The BEST Butternut Squash Sweet Potato Soup

The moment the air turns crisp, the call for a COZY soup recipe becomes irresistible. While creamy soups often rely on heavy dairy, the best seasonal soups use the natural sweetness and starch of vegetables to create that rich, velvety texture. Butternut Squash Sweet Potato Soup is the ULTIMATE expression of this, blending two staple fall vegetables into a deeply satisfying bowl.

I find that many people searching for soup recipes want a dish that feels indulgent but is genuinely healthy comfort food—not weighed down by cream or butter. The key to this dish is the combination of butternut squash and sweet potato, which blend into a luscious purée, and the crucial addition of lemon zest and a hint of curry powder for warmth and complexity.

This Butternut Squash Sweet Potato Soup recipe is the definitive answer—an incredibly simple and delicious fall vegetable soup that is naturally creamy and vegan. It’s a true one-pot meal that layers savory aromatics, warming spices, and a final bright finish.

This recipe is a must-pin for anyone searching soup recipes because it is a fast, versatile meal that is perfect for meal prep and freezing. If you are looking for the BEST creamy vegan soup that delivers ULTIMATE flavor in 30 minutes, this simple method is your guaranteed winner.

Why You’ll Love the Butternut Squash Sweet Potato Soup

This soup recipe is a staple because it achieves a rich, creamy texture without any added dairy, making it universally appealing and genuinely healthy.

The ULTIMATE Creamy and Vegan Texture: This soup is naturally creamy and vegan. The high starch and sugar content of the butternut squash and sweet potato break down during simmering, and when fully blended, they create a thick, luscious consistency without the need for heavy cream, butter, or flour.

The BEST Healthy Comfort Food Flavor: This soup is designed to be healthy comfort food. A classic base of onion, celery, and garlic is elevated by a small amount of curry powder—just enough to add warmth and a beautiful yellow color without turning the soup into a curry. The final addition of lemon juice and lemon zest cuts through the sweetness, balancing the flavors perfectly.

Fast and Versatile Preparation: This fall vegetable soup is incredibly fast, ready in about 30 minutes. It is also highly versatile: you can easily cook it on the stovetop, use an Instant Pot for a hands-off approach, or set it in the slow cooker for an all-day simmer, making it the ULTIMATE one-pot meal for any schedule.

Perfect for Meal Prep and Freezing: Due to its dairy-free nature and hearty vegetable base, this soup freezes like a dream without any textural breakdown. It’s an ideal meal prep soup that tastes even better the day after it’s made, as the subtle spice flavors deepen.

Key Ingredients

The deep, balanced flavor of this Butternut Squash Sweet Potato Soup is built on a foundation of sweet root vegetables and simple, aromatic spices.

The Starches: You will need about 1.2 pounds of butternut squash (cubed) and one pound of sweet potato (cubed). This combination provides the body and natural sweetness for the soup.

The Aromatics: Chopped onion, diced celery, and roughly chopped garlic cloves are sautéed in olive oil to build a savory depth.

The Liquid and Spices: Stock (vegetable stock for pure vegan, or chicken stock for richness) is used, just enough to cover the vegetables. Seasoning includes salt, pepper, and a teaspoon of curry powder for warmth.

The Finish: A crucial finish of lemon zest and lemon juice brightens the entire creamy vegan soup, preventing the sweetness from becoming overwhelming.

Step by Step Instructions

Follow these simple steps for the stovetop method to create a velvety smooth, delicious fall vegetable soup.

1. Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the onion and celery, season with salt, and sauté for three to four minutes until softened.
2. Add Spices and Zest: Add the garlic, pepper, curry powder, and lemon zest. Stir for 10-15 seconds until the spices are fragrant. Do not let the garlic burn.
3. Simmer Vegetables: Add the cubed butternut squash and sweet potato. Stir everything, then pour in the stock, using just enough liquid to cover the vegetables.
4. Cook Until Tender: Bring the mixture to a boil, then immediately reduce the heat and simmer for 13 to 15 minutes, or until the vegetables are fork-tender.
5. Blend Until Smooth: Remove the pot from the heat. Using an immersion blender (the easiest method for minimal cleanup) or transferring the soup in batches to a high-speed blender, blend the soup until it is completely smooth and luscious.
6. Finish and Serve: Stir in the lemon juice. Taste and adjust the seasoning with extra salt or pepper as needed. Garnish the creamy vegan soup and serve hot.

How to Store the Butternut Squash Sweet Potato Soup

This soup recipe is the ideal make-ahead meal because its flavor deepens as it sits and it handles freezing perfectly.

Storage: Store cooled soup in an airtight container in the refrigerator for up to five days. The flavor is significantly better the next day.

Reheating Hack: Reheat gently on the stovetop or in the microwave. If the soup has thickened too much in the fridge, add a splash of stock or water when reheating to restore its smooth consistency.

Freezing: This is an ULTIMATE freezer friendly meal and can be frozen in airtight containers or freezer bags for up to three months. Thaw overnight in the refrigerator before reheating.

Variations

Customize your ULTIMATE soup recipe with these simple additions for different flavors and textures.

Coconut Creamy Twist: For an even richer, more luscious texture and a subtle tropical hint, stir in a splash of full-fat coconut milk (about 1/4 cup) after blending.

Spicy Ginger Warmth: Add one teaspoon of freshly grated ginger along with the curry powder for an extra layer of warmth and spice that is perfect for healthy comfort food.

Roasted Vegetable Base: For a deeper, smoky flavor, roast the cubed butternut squash, sweet potato, onion, and garlic with olive oil at 400°F until tender before adding them to the pot with the stock and spices.

Protein Boost: To make this a heartier meal, stir in cooked lentils, cannellini beans, or shredded chicken (if not strictly vegan) after blending and before serving.

Topping Texture: Garnish the creamy vegan soup with crunchy toppings like toasted pumpkin seeds, croutons, a swirl of pesto, or crumbled crispy bacon (if not vegan).

FAQs

Is this soup suitable for a vegan diet? Yes, this recipe is naturally vegan and gluten-free, provided you use vegetable stock instead of chicken stock.

Do I have to use curry powder? No, you can skip the curry powder. The soup is still delicious with just salt, pepper, and lemon zest, but the curry powder adds a unique warmth and depth of flavor that complements the sweet potato beautifully.

What kind of stock should I use? For a purely vegan soup, use high-quality vegetable stock. For the richest flavor, use a homemade or good-quality bone broth or chicken stock (if not vegan).

Can I use frozen squash or sweet potato? Yes. You can use pre-cubed frozen squash or sweet potato. They may require a couple of extra minutes of simmering time.

What is the best way to blend the soup? A stick blender (immersion blender) is the easiest method for minimal cleanup, as you can blend directly in the pot. A high-speed blender will achieve the smoothest, most luscious texture.

Conclusion

The Butternut Squash Sweet Potato Soup recipe is the perfect blend of simple ingredients and healthy comfort food excellence. It’s the BEST soup recipe solution that guarantees an ULTIMATE creamy vegan soup and delicious fall vegetable soup every time.

By embracing the natural sweetness of the root vegetables and the quick stovetop method, you ensure your kitchen is filled with wholesome, flavorful meal prep options.

Pin this healthy comfort food today and enjoy the BEST ULTIMATE Butternut Squash Sweet Potato Soup!