Sweet Potato Vegetable Soup Meal

This sweet potato vegetable soup is exactly what you need when the temperature drops and you’re craving something warm and nourishing. It’s loaded with colorful vegetables, naturally gluten-free, and comes together in one pot for easy cleanup. I’ve been making this recipe for years, and it never fails to deliver cozy comfort in a bowl.

I still remember the first time I made this soup on a chilly October Sunday afternoon. The kitchen filled with the most amazing aroma as the sweet potatoes and butternut squash simmered away with garlic and herbs. What started as a simple way to use up vegetables from my weekly farmer’s market haul became my go-to healthy soup recipe. This hearty vegetable soup is nutritious, filling, and perfect for meal prep. The combination of sweet potatoes and butternut squash creates a naturally creamy base without any heavy cream, making it perfect for anyone looking for wholesome comfort food. The flavors actually deepen and improve after a day in the refrigerator.

What You’ll Need to Make This Soup

I always start with fresh, quality vegetables for the best flavor in this sweet potato vegetable soup. The ingredient list might look long, but everything comes together easily in one pot. Pro tip: chop all your vegetables to similar sizes (about 1-inch chunks) so they cook evenly.

• 1 pound sweet potatoes, peeled and chopped (I prefer Jewel or Garnet varieties for their natural sweetness)
• 1 pound potatoes, peeled and chopped
• 1 pound butternut squash, peeled and chopped (pumpkin works great too)
• 1 pound baby carrots, halved (or regular carrots, peeled and chopped)
• 3 celery stalks, chopped (don’t skip the leaves if you have them)
• 1 large onion, chopped
• 8 garlic cloves, chopped (I never skimp on garlic in soup)
• 4 cups chicken or vegetable broth (bone broth adds extra nutrition)
• 4 cups water
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar (apple cider vinegar works too)
• 1 tablespoon coarse salt
• 1 teaspoon ground black pepper
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped (or 1 tablespoon dried)
• 1 cup frozen chopped kale or spinach (Swiss chard is a great alternative)
• Parmesan or Romano cheese for garnishing (1-2 tablespoons per serving, or use nutritional yeast for vegan option)

My kitchen tip: If you’re short on time, buy pre-cut butternut squash from the produce section. It saves about 10 minutes of prep work and your sweet potato vegetable soup will taste just as delicious.

How to Make This Nourishing Soup

I recommend using a 6-8 quart stockpot for this recipe since it makes a generous batch. The beauty of this sweet potato vegetable soup is that you can walk away and let it simmer while you tackle other tasks.

Prep work: Before you start cooking, peel and chop all vegetables into roughly 1-inch pieces. Mince the garlic and chop the onion. This prep takes about 15 minutes and makes the cooking process smooth and easy.

Step 1: Add all the chopped vegetables (sweet potatoes, potatoes, butternut squash, carrots, celery, onion, and garlic) along with the broth, water, olive oil, salt, pepper, bay leaves, thyme, and oregano into your large stockpot. Give everything a good stir to combine. Hold the vinegar for now – we’ll add it at the end.

Step 2: Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Let it simmer uncovered for 45-50 minutes, stirring every 10-15 minutes to prevent sticking. You’ll know it’s ready when the sweet potatoes are fork-tender and mash easily against the side of the pot with a wooden spoon.

Step 3: Remove and discard the bay leaves (they are not edible and should never be blended or consumed). Carefully ladle out about 3 cups of the soup (roughly one-quarter of the total) and transfer to a blender. Fill the blender only halfway, remove the center cap, and cover with a kitchen towel to allow steam to escape safely. Blend until completely smooth, then pour it back into the pot. This creates a wonderfully thick, creamy base for your sweet potato vegetable soup while keeping some chunky vegetables for texture.

Step 4: Add the frozen kale (or spinach) and fresh chopped parsley to the pot. Stir well and let it cook for 3-5 minutes for frozen greens, or 2-3 minutes for fresh greens, until wilted and tender. The vibrant green color tells you they’re perfectly done.

Step 5: Stir in the red wine vinegar now – it brightens all the flavors and balances the natural sweetness. Taste and adjust the seasoning with additional salt and pepper if needed. I usually add a pinch more black pepper at this stage. Serve hot in bowls, topped with 1-2 tablespoons of freshly shaved Parmesan or Romano cheese per serving.

Crockpot method: Combine all chopped vegetables, broth, water, oil, and seasonings (except vinegar and greens) in a 6-quart crockpot. Cook on high for 4 hours or low for 6-8 hours. Blend a portion as directed above, then stir in vinegar, greens, and fresh herbs during the last 10 minutes of cooking.

Perfect Pairings for Your Bowl

This sweet potato vegetable soup shines alongside crusty, hearty sides that complement its creamy texture and subtle sweetness.

Crusty whole grain bread: The nutty flavor and firm texture are perfect for dunking into this hearty soup, soaking up every last drop of the flavorful broth.

Warm cornbread: The slightly sweet, crumbly texture contrasts beautifully with the smooth, savory soup and adds a Southern comfort food feel to your meal.

Half turkey and cheese sandwich: This makes the soup more filling and turns it into a complete lunch. The protein from the turkey balances the vegetable-heavy sweet potato vegetable soup.

Toasted pumpkin seeds: Sprinkle these on top for a delightful crunch and nutty flavor that echoes the autumn vegetables in the soup.

Mixed green salad: A light, crisp salad with vinaigrette cuts through the richness and adds fresh, raw vegetables to round out your dinner.

More Nourishing Sweet Potato Soup Ideas

This hearty sweet potato vegetable soup’s abundance of vegetables makes it perfect for those seeking maximum nutrition, but simpler variations offer different benefits. For a streamlined version with classic warming spices, the Sweet Potato Soup delivers creamy comfort in less time with fewer ingredients. When looking for complementary vegetable flavors, the Carrot and Sweet Potato Soup pairs sweet potatoes with earthy carrots and aromatic spices for balanced sweetness.

For international flavor twists, try the Black Bean Sweet Potato Soup with its Southwestern-inspired profile featuring coconut milk and smoky spices, or the Butternut Squash Sweet Potato Soup combining roasted vegetables with warm fall spices. When craving protein alongside vegetables, the Creamy Chicken Sweet Potato Soup transforms sweet potatoes into a complete meal with tender chicken and dairy-based richness.

Keeping Your Soup Fresh

I recommend storing this sweet potato vegetable soup in airtight containers once it has cooled to room temperature (let it cool for 45-60 minutes before refrigerating). It will keep in the refrigerator for up to 5 days, and honestly, the flavors get even better after a day or two as everything melds together.

For freezing, let the soup cool completely before portioning it into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of space at the top for expansion. Your frozen sweet potato vegetable soup will stay fresh for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator.

To reheat, pour the soup into a pot and warm it slowly over medium-low heat, stirring occasionally. If it seems too thick after storage, add a splash of broth or water until you reach your desired consistency. Pro tip: I like to freeze soup in individual portions for quick weeknight dinners.

Your Sweet Potato Soup Questions Answered

Print