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Roasted Butternut Squash and Sweet Potato Soup Recipe

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4 from 84 reviews

This Roasted Butternut Squash Sweet Potato Soup is a comforting and flavorful autumnal dish that combines the natural sweetness of roasted butternut squash, sweet potatoes, and green apple with warm spices and a hint of heat. It’s creamy, naturally sweet, and perfect for chilly days, made by roasting the vegetables before blending them into a smooth, velvety soup.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Fruit

  • 1 pound sweet potatoes (500 g, peeled and cubed)
  • 1 pound butternut squash (500 g, peeled and cubed)
  • 1 green apple (peeled, cored and cubed)
  • 1 large onion (sliced)
  • 4-5 cloves garlic (peeled)

Other Ingredients

  • 4 tablespoons extra virgin olive oil (divided)
  • 1 teaspoon salt (or to taste)
  • 3 cups vegetable broth
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper powder (or to taste)

Instructions

  1. Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes, butternut squash, sliced onion, peeled garlic cloves, and cubed green apple with 2 tablespoons of extra virgin olive oil and salt until everything is well coated.
  2. Roast the Vegetables: Spread the prepared vegetables evenly on a baking sheet lined with parchment paper or foil. Roast in the oven for about 25-30 minutes or until the vegetables are soft and lightly caramelized, stirring halfway through to ensure even roasting.
  3. Blend the Soup Base: Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth, ground cloves, ground nutmeg, cayenne pepper, black pepper powder, and the remaining 2 tablespoons of olive oil. Blend until smooth and creamy. You may need to do this in batches depending on the size of your blender.
  4. Heat the Soup: Pour the blended mixture into a large pot and heat over medium-low heat until warmed through. Adjust seasoning with additional salt or spices if needed, stirring occasionally.
  5. Serve: Ladle the warm soup into bowls and optionally garnish with a drizzle of olive oil or fresh herbs. Serve immediately and enjoy the rich, creamy flavors of this healthy, tasty soup.

Notes

  • You can substitute vegetable broth with chicken broth if not vegetarian.
  • Adjust cayenne pepper to your heat preference or omit for a milder soup.
  • The soup can be stored in an airtight container in the refrigerator for up to 4 days.
  • For a thinner consistency, add more broth as needed during blending or reheating.
  • Roasting the vegetables enhances sweetness and depth of flavor compared to boiling or steaming.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

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