Easy Roasted Butternut Squash & Sweet Potato Soup Recipe
Introduction
This easy roasted butternut squash and sweet potato soup is a comforting blend of flavors perfect for chilly days. Roasting the vegetables enhances their natural sweetness, creating a rich and creamy soup that’s both nourishing and simple to make.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, peeled and sliced in half
- 1 bulb garlic
- 1 tbsp olive oil
- 1 tsp sea salt
- 2 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp cumin
- 4 cups veggie broth
- 16 ounces cannellini beans
Instructions
- Step 1: Preheat your oven to 400°F and line two baking sheets with parchment paper.
- Step 2: Slice the bottom off the garlic bulb and drizzle the exposed cloves with a little olive oil. Place the garlic bulb bottom down on one of the baking sheets.
- Step 3: Add the butternut squash, sweet potato, and onion to the baking sheets. Drizzle with olive oil and sprinkle with sea salt, dried thyme, dried parsley, and cumin. Toss everything to coat evenly.
- Step 4: Roast the veggies and garlic in the preheated oven for 35–40 minutes, or until the squash and sweet potatoes are fork-tender and have crispy edges. Remove from the oven and allow to cool slightly.
- Step 5: Once cooled for 10–15 minutes, squeeze the roasted garlic cloves out of their skins into a high-speed or heat-safe blender along with the roasted vegetables, veggie broth, and cannellini beans.
- Step 6: Blend the mixture until smooth and creamy. If you prefer, you can transfer all ingredients to a pot and use an immersion blender to achieve the same texture.
- Step 7: Heat the soup in a pot on the stove until warmed through. Serve hot, garnished with fresh parsley or a dollop of vegan heavy cream if desired. Enjoy!
Tips & Variations
- For extra depth, add a pinch of smoked paprika or a splash of coconut milk when blending.
- If you don’t have cannellini beans, white beans or chickpeas work well as substitutes.
- Use fresh herbs if available, adjusting quantities to taste for a brighter flavor.
- Roast veggies on a single baking sheet to encourage more caramelization if you prefer.
Storage
Store this soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months—just thaw and reheat gently on the stove. Stir occasionally while reheating to maintain a smooth texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes! This recipe is naturally vegan, especially if you choose plant-based broth and skip any dairy toppings.
Do I have to peel the butternut squash and sweet potatoes?
Peeling is recommended for a smoother soup, but if you prefer a more rustic texture and don’t mind blending skins, you can leave them on after washing thoroughly.
Print
Easy Roasted Butternut Squash & Sweet Potato Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A comforting and nutritious roasted butternut squash and sweet potato soup that’s easy to prepare and perfect for a cozy meal. Roasting the vegetables enhances their natural sweetness, and blending them with cannellini beans and veggie broth creates a creamy, flavorful soup that’s both vegan and gluten-free.
Ingredients
Vegetables
- 1 large butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, peeled and sliced in half
- 1 bulb garlic
Seasonings & Oils
- 1 tbsp olive oil
- 1 tsp sea salt
- 2 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp cumin
Liquids & Others
- 4 cups vegetable broth
- 16 ounces cannellini beans
Instructions
- Prep: Preheat your oven to 400°F (205°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Season the veggies: Slice the bottom off the garlic bulb to expose the cloves and drizzle with olive oil. Place the garlic bulb cut side down on one baking sheet. Add the peeled and cubed butternut squash, sweet potatoes, and halved onion on the baking sheets. Drizzle olive oil over the veggies and season evenly with sea salt, dried thyme, dried parsley, and cumin. Toss everything together to ensure an even coat of oil and spices.
- Roast: Place the baking sheets in the preheated oven and roast for 35-40 minutes until the squash and sweet potatoes are fork-tender and slightly crispy on the outside. Remove from the oven and allow the vegetables to cool for about 10-15 minutes.
- Blend: Using a high-speed or heat-safe blender, add the roasted vegetables along with the squeezed-out garlic cloves (discard the skins), vegetable broth, and cannellini beans. Blend until the mixture is smooth and creamy. Alternatively, transfer all the ingredients to a pot and use an immersion blender to puree until creamy.
- Heat and serve: Pour the blended soup back into a pot, heat it on the stove to your preferred temperature, then serve warm. Garnish with fresh parsley or a drizzle of vegan heavy cream if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months; thaw completely before reheating.
Notes
- For a thicker soup, reduce the amount of vegetable broth slightly before blending.
- You can substitute cannellini beans with other white beans like great northern or navy beans.
- Adding a pinch of smoked paprika or chili flakes can give the soup a subtle smoky or spicy kick.
- If you don’t have parchment paper, lightly oil the baking sheets to prevent sticking.
- For a nuttier flavor, sprinkle some toasted pumpkin seeds or chopped walnuts on top before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Keywords: roasted butternut squash soup, sweet potato soup, vegan soup, creamy vegetable soup, healthy soup recipe, gluten-free soup, autumn soup
