Autumn Squash and Sweet Potato Soup Recipe
This Butternut Squash and Sweet Potato Soup is the ultimate in Fall and Winter comfort food. Roasting the squash and potatoes add such a deep caramelized flavor that is just unbeatable!
Servings: 8 servings
Calories: 271kcal
Ingredients
Roasted vegetables
- 1 large butternut squash peeled, seeded, and cubed into 1 inch pieces (about 5 cups)
- 1 - 2 large sweet potatoes peeled and cubed into 1 inch pieces (about 5 cups)
- 1 large carrot peeled and cut into 1 inch pieces
- 1/2 large yellow onion peeled and cut into large pieces
- 3 cloves garlic minced
- 3 Tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Soup base
- 2 Tbsp unsalted butter
- 1/2 large yellow onion diced
- 1 large carrot peeled and diced
- 2 ribs celery diced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp dried rosemary
- 1/4 tsp ground sage
- 1/4 tsp ground nutmeg
- 6 cups reduced sodium chicken broth
Optional toppings
- drizzle of heavy cream
- dollop of sour cream
- roasted salted pumpkin seeds
Instructions
Roast the vegetables
- Preheat oven to 400°F and set out a large baking sheet.
- To a large mixing bowl, add vegetables from the roasted vegetables section of ingredients (butternut squash, sweet potato, half an onion, 1 carrot and garlic).
- Add oil, salt and pepper and stir to combine well. Transfer vegetables to baking sheet, then bake in preheated oven for 30-45 minutes, or until vegetables are tender and golden brown. Stir halfway through baking.
Make soup
- Start this process during the second half of the vegetables roasting, when you have about 10 minutes left.
- Add butter to a large dutch oven or stockpot (whatever you would normally cook a big batch of soup in), and heat over MED HIGH heat.
- Once melted, add diced onion, diced carrot, and diced celery. Sprinkle with salt and pepper and stir.
- Cook for 3-5 minutes, stirring occasionally, until vegetables are softened and lightly golden.
- Stir in cinnamon, rosemary, sage and nutmeg.
- Add roasted vegetables from the baking sheet, then pour in chicken broth.
- Use an immersion blender to puree the soup until smooth or desired texture is reached.
- Continue heating until hot throughout (this time will vary from person to person), mine just took about 5 minutes. Taste, and add salt and pepper if necessary.
Serve
- Serve hot, with an optional swirl of heavy cream or sour cream, and/or topped with any desired toppings.
Notes
No Immersion Blender
You can absolutely still make this recipe without an immersion blender.- For safety reasons, let the roasted vegetables and sautéed vegetables cool down a bit before transferring them to a standard blender or large food processor. You can also use a potato masher, but you likely won't get that traditionally smooth texture this way.
- Add about 2 cups or so of chicken broth to the blender with the vegetables, just enough to let you blend it all together.
- Transfer soup back to the dutch oven or stockpot and add the remaining 4 cups of chicken broth to the pot and whisk together until combined well.
- Heat through and serve.
Storage
Leftover soup should be stored in an airtight container in the refrigerator and eaten within 5-7 days.Freezing
Add cooled soup to freezer containers, label them with the date, and freeze for 3-6 months. This soup freezes best when no dairy has been added (no cream or sour cream on top).Nutrition
Calories: 271kcal | Carbohydrates: 43g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 585mg | Potassium: 1032mg | Fiber: 7g | Sugar: 9g | Vitamin A: 31196IU | Vitamin C: 26mg | Calcium: 110mg | Iron: 2mg