Butternut Squash Sweet Potato Soup Recipe (40 Minutes!)
This silky, naturally sweet soup combines roasted butternut squash and sweet potatoes into one cozy bowl. Ready in 40 minutes with just one pot, it's perfect for busy weeknights or weekend meal prep!
Ingredients
- 2 pounds butternut squash peeled and cubed
- 1½ pounds sweet potatoes peeled and cubed
- 1 medium yellow onion chopped
- 3 garlic cloves smashed
- 2 tablespoons olive oil or butter
- 4 cups vegetable or chicken broth
- 1 cup water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- 1 tablespoon maple syrup optional
- ¼ teaspoon cinnamon optional
For Serving:
- Toasted pepitas
- Olive oil
- Fresh herbs
- Crusty bread
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook 4-5 minutes until soft. Add garlic and cook 1 minute more.
- Add butternut squash and sweet potatoes. Stir and cook 5 minutes to lightly caramelize.
- Pour in broth, water, salt, pepper, and cumin. Bring to a boil, then reduce to simmer. Cover and cook 20-25 minutes until vegetables are fork-tender.
- Remove from heat. Use an immersion blender to puree until completely smooth. (Or carefully blend in batches in a regular blender.)
- Taste and adjust seasoning. Add more salt if needed. Stir in maple syrup if desired. Thin with extra broth if too thick.
- Serve hot, topped with pepitas, olive oil drizzle, and fresh herbs.
Notes
SERVING SUGGESTIONS:
- Pair with crusty sourdough bread or cornbread
- Serve alongside a simple green salad
- Top with crispy bacon bits for non-vegetarians
- Drizzle with herb oil or pumpkin seed oil for elegant presentation
- Pair with crusty sourdough bread or cornbread
- Serve alongside a simple green salad
- Top with crispy bacon bits for non-vegetarians
- Drizzle with herb oil or pumpkin seed oil for elegant presentation