Smooth and creamy roasted butternut squash sweet potato soup is the perfect way to start your Thanksgiving meal!
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 and sweet potato soup 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.
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!
Roasted Butternut Squash Sweet Potato 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
- 1/2 teaspoon olive oil
- Ground cinnamon
- Ground ginger
- Chili powder
- 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.)
- 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.
- Cut butternut squash in half lengthwise. Scoop out the seeds and set aside. Scoop squash flesh and transfer to soup pot.
- Add vegetable stock and maple syrup to soup pot. Bring to a boil; lower heat and simmer covered for 30 minutes. Remove from heat.
- 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.
- 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.
- Serve soup with roasted squash seeds on top.