Try Butternut Squash Soup and Kale Salad with Roasted Vegetables and Crispy Lentils while you’re at it.

Why This Roasted Butternut Squash and Sweet Potato Soup Tastes So Good

This roasted butternut squash and sweet potato soup gets its deep, sweet flavor from the oven. Roasting the squash, sweet potato, and carrot caramelizes their natural sugars, and a pinch of cinnamon and nutmeg makes it taste like fall in a bowl. I first made it on a chilly Sunday and the whole house smelled like a bakery. It’s become my go-to for cozy lunches.

3 Reasons You’ll Love This Creamy Roasted Vegetable Soup

Roasting the vegetables first gives the soup a rich, caramelized flavor that you can’t get from boiling.
It’s naturally creamy without any cream or dairy, just blended vegetables and broth.
You only need one pot for the stovetop part, and the oven does most of the work.

Key Ingredients for the Best Butternut Squash and Sweet Potato Soup

Butternut squash: Look for one that feels heavy for its size with firm, unblemished skin. You can substitute with 4 cups of pre-cut cubes to save time.
Sweet potato: Any variety works, but orange-fleshed sweet potatoes give the soup a deeper color and sweetness. No need to peel if you scrub well, but peeling gives a smoother texture.
Cinnamon and nutmeg: Freshly grated nutmeg is more aromatic, but pre-ground works fine. Use Ceylon cinnamon for a milder flavor if you have it.

Kitchen Tools You’ll Need for This Soup

Large baking sheet (for roasting the vegetables)
Large soup pot or Dutch oven (for simmering the soup)
Immersion blender or regular blender (for pureeing)

Tips for Perfect Roasted Butternut Squash and Sweet Potato Soup

Cutting butternut squash can be tricky. I like to pierce it with a fork and microwave it for 2 minutes to soften the skin before peeling. When roasting, spread the vegetables in a single layer so they brown instead of steam. Stir every 15 minutes to ensure even cooking. The vegetables are done when they’re tender and the edges are lightly browned.

Expert Tips for the Best Flavor

For the best flavor, use low-sodium vegetable broth so you can control the salt. Taste the soup before adding more salt, the roasted vegetables already bring a lot of natural sweetness. If the soup is too thick after blending, add a little more water or broth until it reaches your preferred consistency.

How to Adjust the Thickness of This Soup

If your soup turns out thicker than you’d like, stir in extra broth or water a quarter cup at a time until it’s the right consistency. For a thicker soup, let it simmer uncovered for a few extra minutes to reduce, or add a handful of cooked white beans before blending. The soup will also thicken as it sits in the fridge, so you may need to thin it when reheating.

Easy Variations for This Butternut Squash Soup

If you want a little heat, add a pinch of cayenne pepper or a grated fresh ginger along with the garlic. For a richer soup, swap half the water for full-fat coconut milk. You can also add a can of drained chickpeas for extra protein, just stir them in after blending. To make it in a slow cooker, skip the roasting step and cook all the vegetables in the broth on low for 6-8 hours, then blend.

What to Serve with Roasted Butternut Squash and Sweet Potato Soup

Serve this soup hot with a swirl of yogurt or a drizzle of olive oil on top. A handful of toasted pumpkin seeds adds crunch, and a few cracks of black pepper brighten the flavor. Crusty bread or a simple green salad with a tangy vinaigrette makes a great side.

How to Store Leftover Roasted Butternut Squash Soup

Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors actually get better after a day or two.

How to Freeze This Sweet Potato Soup

This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. Leave a little room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Best Ways to Reheat This Creamy Soup

Reheat the soup on the stovetop over medium-low heat, stirring occasionally. If it’s too thick after thawing, add a splash of broth or water. You can also microwave individual portions in 30-second bursts, stirring in between.

Frequently Asked Questions About This Roasted Vegetable Soup

Can I use frozen butternut squash?

Yes, you can use frozen cubed butternut squash. No need to thaw; just roast them directly on the baking sheet, but they may release more water and take a few extra minutes to brown. Or you can skip roasting and add them directly to the pot with the broth.

Can I skip the roasting step?

You can, but the soup will be less sweet and flavorful. Boil the vegetables in the broth instead, then blend. The roasting caramelizes the natural sugars, so skipping it gives a milder taste.

How do I make this soup vegan?

It already is, just use vegetable broth and skip any dairy toppings. The soup is naturally creamy from the blended vegetables.

Can I use a regular blender instead of an immersion blender?

Yes, but work in batches and don’t fill the blender more than halfway with hot liquid. Remove the center cap to let steam escape and cover with a towel to avoid splatters.

Recipe

Roasted Butternut Squash and Sweet Potato Soup

Roasted butternut squash, sweet potato, and carrot soup with cinnamon and nutmeg, pureed until creamy.

easyVegan

Servings

Lunch

Course

American

Cuisine

1181 kcal

Calories

Ingredients

Servings

1 butternut squash, peeled, seeds removed, and chopped
1 sweet potato, peeled and chopped
1 carrot, peeled and chopped
olive oil, drizzle
1 onion, chopped

2 cloves garlic, chopped
2 cans low sodium vegetable broth, 15 oz each
1 cup water
1 tsp cinnamon
0.25 tsp nutmeg

roasting

salt and pepper, to taste

soup base

1 tbsp olive oil

final seasoning

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!

Nutrition (per serving)

1181kcal

Calorie breakdown

Protein0%1 kcal

Fat100%1228 kcal

Carbohydrates0%4 kcal

How this was calculated — 13 of 13 ingredients matched

butternut squashSquash, winter, butternut, raw0 kcal

sweet potatoSweet potato leaves, raw0 kcal

carrotCarrots, raw0 kcal

olive oilOil, corn, peanut, and olive9 kcal

onionOnions, raw0 kcal

garlicGarlic, raw15 kcal

low sodium vegetable brothVegetable oil, palm kernel6896 kcal

waterWater, bottled, generic0 kcal

cinnamonCinnamon buns, frosted (includes honey buns)23 kcal

nutmegOil, nutmeg butter11 kcal

salt and pepperPeppers, sweet, red, cooked, boiled, drained, with salt0 kcal

olive oilOil, corn, peanut, and olive133 kcal

salt and pepperPeppers, sweet, red, cooked, boiled, drained, with salt0 kcal

Serving size ≈ 180 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: dairy-free, dairyFree, gluten-free, glutenFree, nut-free, nutFree, Oven Baked, vegan, vegetarian

This post may contain affiliate links. Read our disclosure policy.