Easy Butternut Squash Soup – Stovetop Fall Recipe
A creamy, cozy soup made with roasted butternut squash and sweet potatoes, spiced just right for a flavorful, warming bowl.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, sliced
- 1 tablespoon fresh ginger, grated (or 1 tsp ground)
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- ⅛–¼ teaspoon cayenne pepper (to taste)
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon lime juice
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F. Toss butternut squash and sweet potatoes with oil, salt, and pepper. Roast 30–35 minutes until tender.
- In a large pot, sauté onion, garlic, carrot, and ginger until soft.
- Stir in cumin, paprika, cinnamon, and cayenne. Cook 1 minute.
- Add roasted squash and sweet potatoes to the pot. Stir well.
- Pour in broth. Simmer 15 minutes.
- Blend soup until smooth using an immersion blender or in batches.
- Stir in coconut milk and lime juice. Simmer 2–3 minutes more.
- Adjust seasoning. Serve hot with optional garnishes.
Notes
- Use canned pumpkin or sweet potato puree in place of fresh in a pinch.
- Add red lentils for protein.
- Store up to 4 days in the fridge or freeze up to 3 months.