There’s nothing quite like a comforting bowl of roasted butternut squash and sweet potato soup on a crisp autumn evening. This recipe celebrates the sweetness of seasonal produce while delivering a velvety, nourishing texture that warms you from the inside out.

By roasting the vegetables first, you create a depth of flavor that transforms a simple dish into an unforgettable fall favorite. Whether you’re exploring cozy weeknight dinners or festive fall soups with butternut squash for gatherings, this butternut squash soup roasted with tender sweet potatoes is the ultimate seasonal staple. It’s creamy, flavorful, and wholesome—perfect comfort in every spoonful.

The Warm Story Behind Roasted Butternut Squash & Sweet Potato Soup

A Cozy Fall Memory with Butternut Squash Soup Roasted

One of my favorite fall rituals is gathering in the kitchen once the weather turns crisp, pulling out a heavy Dutch oven, and letting the sweet aroma of roasted vegetables fill the air. The first time I made roasted butternut squash and sweet potato soup, it felt like capturing autumn itself—the golden colors of the squash and potatoes seemed to mirror the leaves outside the window.

I remember serving it to my family on a chilly evening; we all wrapped our hands around steaming mugs and shared stories while the butternut squash soup roasted to perfection simmered gently on the stove. Each spoonful felt like both nourishment and nostalgia, a reminder that food has the power to connect us to seasons, places, and memories.

There’s something magical about fall soups with butternut squash. The sweetness of the squash pairs beautifully with the earthiness of sweet potatoes, creating a naturally rich and satisfying base. Roasting deepens these flavors, caramelizing the edges and unlocking subtle nuttiness that makes every bite feel indulgent but still wholesome.

That’s what makes a healthy squash soup so appealing—it bridges the gap between cozy comfort food and nourishing seasonal eating. Each spoonful offers warmth against the chill of autumn evenings, and the golden-orange color brightens a table like a burst of sunshine. This combination of flavor, texture, and color is why a bowl of roasted butternut squash and sweet potato soup never fails to feel like “fall in a bowl.”

How to Make Roasted Butternut Squash & Sweet Potato Soup

Ingredients for a Healthy Squash Soup

The beauty of roasted butternut squash and sweet potato soup lies in its simplicity—seasonal produce, warm spices, and a touch of creaminess come together to make a nourishing and flavorful bowl. Below is a complete ingredient table to guide you. Feel free to adjust seasonings or toppings to match your tastes.

Ingredient	Measurement	Notes / Substitutions
Butternut squash	1 medium (about 2 lbs), peeled, seeded, cubed	Fresh or frozen chunks both work
Sweet potatoes	2 medium, peeled, cubed	Adds natural sweetness and creaminess
Onion	1 large, diced	Yellow or white onion works best
Carrots	2 medium, chopped	Extra depth and earthy sweetness
Garlic	3 cloves, minced	Roasted or fresh for mellow flavor
Olive oil	3 tbsp	Can substitute with avocado oil or butter
Vegetable broth	4 cups	Chicken broth also works for richer flavor
Coconut milk or cream	1 cup	Optional for silkier texture (dairy or non-dairy)
Fresh thyme	2 sprigs	Can use rosemary or sage instead
Ground cinnamon	½ tsp	Balances natural sweetness
Salt & pepper	To taste	Season generously while roasting
Pumpkin seeds	¼ cup (toasted)	For crunchy topping
Fresh herbs	To garnish	Parsley, thyme, or chives add freshness

This healthy squash soup is naturally nutrient-rich thanks to the vibrant squash and potatoes. Roasting helps concentrate their flavors, creating a rich and velvety base without needing heavy cream or excess fat. It’s a recipe that feels indulgent but still wholesome.

Tools You’ll Need for This Soup Recipe

To make the roasting and blending process smooth, having the right kitchen tools is key:

Baking Sheet – Large enough to spread squash and sweet potato cubes in a single layer. Line with parchment paper for easy cleanup.
Sharp Chef’s Knife – Essential for peeling and cubing firm vegetables like butternut squash.
Cutting Board – A sturdy, non-slip board helps make prep safer and quicker.
Dutch Oven or Large Soup Pot – Perfect for simmering the roasted vegetables with broth.
High-Speed Blender or Immersion Blender – To transform the roasted veggies into a creamy, velvety soup.
Wooden Spoon or Ladle – For stirring and, of course, for serving those cozy portions.

Roasting is the step that sets this dish apart from other fall soups with butternut squash. As the squash and sweet potatoes caramelize in the oven, their natural sugars intensify, adding a subtle nuttiness and savory-sweet balance that makes the final soup taste deeply comforting.

Cooking & Serving Butternut Squash Soup Roasted with Sweet Potato

Step-by-Step Roasting and Blending Process

The magic of this butternut squash soup roasted with sweet potatoes begins in the oven. Roasting transforms firm cubes of squash and potatoes into golden, caramelized bites that release irresistible aromas throughout the kitchen. Here’s a simple process:

Prep the Veggies: Spread peeled, cubed butternut squash, sweet potatoes, onion, carrots, and garlic onto a baking sheet. Toss with olive oil, salt, pepper, and cinnamon.
Roast for Depth of Flavor: Bake at 400°F (200°C) for 30–35 minutes, stirring once, until edges are browned.
Blend Until Velvety: Transfer vegetables into a Dutch oven, add broth, bring to simmer, and blend until smooth.
Add Creaminess & Spice: Stir in coconut milk or cream. Adjust with nutmeg, salt, and pepper. Simmer another 10 minutes.
Serve Piping Hot: Ladle into bowls while steaming.

The result is a velvety, nourishing bowl that feels indulgent while still light. Each spoonful has earthy sweetness, spiced warmth, and comforting creaminess—hallmarks of the best savory fall soups.

Toppings and Pairings for Savory Fall Soups

Crunch & Texture: Sprinkle with toasted pumpkin seeds or sunflower seeds.
Herbal Brightness: Garnish with thyme, sage, or parsley.
Creamy Swirls: Drizzle with coconut milk, cream, or Greek yogurt.
Warm Breads: Serve with sourdough, focaccia, or grilled cheese.
Festive Pairing: Use as a holiday starter with roasted turkey or grain salads.

For soup fall recipes, the key to serving is balance: silky, rich soup paired with crunchy textures or hearty bread completes the meal beautifully.

Common Questions About Roasted Butternut Squash & Sweet Potato Soup

Can I make this soup ahead of time?

Yes! You can prepare it 2–3 days ahead and refrigerate. Reheat gently on the stove. It also freezes for up to 3 months and reheats without losing texture.

Can I make this squash soup vegan or dairy-free?

Absolutely. Swap butter for olive oil, and cream for coconut milk or plant-based alternatives. These not only make it dairy-free but add unique flavor layers.

What spices go well with roasted butternut squash and sweet potato soup?

Cinnamon and nutmeg bring warmth, smoked paprika adds savoriness, and curry powder or cumin gives a bold twist. The flavor base is flexible for creativity.

Can I use frozen squash or sweet potatoes?

Yes. Roast frozen squash cubes directly, allowing a longer cook time. Frozen sweet potatoes also work, though fresh ones tend to be creamier. Both are convenient options.

A Bowl of Comfort Any Time of Year

Roasted butternut squash and sweet potato soup is more than food—it’s a hug in a bowl. Its sunshine color and cozy flavors make it a natural for autumn, yet it’s delightful year-round. From casual weeknight dinners to festive holiday starters, this healthy squash soup delivers nourishment and warmth every time. Each serving is a reminder that simple ingredients, roasted and blended with care, can create unforgettable comfort. For soul-soothing flavor, reach for butternut squash soup roasted with sweet potatoes—one of the best fall soups with butternut squash you’ll ever make.