Butternut Squash and Sweet Potato Soup Recipe
A warm and comforting Butternut Squash and Sweet Potato Soup, roasted to bring out rich caramelized flavors, blended smooth and gently spiced with nutmeg and cinnamon. Perfect for chilly days, this soup is comforting, hearty, and easily customizable to your taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes to 1 hour
- Total Time: 1 hour to 1 hour 15 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 500g Sweet Potatoes, peeled and chopped into 3–4 cm chunks
- 1 Butternut Squash (about 500g), cut into chunks similar in size to sweet potatoes
- 1 Large Red or Brown Onion, peeled and quartered
- 1–2 cloves Garlic, unpeeled
- A few sprigs Fresh Thyme, leaves stripped (or substitute with fresh rosemary or sage)
Seasonings & Others
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Cinnamon
- 1.5 to 2 Litres Vegetable or Chicken Stock
- Salt, to taste
- Freshly Ground Black Pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 200°C (180°C fan, 400°F) to prepare for roasting the vegetables.
- Prepare and Roast Vegetables: In a roasting tin, combine the sweet potatoes, butternut squash, quartered onion, thyme sprigs, and unpeeled garlic cloves. Drizzle with olive oil and sprinkle over ground nutmeg, cinnamon, salt, and freshly ground black pepper. Toss everything to coat evenly. Roast in the oven for 45 minutes to 1 hour until the vegetables are tender, caramelized, and slightly charred on the edges.
- Cool and Blend: Remove the roasting tin and let the vegetables cool slightly. Peel the garlic cloves out of their skins. Transfer all the roasted vegetables (including peeled garlic) to a large saucepan. Add half of the vegetable stock and use a hand blender to puree the mixture until smooth. Add the remaining stock and blend again to achieve the desired consistency.
- Season and Heat: Taste the soup and season with additional salt and pepper if needed. Heat the soup gently on the stove for 5 to 10 minutes until warmed through.
- Serve: Pour the soup into bowls and optionally garnish with a swirl of double cream or a handful of crunchy croutons for added richness and texture. Enjoy warm.
Notes
- For a vegan option, use vegetable stock and omit double cream garnish.
- Adjust thickness by varying the amount of stock used.
- Substitute thyme with rosemary or sage to change flavor profile.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adding a pinch of chili flakes during roasting can add a subtle heat.
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: butternut squash soup, sweet potato soup, roasted vegetable soup, autumn soup, cozy soup, creamy vegetable soup, vegetarian soup
