Roasted Butternut Squash Sweet Potato Soup
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 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.
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!
Roasted Butternut Squash 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.
Vegan, Gluten-Free, Nut-Free, Kosher
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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!
I’m so excited to see all the soup recipes appearing on everyone’s blogs! I love soups and this recipe looks delicious!
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…………….
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!
This soup sounds perfect for a cold day! I love that you use the squash seeds too.
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 🙂
What a cool recipe. I imagine all that roasting makes for a super tasty soup. I will have to try this!
Thanks so much Katie! The roasting is key in my opinion – it really adds so much flavor to the soup!
So yummy! I could eat this kind of soup everyday 🙂
Thanks Lauren – me too!!
This has two of my favourite fall veggies! I need to make this stat.
Yay! Can’t wait to hear how you like it!
This sounds amazing. My kids wouldn’t like it but my husband and I would devour it!
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!
This soup is gorgeous! Perfect timing with the cold weather here!
Thanks Abbey! Hope you enjoy it. So satisfying and comforting in this cold!
Ooh I bet the maple syrup in there is really good!
You can’t go wrong with some maple syrup 😉
Butternut squash and sweet potatoes are my favorite Fall veggies! I can’t wait to try this!
Yay! Let me know how you like it!
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.
Can’t wait for you to try the combo. It’s such a yummy soup!
I think fall is my favorite season because of soups like this. It looks tasty!
Mine too! Hope you enjoy!
Butternut squash soup is my favourite! have to try this one!
Yay! Let me know how you like it!
I really love that you sweet potato in this! What a great way to add nutrients and flavor. Great recipe Jessica!
Thanks Julie! It’s such an easy addition too!
This soup looks sooo good. Warming, comforting and just deliciously creamy. Can’t wait to try it.
Thanks Natalie. Can’t wait for you to try it too. It’s definitely all those things you described!
I almost always have all these ingredients at home during fall. This will be a perfect addition to my favorite soup recipes!
How perfect! I hope you enjoy the addition to your soup repertoire!
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!
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.
Loving butternut squash soup right now! Also loving that you’ve added sweet potato. Sounds so delicious!
Thanks Christine. Hope you try my version 🙂
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!
Sounds good to me. I love soup!
Looks so creamy and delicious! Perfect addition to the holiday menu!
Thanks so much Taylor. Happy holidays!
What a delicious soup! Fall soups are my favorite because of recipes like this!