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Large pot of roasted butternut squash and sweet potato soup with heavy cream and fresh parsley on top with a silver serving spoon and a loaf of sourdough bread, a bowl of salt and pepper, and beige tea towel on a white background.

Roasted Butternut Squash and Sweet Potato Soup

Author: Stephanie Kay

This butternut squash and sweet potato soup keeps well in the fridge for several days and the freezer for several months, so you can make a double or triple batch and store it for simple meals for cold-weather days to come.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
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Ingredients

Instructions

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Add the cubed butternut squash and sweet potato to the baking sheet, drizzle with 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Using your hands or tongs, toss the vegetables in the oil until well coated, then spread them out evenly across the baking sheet.
  3. Transfer the baking sheet to the oven and allow to cook for 30 to 35 minutes, or until the butternut squash and sweet potatoes are fork tender and the edges are golden brown. Once cooked, remove the baking sheet from the oven, then start the soup.
  4. In a large pot on medium-high heat, warm the remaining tablespoon of olive oil, then add the diced onion and cook for 4-5 minutes until tender.
  5. Add the minced garlic, dried sage, dried thyme, salt, and pepper to the pot, stir to combine with the sautéed onion, and cook for an additional minute until fragrant.
  6. Add the roasted butternut squash and sweet potatoes to the pot, stir to coat in the onion mixture, then pour in the water and broth and stir to combine.
  7. Reduce the heat to a simmer, cover the pot with a lid, and cook on low heat for 10 minutes, stirring occasionally.
  8. Once cooked, turn off the heat, remove the lid and, 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.
  9. The soup can be served immediately, or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Frozen Butternut Squash: Swap the butternut squash for 4 cups of cubed, frozen butternut squash in step #2 and increase the cooking time to 40 to 45 minutes in step #3.

To Use Frozen Sweet Potatoes: Swap the butternut squash for 2 cups of cubed, frozen sweet potatoes in step #2 and increase the cooking time to 40 to 45 minutes in step #3.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #4 and add it in step #5 instead.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder in step #5.

To Use Fresh Sage: Swap the dried sage for 1 teaspoon of finely chopped, fresh sage in step #5.

To Use Fresh Thyme: Swap the dried sage for 1 teaspoon of finely chopped, fresh thyme in step #5.

To Use Coconut Milk: Swap the heavy cream for 1/2 cup of canned coconut milk in step #8.

Nutrition

Find it online: https://kaynutrition.com/roasted-butternut-squash-and-sweet-potato-soup/