Sweet Potato and Butternut Squash Soup with Cream Cheese

Warm up with this creamy Sweet Potato and Butternut Squash Soup with Cream Cheese, perfect for cozy fall and winter meals. This luscious and velvety soup brings together the natural sweetness of roasted sweet potatoes and butternut squash, enriched by the smooth tanginess of cream cheese. It’s a bowl full of comforting flavors and vibrant colors that will brighten up any chilly day while providing a nourishing and satisfying meal.

Why You’ll Love This Recipe

• Rich, creamy texture: The cream cheese adds a silky smoothness that elevates the soup beyond your average puree.
• Natural sweetness: Roasted sweet potatoes and butternut squash bring out a wholesome, comforting flavor without needing extra sugar.
• Simple and wholesome ingredients: Made with pantry staples and fresh produce, this recipe is easy to pull together anytime.
• Perfect for chilly days: This hearty soup warms you inside out, making it an ideal choice for fall and winter gatherings.
• Customizable and versatile: Adapt the seasoning or add your favorite herbs to personalize it perfectly.

Ingredients You’ll Need

Gathering simple, fresh ingredients is key to achieving the perfect balance of flavors and textures in this Sweet Potato and Butternut Squash Soup with Cream Cheese. Each component plays an essential role—from the creamy base to the sweet roasted vegetables and aromatic seasonings.

• Sweet potatoes: Choose firm, medium-sized sweet potatoes for a natural sweetness and creamy texture.
• Butternut squash: Fresh butternut squash adds a rich, nutty flavor and beautiful orange hue.
• Cream cheese: Provides a luxurious creaminess and slight tang that complements the sweetness perfectly.
• Onion and garlic: Build a savory base that enhances the depth of flavor in the soup.
• Vegetable broth: Keeps the soup light but flavorful, allowing the roasted vegetables to shine.
• Olive oil: Helps roast the vegetables to caramelized perfection, adding natural sweetness.
• Spices (cumin, nutmeg, salt, pepper): Add warm, comforting notes that elevate the overall profile.

Variations for Sweet Potato and Butternut Squash Soup with Cream Cheese

This recipe is wonderfully flexible and invites you to tailor it to your personal tastes or dietary needs. Feel free to get creative and make the soup your own!

• Make it vegan: Substitute cream cheese with dairy-free cream cheese and use vegetable broth.
• Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to bring warmth and depth.
• Herb infusion: Stir in fresh thyme, rosemary, or sage for a fragrant twist.
• Nutty crunch: Garnish with toasted pumpkin seeds or chopped walnuts for extra texture.
• Creamy coconut: Swap cream cheese for coconut cream for a tropical, dairy-free version.

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

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes and butternut squash, then toss them in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized on the edges. Roasting brings out the deep, natural sweetness that is essential to this soup’s flavor.

Step 2: Sauté Onion and Garlic

While the vegetables roast, heat a splash of olive oil in a large pot over medium heat. Add finely chopped onion and sauté until translucent and fragrant, about 5 minutes. Stir in minced garlic and cook for another minute to release its aromatic flavor.

Step 3: Combine and Simmer

Add the roasted sweet potatoes and butternut squash to the pot with the onions and garlic. Pour in vegetable broth to cover the ingredients, then season with cumin, nutmeg, salt, and pepper. Bring to a gentle simmer and cook for 10-15 minutes to let the flavors meld beautifully.

Step 4: Blend Until Smooth

Use an immersion blender or carefully transfer the mixture to a countertop blender to puree until silky smooth. Return the soup to the pot if needed before adding cream cheese.

Step 5: Add Cream Cheese and Adjust Seasoning

Stir in softened cream cheese gradually, whisking to fully incorporate it and create a rich, creamy texture. Taste and adjust seasoning with more salt, pepper, or spices as desired. Heat gently until warm throughout but avoid boiling to keep the cream cheese from curdling.

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

• Roast for depth: Always roast the vegetables to maximize sweetness and flavor complexity.
• Room temperature cream cheese: Let cream cheese soften before adding to avoid lumps and improve blending.
• Smooth blending: Blend carefully to achieve a silky soup consistency, using a bit of broth to loosen if necessary.
• Season gradually: Add spices in stages and taste often to balance warmth without overpowering.
• Storage tip: Cool soup completely before refrigerating to preserve texture and freshness.

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

Garnishes

Top your soup with a swirl of extra cream cheese or a drizzle of good-quality olive oil. Fresh herbs like parsley or chives add a burst of color and brightness. For a bit of crunch, sprinkle with toasted pepitas or crushed nuts.

Side Dishes

This hearty soup pairs beautifully with crusty artisan bread, garlic naan, or a simple green salad with vinaigrette to balance its richness. For a more filling meal, serve alongside roasted vegetables or quinoa.

Creative Ways to Present

Serve the soup in charming mugs or rustic bowls to enhance that cozy vibe. For gatherings, portion into small cups as an elegant appetizer shot. Layer the soup with a dollop of crème fraîche and toasted pumpkin seeds in clear glasses for a visually stunning presentation.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring to airtight containers. Stored in the refrigerator, it stays fresh for up to 4 days. Give it a gentle stir before reheating.

Freezing

This soup freezes beautifully, making it perfect for meal prep. Pour into freezer-safe containers or heavy-duty bags, leaving some room for expansion. It will keep for up to 3 months without losing flavor or texture.

Reheating

Reheat gently over low to medium heat, stirring occasionally to reincorporate any separated cream cheese. If the soup has thickened too much, add a splash of broth or water to thin it out to your preferred consistency.

FAQs

Can I use canned butternut squash instead of fresh?

While fresh butternut squash offers the best flavor and texture, you can use canned for convenience—just reduce the cooking time slightly and adjust seasoning as canned squash can be softer and less sweet.

Is this soup suitable for a vegan diet?

Yes! Simply substitute the cream cheese with a vegan alternative and ensure the broth is vegetable-based to keep the dish vegan-friendly without sacrificing creaminess.

How can I make this soup spicier?

Add spices like cayenne pepper or smoked paprika when simmering the soup, or top with a few dashes of hot sauce for a customized spicy kick.

Can I prepare the soup without cream cheese?

You can skip the cream cheese and instead add coconut cream or a splash of coconut milk for a dairy-free, creamy alternative. This will give the soup a slightly different but equally delicious flavor profile.

What are good toppings for extra flavor and texture?

Try garnishing with crispy bacon bits, toasted seeds, fresh herbs, or a sprinkle of Parmesan cheese to add layers of texture and bursts of flavor.

Final Thoughts

This Sweet Potato and Butternut Squash Soup with Cream Cheese is a true celebration of cozy, comforting flavors that come together in one luscious bowl. Whether you’re warming up after a brisk walk or preparing a family dinner, this soup’s creamy texture and naturally sweet, earthy notes make it an absolute favorite. Give this recipe a try and enjoy a deliciously simple way to brighten your colder days.

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