Delicious Roasted Sweet Potato and Butternut Squash Soup

Name: Roasted Sweet Potato and Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 medium sweet potatoes (peeled and cubed); 1 medium butternut squash (peeled, seeded, cubed); 1 large yellow onion (chopped); 4 garlic cloves (peeled); 2 tbsp olive oil; 1 tsp salt (or to taste); ½ tsp black pepper; ½ tsp dried thyme; ¼ tsp ground nutmeg; ¼ tsp red pepper flakes (optional, for spice); 2 bay leaves; 1 tbsp tomato paste; 3–4 cups vegetable broth (or chicken broth for richer flavor); ½ cup coconut milk or cream (optional, for creaminess); Fresh thyme, toasted pumpkin seeds, or cream swirl (for garnish)

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Introduction

When the air turns crisp and leaves crunch underfoot, nothing warms the soul like a bowl of roasted sweet potato and butternut squash soup. The first spoonful greets you with caramelized sweetness, a velvety texture, and subtle spice — the kind of comfort food that makes autumn unforgettable.

What sets this soup apart from all the other sweet potato and squash recipes is the roasting step. Instead of boiling the vegetables, you roast them until golden and caramelized, coaxing out natural sugars and earthy depth. It’s this extra layer of flavor that transforms a simple bowl of blended vegetables into a cozy fall soup worthy of a holiday menu.

Bowl of roasted sweet potato and butternut squash soup with cream swirl and thyme. — Roasted Sweet Potato and Butternut Squash Soup

This dish fits everywhere — it’s perfect as a Thanksgiving starter, a nourishing weeknight dinner, or a freezer-friendly meal prep option for busy families. It pairs beautifully with hearty fall sides like my sweet potato casserole with pecan topping, making it a seasonal staple you’ll crave all season long.

Table of Contents

Why Roasting Sweet Potatoes and Butternut Squash Changes Everything

The secret to a truly unforgettable roasted sweet potato and butternut squash soup lies in one simple step: roasting the vegetables. When sweet potatoes and squash hit a hot oven, their natural sugars caramelize, creating deep, nutty, almost buttery flavors you’ll never achieve by boiling alone.

That caramelization adds complexity to every spoonful. Instead of tasting flat, the soup develops a layered profile: sweet, savory, slightly smoky, and full of autumn warmth. Roasting also intensifies the color, giving the soup that vibrant golden-orange hue that makes it both cozy and visually stunning.

Roasting vs. Boiling: The Difference in Flavor

Boiled vegetables soften quickly but release water, which can dilute flavor.
Roasted vegetables retain their richness while gaining a concentrated sweetness and lightly crisped edges.

This step is why foodies gravitate toward recipes like creamy roasted sweet potato and butternut squash soup rather than the plain version — the flavors are simply more satisfying.

For a festive pairing, serve this soup alongside maple honeycrisp apple fritters. The sweet and savory balance between the caramelized soup and fruity fritters is perfect for a fall gathering or even a Thanksgiving brunch spread.

Health Benefits

One of the best things about roasted sweet potato and butternut squash soup is that it’s not just delicious — it’s loaded with nutrition. This cozy bowl is a powerhouse of vitamins, fiber, and antioxidants, making it one of the healthiest soups you can serve during the colder months.

Packed with Vitamins and Antioxidants

Both sweet potatoes and butternut squash are rich in vitamin A, which supports eye health and immunity. They also provide vitamin C for a stronger immune system, plus potassium and magnesium to balance electrolytes. The natural orange color? That comes from beta-carotene, an antioxidant linked to reducing inflammation and supporting skin health.

High Fiber, Low Guilt

If you’re looking for a soup that satisfies without weighing you down, this recipe checks all the boxes. The fiber keeps you full, aids digestion, and balances blood sugar levels — making it a healthy roasted sweet potato and butternut squash soup option for families and anyone focusing on wellness this fall.

Boosting Protein for a Complete Meal

By default, this soup is plant-based and nourishing. But if you want to make it more filling, you can easily turn it into a high protein fall soup by adding lentils, chickpeas, quinoa, or even shredded chicken. This approach transforms a simple bowl into a full meal that works for post-workout recovery or a balanced dinner.

I’ve explored this idea further in my high protein butternut squash soup recipe, where adding protein-rich ingredients creates a soup that fuels you while keeping the cozy, creamy flavors intact.

Ingredients You’ll Need

The beauty of roasted sweet potato and butternut squash soup is that it relies on simple, wholesome ingredients while still delivering rich, comforting flavor. Each element plays an important role in building layers of sweetness, creaminess, and warmth.

Fresh sweet potatoes, butternut squash, onion, garlic, and spices for soup. — Ingredients for Roasted Sweet Potato and Butternut Squash Soup

Main Ingredients

Sweet potatoes – Earthy and naturally sweet, they create the velvety base.
Butternut squash – Adds depth and a nutty flavor that pairs perfectly with sweet potatoes.
Onion & garlic – Essential aromatics that build savory flavor.
Olive oil – Helps caramelize vegetables during roasting.
Vegetable broth – Light, plant-based foundation (chicken broth for a richer taste).
Tomato paste – A spoonful adds umami and depth.
Salt & black pepper – Simple seasonings to balance flavors.
Nutmeg & thyme – Warm, cozy spices that complement root vegetables.
Bay leaves – Infuse subtle herbal notes.

Optional Add-Ins for Variations

Coconut milk – For a vegan roasted sweet potato and butternut squash soup with creamy texture.
Red pepper flakes or chipotle – For a spicy roasted sweet potato and butternut squash soup variation.
Quinoa, lentils, or beans – To boost protein and make it a high protein fall soup.
Shredded turkey or chicken – A hearty way to turn this into a post-Thanksgiving leftover soup.

Ingredient Substitutions Table

Ingredient	Substitution/Variation	Flavor/Effect
Vegetable broth	Chicken broth	Richer, more savory base
Olive oil	Coconut oil	Adds sweetness, vegan-friendly
Coconut milk	Heavy cream or Greek yogurt	Creamier, thicker consistency
Sweet potatoes	Carrots or parsnips	Earthy, less sweet
Butternut squash	Pumpkin	Similar creamy texture, autumn vibe
Thyme & nutmeg	Curry powder or garam masala	Spiced, warming profile

This flexibility makes the recipe adaptable for holidays, dietary needs, or even weeknight quick fixes. For another festive dish that balances sweet and savory, see my cranberry brie bites with puff pastry — a great appetizer to serve before a bowl of this soup.

How to Make Roasted Sweet Potato and Butternut Squash Soup

The method is simple, but the results are rich and deeply flavorful. Here’s how to make the ultimate roasted sweet potato and butternut squash soup at home.

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes, butternut squash, onion, and garlic cloves on a lined baking sheet. Drizzle with olive oil, season with thyme, salt, and pepper, and roast for 30–35 minutes until golden brown and tender. Roasting brings out caramelized edges and concentrated sweetness, which is the key to this soup’s flavor.

Roasted sweet potatoes and butternut squash on a baking tray with garlic and thyme. — Roasting Sweet Potatoes and Butternut Squash for Soup

Step 2: Build the Soup Base

Transfer the roasted vegetables to a large pot or Dutch oven. Stir in vegetable broth, tomato paste, nutmeg, and bay leaves. Let the mixture simmer for 15 minutes, allowing the flavors to develop. If you want to kick things up, add a pinch of cayenne or smoked paprika to create a spicy roasted sweet potato and butternut squash soup with subtle heat.

Roasted sweet potato and butternut squash simmering in broth with bay leaves. — Simmering Roasted Sweet Potato and Butternut Squash Soup Base

Step 3: Blend Until Smooth

Remove the bay leaves, then puree the soup using an immersion blender. For extra creaminess, blend in batches with a high-speed blender. If you prefer texture, only puree half of the soup and leave some chunks for a rustic finish. This creates a cozy balance between creamy and hearty.

Immersion blender blending roasted sweet potato and butternut squash soup until creamy. — Blending Roasted Sweet Potato and Butternut Squash Soup

Step 4: Finish with Creamy or Protein-Packed Add-Ins

Now comes the fun part: customizing your soup.

Stir in coconut milk for a vegan roasted sweet potato and butternut squash soup with velvety richness.
Add Greek yogurt or cream for a classic creamy roasted sweet potato and butternut squash soup.
Mix in cooked lentils or quinoa to turn it into a high protein fall soup that’s satisfying enough for dinner.
Fold in leftover shredded turkey for a post-Thanksgiving soup that reduces waste and keeps the holiday flavors alive.

Looking for another cozy soup idea? Try this White Bean Soup — it’s hearty, protein-rich, and perfect for alternating with this creamy squash and sweet potato blend.

Flavor Variations and Seasonal Twists

One of the best things about roasted sweet potato and butternut squash soup is how versatile it is. With just a few tweaks, you can adapt it for different diets, spice levels, or holiday occasions.

Creamy Roasted Sweet Potato and Butternut Squash Soup

If you love soups with an indulgent, silky texture, this variation is for you. Simply stir in heavy cream, half-and-half, or even Greek yogurt for extra richness. The creamy version works beautifully as a dinner party starter, offering comfort and elegance in every spoonful.

Vegan Roasted Sweet Potato and Butternut Squash Soup with Coconut Milk

For a plant-based option, swap cream for coconut milk. This creates a vegan roasted sweet potato and butternut squash soup with subtle sweetness and velvety smoothness. Top it with pumpkin seeds or roasted chickpeas for added crunch and protein.

Spicy Roasted Sweet Potato and Butternut Squash Soup

Want to add a little heat? Try stirring in chipotle peppers, cayenne, or smoked paprika. This spicy roasted sweet potato and butternut squash soup variation delivers cozy warmth that’s perfect for chilly nights. Serve with crusty bread to balance the spice.

Thanksgiving Sweet Potato and Butternut Squash Soup Starter

This soup makes an excellent Thanksgiving starter because it’s light enough to enjoy before a big meal but still full of festive flavor. Enhance it with sage, thyme, and a swirl of cream for presentation. Pair it with a Thanksgiving dinner charcuterie board to create a seasonal spread that impresses guests.

Healthy Roasted Sweet Potato and Butternut Squash Soup

For a lighter version, skip the cream and keep the focus on roasted vegetables, broth, and warming spices. It’s a healthy roasted sweet potato and butternut squash soup that works perfectly for weeknight dinners or post-holiday resets.

Serving Suggestions and Pairings

A bowl of roasted sweet potato and butternut squash soup is satisfying on its own, but the right pairings make it even more special. Whether you’re enjoying it for a casual family dinner or serving it as part of a holiday spread, these ideas will help elevate the experience.

Roasted sweet potato and butternut squash soup served with bread and toppings. — Serving Roasted Sweet Potato and Butternut Squash Soup

Classic Pairings for Cozy Dinners

Pair your soup with warm crusty bread, garlic knots, or a fresh green salad. For protein balance, serve it alongside roasted chicken or turkey. This makes the meal both hearty and wholesome, perfect for weeknight family dinners.

Elegant Pairings for Entertaining

If you’re entertaining, consider serving this soup in small bowls or cups as a starter course. It works beautifully before heavier mains like roast beef, glazed ham, or a holiday turkey. Guests will love the creamy texture and golden color, which looks as good as it tastes.

Seasonal Pairings for Holidays

For a truly festive spread, serve the soup with seasonal bites like Mom’s Apple Fritters Recipe. The crisp apple and touch of maple bring out the sweetness of the soup, making this pairing especially cozy for fall gatherings. Another creative idea is adding it to a spread with butterbeer cookies with butterscotch frosting. While cookies may sound unexpected, their nostalgic sweetness adds a fun, whimsical touch to seasonal tables.

Storage, Meal Prep & Freezer Tips

One of the biggest advantages of roasted sweet potato and butternut squash soup is how well it stores and reheats. That makes it a dream recipe for busy families, meal prep enthusiasts, or anyone planning ahead for the holiday season.

How to Store in the Fridge

Let the soup cool completely before transferring it to airtight containers. It will last for 3–4 days in the refrigerator without losing flavor. For best results, store in single-serve jars or containers so you can reheat exactly what you need.

Can You Freeze Roasted Sweet Potato and Butternut Squash Soup?

Absolutely. This soup freezes beautifully, making it a perfect meal prep soup for fall and winter. Pour cooled soup into freezer-safe containers or bags, leaving space at the top for expansion. Label with the date, and you can keep it frozen for up to 3 months.

Best Way to Reheat

Reheat thawed soup gently over medium heat on the stovetop, stirring often. If the soup has thickened during storage, simply add a splash of broth, water, or coconut milk to restore its creamy consistency. For a quicker option, microwave in intervals of 1–2 minutes, stirring in between.

Tips for Holiday Meal Prep

This recipe is a lifesaver if you’re cooking for Thanksgiving or Christmas. You can make the soup up to two days ahead of time and store it in the fridge. On the holiday, just reheat it before serving. Pair it with festive starters like sweet potato casserole with marshmallows to create a seasonal menu that blends savory and sweet.

Portioning for Quick Lunches

If you’re making this soup for work or school lunches, freeze in individual containers. This way, you’ll have ready-to-go portions that can thaw in the fridge overnight and be reheated quickly the next day.

FAQs About Roasted Sweet Potato and Butternut Squash Soup

Do butternut squash and sweet potato go together?

Absolutely! Both vegetables have a naturally sweet, earthy flavor and creamy texture when roasted. Combining them in a roasted sweet potato and butternut squash soup creates a balanced, comforting bowl with depth and richness.

Is butternut squash and sweet potato soup healthy?

Yes — it’s nutrient-dense, high in fiber, and loaded with vitamins A and C. For a healthy roasted sweet potato and butternut squash soup, skip the cream and add olive oil, vegetable broth, and herbs for a lighter, nutrient-packed option.

How to make sweet potato and butternut squash soup?

Start by roasting cubed sweet potato and butternut squash with olive oil, thyme, salt, and pepper. Simmer with broth, garlic, onion, and spices, then blend until smooth. Add cream, coconut milk, or Greek yogurt for creaminess, or lentils and quinoa for protein.

What spices go with butternut squash and sweet potato soup?

Classic warming spices like nutmeg, thyme, and sage pair beautifully. For a twist, try cumin, curry powder, or smoked paprika. These elevate your spicy roasted sweet potato and butternut squash soup while complementing the natural sweetness of the vegetables.

What is the best combination with sweet potatoes?

Sweet potatoes shine with earthy herbs like rosemary or thyme and creamy add-ins like coconut milk. In soups, they pair especially well with squash, carrots, and even apples for a subtle sweetness.

What main course pairs well with butternut squash soup?

This soup is light enough to serve before hearty mains like roast chicken, grilled salmon, or holiday turkey. For a vegetarian spread, pair it with a Tuscan white bean soup or a grain-based salad for a well-rounded meal.

Conclusion: Cozy Comfort in Every Bowl

There’s something timeless about a steaming bowl of roasted sweet potato and butternut squash soup. It’s cozy, nutritious, and versatile enough to suit any occasion — from quick weeknight dinners to elegant holiday starters. With its creamy texture, naturally sweet flavor, and endless variations (vegan, spicy, protein-packed), this soup is a recipe you’ll come back to all season long.

By roasting the vegetables first, you unlock their caramelized sweetness, turning a few simple ingredients into a meal that feels both comforting and indulgent. Plus, it’s freezer-friendly, meal-prep approved, and customizable for everything from Thanksgiving gatherings to light weekday lunches.

If you loved this recipe, make sure to check out my pumpkin bread with cream cheese swirl for a sweet seasonal treat, or dive into my leftover Thanksgiving turkey sliders for a hearty follow-up to your holiday feast.

Now it’s your turn: will you try the creamy, spicy, or vegan version first? Let me know in the comments, and don’t forget to share this recipe with friends and family who need a cozy fall dinner idea.