Easy Butternut Squash and Sweet Potato Soup

This butternut squash and sweet potato soup is warm, creamy, and deeply comforting. Roasted squash and sweet potatoes bring a natural sweetness that blends into a smooth, velvety texture, while onions and garlic add savory depth. Gentle spices round everything out, creating a cozy, well-balanced flavor that feels both nourishing and indulgent.

Perfect for cooler days or when you’re craving something soothing, this soup is hearty without feeling heavy. Whether served as a simple lunch or paired with crusty bread for an easy dinner, it’s a comforting, feel-good bowl that’s rich in flavor and impossible not to love.

Easy Butternut Squash and Sweet Potato Soup

This butternut squash and sweet potato soup is the ultimate cozy bowl. It's rich, velvety, and full of naturally sweet, warming flavor. Slow-simmered until perfectly tender, the squash and sweet potatoes blend into a silky smooth base that feels indulgent yet nourishing. Aromatic onions and garlic build depth, while subtle spices add warmth without overpowering the natural sweetness of the vegetables.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Calories 173 kcal

Equipment

• 1 saute pan
• 1 Dutch oven
• 1 hand blender

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 tablespoon olive oil
• ▢ 3 cloves garlic minced
• ▢ 4 tablespoons butter
• ▢ 1 18 oz. package vegetable hash *see ingredient link and notes below
• ▢ 2 cups chicken broth
• ▢ ¼ tsp salt and pepper add more to taste
• ▢ pumpkin seeds Optional

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Instructions

 

• ▢
  Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Ensure the pot is large enough to hold all the ingredients.
  4 tablespoons butter, 2 tablespoon olive oil
• ▢
  Add the minced garlic to the pot. Sauté until the garlic is fragrant, about 3-5 minutes. Be careful not to burn the garlic.
  3 cloves garlic
• ▢
  Stir in the vegetable hash and cook until they release their moisture and begin to brown. This usually takes about 5-7 minutes. Stir occasionally to ensure even cooking. Cook until they are lightly brown.
  1 18 oz. package vegetable hash
• ▢
  Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
  2 cups chicken broth
• ▢
  Simmer for 25 minutes, allowing the flavors to meld together. This step is crucial for developing the rich taste of the soup.
• ▢
  Once the vegetables are soft, use a hand mixer to puree the soup. Add salt and pepper to taste. Serve the soup hot and you can add pumpkin seeds as garnish. Enjoy!
  pumpkin seeds, ¼ tsp salt and pepper
  

Notes

The Trader Joe’s holiday vegetable hash is 18 oz or 1 lb. 2 oz of butternut squash, sweet potato, red onion, celery, parsley, sage and rosemary. If you are unable to find this blend at your local Trader Joe’s market or you don’t have access to a store in your area, you can create your own vegetable blend using these ingredients below:

https://amzn.to/4qF9yQv

https://amzn.to/4aLSFPb

https://amzn.to/4qBzKvi

*The nutritional values are an estimate. Refer to your used ingredients to get the exact nutritional data.

 

Nutrition

Calories: 173kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 672mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.2mg

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