Roasted Butternut Squash and Sweet Potato Soup
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Ladies and lads, gather ’round the kitchen counter for a taste bud extravaganza! We’re whipping up a dreamy Butternut Squash and Sweet Potato Soup that will leave your souls sighing in sweet surrender.
First, let’s grab a big ol’ butternut squash and a few sweet potatoes. Peel ’em, dice ’em, and get them all cozy on a big baking sheet. Oh, but don’t forget to add some chopped carrots, onions, and garlic for an extra burst of flavor.
Now, toss ’em with olive oil, salt, and pepper and give ’em a good shake. Roast those veggies until they’re golden brown and caramelized—that’s where all the magic happens!
While the veggies are getting all toasty, let’s sauté some celery and onion in a big pot. Add a dash of thyme, sage, and a pinch of red pepper flakes for a little warmth.
Now, pour in your chicken broth and let it simmer for a bit. Once the broth is nice and hot, add those roasted veggies and blend away with an immersion blender or a regular blender—whatever gets the job done.
Taste and adjust the seasonings to your liking. If you want a creamier soup, add some milk or cream. And if you’re feeling fancy, top it off with a drizzle of sour cream or crème fraîche and some toasted pumpkin seeds. Viola! You’ve got yourself a soup so comforting, it’ll cure the common cold and make your heart sing.
Printable Recipe
Ingredients
- 1 large butternut squash
- 2 medium sweet potatoes
- 2 carrots
- 1 onion
- 3 cloves garlic
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 2 stalks celery
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/4 teaspoon red pepper flakes
- 4 cups chicken broth
- 1/2 cup milk or cream (optional)
- Sour cream or crème fraîche (for serving, optional)
- Toasted pumpkin seeds (for serving, optional)
Instructions
- 1. Peel, dice butternut squash, sweet potatoes, carrots, onions, and garlic.
- 2. Toss the diced vegetables with olive oil, salt, and pepper. Roast on a baking sheet until golden brown and caramelized.
- 3. While the vegetables roast, sauté celery and onion in a large pot. Add thyme, sage, and red pepper flakes.
- 4. Pour in chicken broth and simmer.
- 5. Add the roasted vegetables to the pot.
- 6. Blend the soup using an immersion blender or a regular blender.
- 7. Season to taste. Add milk or cream for a creamier soup.
- 8. Top with sour cream, crème fraîche, and toasted pumpkin seeds (optional).
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