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sweet potato soup with swirl of sour cream
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4.86 from 7 votes

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!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course, Soup
Cuisine: American
Keyword: butternut squash recipes
Servings: 8 servings
Calories: 271kcal


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


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 hot, with an optional swirl of heavy cream or sour cream, and/or topped with any desired toppings.


No Immersion Blender

You can absolutely still make this recipe without an immersion blender.  
  1. 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.
  2. Add about 2 cups or so of chicken broth to the blender with the vegetables, just enough to let you blend it all together.
  3. 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.
  4. Heat through and serve.


Leftover soup should be stored in an airtight container in the refrigerator and eaten within 5-7 days.


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).


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