Roasted Butternut Squash and Sweet Potato Soup {Recipe}

Smooth and creamy roasted butternut squash soup with sweet potatoes is the perfect way to start your Thanksgiving meal! 

Roasted Butternut Squash and Sweet Potato Soup | Butternut squash soup is made even creamier by roasting it with sweet potatoes in this vegan and gluten-free version that's sweetened with maple syrup and seasoned with warming winter spices. Get the recipe @jlevinsonrd.

Post, pictures and recipe updated October 24, 2016

With Thanksgiving just around the corner, it was time to update the photos and recipe for my favorite fall and winter soup. This roasted butternut squash soup with sweet potatoes came about six years ago when I received winter squash and sweet potatoes in my CSA box.

Butternut squash soup is traditional on Thanksgiving and throughout the winter months, and I think almost everyone I know has their go-to butternut squash soup recipe. But in my version, the addition of sweet potatoes adds creaminess and sweetness to this soup without the need for any dairy, which is perfect when I’m serving meat meals (like turkey on Thanksgiving) in my Kosher home!

Roasting the vegetables before simmering the soup adds another level of flavor to the dish thanks to the caramelized sweetness that’s brought out of the vegetables during this cooking process.

Roasted Butternut Squash and Sweet Potato Soup | Butternut squash soup is made even creamier by roasting it with sweet potatoes in this vegan and gluten-free version that's sweetened with maple syrup and seasoned with warming winter spices. Get the recipe @jlevinsonrd.

I modified the recipe in a few different ways from the first few times I made it. In the past, I brushed olive oil and maple syrup on the vegetables before roasting, but I later found that roasting them in the skins kept them extra moist and saved some calories and added sugar from the final product.

I have also specified the measurements for the spices, which I had previously not done. You can of course use more or less of any seasoning, but I have found these measurements to provide the perfect flavor combo.

I hope you enjoy this soup as much as my family does, and I would love to know if you make it and what you think!

5.0 from 1 reviews
Roasted Butternut Squash and Sweet Potato Soup
 
Prep Time
Cook Time
Total Time
 
Butternut squash soup is made even creamier by roasting it with sweet potatoes in this vegan and gluten-free version that's sweetened with maple syrup and seasoned with warming winter spices.
Author:
Recipe Type: Soup, Appetizer
Cuisine: Vegan, Gluten-Free
Serves: 12
Ingredients
  • 1 large butternut squash (about 2½ - 3 pounds)
  • 3 medium sweet potatoes (about 2 pounds)
  • 3 medium onions (about 1 pound)
  • 6 garlic cloves
  • 1 quart low-sodium vegetable stock
  • ¼ cup maple syrup
  • 2 cups water
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon chili powder
  • ¾ teaspoon Kosher salt
  • Freshly ground pepper
For Seeds:
  • ½ teaspoon olive oil
  • Ground cinnamon
  • Ground ginger
  • Chili powder
Instructions
  1. Preheat oven to 400 degrees F. On a large foil-lined baking sheet, place squash, sweet potatoes wrapped in foil, onions, and garlic cloves wrapped in foil. Roast 40 to 45 minutes until squash and sweet potatoes are soft. (You may need to take garlic out sooner.)
  2. Once cool enough to handle, remove and discard onion peels and sweet potato skins. Place roasted onions and sweet potato flesh in a large soup pot. Squeeze roasted garlic out of their skins into the pot.
  3. Cut butternut squash in half lengthwise. Scoop out the seeds and set aside. Scoop squash flesh and transfer to soup pot.
  4. Add vegetable stock and maple syrup to soup pot. Bring to a boil; lower heat and simmer covered for 30 minutes. Remove from heat.
  5. Using an immersion blender, puree soup until smooth. Return pot to medium heat, add water, cinnamon, ginger, chili powder, salt, and pepper. Simmer until flavors have melded, about 5 to 6 minutes.
  6. While the soup is cooking, clean the squash seeds and toss with ½ teaspoon olive oil and cinnamon, ginger, and chili powder to taste. Spread on foil-lined baking sheet and roast at 400 degrees for 5 to 8 minutes, watching closely to make sure they do not burn. Remove when done and set aside.
  7. Serve soup with roasted squash seeds on top.
Nutrition Information
Serving Size: 8 ounces Calories: 86 Fat: 0 Sat Fat: 0 Carbohydrates: 21 g Sugar: 8 g Sodium: 162 mg Fiber: 3 g Protein: 1.5 g Cholesterol: 0

Roasted Butternut Squash and Sweet Potato Soup | Butternut squash soup is made even creamier by roasting it with sweet potatoes in this vegan and gluten-free version that's sweetened with maple syrup and seasoned with warming winter spices. Get the recipe @jlevinsonrd.

Do you have a go-to butternut squash soup your family enjoys?

If so, I’d love to know how it’s different from mine!

Roasted Butternut Squash and Sweet Potato Soup | Butternut squash soup is made even creamier by roasting it with sweet potatoes in this vegan and gluten-free version that's sweetened with maple syrup and seasoned with warming winter spices. Get the recipe @jlevinsonrd.
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19 Responses to Roasted Butternut Squash and Sweet Potato Soup {Recipe}


  1. I’m so excited to see all the soup recipes appearing on everyone’s blogs! I love soups and this recipe looks delicious!

  2. Julie says:

    Yum-o! I am all about roasted winter squash this time of year (and I love them in soup). Thanks for the recipe….and you know I just happen to have a butternut squash in the kitchen…………….

    • nutritioulicious says:

      Betsy – thanks! I love soup too, all year round even, but especially when it’s cold out!
      Julie – perfect timing then! Enjoy it however you use it!

  3. Melanie says:

    This soup sounds perfect for a cold day! I love that you use the squash seeds too.

    • Jessica says:

      Thanks Melanie! It’s a family fave – I make it multiple times a season. The squash seeds add a nice added texture to the soup 🙂

  4. Katie says:

    What a cool recipe. I imagine all that roasting makes for a super tasty soup. I will have to try this!

    • Jessica says:

      Thanks so much Katie! The roasting is key in my opinion – it really adds so much flavor to the soup!

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  9. So yummy! I could eat this kind of soup everyday 🙂

    • Jessica says:

      Thanks Lauren – me too!!

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