Kristina Clark

It’s soup season! This healthy and delicious butternut squash and sweet potato soup involves minimal prep work and minimal clean up. It’s perfect for busy families that want an easy, nutritious, and tasty meal. Finished off with a drizzle of maple syrup, it will be a hit with the whole family.

Ingredients may be swapped to your preferences or diet restrictions. Half and half can be substituted with non-dairy cream along with vegetable base instead of chicken base to make this soup vegan.

I love the flavor I get in soups using Better Than Bouillon but you can feel free to substitute the water and Better Than Bouillon for 1 1/2 cups of chicken or vegetable stock instead.

I love that this recipe uses one pan since it makes for really easy cleanup. I even line the baking sheet with parchment paper to make it even easier. Perfect for busy schedules and weeknight meals.

While cooking, you should check on the onions and garlic periodically to ensure onions aren’t burning and that garlic is a nice caramelized color. If the onions look like they’re starting to get too dark before the sweet potato and butternut squash finish roasting, you can either remove them earlier or cover them with foil. Garlic might need more or less time depending on how big it is. I found because I had a larger head of garlic, it took about 10 minutes more to roast than the other ingredients so I just left it in a bit longer while I removed everything else.

If the blender seems to struggle, you might need more liquid. Add either more water and base, stock or half and half/cream until the soup blends easier.

The hardest part of this soup is cutting the butternut squash in half! Use a sharp knife!

Soup Ingredients:

1 large sweet potato

1 butternut squash

1 head of garlic

1 small to medium onion

Olive oil (About 2 tbsp for drizzling on veggies)

1 1/2 cups water

1 1/2 to 2 tbsp Better Than Bouillon (roasted chicken base or seasoned vegetable base)

1/2 cup half and half

1/2 tsp herbs de province

1/4 tsp cinnamon

Dash of nutmeg

Salt and pepper to taste

Optional:

1/4 cup maple syrup (for sweeter soup)

Additional 1/4 cup half and half (for creamier soup)

Step 1: Preheat oven to 450 degrees F and line baking sheet with parchment paper. Prepare ingredients. Halve butternut squash the long way and scoop to remove seeds. Wash and cut ends off sweet potato. Peel onion and cut into 4-8 large wedges. Cut 1/4-1/2 inch off the top of the entire garlic head so that the inside of the garlic cloves are exposed.

Step 2: Add butternut squash (cut side up), sweet potato, onion to the baking sheet, drizzle with olive oil. Toss onions to coat. Season with salt. Flip butternut squash halves to cut side down. Wrap garlic head in foil after drizzling olive oil and add to baking sheet. Roast for 1 hour checking garlic and onion periodically. If onions begin overcooking remove or cover with foil. Roast garlic until caramelized.

Step 3: Remove vegetables from oven and let cool slightly. Add all vegetables with skin removed to a large blender scooping out flesh from sweet potato and butternut squash and squeezing garlic from the garlic head. Add water and chicken or vegetable base and blend until smooth (about 1-2 minutes). Add seasoning, salt and pepper to taste and half and half and blend for another 30 seconds to a minute. Serve right away from blender to bowl.

Optional: I enjoy the soup as is, but if you prefer a sweeter soup, you may also add 1/4 cup maple syrup. For a creamier soup add additional 1/4 cup half and half.

Optional garnishes:

I like to finish the soup with a small drizzle of maple syrup to really bring that fall flavor and bring out more sweetness, pepitas for some crunch and texture, sliced green onions or parsley for some fresh herb flavor and a pop of color. Another option is to add some garlic croutons which I will be posting along with another easy soup recipe.

Be sure to check back for my crouton recipe and follow me on Kristinanewengland.com to see more easy recipes like this. For the video tutorials for this soup and more check out kristinanewengland on Instagram or TikTok.