Roasted Butternut Squash and Sweet Potato Soup
Updated March 26, 2019
It is March, which means madness!:) I LOVE March Madness! I think my dad had me filling out a bracket as a baby. Our family really gets into basketball, so this is a fun and crazy time for us! I am sad Illinois didn’t make the tournament, but I think they will be good next year:) I don’t have a favorite team, but I am still excited to watch and hopefully see a few upsets-Kansas-you can lose anytime, thanks:)
I never get sick of soup. I know it is spring and all, but soup remains on the menu at our house all year long. I had a butternut squash and sweet potato sitting on the counter together. A light bulb went on “upstairs” and I decided to turn them into soup. I found a lonely carrot in the fridge, so I invited him to the party as well:)
I roasted the vegetables in the oven to bring out their best flavors. Then I threw everything in a pot with an onion, garlic, vegetable broth, and spices. I pureed the soup with my magic wand and was very pleased with my roasted squash soup. It is very creamy and smooth. The cinnamon adds a hint of sweetness that had me wanting more.
Don’t give up on soups just yet, try this one and then you can get out the spring and summer recipes!
Have a great weekend and enjoy the March Madness!
Roasted Butternut Squash and Sweet Potato Soup
Ingredients
- 1 medium butternut squash peeled, seeds removed, and chopped
- 1 large sweet potato peeled and chopped
- 1 large carrot peeled and chopped
- Drizzle of olive oil
- Salt and pepper to taste
- 1 T olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- 2 cans low sodium vegetable broth 15 oz.
- 1 cup water
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- 1. Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove the veggies from the oven and set aside.
- 2. In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes.
- 3. Stir in the roasted veggies. Cook for five minutes.
- 4. Add in the vegetable broth and water. Add the cinnamon, nutmeg, and salt and pepper. Stir.
- 5. Let the soup cook for 20 minutes.
- 6. Puree the soup with a hand held blender. If you don't have one, transfer soup to a blender and puree in batches.
- 7. Serve the soup hot. You can freeze this soup!
Have you tried this recipe?
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Vegetable Soup with Sweet Potatoes and Rosemary from Two Peas and Their Pod
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Roasted Sweet Potato Soup with Fried Sage from Local Lemons
Sweet Potato Soup with Maple and Bacon from Cookin Canuck
I absolutely loved this soup. i made my own vegetable stock and this came out perfect. the best soup i have ever made. Thank you
You are welcome!
I made this soup recipe for thanksgiving and it was delicious! Thank you for your simple yet tasty recipe.
Delicious recipe, thank you!!
Hi,
I was wondering what the nutrition facts were?
I love this! However I bake the whole squash cut in half and then it is super easy to just scoop out the insides.
Silly question, but are you supposed to use 15 oz or 30 oz of broth?
I use 15 oz cans
Made this tonight and honestly it might be the best thing I ever made. Creamy and delicious! This recipe is golden! Thanks!
Also I think Erin above might be asking how much total broth the recipe calls for and I think it’s 30 oz total. I used a 900 ml carton (which equals 30 oz)
This soup tastes amazing and is super easy to make!
I made this recipe exactly as directly and it was TO DIE FOR! Definately is going to be a family favorite. Thank you so much for sharing.
Love this soup. I have made it several times and it has been a hit! This last time I made it I added a peeled and diced apple and roasted it along with the other veggies, so so good!
Hi, I don’t have vegetable stock. What do you think about chicken stock or chicken bouillon. Also, I am using an acorn squash instead of butternut squash. Any suggestions would be appreciated!
I don’t have vegetable stock. What do you think about chicken stock or chicken bouillon. Also, I am using an acorn squash instead of butternut squash. Any suggestions would be appreciated!
I have to say, I had the curry powder ready in case the cinnamon and nutmeg didn’t do it for me, but it is wonderful just as written! And easy…my favorite combination.
I used my pressure cooker. After adding the water and soup base I cooked it under pressure for 10 min….then used the immersion blender, and it was great right out of the pot. Thanks!
Love it! So smooth and tasty, this is my go-to soup in the fall.
I made this soup and it looks great, however, I put one dessertspoon of cinnamon in instead of one tablespoon. Way too much. how do I counteract this? By adding more squash and broth? any suggestions?
Made this last night – and it’s a definite “keeper”! Only change was to add about a quarter teaspoon of Aleppo pepper for a bit of heat. Great recipe!
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