Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Potato and Butternut Squash Soup with Cream Cheese

Sweet Potato and Butternut Squash Soup with Cream Cheese

A creamy and comforting Sweet Potato and Butternut Squash Soup with Cream Cheese that blends roasted vegetables with a rich, velvety texture. Perfect for cozy meals, this nourishing soup balances natural sweetness and savory aromas, ideal for weeknights or elegant starters.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Vegetables

  • 2 large sweet potatoes, peeled and chopped
  • 1 medium butternut squash, peeled and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced

Liquids & Fats

  • 4 cups vegetable broth
  • 2 tablespoons olive oil (or butter)
  • 4 ounces cream cheese (full-fat), softened

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • Optional spices: ¼ teaspoon cinnamon, ¼ teaspoon nutmeg

Instructions

  1. Prepare and Roast the Vegetables: Peel and chop sweet potatoes and butternut squash into uniform cubes. Toss with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast at 400°F (200°C) for 25-30 minutes until tender and slightly caramelized to enhance sweetness and flavor.
  2. Sauté Aromatics: While vegetables roast, heat olive oil or butter in a large pot over medium heat. Add chopped onions and minced garlic, sautéing for about 5 minutes until soft and fragrant, creating a savory base for the soup.
  3. Combine and Simmer: Add roasted sweet potatoes and butternut squash to the pot along with vegetable broth. Bring to a gentle simmer and cook for 10 minutes to allow flavors to meld.
  4. Puree and Add Cream Cheese: Use an immersion blender directly in the pot or blend in batches using a countertop blender until smooth and creamy. Return to pot if needed, then stir in softened cream cheese while warm until fully melted and incorporated, yielding a rich texture.
  5. Season and Serve: Season with salt, pepper, and optional spices like nutmeg or cinnamon. Adjust seasoning to taste. Serve hot, garnished with your choice of toppings or fresh herbs.

Notes

  • Roasting vegetables deepens the soup’s flavor and adds natural sweetness.
  • Using full-fat cream cheese delivers the richest, creamiest texture.
  • Adjust the broth quantity to achieve your preferred soup consistency.
  • Blend in batches if needed to avoid overfilling your blender and to ensure smoothness.
  • Add fresh herbs just before serving for the best flavor and brightness.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking, Sautéing, Simmering, Blending
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 7g
  • Sodium: 350mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 15mg

Keywords: sweet potato soup, butternut squash soup, cream cheese soup, creamy soup, comforting soup, gluten-free soup, roasted vegetable soup