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Creamy roasted butternut squash and sweet potato soup in a blue braiser, topped with a swirl of cream, toasted pepitas, and fresh herbs.

Roasted Butternut Squash and Sweet Potato Soup

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.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings

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 350°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 35–45 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 5–7 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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