Sweet Potato and Butternut Squash Soup with Cream Cheese

If you’re looking for a dish that wraps you in warmth and comfort, this Sweet Potato and Butternut Squash Soup with Cream Cheese is exactly what you need. Silky smooth and subtly sweet, this soup blends the natural flavors of roasted sweet potatoes and butternut squash with a luscious swirl of cream cheese that adds just the right creamy tang. Perfect for chilly evenings or anytime you want a hug-in-a-bowl, this cozy recipe is easy to prepare and packed with nutrients, making it a go-to for both taste and wellness.

Why You’ll Love This Recipe

• Rich and Creamy Texture: The cream cheese creates a velvety smoothness that elevates this soup beyond the usual.
• Balanced Sweet and Savory Flavors: Roasted sweet potatoes and butternut squash provide natural sweetness, balanced by a subtle savoriness.
• Wholesome and Nutritious: Loaded with vitamins, fiber, and antioxidants, this soup is as nourishing as it is delicious.
• Easy to Customize: This recipe is versatile, letting you adjust spices, textures, or add-ins with ease.
• Perfect for Cozy Nights: The warm, inviting aroma and creamy comfort make it an ideal choice for relaxing meals.

Ingredients You’ll Need

This Sweet Potato and Butternut Squash Soup with Cream Cheese uses simple, fresh ingredients that each play a vital role in achieving the perfect flavor and texture. From earthy root vegetables to the tangy cream cheese, every element enhances the overall experience.

• Sweet Potatoes: Use firm, medium-sized sweet potatoes for natural sweetness and bright color.
• Butternut Squash: Peeled and diced, it adds a smooth, slightly nutty flavor and creamy texture when blended.
• Onion and Garlic: These aromatics build a flavorful base for the soup.
• Vegetable or Chicken Broth: The liquid component that helps with cooking and blending ingredients into a creamy consistency.
• Cream Cheese: Adds richness and a subtle tang while making the soup silky smooth.
• Olive Oil or Butter: For roasting and sautéing, bringing out the natural flavors.
• Seasonings: Simple salt, pepper, and optional warming spices like cinnamon or nutmeg enhance the overall taste.
• Fresh Herbs (Optional): Parsley or thyme can add a bright finishing touch.

Variations for Sweet Potato and Butternut Squash Soup with Cream Cheese

This comforting soup is truly adaptable, allowing you to adjust it to fit dietary needs, seasonings, or even what’s in your pantry. Here are some ways to make this recipe your own.

• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika for a gentle heat that complements the sweetness.
• Vegan Version: Replace cream cheese with a plant-based alternative like cashew cream or coconut yogurt.
• Herbal Twist: Blend in fresh basil or sage for a fragrant, herbaceous note.
• Added Protein: Toss in cooked lentils or chickpeas for a hearty, protein-packed soup.
• Crunchy Toppings: Toasted pumpkin seeds or crispy bacon bits bring contrasting texture and flavor.

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

Step 1: Prepare the Vegetables

Start by peeling and dicing the sweet potatoes and butternut squash into uniform pieces to ensure even roasting. Chop the onion and mince the garlic to build your base flavors.

Step 2: Roast the Sweet Potato and Butternut Squash

Toss the diced vegetables with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 30-40 minutes until tender and slightly caramelized to enhance their natural sweetness.

Step 3: Sauté Aromatics

While the root vegetables roast, gently sauté the onions and garlic in a soup pot with a little olive oil or butter until soft and fragrant, about 5-7 minutes.

Step 4: Combine and Simmer

Add the roasted sweet potato and butternut squash to the pot, then pour in the vegetable or chicken broth. Bring everything to a simmer and let it cook for 10-15 minutes to marry the flavors.

Step 5: Blend the Soup

Use an immersion blender or transfer the soup in batches to a blender and puree until completely smooth. Return the soup to the pot if needed.

Step 6: Stir in Cream Cheese and Season

Mix in the cream cheese until fully melted and blended, creating a rich, creamy texture. Taste and adjust the seasoning with salt, pepper, and optionally, warming spices like cinnamon or nutmeg.

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

• Roast to Intensify Flavors: Don’t skip roasting the vegetables—it deepens their sweetness and adds complexity.
• Use Full-Fat Cream Cheese: It melts better and provides a smoother texture than low-fat versions.
• Blend Thoroughly: For a silky finish, blend long enough to remove all texture, especially if serving to guests or children.
• Adjust Consistency: Add more broth or water if you prefer thinner soup, or simmer longer for a thicker version.
• Warm Spices Carefully: Add warming spices sparingly at first—they can quickly overpower the delicate flavors.

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

Garnishes

Sprinkle freshly chopped parsley, a drizzle of olive oil, or crunchy roasted pumpkin seeds on top to add color, freshness, and delightful texture contrasts that complement the creamy soup.

Side Dishes

Pair the soup with crusty bread, garlic toast, or a fresh green salad to round out the meal and add satisfying variety in texture and flavor.

Creative Ways to Present

Serve the soup in rustic bowls with a swirl of cream cheese or yogurt on top, add an herbed crouton for crunch, or present it in small mason jars for a charming appetizer or party serving.

Make Ahead and Storage

Storing Leftovers

Keep leftover Sweet Potato and Butternut Squash Soup with Cream Cheese in an airtight container in the refrigerator for up to four days, retaining its rich flavor and creamy texture.

Freezing

This soup freezes beautifully. Portion it into freezer-safe containers or bags and store for up to three months. Be sure to leave space for expansion and thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent curdling and to restore creaminess. If the soup thickens during storage, add a splash of broth or water while reheating.

FAQs

Can I make this soup vegan?

Absolutely! Simply swap the cream cheese with a vegan alternative like cashew cream, coconut yogurt, or plant-based cream cheese to keep it creamy and delicious.

What can I use if I don’t have butternut squash?

Butternut squash can be replaced with pumpkin, kabocha squash, or even carrots to provide a similar sweetness and creamy texture when blended.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as it uses whole vegetables and broth, but always double-check your broth labels to ensure no hidden gluten ingredients.

Can I prepare this soup in a slow cooker?

Yes, you can roast the vegetables first or place them raw into the slow cooker with broth and aromatics, cooking on low for 6-8 hours before blending and adding cream cheese at the end.

How do I prevent the soup from curdling when adding cream cheese?

Add the cream cheese after the soup has been removed from the heat or reduced to low to keep it smooth, stirring gently until fully incorporated.

Final Thoughts

Discovering the perfect bowl of Sweet Potato and Butternut Squash Soup with Cream Cheese is like finding a cozy blanket on a cold day—comforting, nourishing, and utterly delightful. Whether you’re warming up after a long day or hosting friends, this recipe brings ease and elegance together effortlessly. Give it a try, customize it your way, and enjoy every creamy, flavorful spoonful!

Related Posts

• Chicken Cordon Bleu Soup
• Crockpot Creamy Potato & Hamburger Soup
• Creamy Cabbage & Sausage Soup

Print