Roasted Butternut Squash and Sweet Potato Soup
This butternut squash and sweet potato soup is the bowl I reach for the second the leaves start to turn. Roasted butternut squash and sweet potato soup has a deeper, sweeter, toastier flavor than anything simmered straight in a pot, and this one leans all the way into it with honey, a whole lot of roasted garlic, and a warm spice blend that makes the whole house smell like fall. It’s velvety, cozy, and just the right mix of sweet and savory, the kind of soup that tastes like it took a lot more effort than it did.
A Quick Look At The Recipe
- Recipe Name: Roasted Butternut Squash and Sweet Potato Soup
- Main Ingredients: Roasted Vegetables, butternut squash, sweet potatoes, garlic bulbs, olive oil, honey, CTH, garlic powder, onion powder, paprika, nutmeg, pepper, thyme, salt
- Why You'll Love It: This butternut squash and sweet potato soup is roasted with honey, garlic, and warm spices, then blended silky smooth with chicken broth and half and half for a cozy, creamy fall soup.
The roasted garlic is the quiet star here. Two whole bulbs roast right alongside the squash and sweet potatoes, then get squeezed straight into the pot, where they melt into the soup with a mellow, almost buttery sweetness that makes every spoonful taste richer and more layered than a standard squash soup.
Why You’ll Love This Butternut Squash Sweet Potato Soup
- Roasting the squash and sweet potatoes with honey and spices caramelizes the edges and builds a deep, toasty flavor you just can’t get from boiling.
- It’s naturally creamy. Blending the roasted vegetables does most of the work, and a cup of half and half takes it the rest of the way to silky smooth.
- Two full bulbs of roasted garlic add rich, mellow flavor without any sharp bite.
- You control the consistency, adding broth a little at a time until it’s exactly as thick or as thin as your family likes it.
- It reheats beautifully, so one pot covers dinner tonight and cozy lunches for the rest of the week.
Ingredients Needed to Make Butternut Squash and Sweet Potato Soup
The Roasted Vegetables
One butternut squash and two sweet potatoes make up the base of this soup. You can halve the squash lengthwise and scrape out the seeds yourself, or grab a bag of pre-cubed squash to save time. Two whole garlic bulbs, cut open across the top, roast right alongside them and turn soft, golden, and spreadable.
The Honey and Seasonings
Olive oil and two tablespoons of honey coat everything before it goes into the oven so the vegetables caramelize as they roast. CTH (Creole Trinity & Herb), garlic powder, onion powder, paprika, nutmeg, pepper, and thyme bring a warm, savory balance to all that natural sweetness, with salt to taste.
The Soup Base
A medium diced onion cooked down in butter builds the flavor base in the pot. Chicken broth thins the soup to your perfect consistency, Better Than Bouillon Roasted Chicken adds a rich, savory depth, and a cup of half and half makes it creamy and smooth.
For Garnish
A sprinkle of chili flakes and fresh thyme finishes each bowl with a little heat and a pop of green. A swirl of extra half and half or a handful of toasted pepitas on top is a great addition too.
Dietary note: This soup is naturally gluten-free as long as your broth and bouillon are labeled gluten-free, so double-check the labels if you’re cooking for anyone with a sensitivity.
How to Make Roasted Butternut Squash Sweet Potato Soup
1
Preheat the oven to 350Ā°F. Add the cubed butternut squash, sweet potatoes, and garlic bulbs to a sheet pan. Drizzle with olive oil and honey, sprinkle with the CTH, garlic powder, onion powder, paprika, nutmeg, pepper, thyme, and salt, and toss until everything is evenly coated.
2
Roast for 35ā45 minutes, until the squash and sweet potatoes are softened and toasted around the edges and the garlic is soft and golden.
3
While the vegetables roast, melt the butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent.
4
Squeeze the roasted garlic cloves right out of their skins and into the pot. Stir to combine with the onions.
5
Add the roasted squash and sweet potatoes to the pot along with 2 cups of chicken broth.
6
Blend the soup until smooth with an immersion blender, or carefully transfer it to a blender in batches. Slowly add more broth while blending until the soup reaches the consistency you like.
7
Stir in the Better Than Bouillon and the half and half, then let the soup cook over medium-low heat until warmed through and the flavors come together.
8
Ladle into bowls and top with chili flakes and fresh thyme.
What to Serve With Butternut Squash and Sweet Potato Soup
A warm basket of 5-Ingredient Dinner Rolls is made for dunking and swiping the bottom of the bowl. For a heartier dinner, pair a bowl with French Onion Patty Melts for the ultimate soup and sandwich night. If you want something fresh alongside all that creamy richness, a peppery Arugula Salad with Lemon Vinaigrette balances it out perfectly.
Frequently Asked Questions
Can I make butternut squash and sweet potato soup ahead of time?
Yes, and it might be even better the next day. Make the soup completely, cool it, and refrigerate it in an airtight container, then reheat gently on the stovetop with a splash of broth to loosen it back up.
Can I use pre-cut butternut squash?
Absolutely. Pre-cubed butternut squash from the produce section works perfectly and saves you the hardest part of the prep. Roast it exactly the same way.
How do I make this soup thicker or thinner?
Start with 2 cups of broth and add more a little at a time while you blend for a thinner soup. If it ends up thinner than you want, let it simmer uncovered for a few extra minutes and it will thicken back up.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat, stirring often, and add a splash of broth if it has thickened in the fridge. This soup can be frozen for up to 3 months. Cool it completely first, and since soups made with half and half can separate a little after freezing, give it a good whisk or a quick blend as it reheats.
This is the soup my family asks for on the first truly chilly night of the season. There’s something about a big pot of it on the stove that pulls everyone into the kitchen early, hovering with spoons and asking if it’s ready yet.
Roasted Butternut Squash and Sweet Potato Soup
Ingredients
Roasted Vegetables
- 1 butternut squash halved lengthwise, seeds removed, and cubed (or 1 bag pre-cubed squash)
- 2 sweet potatoes peeled and cubed
- 2 garlic bulbs tops cut off to expose the cloves
- olive oil enough to coat
- 2 tbsp honey
- 1 tbsp CTH, garlic powder, onion powder, paprika, nutmeg, pepper, and thyme
- salt to taste
Soup
- 2 tbsp butter
- 1 medium onion diced
- 3-4 cups chicken broth divided, depending on desired consistency
- 1 tbsp Better Than Bouillon Roasted Chicken
- 1 cup half and half
Garnish
- chili flakes
- fresh thyme
Instructions
- Preheat the oven to 350Ā°F. Add the cubed squash, sweet potatoes, and garlic bulbs to a sheet pan. Drizzle with olive oil and honey, sprinkle with the seasonings and salt, and toss to coat.
- Roast for 35ā45 minutes, until the squash and sweet potatoes are softened and lightly toasted and the garlic is soft.
- While the vegetables roast, melt the butter in a large pot over medium heat. Add the onion and cook until translucent, about 5ā7 minutes.
- Squeeze the roasted garlic cloves out of their skins and into the pot. Stir to combine with the onion.
- Add the roasted squash and sweet potatoes to the pot along with 2 cups of chicken broth.
- Blend until smooth with an immersion blender, or carefully transfer to a blender in batches. Add more broth a little at a time while blending until the soup reaches your desired consistency.
- Stir in the Better Than Bouillon and half and half. Simmer over medium-low heat for about 10 minutes, until heated through.
- Ladle into bowls and top with chili flakes and fresh thyme.
Notes
- Pre-cubed butternut squash works perfectly and saves the hardest part of the prep.
- If using a countertop blender, work in batches, fill it no more than halfway, and vent the lid so steam can escape.
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