Roasted Squash and Sweet Potato Soup
Warm up with a bowl of velvety roasted squash and sweet potato soup—an autumn-inspired recipe that’s bursting with cozy flavors and wholesome ingredients. This creamy soup combines caramelized butternut squash and sweet potatoes, roasted to perfection, with hints of cinnamon and nutmeg for a touch of warm spice. Sautéed onion and garlic add savory depth, while vegetable broth ties everything together in a luscious, smooth blend. Perfect as a comforting starter or a light main dish, it’s easy to personalize with optional garnishes like a drizzle of heavy cream, crunchy pumpkin seeds, or fresh parsley. Ready in just over an hour and packed with fall flavors, this dish is as inviting as it is nutritious—your go-to recipe for cool weather comfort.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 lbs) butternut squash
- 2 large (about 1.5 lbs) sweet potatoes
- 3 tablespoons olive oil
- 1 medium-sized yellow onion
- 3 large garlic cloves
- 5 cups vegetable broth
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
- 2 tablespoons heavy cream (optional for garnish)
- 2 tablespoons pumpkin seeds (optional for garnish)
- 1 tablespoon, chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and deseed the butternut squash, then cut it into 1-inch cubes. Do the same for the sweet potatoes.
Place the squash and sweet potato cubes on a baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat evenly. Spread out in a single layer.
Roast in the preheated oven for about 30 minutes, flipping halfway through, until the squash and sweet potatoes are tender and lightly caramelized.
While the vegetables are roasting, peel and chop the onion. Mince the garlic cloves.
In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
Once the roasted squash and sweet potatoes are ready, add them to the pot with the sautéed onions and garlic.
Pour in the vegetable broth and stir to combine. Add the cinnamon, nutmeg, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 10 minutes to allow the flavors to meld together.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot if necessary.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve the soup hot. Optionally, drizzle with heavy cream, sprinkle with pumpkin seeds, and garnish with fresh parsley for presentation.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 17.1 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
