Sweet Potato and Butternut Squash Soup with Cream Cheese

If you’re craving a dish that feels like a warm hug on a chilly day, this Sweet Potato and Butternut Squash Soup with Cream Cheese is exactly what you need. It’s rich, velvety, and packed with cozy fall flavors that dance on your palate. Blending the natural sweetness of roasted sweet potatoes and butternut squash with the silky creaminess of cream cheese creates a comforting bowl perfect for cool evenings or anytime you want a soulful, homemade soup. This recipe is straightforward but delivers that luxurious texture and flavor that feels special every time.

Why You’ll Love This Recipe

• Effortless Comfort: This soup combines simple ingredients for a creamy and soothing meal without complicated steps.
• Seasonal Goodness: Sweet potatoes and butternut squash bring the best of fall and winter harvest right to your table.
• Rich Creaminess: Cream cheese adds an indulgent texture that elevates this soup beyond your typical puree.
• Versatile Meal: Perfect as a starter, light lunch, or even a side dish for hearty dinners.
• Kid-Friendly Flavor: Mild sweetness and smooth texture make it appealing to all ages.

Ingredients You’ll Need

For this Sweet Potato and Butternut Squash Soup with Cream Cheese, the ingredient list is refreshingly simple but packed with purposeful flavors and textures. Each one plays a crucial role to create a beautiful balance between sweet, savory, creamy, and aromatic notes.

• Sweet Potatoes: Provide natural sweetness and a vibrant orange color.
• Butternut Squash: Adds a nutty, mellow flavor and velvety body to the soup.
• Cream Cheese: Gives the soup its rich, creamy texture and slight tang.
• Onion and Garlic: Build a flavorful base with subtle depth and warmth.
• Vegetable or Chicken Broth: Creates the perfect liquid foundation with savory undertones.
• Olive Oil or Butter: Used for sautéing to release and enhance the aromatic flavors.
• Warm Spices (Cinnamon, Nutmeg): Add gentle warmth and seasonal character.
• Salt and Pepper: Essential for balancing and highlighting all the flavors.

Variations for Sweet Potato and Butternut Squash Soup with Cream Cheese

Feel free to make this soup your own by customizing it based on your pantry, dietary preferences, or flavor cravings. It’s incredibly adaptable and welcomes creative twists while keeping that cozy vibe intact.

• Spicy Kick: Add cayenne pepper or smoked paprika for a subtle heat boost.
• Herb Infusion: Incorporate fresh thyme, rosemary, or sage for earthy herbal notes.
• Dairy-Free Version: Swap cream cheese for coconut cream or cashew cream for smoothness without dairy.
• Roasted Garlic: Use roasted garlic instead of raw for a sweeter, mellower flavor.
• Protein Boost: Stir in white beans or lentils for added heartiness and nutrition.

How to Make Sweet Potato and Butternut Squash Soup with Cream Cheese

Step 1: Roast the Vegetables

Start by peeling and chopping equal parts sweet potato and butternut squash into bite-sized chunks. Toss them with olive oil, a pinch of salt, and your warm spices. Spread out on a baking sheet and roast at 400°F (200°C) for about 25-30 minutes until tender and caramelized on the edges. Roasting deepens their natural sweetness and adds complexity to the soup.

Step 2: Sauté Aromatics

While the veggies roast, heat olive oil or butter in a large pot over medium heat. Add finely diced onion and minced garlic, cooking gently until translucent and fragrant—about 5 minutes. This step is crucial for layering savory flavors that balance the sweetness of the squash and potato.

Step 3: Combine and Simmer

Add the roasted sweet potatoes and butternut squash to the pot. Pour in broth (vegetable or chicken), enough to cover the vegetables by about an inch. Bring it all to a simmer, allowing the flavors to meld together for 15-20 minutes. This softens everything further and readies it for blending.

Step 4: Blend Until Velvety Smooth

Using an immersion blender or transferring the mixture in batches to a regular blender, puree the soup until silky smooth. This is where the magic happens—the silky texture that makes this Sweet Potato and Butternut Squash Soup with Cream Cheese so crave-worthy.

Step 5: Add Cream Cheese and Adjust Seasoning

Stir in softened cream cheese in small dollops, allowing it to melt completely into the soup for luscious creaminess. Taste and adjust the seasoning with salt, pepper, and any additional spices as needed. Warm gently if needed but avoid boiling after adding cream cheese to keep the texture perfect.

Pro Tips for Making Sweet Potato and Butternut Squash Soup with Cream Cheese

• Roast to Boost Flavor: Roasting vegetables first enhances natural sweetness and adds a subtle caramelized note.
• Room Temperature Cream Cheese: Use cream cheese at room temperature to ensure it blends smoothly without lumps.
• Use Fresh Spices: Freshly grated nutmeg and quality cinnamon provide a more vibrant, aromatic profile.
• Don’t Skip Sautéing Aromatics: Onion and garlic sautéed slowly create a flavorful back layer essential for balance.
• Adjust Broth Amount: Control soup thickness by adding more or less broth before blending to get your preferred consistency.

How to Serve Sweet Potato and Butternut Squash Soup with Cream Cheese

Garnishes

Top your bowl with fresh herbs like parsley or chives, a swirl of cream or additional cream cheese, roasted pumpkin seeds for crunch, or even a drizzle of chili oil for contrast. These add visual appeal and enhance textures.

Side Dishes

Pair the soup with crusty bread, garlic toast, or a crisp green salad to round out the meal. For a heartier option, serve alongside roasted chicken or grain bowls.

Creative Ways to Present

Serve the soup in hollowed-out mini pumpkins or squash for an eye-catching fall presentation. Individual soups in mugs or rustic bowls offer cozy single portions perfect for casual gatherings or meal prep.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Give it a good stir before reheating to redistribute any settled ingredients.

Freezing

This soup freezes wonderfully. Portion into freezer-safe containers or bags and thaw overnight in the fridge before reheating. Cream cheese might slightly alter texture but blending again smooths it out.

Reheating

Warm the soup gently on the stovetop over low heat or microwave in short bursts, stirring frequently to prevent separation and preserve creaminess.

FAQs

Can I make this soup vegan?

Absolutely! Use a plant-based cream cheese substitute or coconut cream instead of traditional cream cheese, and opt for vegetable broth to keep it vegan-friendly.

What can I substitute for cream cheese?

Cream cheese can be swapped with mascarpone for extra richness, sour cream for tang, or silken tofu for a dairy-free option.

Is it necessary to roast the vegetables first?

Roasting is recommended because it intensifies the sweetness and adds depth, but you can also boil or steam for a quicker version with slightly less flavor complexity.

Can I prepare this soup in a slow cooker?

Yes, simply add all ingredients except cream cheese and blend at the end before stirring in the cream cheese for creaminess.

How spicy is this soup?

The base recipe is mild and naturally sweet, but you can easily add spices like cayenne or chili flakes if you prefer a spicier kick.

Final Thoughts

There’s something so deeply satisfying about a homemade Sweet Potato and Butternut Squash Soup with Cream Cheese—the blend of roasted sweetness, creamy texture, and warm spices is truly unbeatable. Whether you’re curled up on a cold day or hosting friends and family, this recipe is bound to become your new seasonal favorite. Give it a try and enjoy every comforting, delicious spoonful!

Related Posts

• Minestrone Soup with Beans and Rice
• Turkey Sweet Potato Chili
• Thai Coconut Sweet Potato Soup

Print