Roasted Butternut Squash Sweet Potato Soup

5 from 1 vote

This spicy Roasted Butternut Squash Sweet Potato Soup has become my new fall favorite. Make it in under an hour for a hearty meal (vegan, gluten-free).

Roasted butternut squash sweet potato soup served in a bowl.
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About Butternut Squash Sweet Potato Soup

Roasted Butternut Squash Sweet Potato Soup is a healthy soup made using butternut squash, sweet potatoes, green apples, and a few more simple ingredients.

This soup is vegan and gluten-free. It comes together in under an hour, with hardly 10 minutes of active working time.

Serve it with crusty bread or croutons for a hearty fall or winter dinner. It is also a great Thanksgiving dinner favorite.

This soup is vegan and gluten-free.

Here are some more soup recipes that you might like

Ingredients

Roasted butternut squash sweet potato soup ingredients 1
Roasted butternut squash sweet potato soup ingredients 2

Sweet Potatoes and Butternut Squash – These veggies are fall and winter favorites. Buy pre-cut squash and sweet potatoes to save time.

Green Apples – Green apples add a subtle sweetness and tang to the soup. Try it!

Oil – Extra virgin olive oil gives this soup a delicious flavor. You can replace it with avocado oil or light olive oil.

Spices – Warm spices like ground cloves, ground nutmeg, cayenne pepper, and black pepper powder make the soup taste even better.

Others – You will also need onions, garlic, and vegetable broth (vegetable stock).

You can also replace vegetable broth with chicken broth.

You can add a little unsweetened heavy cream, sour cream, or coconut milk for a taste change.

Curry powder, fresh ginger, parmesan cheese, etc are also great additions to this butternut squash and sweet potato soup recipe.

How To Make Roasted Butternut Squash Sweet Potato Soup

Roast The Veggies

Preheat the oven to 425°F (220°C).

Transfer

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

to a large baking tray.

Tip – Line the baking tray with aluminum foil for easy clean-up.

Veggies transferred on a baking tray.

Drizzle with 2 tablespoon extra virgin olive oil and sprinkle 1 teaspoon salt over the veggies.

Keep the baking tray in the middle rack of the preheated oven and roast the veggies for 35 minutes or longer until the orange flesh is easily pierced through with a fork.

Remove the tray from the oven and let the veggies cool down for some time.

Olive oil and salt drizzled over the veggies.

Blend The Roasted Veggies

Transfer the roasted veggies to a blender or a food processor with 1 cup of water and blend to make a smooth paste.

You can also use a handheld immersion blender to puree the veggies.

Roasted veggies transferred to a blender.
Smooth puree made.

Make The Soup

Heat the remaining 2 tablespoon extra virgin olive oil in a large pot or a Dutch oven over medium heat.

Remaining olive oil heating in a pot.

Add the puree to the pot along with

  • 3 cups vegetable broth
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper powder

and stir well.

Puree, vegetable broth and spices added to the pot.

Bring the soup to a boil and then reduce the heat to low.

Add some water if the soup is too thick for your liking. Adjust salt and pepper and cook for 4-5 minutes, stirring frequently.

Transfer the hot soup to serving bowls. Garnish with toasted pepitas and a sprinkle of cayenne pepper, and serve hot.

Note – You can also top the soup with a drizzle of heavy cream, chopped herbs like parsley, tarragon, sage, or basil, toasted and chopped walnuts or pecans, goat cheese, pumpkin seeds, croutons, red pepper flakes, or roasted mushrooms.

Ready roasted butternut squash sweet potato soup.

Frequently Asked Questions

How to cut butternut squash?

Wash the butternut squash and slice off ½ inch of top and bottom. Peel it using a vegetable peeler or a knife and cut it in half horizontally. Remove the seeds using your fingers or a spoon and dice the flesh into ½-inch cubes.

How to cut sweet potatoes?

Wash the sweet potatoes and discard the ½-inch tip on both sides using a sharp knife. Peel them using a vegetable peeler and dice them into ½-inch cubes.

Can I make this butternut squash soup in an instant pot?

Yes, you can. Roasting the veggies gives this soup a great flavor, but if you are in a hurry, you can cook the veggies in an instant pot. Add the chopped veggies to an instant pot with 1 cup of water. Press PRESSURE COOK and set the timer to 6 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Blend the veggies using an immersion blender and add the remaining ingredients to the pot. Press SAUTE and cook for 8-10 minutes or until the soup boils. Serve hot.

Storage Suggestions

This creamy soup can be refrigerated in an air-tight container for 3 to 4 days.

Reheat in a pan or microwave until nice and warm before serving.

If it becomes thick while refrigerating, add more vegetable broth or water and adjust the consistency while reheating.

It is also freezer-friendly! If stored properly in a freezer-safe ziplock bag or container, it will last for about three months. Thaw it on the counter and reheat it to serve.

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This spicy Roasted Butternut Squash Sweet Potato Soup has become my new fall favorite. Make it in under an hour for a hearty meal (vegan, gluten-free).
5 from 1 vote

Roasted Butternut Squash Sweet Potato Soup Recipe

This spicy Roasted Butternut Squash Sweet Potato Soup has become my new fall favorite. Make it in under an hour for a hearty meal.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 6 people

Ingredients 

  • 4 tablespoons extra virgin olive oil (divided)
  • 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)
  • 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)
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Instructions 

Roast The Veggies

  • Preheat the oven to 425℉ (220℃).
  • Transfer sweet potatoes, butternut squash, green apple, onion, and garlic cloves to a large baking tray.
  • You can line the baking tray with aluminum foil for easy clean-up.
  • Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle salt over the veggies.
  • Keep the baking tray in the middle rack of the oven and roast the veggies for 35 minutes or longer, until the orange flesh is easily pierced through with a fork.
  • Remove the tray from the oven and let the veggies cool down for some time.

Blend The Roasted Veggies

  • Transfer the roasted veggies to a blender or a food processor along with 1 cup of water and blend to make a smooth paste.

Make The Soup

  • Heat the remaining 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
  • Add the puree to the pot along with the vegetable broth, ground cloves, ground nutmeg, cayenne pepper, and black pepper powder, and stir well.
  • Bring the soup to a boil and then reduce the heat to low. Add some water if the soup is thick for your liking. Adjust salt and pepper and cook for 4-5 minutes, stirring frequently.
  • Transfer the soup to serving bowls. Garnish with toasted pepitas and a sprinkle of cayenne pepper and serve hot.

Video

YouTube video

Notes

You can replace the vegetable broth with chicken broth.
Add a little unsweetened heavy cream or coconut milk for a taste change.
You can also top the soup with a drizzle of heavy cream, chopped herbs like parsley, tarragon, sage, or basil, toasted and chopped walnuts or pecans, croutons, or roasted mushrooms.

Nutrition

Calories: 218kcal, Carbohydrates: 33g, Protein: 2g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 517mg, Potassium: 603mg, Fiber: 5g, Sugar: 10g, Vitamin A: 19065IU, Vitamin C: 22mg, Calcium: 72mg, Iron: 1mg
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