Sweet Potato and Butternut Squash Soup

Sweet potato and butternut squash soup is the quintessential fall comfort food, perfect for warming your soul on crisp autumn evenings. In just 30 minutes, you can whip up this delicious soup that bursts with rich, earthy flavors and a subtle touch of heat.

The heart of this soup is a harmonious blend of butternut squash and sweet potatoes, which infuse it with a natural sweetness and a velvety texture. The addition of Honeycrisp apples lends a fruity brightness and a hint of tartness that perfectly balances the sweetness. To enhance the creaminess and depth of flavor, coconut milk is incorporated, making this soup not only dairy-free but also luxuriously smooth.

Moreover, this soup caters to dietary preferences, being both gluten-free and dairy-free, making it an inclusive choice for all. And if you’re looking to prepare in advance, it freezes exceptionally well, allowing you to savor the flavors of fall even when the leaves have long fallen from the trees.

Inspired by our popular Butternut Squash Soup with Apple recipe, butternut squash and sweet potato soup is another great way to get more vegetables into your family.

Now that the squash is diced, gather the equipment and other ingredients for this one-pot meal then follow the step by step directions below.

Ingredients

• 2 tablespoons butter
• 1 large onion diced
• 4 small cloves garlic minced
• 1 medium butternut squash, peeled and diced 
• 1 medium sweet potato, peeled and diced
• 1 large Honeycrisp apple, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground sage
• 1/8 teaspoon crushed red pepper flakes
• 3 cups chicken broth 
• 13.66 ounce coconut milk 

Pro Tip: Check labels on the chicken broth and coconut milk to ensure gluten-free before using in this recipe to save time.

How To Make Potato and Squash Soup

To start, sauté onions and garlic by melting butter in a large stockpot over medium-high heat. Add onions and sauté until translucent. “Translucent” means that you should be able to almost see through the onions. Stir the onions – watching for your onions to turn from solid white in color to translucent while shrinking in size. The onions will also start smelling sweet as sautéing helps onions develop a sweet flavor. Add garlic and cook for 1 minute.

Add vegetables, spices, and broth

Add the butternut squash, sweet potato, apple, salt, pepper, sage, and crushed red pepper flakes to the large stockpot. Add the chicken broth then cover and simmer for 15 minutes or until the squash and sweet potatoes are softened.

Pro Tip: Look for peeled and precut butternut squash and sweet potato cubes in the produce department instead of peeling and dicing at home.

Puree and add coconut milk

Remove the soup from heat. Using an immersion blender puree the soup until smooth.

If you don’t own an immersion blender, you can use a blender with caution. Be careful pouring the hot soup into the blender. Once blended, stir in the coconut milk and serve.

How To Peel A Butternut Squash

Peeling and dicing butternut squash can be overwhelming and honestly, the reason you might skip over making soup with squash. Try these steps to easily peel and dice!

Start by slicing the ends off the squash. To peel, stand the squash upright on a cutting board and slid an apple peeler from the top of the squash toward the cutting board. Repeat until the squash is completely peeled. Cut in half and scoop out the seeds. Carefully chop the squash into desired-size cubes. Watch the video to see how simple it is.

What To Serve With Butternut and Sweet Potato Soup

Serve butternut squash soup as the main dish or as a side dish paired with your family’s favorite entrée.

Serve as a side with Baked Chicken Thighs, or Pork Loin or pair with a side dish such as Brussels Sprouts or Steamed Broccoli. Our family often enjoys this soup paired with a piece of crusty gluten free bread. It is delicious yet super simple.

Tips and Tricks

• Prepare Your Ingredients: Make sure all your ingredients are prepped and ready to go before you start cooking. Dice the onions, garlic, butternut squash, sweet potato, and apple in advance. This will help you avoid any last-minute rush while cooking.
• Sautéing Onions and Garlic: Sautéing the onions and garlic in butter is a crucial step as it builds the base flavor of the soup. Ensure that the onions become translucent but not browned. Stir frequently to prevent them from sticking to the pot.
• Spices: Adding spices like sage and crushed red pepper flakes at this stage allows their flavors to infuse into the onions and garlic. Toasting them slightly in the butter can enhance their flavors even more.
• Broth: When adding the chicken broth, you can use a good-quality store-bought broth or homemade broth for the best flavor. Ensure that the broth covers the vegetables adequately to ensure even cooking.
• Simmering: Be patient during the simmering process. You want the butternut squash, sweet potato, and apple to soften completely. You can check their doneness by piercing them with a fork; they should be tender.
• Blending: If using an immersion blender, be cautious as the soup is hot. Blend the soup in the pot until it’s smooth and creamy. If using a countertop blender, allow the soup to cool slightly before blending. Blend it in batches if needed and vent the blender to release steam while blending.
• Coconut Milk: When stirring in the coconut milk, use full-fat coconut milk for a rich and creamy texture. Taste the soup and adjust the seasoning if necessary with more salt and pepper.
• Garnish: Consider garnishing your soup with some fresh herbs like chopped parsley or a drizzle of additional coconut milk for presentation.
• Serving: Serve the soup hot, and consider adding some crusty bread or croutons on the side for a delightful meal.

Frequently Asked Questions

Storage Instructions

Refrigeration: Transfer the soup to an airtight container. Make sure it’s completely sealed to prevent any air from getting in. Place the container in the refrigerator. Properly stored, your soup can stay fresh for up to 3-4 days.

Freezing: If you have a large batch of soup or want to store it for a longer period, consider freezing it. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top to allow for expansion as the soup freezes. Label the containers with the date. Butternut squash soup can typically be stored in the freezer for up to 3-4 months.

Thawing: When you’re ready to enjoy your frozen soup, move it to the refrigerator to thaw slowly. This can take several hours or overnight. Alternatively, you can use a microwave or reheat it on the stovetop from frozen, stirring regularly until it’s heated through.

Reheating: To reheat your soup, place it in a saucepan on the stove over medium-low heat or in a microwave-safe bowl in the microwave. Heat it gently, stirring occasionally, until it’s hot all the way through. Adjust the seasoning if necessary before serving.

Other Fall Soup Recipes

You can never have too many soup recipes. Along with sweet potato butternut squash soup, here are our other favorites.

• Slow Cooker Chunky Vegetable Soup
• Gluten Free Cream of Chicken Soup
• Cheesy Vegetable Soup
• Instant Pot Chicken Soup With Rice
• Chicken Sausage Soup
• Brussels Sprouts Soup
• Sausage and Pepper Soup
• Chicken Tortilla Soup
• Vegetable Beef Soup (Fall apart beef!)
• Instant Pot Minestrone Soup

Soup is just one way to enjoy butternut squash, check out all the others! Sauteed Butternut Squash, Roasted Butternut Squash with Cranberries and Walnuts, Butternut Squash Casserole, Maple Cinnamon Roasted Butternut Squash, Caramelized Butternut Squash and Slow Cooker Butternut Squash.