Roasted Butternut Squash and Sweet Potato Soup

This roasted butternut squash and sweet potato soup is a heart-warming soup filled with flavor. Serve it with crusty bread and your favorite cheese for a simple yet delicious lunch.

Root vegetables are one of my favorite cold-weather ingredients. They are inexpensive, versatile, and packed full of fiber and micronutrients. You can serve them roasted as a simple side dish, add them to stews and casseroles, a hearty winter salad, or blend them into a rich and creamy soup with a silky-smooth texture.

This butternut squash and sweet potato soup recipe is a satisfying vegetarian soup that feeds a crowd and can easily be turned into a vegan soup if needed.

Why You’ll Love It

• High in Fiber – The combination of root vegetables ensures this soup has over 7 grams of fiber per serving.
• Full of Flavor – The addition of garlic, sage, and thyme gives the roasted sweet potato and butternut squash soup an extra hint of fall flavor
• Keeps Well – This soup keeps well in the fridge and freezer, making it a great meal prep idea.

Ingredients + Substitutions

• Butternut Squash and Sweet Potatoes – To make the soup and add some complex carbohydrates. The recipe calls for a specific ratio of them, but you can use any combination you like. You can also use frozen butternut squash and sweet potatoes if needed. See the notes section of the recipe card for details.
• Onion – To add a hint of sweetness to the soup. The recipe calls for a whole onion, but you can use onion powder if preferred. See the notes section of the recipe card for details.
• Garlic – To flavor the soup. The recipe calls for garlic cloves, but you can use garlic powder if preferred. See the notes section of the recipe card for details.
• Herbs – A combination of sage and thyme to enhance the fall flavor. The recipe calls for dried herbs, but you can use fresh herbs if preferred. See the notes section of the recipe card for details.
• Broth – To make the soup. The recipe calls for vegetable broth, but you can use chicken broth if preferred.
• Heavy Cream – To add some healthy fats. The recipe calls for heavy cream, but table cream or half-and-half would also work, and you can use coconut milk if needed. See the notes section of the recipe card for details.
• Olive Oil – To add some more healthy fats, butter would also work well.
• Salt and Pepper – To season.

Serving Suggestions

This roasted butternut squash sweet potato soup is a good source of carbohydrates, fiber, and fat; however, you can easily make this soup a more balanced meal or adapt it to your personal calorie or macro needs. For example:

• To make it a more balanced meal, enjoy the soup with a high-protein sandwich, such as my chicken avocado sandwich or tofu sandwich.
• To make it lower in fat, omit the heavy cream and use half the amount of olive oil.
• To make it higher in fiber, add more high-fiber fresh vegetables to the soup, such as parsnips or carrots.
• To add more texture, serve the soup with bacon bits or roasted pumpkin seeds on top.
• To add more flavor, add some fresh ginger, curry powder, garam masala, cayenne pepper, or a pinch of cinnamon.

Can you make it in a slow cooker?

Yes, you can make butternut squash and sweet potato soup in a slow cooker or crockpot. Simply add all of the ingredients to a slow cooker and cook on high for 3-4 hours or on low for 6-8 hours until the vegetables are fork tender. Once cooked, using an immersion blender, blender, or food processor, purée the soup until smooth. Then add the heavy cream, stir to combine, taste, and adjust seasoning with additional salt and pepper as needed.

More Butternut Squash and Sweet Potato Recipes:

• Curried Butternut Squash Soup
• Butternut Squash, White Bean, and Kale Soup
• Butternut Squash and Spinach Lasagna
• Butternut Squash Casserole
• Butternut Squash Risotto
• Butternut Squash Mac and Cheese

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