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Sweet Potato and Butternut Squash Soup with Cream Cheese

Sweet Potato and Butternut Squash Soup with Cream Cheese

This Sweet Potato and Butternut Squash Soup with Cream Cheese is a rich, velvety, and comforting dish perfect for chilly days. It blends the natural sweetness of roasted sweet potatoes and butternut squash with the creamy tang of cream cheese, enhanced by warm spices and savory aromatics. Simple to prepare yet luxuriously textured, this soup is an ideal seasonal favorite that’s kid-friendly, versatile, and soothing.

  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

Scale

Vegetables

  • 2 medium sweet potatoes, peeled and chopped
  • 2 cups butternut squash, peeled and chopped
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced

Dairy

  • 4 oz cream cheese, softened

Liquids

  • 4 cups vegetable or chicken broth
  • 2 tbsp olive oil or butter

Spices and Seasonings

  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • Salt and pepper, to taste

Instructions

  1. Roast the Vegetables: Peel and chop equal parts sweet potato and butternut squash into bite-sized chunks. Toss them with olive oil, a pinch of salt, cinnamon, and nutmeg. Spread on a baking sheet and roast at 400°F (200°C) for 25-30 minutes until tender and caramelized on the edges. Roasting enhances their natural sweetness and adds flavor depth.
  2. Sauté Aromatics: While the vegetables roast, heat olive oil or butter in a large pot over medium heat. Add the finely diced onion and minced garlic. Cook gently until translucent and fragrant, about 5 minutes, to build a flavorful base balancing the sweetness of the squash and potato.
  3. Combine and Simmer: Add the roasted sweet potatoes and butternut squash to the pot. Pour in enough broth to cover the vegetables by about an inch. Bring to a simmer and cook for 15-20 minutes to meld the flavors and soften the vegetables further.
  4. Blend Until Velvety Smooth: Using an immersion blender or transferring in batches to a regular blender, puree the soup until silky smooth, creating the signature creamy texture of this dish.
  5. Add Cream Cheese and Adjust Seasoning: Stir in softened cream cheese in small dollops, allowing it to melt completely into the soup. Taste and adjust seasoning with salt, pepper, and additional spices as desired. Warm gently if needed but avoid boiling after adding cream cheese to maintain texture.

Notes

  • Roasting vegetables boosts natural sweetness and adds caramelized depth.
  • Use room temperature cream cheese for smooth blending without lumps.
  • Freshly grated nutmeg and quality cinnamon enhance flavor and aroma.
  • Slowly sautéing onion and garlic creates essential savory layers.
  • Adjust broth amount to control soup thickness before blending.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 180 kcal
  • Sugar: 7 g
  • Sodium: 450 mg
  • Fat: 9 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 15 mg

Keywords: sweet potato soup, butternut squash soup, creamy soup, fall recipes, comfort food, cream cheese soup, roasted vegetables soup