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.

Delicious Roasted Sweet Potato and Butternut Squash Soup

Description

This roasted sweet potato and butternut squash soup is cozy, creamy, and full of fall flavor. Roasting the vegetables first brings out their natural sweetness, while herbs and spices add depth and warmth. Perfect for meal prep, holiday starters, or weeknight dinners, this soup is versatile and can be made vegan, creamy, or protein-packed with simple add-ins.

Ingredients

Scale

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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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread cubed sweet potatoes, butternut squash, onion, and garlic on the sheet. Drizzle with olive oil, season with salt, pepper, and thyme. Roast for 30–35 minutes, until tender and caramelized.
Transfer roasted vegetables to a large pot. Add broth, tomato paste, nutmeg, bay leaves, and optional red pepper flakes. Simmer for 15 minutes.
Remove bay leaves, then blend soup with an immersion blender (or carefully in a blender) until smooth.
Stir in coconut milk or cream for extra creaminess. Adjust seasoning to taste.
Serve hot, garnished with pumpkin seeds, fresh thyme, or a swirl of cream. Enjoy with bread or salad.

Notes

Vegan Option: Use vegetable broth and coconut milk.
Spicy Variation: Add chipotle powder, cayenne, or smoked paprika.
Protein Boost: Stir in cooked lentils, quinoa, or shredded turkey.
Meal Prep: Keeps in the fridge for 3–4 days, freezer-friendly up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup, Fall Recipes
Method: Roasting + Blending
Cuisine: American, Holiday-Inspired

Nutrition

Serving Size: per serving, based on 6 servings
Calories: 210 kcal
Sugar: 9 g
Sodium: 450 mg
Fat: 7 g
Saturated Fat: 2 g
Carbohydrates: 34 g
Fiber: 7 g
Protein: 5 g