There is something magical about the smell of cinnamon on a crisp autumn evening. You want something warm, creamy, and filling without spending hours in the kitchen. This easy butternut squash soup is exactly what your family needs right now. It is velvety, nutrient-dense, and naturally dairy-free. Every spoonful feels like a warm hug on a chilly day.
Why This Recipe Is a Winner
This recipe is a winner because it uses simple, affordable ingredients. You likely have the spices in your pantry already. It is the ultimate comfort food for busy fall weeknights. The naturally sweet flavors make it a hit with kids too. You get a restaurant-quality meal with very little effort. It is a healthy way to feel satisfied and cozy.
Simple Method
Making this soup is incredibly straightforward and stress-free. You start by softening your aromatics in one big pot. Then, you let the vegetables simmer until they are perfectly tender. A quick blend creates a golden, silky texture every time. Even if you are a beginner, you can master this dish. It is a one-pot wonder that minimizes cleanup.
Ingredients You’ll Need
These fresh, seasonal ingredients come together to create a deep, complex flavor.
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup full-fat coconut milk
Step-by-Step
- Heat olive oil in a large stockpot over medium heat.
- Add onion and sauté until translucent, approximately 5 minutes.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in butternut squash, sweet potatoes, ground ginger, and cinnamon to coat with aromatics.
- Pour in vegetable broth and increase heat to bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes or until vegetables are fork-tender.
- Remove the pot from heat and process the soup with an immersion blender until completely smooth.
- Stir in the coconut milk and season with salt and pepper before serving warm.
Best Ways to Enjoy It
Serve this soup warm in your favorite deep bowls. I love adding a swirl of extra coconut milk on top. Pair it with a slice of crusty sourdough bread for dipping. It is perfect for a quiet, cozy night in by the fire. Set the table and enjoy this with your favorite person. Your family will keep coming back for seconds.
Keep It Fresh
This soup stays fresh in the fridge for up to four days. It is a fantastic option for easy meal prep lunches. You can also freeze it in airtight containers for three months. Simply reheat it on the stove over medium heat. Add a splash of broth if it seems too thick. This makes busy weeknights much more manageable.
Recipe Tips
- Don’t skip the ground ginger for that warm, spicy kick.
- Use an immersion blender to save on extra dishes and mess.
- Cut your vegetables into similar sizes for even, consistent cooking.
- Sauté the spices for one minute to wake up their flavors.
- For a holiday twist, top each bowl with toasted pumpkin seeds.
- Always taste and add more salt if needed before serving.
- If the soup is too thick, stir in more vegetable broth.
Easy Flavor Ideas
- Swap sweet potatoes for carrots for a lighter, brighter flavor.
- Add a pinch of nutmeg for extra autumn warmth.
- Use maple syrup instead of cinnamon for a milder sweetness.
- Stir in a handful of fresh spinach at the very end.
Common Questions
Can I make this ahead of time?
Yes, this soup actually tastes even better the next day. The flavors have more time to meld together beautifully. It is perfect for holiday entertaining prep.
Can I use frozen squash?
Absolutely, frozen cubed squash works very well in this recipe. Just add it directly to the pot without thawing. It saves you a lot of prep time.
How do I know when it is done?
The vegetables should be very soft when pierced with a fork. They should mash easily against the side of the pot. This ensures a perfectly smooth blend.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Easy Butternut Squash and Sweet Potato Soup
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 large yellow onion, diced
- 2 cloves garlic , minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup full -fat coconut milk
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add onion and sauté until translucent, approximately 5 minutes.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in butternut squash, sweet potatoes, ground ginger, and cinnamon to coat with aromatics.
- Pour in vegetable broth and increase heat to bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes or until vegetables are fork-tender.
- Remove the pot from heat and process the soup with an immersion blender until completely smooth.
- Stir in the coconut milk and season with salt and pepper before serving warm.
