If you’re craving a soup that feels like a warm, cozy hug in a bowl, this Roasted Butternut Squash and Sweet Potato Soup Recipe is going to become your new best friend. It combines the natural sweetness of roasted butternut squash and sweet potatoes with the subtle tartness of green apple and the depth of aromatic spices. The roasting step caramelizes the veggies, giving the soup a rich, velvety texture and layers of flavor that keep you coming back for more, spoonful after spoonful. Whether it’s a chilly evening or you simply want a nourishing, vibrant meal, this soup truly shines with every bite.

Ingredients You’ll Need

A black baking tray filled with four sections of chopped vegetables arranged side by side. On the left, there are thin slices of purple onion mixed with small pieces of white onion. Next to that, there are small cubes of white potato. To the right of the potatoes, there are slightly larger orange cubes of butternut squash. On the far right, the largest cubes are light orange sweet potato. The tray is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the first step to making this soup shine. Each component plays a vital role: the roasted vegetables form the sweet, creamy base, the apple adds a subtle tangy brightness, and the spices give just the right hint of warmth and complexity.

Extra virgin olive oil (4 tablespoons, divided): Essential for roasting and sautéing, it brings out the veggies’ natural sweetness.
Sweet potatoes (1 pound, peeled and cubed): Adds a creamy texture and natural sweetness that balances the soup beautifully.
Butternut squash (1 pound, peeled and cubed): The star ingredient, offering a smooth, buttery flavor and vibrant orange color.
Green apple (1, peeled, cored, and cubed): Brings a refreshing tartness that brightens the rich flavors.
Large onion (1, sliced): Adds depth and a subtle sweetness when cooked down.
Garlic cloves (4-5, peeled): Provides aromatic richness and a gentle bite.
Salt (1 teaspoon or to taste): Enhances all the natural flavors perfectly.
Vegetable broth (3 cups): Creates the flavorful liquid base that ties everything together.
Ground cloves (¼ teaspoon): Adds a warm, slightly sweet spice note.
Ground nutmeg (¼ teaspoon): Lends a cozy, nutty undertone that’s perfect for fall vibes.
Cayenne pepper (¼ teaspoon): Just a touch of heat to gently wake up the palate.
Black pepper powder (¼ teaspoon or to taste): Gives a subtle peppery kick that rounds out the seasoning.

How to Make Roasted Butternut Squash and Sweet Potato Soup Recipe

Step 1: Prep and Roast the Vegetables

Start by preheating your oven and tossing the cubed butternut squash and sweet potatoes with half of your olive oil. Spread them evenly on a baking sheet and roast until tender and caramelized on the edges, usually about 30-40 minutes. Roasting these key ingredients unlocks their natural sweetness, which forms the flavor backbone of this soup.

Step 2: Cook the Aromatics

While your roasted veggies are doing their magic, heat the remaining olive oil in a large pot. Sauté the sliced onion along with whole garlic cloves until they’re soft, fragrant, and slightly golden—this step builds the base flavor and sets the stage for the deliciousness to come.

Step 3: Combine Ingredients and Simmer

Add the roasted squash and sweet potatoes to the pot along with the cubed green apple. Pour in the vegetable broth and sprinkle in the salt, ground cloves, nutmeg, cayenne, and black pepper. Bring everything to a gentle simmer and let the flavors meld together for about 20 minutes. This simmering softens the apple and allows the spices to infuse the soup with warmth and depth.

Step 4: Blend Until Smooth

Use an immersion blender or carefully transfer the soup in batches to a high-speed blender, pureeing until super smooth and creamy. This step transforms the roasted veggies and broth into a luscious, velvety soup that’s incredibly satisfying.

Step 5: Adjust Seasoning and Serve Warm

Give your soup a taste and add extra salt, pepper, or cayenne as needed to match your preferred flavor profile. Now you’re ready to enjoy a bowl of pure comfort noodle!

How to Serve Roasted Butternut Squash and Sweet Potato Soup Recipe

A large white oval pot sits on a black stove with a white marbled surface below, filled with smooth, thick, light orange puree. On top of the puree are five small piles of different spices arranged in a circular pattern near the center. These spices include a dark brown powder, a reddish-orange powder, a bright red powder, a soft black powder, and a light beige powder. The puree has a shiny, slightly oily texture around the edges, and the pot handles are visible on both sides. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Topping this soup is a chance to get creative! A swirl of yogurt or sour cream adds creaminess and a slight tang, while a sprinkle of toasted pumpkin seeds offers a lovely crunch and nutty flavor. Don’t forget a few fresh herbs like chopped parsley or thyme to brighten up the presentation.

Side Dishes

This soup pairs wonderfully with a crusty baguette or garlic bread for dipping. For a more substantial meal, a crisp green salad with a citrus vinaigrette complements the soup’s richness by adding freshness and zing.

Creative Ways to Present

Serve your soup in rustic bowls with a drizzle of chili oil for an extra kick. You can also hollow out mini pumpkins or bread bowls to transform this dish into a festive centerpiece that’ll wow your guests and make the meal even more memorable.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover soup to an airtight container and refrigerate for up to 4 days. The flavors deepen after a day, making leftovers even more delicious.

Freezing

This soup freezes beautifully! Portion it into freezer-safe containers or heavy-duty zip-top bags and store for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Gently warm your soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick, simply add a splash of broth or water until it reaches your desired consistency.

FAQs

Can I use other types of squash instead of butternut?

Absolutely! While butternut squash has the perfect sweetness and texture for this soup, you can experiment with acorn or kabocha squash. Just keep in mind that flavor and consistency might vary slightly.

Is this soup vegan and gluten-free?

Yes! Using vegetable broth and skipping dairy garnishes keeps the soup vegan. Plus, all ingredients are naturally gluten-free, making it a safe and tasty choice for many dietary needs.

How spicy is this soup with cayenne pepper?

The cayenne adds just a gentle warmth, nothing overpowering. You can always adjust or omit it if you prefer a milder soup, but it really adds a nice subtle kick that balances the sweetness.

Can I prepare this soup without roasting the vegetables?

You can skip roasting, but roasting is what makes this Roasted Butternut Squash and Sweet Potato Soup Recipe truly special. It intensifies flavors and adds that lovely caramelized note that simply can’t be matched.

What can I add to make this soup more filling?

Stirring in some cooked lentils, white beans, or a dollop of cream can boost protein and richness. Serving it alongside hearty bread or a grain salad also makes for a complete, satisfying meal.

Final Thoughts

I’m genuinely excited for you to try this Roasted Butternut Squash and Sweet Potato Soup Recipe because it’s one of those dishes that warms your heart as much as it delights your taste buds. Simple ingredients come together to create something truly magical, perfect for any day you want a cozy, wholesome meal. Once you make it, I bet it’ll become a go-to recipe you can rely on whenever the craving for comfort hits!

Roasted Butternut Squash and Sweet Potato Soup Recipe