There’s something about a cool fall evening that calls for a warm, comforting bowl of soup. Growing up, I remember family dinners in October where the kitchen was filled with the scent of roasted vegetables, cinnamon, and herbs simmering on the stove. My mom would always bring out a big pot of hearty soup that felt like the essence of autumn itself — and it usually featured pumpkin, squash, or sweet potatoes. Those dinners weren’t just about food; they were about gathering close, slowing down, and savoring the cozy flavors of the season.
That’s why this pumpkin and squash sweet potato soup feels so special. It combines three of the season’s most beloved ingredients — pumpkin, squash, and sweet potato — into one creamy, flavorful recipe. Each ingredient brings something unique: pumpkin adds earthy sweetness, squash offers velvety texture, and sweet potato brings natural richness and depth. Together, they create a dish that is both nourishing and comforting, making it a perfect centerpiece for fall gatherings or a simple weeknight dinner.
When you think of fall, you think of harvest season. Pumpkins, butternut squashes, and sweet potatoes are all shining stars of the autumn harvest. From pumpkin patches to farmer’s markets, these colorful vegetables capture the essence of the season and remind us of abundance, coziness, and comfort.
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Pumpkin & Squash Sweet Potato Soup For Fall
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This creamy soup blends pumpkin, butternut squash, and sweet potato into a comforting fall dish. It’s versatile, nourishing, and easy to customize for dairy-free or vegan diets.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and arrange pumpkin, squash, and sweet potato on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until tender.
2. In a large stockpot, heat olive oil or butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Transfer roasted vegetables to the pot, pour in broth, and stir in nutmeg, cinnamon, and ginger. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth and velvety. Alternatively, transfer in batches to a countertop blender and blend until creamy.
5. Stir in cream or coconut milk if using, and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh thyme or sage before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8
- Sodium: 400
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 3
- Cholesterol: 10
Keywords: pumpkin soup, butternut squash soup, sweet potato soup, fall soup, healthy soup, vegan soup, creamy soup
But beyond seasonal nostalgia, there’s a practical reason why this soup belongs in your collection of savory fall soups. The balance of flavors is remarkable — slightly sweet pumpkin and sweet potato paired with nutty, buttery squash, then blended with aromatic spices like nutmeg, ginger, or thyme. The result is a silky, nourishing soup with layers of flavor that warm you from the inside out.
This isn’t just any soup — it’s the best butternut squash soup recipe elevated with the extra depth of pumpkin and sweet potato. It’s hearty enough to stand on its own yet versatile enough to serve as a starter at a holiday meal. When you’re craving something wholesome, warming, and tied to the spirit of fall, this is the dish to reach for. Whether you serve it with fresh bread, a fall salad, or simply on its own curled up with a blanket, this healthy squash soup belongs in your rotation of go-to soup fall recipes.
Ingredients That Make the Best Butternut Squash Soup Recipe
The secret to creating the best butternut squash soup recipe is using simple, wholesome ingredients that highlight fall’s natural flavors. This pumpkin and squash sweet potato soup brings together a handful of seasonal staples, each contributing something unique to the final bowl:
- Pumpkin (about 2 cups, cubed): Provides earthy sweetness and a vibrant color while packing vitamins A and C.
- Butternut Squash (about 3 cups, cubed): Adds creaminess, fiber, and nutty depth, forming the hearty base of the soup.
- Sweet Potato (2 medium, cubed): Brings caramel-like flavor, natural richness, and beta-carotene.
- Onion (1 medium, diced): Balances the sweetness of the vegetables with savory depth.
- Garlic (3 cloves, minced): Enhances warmth and complexity.
- Vegetable or Chicken Broth (4–5 cups): Builds a smooth, light foundation while carrying each flavor.
- Olive Oil or Butter (2 tbsp): For roasting and sautéing to create richness.
- Spices: Nutmeg, cinnamon, ginger, salt, and pepper warm and deepen flavor.
- Fresh Herbs: Thyme, sage, or rosemary provide fragrance and festive aroma.
- Optional Cream or Coconut Milk (½ cup): For added creaminess, dairy or plant-based.
Together, these ingredients create a nourishing and vitamin-rich soup that embodies the essence of healthy squash soup recipes.
Step-by-Step Method for Pumpkin and Squash Sweet Potato Soup
Tools You’ll Need:
- Large stockpot or Dutch oven
- Sharp knife and cutting board
- Baking sheet (if roasting)
- Wooden spoon or ladle
- Blender (immersion or countertop)
Roasted Vegetable Method
- Preheat oven to 400°F (200°C). Place cubed pumpkin, squash, and sweet potato on a baking sheet. Drizzle with olive oil, season, and toss.
- Roast 25–30 minutes, flipping halfway, until lightly golden and tender.
- In a large pot, sauté onion and then garlic until fragrant.
- Add roasted vegetables, broth, and spices. Simmer 15 minutes.
- Blend until silky smooth, either in-pot with immersion or in batches with a countertop blender.
- Finish with cream or coconut milk and garnish with fresh herbs.
Stovetop Quick Method
- Sauté onion and garlic in a large pot until fragrant.
- Add pumpkin, squash, and sweet potato cubes with spices. Stir well.
- Pour in broth, cover vegetables, and simmer 25–30 minutes until soft.
- Blend until smooth and creamy.
- Finish with cream or plant-based milk, garnish, and serve.
Variations of Healthy Squash Soup
This recipe adapts easily to your preferences and dietary needs:
- Creamy Version: Stir in heavy cream or mascarpone for a luxurious finish.
- Dairy-Free/Vegan Version: Use coconut or oat milk with vegetable broth for a naturally creamy, vegan and gluten-free option.
- Toppings: Roasted pepitas, croutons, chili oil drizzle, or fresh herbs elevate presentation and texture.
How to Serve Pumpkin & Squash Sweet Potato Soup in Fall
- Pair with Rustic Bread: Sourdough, focaccia, or whole grain loaf pairs beautifully.
- Add a Salad: A fresh apple, cranberry, and walnut salad balances richness.
- Festive Sides: Try roasted vegetables, savory pies, or a charcuterie board.
For presentation, ladle into cozy bowls, finish with cream swirls, herbs, or seeds, or serve smaller portions in mugs for parties. This makes it one of the most inviting and best butternut squash soup recipes for the season.
Frequently Asked Questions
Can I make pumpkin and squash sweet potato soup ahead of time?
Yes. Flavors improve the next day. Store for 1–2 days and reheat gently on the stove.
How do I store leftovers of butternut squash soup?
Refrigerate 4–5 days in airtight container. Reheat slowly and add a splash of broth if thickened.
Can I freeze this soup?
Yes, up to three months. Thaw overnight and reheat. Add fresh cream or coconut if desired before serving.
Is this recipe vegan or gluten-free?
It’s naturally gluten-free. To make vegan, choose plant-based broth and coconut or oat milk.
What if I don’t have butternut squash?
Use kabocha, acorn, or delicata squash for variations in nuttiness and sweetness.
Conclusion
This pumpkin and squash sweet potato soup captures autumn’s best flavors, making it a staple among savory fall soups. Pumpkin provides sweetness, squash delivers silkiness, and sweet potato adds depth, creating a hearty, nutrient-rich dish.
Whether roasted for caramelized richness or prepared quickly on the stovetop, this soup proves itself as the best butternut squash soup recipe. Perfect for family dinners, festive gatherings, or quiet evenings, it blends nourishing benefits with seasonal charm.
Bring warmth to your fall meals by making this cozy, healthy squash soup part of your seasonal tradition — one nourishing bowl at a time.
