top the soup with roasted chickpeas, grilled chicken, or roasted pumpkin seeds. These add extra protein and texture, making it a more filling dish.

Pairing Ideas (Drinks, Sides, etc.)

• Drinks: If you want a warm beverage to complement your soup, try pairing it with a herbal tea like chamomile or ginger. If you prefer something with a little more punch, a crisp Sauvignon Blanc or a light beer will work well with the soup’s natural sweetness.
• Sides: Roasted Brussels sprouts or a roasted vegetable medley make excellent sides. For a more complete meal, serve the soup with a side of quinoa or brown rice for a satisfying, healthy plate.

How to Store and Reheat Leftovers

This soup makes great leftovers, so it’s perfect for meal prep or saving for later. Store any leftover soup in an airtight container in the fridge for up to 4 days. Reheat it on the stovetop over medium heat, stirring occasionally to avoid burning. If the soup is too thick after refrigeration, simply add a bit more broth or water to thin it out to your desired consistency.

You can also freeze this soup for up to 3 months. To freeze, let it cool completely, then transfer to freezer-safe containers. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stove. It’s just as delicious the second time around!

Make-Ahead and Freezer Tips

This soup is an ideal make-ahead meal. You can prepare the soup in advance and store it in the fridge for a few days or freeze it for later. If you’re doing a lot of meal prep, this soup is a great addition to your high protein meal plan or healthy meal prep for two.

Common Mistakes to Avoid

• Skipping the roasting step: Roasting the vegetables brings out their natural sweetness and deepens the flavor of the soup. It’s worth taking the extra 25-30 minutes to get that caramelized goodness.
• Over-blending the soup: If you blend the soup for too long, it can become too thin. Start with blending for a short amount of time and check the texture before blending more.
• Not adjusting the seasoning: Don’t forget to taste and adjust the seasoning. You may need a little extra salt, pepper, or cinnamon to bring out the flavors.

Frequently Asked Questions (FAQ)

• Can I make this soup vegan? Yes! Simply swap the butter for olive oil and use vegetable broth instead of chicken broth.
• Do I have to roast the vegetables first? Roasting really deepens the flavor of the soup, but if you’re in a rush, you can skip it and simmer the vegetables directly.
• How do I make the soup smoother? For an ultra-creamy texture, use an immersion blender to blend the soup. If you don’t have one, a countertop blender works just as well.
• Can I freeze this soup? Yes, it freezes wonderfully! Store it in an airtight container in the freezer for up to 3 months.

Cooking Tools You’ll Need

• A large pot for sautéing and simmering the soup
• An immersion blender (or countertop blender)
• A baking sheet for roasting the vegetables
• Parchment paper for easy cleanup

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!