Roasted Butternut Squash Sweet Potato Soup

October 15, 2018

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

Bowl of Butternut Squash and Sweet Potato Soup

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 sweet potato soup came about six years ago when I received winter squash and sweet potatoes in my CSA box.

Thanksgiving Soup

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.

Close Up of Butternut Squash and Sweet Potato Soup

Butternut Squash Sweet Potato Soup Updates

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 Roasted Butternut Squash Sweet Potato Soup as much as my family does, and I would love to know if you make it and what you think!

Bowl of Butternut Squash and Sweet Potato Soup

Roasted Butternut Squash Sweet Potato Soup

Yield: 12
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

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.

Vegan, Gluten-Free, Nut-Free, Kosher


For Soup:

  • 1 large butternut squash (~2 1/2 - 3 pounds)
  • 3 medium sweet potatoes (~2 pounds)
  • 3 medium onions (~1 pound)
  • 6 garlic cloves
  • 1 quart low-sodium vegetable stock
  • 1/4 cup maple syrup
  • 2 cups water
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon Kosher salt
  • Freshly ground pepper, to taste

For Seeds:

  • 1/2 teaspoon olive oil
  • Ground cinnamon
  • Ground ginger
  • Chili powder


  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 1/2 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.

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Nutrition Information:
Yield: 12 Serving Size: 1/12th recipe
Amount Per Serving: Calories: 74Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 206mgCarbohydrates: 17gFiber: 3gSugar: 8gProtein: 1g

Nutrition information was calculated by Nutritionix. It may not be 100% accurate.

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

Share with me in the comments below!

Butternut Squash and Sweet Potato Soup Recipe with Text Overlay


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  1. 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…………….

    1. 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!

    1. 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 🙂

    1. It’s so good! My girls loved it when they were babies, but now it can be hit or miss with them. I still give it to them and see if it will be a hit day or not! Hope you enjoy!

  2. I don’t know why I’ve never thought to do both squash and sweet potato in a soup before – so smart! We do have a butternut squash soup recipe I make frequently with curry which I love, but I look forward to trying this new version.

  3. 5 stars
    I really love that you sweet potato in this! What a great way to add nutrients and flavor. Great recipe Jessica!

  4. I almost always have all these ingredients at home during fall. This will be a perfect addition to my favorite soup recipes!

  5. 5 stars
    This looks lovely! I love it when you can go back to recipes you make all the time and find other simple ways to swap our some sugar too!

    1. Thanks Liz. Recipe makeovers are my favorite! It’s amazing how much our tastes change over time, so while I used to prefer everything on the sweeter side, now I want to reduce the sweetness and taste more of the natural ingredients.

  6. Soups have been on the menu for non stop lately and I’ve made 2 with squash in the last few weeks. Will have to add this one to the rotation!

    1. Hi Colleen, I’m so glad you love the soup! It’s one of my favorites also! The nutrition facts are posted at the end of the recipe. I put them here for you to see:
      Amount Per Serving (1/12th of recipe): CALORIES: 74 TOTAL FAT: 0g SATURATED FAT: 0g TRANS FAT: 0g UNSATURATED FAT: 0g CHOLESTEROL: 0mg SODIUM: 206mg CARBOHYDRATES: 17g FIBER: 3g SUGAR: 8g PROTEIN: 1g

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