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Roasted Butternut Squash and Sweet Potato Soup


Submitted by Chedva Cohn


When autumn arrives, I’m always inspired to make something pumpkin. But let’s get real, pumpkins are enormous and I have no intention on dragging one home 🙂 Not to mention how much there is to use. As for the cute little pumpkins, varies on supermarket availability. Butternut squash (Pumpkin’s First Cousin) is readily available and more gentle.


Because they are related, the Pumpkin Shaped dish felt like the right home for its Squash Cousin.

Such a smooth and flavorful soup, even picky kids will enjoy a bowl or two.



Drizzle olive oil on squash and sweet potatoes and sprinkle with salt and pepper.


Bake on 400 F for one hour (keep a close eye because sweet potatoes depending on their size can cook faster than squash).


Sauté onions and garlic, in a pot, till they begin to show color (around 7 minutes).


Add zucchinis, sweet potatoes and broth.


Scrape out butternut squash, add to soup.


Season with salt and pepper.


Cook on a low simmer for 1 hour.


Cool, and using an immersion blender blend soup till nice and creamy.