There’s something magical about the first crisp evenings of autumn—when the sun sets a little earlier, the air carries that faint scent of woodsmoke, and sweaters make their way out of storage. It’s always been the season when my family gravitates toward the kitchen, seeking warmth not just from the stove but from the sense of togetherness shared over simple, hearty meals. One dish, in particular, sealed its place as a yearly tradition in our home: a Savory Fall Soup With Butternut Squash & Sweet Potato.
I still remember the first time we made it. The kitchen counters were crowded with bright orange cubes of squash and sweet potato, their earthy sweetness waiting to deepen in the oven. As they roasted, the aroma filled the house—a nutty, caramelized scent that hinted at comfort before the first spoonful even touched our lips. Paired with good broth, roasted onions, and just the right blend of spices, the soup became more than just food; it was an invitation to slow down after long days and celebrate the flavors of the season.
Ever since then, it’s been a fixture on our fall table. Each year, as leaves scatter across the yard, we find ourselves chopping, roasting, and blending again, preparing steaming bowls that remind us of the heart of autumn. Among countless fall soups with butternut squash, this one stands out for its simplicity, sweetness, and depth. It feels timeless yet always fresh—and it’s still one of my favorite easy autumn soup recipes to make when the days get shorter and the evenings cooler.
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Savory Fall Soup With Butternut Squash & Sweet Potato
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Roasted butternut squash and sweet potatoes are blended with cozy herbs and warm spices for a silky, comforting autumn soup. Creamy without heavy cream, easy to make, and perfect for weeknights or holiday gatherings.
Ingredients
1 medium butternut squash (2–3 lb), peeled, seeded, cubed
2 medium sweet potatoes, peeled and cubed
1 large yellow onion, chopped
3 cloves garlic, peeled
2 tbsp olive oil
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp cinnamon or 1/2 tsp smoked paprika (optional)
1 tsp chopped fresh sage or 1/2 tsp dried
1 tsp fresh thyme leaves or 1/2 tsp dried
4 cups low-sodium vegetable broth (or chicken broth)
1/2 cup coconut milk or heavy cream (optional)
1 tbsp apple cider vinegar or lemon juice
To serve: toasted pumpkin seeds, yogurt or sour cream, extra herbs (optional)
Instructions
1. Heat oven to 400°F (200°C). Line a large sheet pan.
2. Toss squash, sweet potatoes, onion, and garlic with olive oil, salt, and pepper; spread in an even layer.
3. Roast 25–30 minutes, stirring once, until tender with caramelized edges.
4. Transfer roasted vegetables to a large pot; add 3 cups broth, nutmeg, cinnamon or paprika (if using), sage, and thyme.
5. Blend with an immersion blender until smooth (or carefully blend in batches, then return to the pot).
6. Stir in remaining broth to reach desired consistency; bring to a gentle simmer for 10–15 minutes.
7. Add coconut milk (if using) and vinegar or lemon juice; taste and adjust salt and pepper.
8. Ladle into bowls and garnish with pumpkin seeds, a swirl of yogurt, and fresh herbs. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Why This Soup Feels Special in Autumn
Autumn has a way of offering ingredients that feel built for comfort. Butternut squash and sweet potato embody the season perfectly: they’re hearty, naturally sweet, and become irresistibly velvety when pureed into soup. Add in a medley of warming spices—nutmeg, cinnamon, or sage—and suddenly you’ve captured fall in a single bowl.
What makes this combination so soothing is the balance between sweetness and earthiness. The squash brings a gentle sugar-like quality, while the sweet potato offers depth, making the soup feel richer and more satisfying. Every spoonful feels like wrapping your hands around a mug of warmth on a chilly night.
This soup also shines at gatherings. Whether served as a starter for Thanksgiving or as the main event for a quiet family dinner, it creates an atmosphere of comfort and connection. Among the many soup fall recipes, there’s something uniquely grounding about a healthy squash soup that’s both nourishing and indulgent at once. It’s proof that simple ingredients, when paired thoughtfully, can bring both body and soul into harmony.
Ingredients You’ll Need for This Nourishing Bowl
The beauty of a Savory Fall Soup With Butternut Squash & Sweet Potato lies in its simple, wholesome ingredient list. Each item plays an important role in building layers of flavor, creating a bowl that feels both nourishing and comforting.
- Butternut Squash: Provides natural sweetness, velvety body, and that quintessential autumn flavor.
- Sweet Potato: Adds depth, a touch of earthiness, and extra creaminess when pureed.
- Onion & Garlic: Bring savory base notes and balance the soup’s sweetness.
- Carrots (optional): Subtle extra sweetness and Vitamin A boost.
- Olive Oil: Helps the vegetables roast beautifully for richer flavor.
- Vegetable or Chicken Broth: The liquid base; choose vegetable broth for a vegetarian or vegan soup.
- Seasonings: Salt, pepper, nutmeg, and optionally cinnamon or paprika.
- Fresh Herbs: Sage or thyme for fragrance and seasonal warmth.
- Optional Add-ons: Apple, coconut milk, or roasted red pepper for twists in flavor.
| Ingredient | Amount | Purpose |
|---|---|---|
| Butternut Squash | 1 medium (2–3 lb) | Sweetness, body, and creaminess |
| Sweet Potato | 2 medium | Depth, texture, natural richness |
| Onion | 1 large | Savory balance |
| Garlic | 3–4 cloves | Aroma and flavor depth |
| Olive Oil | 2–3 tbsp | Roasting, richness |
| Broth | 4 cups | Soup liquid base |
| Salt & Pepper | To taste | Overall seasoning |
| Sage/Thyme | 1–2 tsp | Earthy, autumn herbs |
| Coconut Milk (optional) | ½ cup | Vegan creaminess |
Simple Preparation Process Step by Step
- Prep the Vegetables: Peel and cube squash and sweet potatoes, chop onion, peel garlic.
- Roast: Toss with oil, salt, and pepper. Roast at 400°F (200°C) 25–30 minutes until caramelized.
- Blend: Puree roasted vegetables with half the broth. For chunky texture, pulse lightly.
- Simmer: Add puree to pot with remaining broth, sage or thyme, simmer 15–20 minutes.
- Adjust: Taste, season, add nutmeg or coconut milk if desired.
- Serve: Ladle into bowls, garnish with herbs, seeds, or yogurt swirl.
Tools needed: sheet pan, blender or immersion blender, large pot, ladle, spoon.
Creative Variations You Can Try at Home
One of the best things about a Savory Fall Soup With Butternut Squash & Sweet Potato is how versatile it can be. Once you’ve mastered the base, it can morph into countless savory fall soups with just a few tweaks.
- Ginger & Curry: For warmth and a subtle kick.
- Cinnamon & Clove: A festive spin for holidays.
- Smoked Paprika or Chili Flakes: To balance sweetness with smokiness or gentle heat.
- Vegan Version: Use coconut milk plus vegetable broth for a rich healthy squash soup.
- Add-ins: Carrots, pumpkin, or roasted red peppers offer depth and seasonal flair.
Pairing the Soup with the Perfect Side Dish
- Crusty Artisan Bread: Ideal for soaking the velvety texture.
- Garlic Toast: Adds crunchy contrast to smooth soup.
- Cornbread: Sweet notes to balance rich roasted flavors.
- Kale Salad with Cranberries and Walnuts: Bright and crunchy, balancing creaminess.
- Beet & Goat Cheese Salad: Earthy, tangy contrast to fall soups with butternut squash.
- Toppings: Yogurt swirl, toasted seeds, or herbs like thyme and parsley.
Frequently Asked Questions
Can this soup be frozen?
Yes, cool fully, store airtight, freeze up to 3 months. Reheat gently after thawing overnight.
How long does it keep in the fridge?
4–5 days sealed. Flavors deepen after the first day.
Can I make it dairy-free or vegan?
Yes, opt for vegetable broth and coconut milk instead of cream.
Do I have to roast the vegetables?
Roasting adds depth, but boiling or steaming works when in a rush (lighter flavor).
How to thicken without cream?
Pureeing naturally thickens. Reduce uncovered while simmering or stir in nut butter for richness.
Wrapping Up the Comfort of Fall Soups
Each year when the air turns crisp, I find myself returning to this recipe. Making a batch of Savory Fall Soup With Butternut Squash & Sweet Potato has become more than just cooking—it’s a ritual, a way to ground myself in cozy autumn rhythms.
Among countless soup fall recipes, this one consistently proves the power of simple ingredients to deliver extraordinary comfort. Whether served with warm bread or colorful salad, it sets the tone for deeper connection at the table.
As leaves flutter down and cool evenings linger, ladle a bowl of this cherished soup, savor its sweetness and earthiness, and let it embody all the joy of easy autumn soup recipes.
