Butternut Squash Sweet Potato Soup
Butternut Squash Sweet Potato Soup is made with roasted veggies and a medley of herbs and seasonings that will have you trying to soak up every last drop! This autumnal soup is one of my absolute favorites to make when the weather gets chilly, since it’s so deliciously warm and cozy.
Butternut Squash Sweet Potato Soup
It’s that time of year again! Honestly, it’s my favorite time of year. When the leaves start changing colors, the sweaters in the back of your closet get moved to the front, and you finally treat yourself to your favorite overpriced Starbucks order. Yes – it’s fall! And what better way to celebrate than with a piping hot bowl of butternut squash sweet potato soup?
The only downside to this time of year is that most of those beloved casserole and stew recipes you’ll be making aren’t exactly diet-friendly. While I don’t necessarily see that as a total downside, it can be tricky to try and eat right while still feeling warm and cozy! That’s where this soup really checks all the right boxes. It’s warm, fall-inspired, and perfect for curling up with on a cold day. And, it’s also pretty good for you, too!
Butternut squash is low in calories and high in fiber, antioxidants, and vitamins. Sweet potatoes are also great for you, as they’re rich with vitamin A and have anti-inflammatory properties. This is a soup you definitely don’t need to feel bad about going back for seconds of! Besides, it’s not just good for you – it’s also scrumptious. Dried thyme, garlic, turmeric and more blend together to create an in-depth flavor profile that’s sure to delight.
How to Make It
Let’s start by roasting your veggies!
Sprinkle. Lay out butternut squash and sweet potatoes on a baking tray and sprinkle with spices, salt and pepper along with a drizzle of oil.
Roast. Bake at 370°F for 30-45 minutes or until soft and slightly golden brown.
Blend. Once roasted, transfer the veggies to a food processor (or for a much quicker and less cleanup option use an immersion blender) and pulse until smooth and creamy.
Set aside the veggies, because now it’s time to make the soup!
Cook the onions and garlic. In a large pot over medium-high heat, melt butter and saute onions, until softened. Add garlic and saute 1 minute more.
Simmer. Add roasted veggies and broth. Take it to a boil, reduce heat to medium-low, add cream and simmer for 5-10 minutes.
Blend again. Blend again with an immersion blender until smooth. This is an optional step but gives the most creamy and smooth result in the end.
Serve! Enjoy garnished with croutons, dried or fresh thyme or other fresh herbs of choice.
What kind of oil should I use?
Use avocado oil or rice bran oil. I used rice bran oil as it has a higher smoke point and more neutral flavor than olive oil. Coconut oil (unrefined) is suitable too, but it’s a less healthy option.
How do I store butternut squash sweet potato soup?
Refrigerate this soup for up to 3 days in an airtight food storage container. Or, you can freeze it for up to 2-3 months. Just note that this soup will become thicker after freezing. Thaw at room temperature or in the fridge overnight, then reheat on the stove top or microwave. You’ll need to add more broth or water to thin it out until you reach the desired consistency.
Veggie Tips and Tricks
- Butternut squash can be substituted with your choice of pumpkin.
- For a quicker version, you can also used pureed (canned) veggies, but I do not recommend this as roasting the veggies align with spices will give the most flavorful and fresh tasting results. Fresh roasted veggies in this soup will also keep in the fridge for longer too.
- Another important thing to keep in mind is that it’s best to add a generous pinch of salt and pepper when roasting the veggies.
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Get the Recipe: Butternut Squash Sweet Potato Soup
Ingredients
Roasted Butternut Squash and Sweet Potatoes
- 1 medium butternut squash, cut into chunks 1 inch (about 4 1/2 cups or 2-3 lb of a whole butternut squash)
- 2 large sweet potato, chopped into chunks 1 inch (about 4 – 4 ½ cups)
- ½ teaspoon ground turmeric
- ½ teaspoon dried thyme
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cumin
- Oil for cooking, I used rice bran oil
- Salt and pepper to taste
Soup
- 1 large yellow, brown onion onion, finely diced
- 3 medium garlic cloves, minced
- 2 tablespoon unsalted butter
- 4 cups vegetable, or chicken broth
- ½ cups heavy cream
- Salt and pepper to taste
- Garnish with sour cream, optional, dried and/or fresh thyme
Equipment
- stockpot
Instructions
Roasted Veggies
- Lay out butternut squash and sweet potatoes on a baking tray and sprinkle with spices, salt and pepper along with a drizzle of oil.
- Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.
- Once roasted, transfer the veggies to a food processor (or for a much quicker and less cleanup option use an immersion blender) and pulse until smooth and creamy.
- Set aside.
Soup
- In a large pot over medium-high heat, melt butter and saute onions, until softened. Add garlic and saute 1 minute more.
- Add roasted veggies and broth. Take it to a boil, reduce heat to medium-low, add cream and simmer for 5-10 minutes.
- Blend again with an immersion blender until smooth. (This is an optional step but gives the most creamy and smooth result in the end.
- Enjoy garnished with croutons, dried or fresh thyme or other fresh herbs of choice.