Butternut Squash and Sweet Potato Soup
This butternut squash and sweet potato soup is exactly the kind of dinner I reach for once the weather turns cool. Roasting the squash and sweet potato first gives the whole pot a deep, caramelized flavor that you just don't get from boiling everything together. It's smooth, a little sweet, a little savory, and comes together with mostly hands-off cooking time.
Equipment
- Large rimmed baking sheet
- Large Dutch oven or soup pot 5-quart or larger
- Immersion blender or standard blender
- Vegetable peeler
- Chef's knife
- Cutting board
- Parchment paper
Ingredients
- 1 large butternut squash about 3 pounds, peeled, seeded, and cubed
- 2 medium sweet potatoes about 1.5 pounds, peeled and cubed
- 3 tablespoons olive oil divided
- 1 large yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 6 cups low sodium chicken broth use vegetable broth to keep it vegetarian
- 0.5 cup heavy cream optional
- 2 tablespoons pure maple syrup
- Salt to taste
- Black pepper to taste
- 0.25 cup roasted pepitas for garnish
- Fresh sage or thyme leaves optional, for garnish
Instructions
- Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Peel the butternut squash, scoop out the seeds, and cut into 1-inch cubes. Peel the sweet potatoes and cut into similar-sized cubes.
- Spread the squash and sweet potatoes on the baking sheet in a single layer, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
- Roast for 25-30 minutes, flipping halfway, until fork-tender and lightly caramelized at the edges.
- While vegetables roast, heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat.
- Add the onion, carrots, and celery, and cook for 6-8 minutes until onion is soft and translucent.
- Stir in the minced garlic and grated ginger, and cook for 30-60 seconds until fragrant.
- Sprinkle the cinnamon and nutmeg into the pot and stir to coat, toasting for about 30 seconds.
- Pour in the chicken broth, stir to combine, and bring the mixture to a gentle simmer.
- Once the roasted squash and sweet potatoes are done, add them to the simmering pot.
- Simmer uncovered for 10-15 minutes to allow the flavors to meld.
- Turn off the heat and use an immersion blender directly in the pot to puree until completely smooth.
- Stir in the heavy cream (if using) and maple syrup. Warm gently over low heat, but do not boil.
- Season with additional salt and pepper to taste.
- Ladle into bowls, top with roasted pepitas and fresh herbs, and serve warm.
Notes
- Cut the squash and sweet potatoes into similarly sized pieces so they roast at the same rate.
- Don't crowd the baking sheet, or the vegetables will steam instead of caramelize.
- Toast the spices briefly in the pot before adding liquid to deepen their flavor.
- Blend longer than you think you need to for the silkiest texture.
- Add the cream at the end and keep the heat low so it doesn't separate.
- For a vegan version, use vegetable broth and swap heavy cream for full-fat coconut milk.
- Add a teaspoon of curry powder for a warmer, spiced variation.
- Add a diced apple with the squash and sweet potato for extra natural sweetness.
- Stir in a splash of apple cider vinegar at the end to brighten the flavor.
- Refrigerate in an airtight container for up to 4 days, or freeze individual portions for up to 3 months.
- If the soup thickens too much after chilling, add a splash of broth or water when reheating.
Nutrition
Serving: 1servingCalories: 215kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 480mgPotassium: 520mgFiber: 6gSugar: 9gVitamin A: 120IUVitamin C: 25mgCalcium: 8mgIron: 6mg
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