Two Peas and Their Pod

Roasted Butternut Squash and Sweet Potato Soup

Roasted Butternut Squash and Sweet Potato Soup

It is March, which means madness!:) I LOVE March Madness! I think my dad had me filling out a bracket as a baby. Our family really gets into basketball, so this is a fun and crazy time for us! I am sad Illinois didn’t make the tournament, but I think they will be good next year:) I don’t have a favorite team, but I am still excited to watch and hopefully see a few upsets-Kansas-you can lose anytime, thanks:)

I never get sick of soup. I know it is spring and all, but soup remains on the menu at our house all year long. I had a butternut squash and sweet potato sitting on the counter together. A light bulb went on “upstairs” and I decided to turn them into soup. I found a lonely carrot in the fridge, so I invited him to the party as well:)

I roasted the vegetables in the oven to bring out their best flavors. Then I threw everything in a pot with an onion, garlic, vegetable broth, and spices. I pureed the soup with my magic wand and was very pleased with my roasted squash soup. It is very creamy and smooth. The cinnamon adds a hint of sweetness that had me wanting more.

Don’t give up on soups just yet, try this one and then you can get out the spring and summer recipes!

Have a great weekend and enjoy the March Madness!

Roasted Butternut Squash and Sweet Potato Soup

Ingredients:

1 medium butternut squash, peeled, seeds removed, and chopped
1 large sweet potato, peeled and chopped
1 large carrot, peeled and chopped
Drizzle of olive oil
Salt and pepper, to taste
1 T olive oil
1 onion, chopped
2 cloves garlic, chopped
2 cans low sodium vegetable broth (15 oz.)
1 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper, to taste

Directions:

1. Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove the veggies from the oven and set aside.

2. In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes.

3. Stir in the roasted veggies. Cook for five minutes.

4. Add in the vegetable broth and water. Add the cinnamon, nutmeg, and salt and pepper. Stir.

5. Let the soup cook for 20 minutes.

6. Puree the soup with a hand held blender. If you don't have one, transfer soup to a blender and puree in batches.

7. Serve the soup hot. You can freeze this soup!

If you like this soup, you might also enjoy:

Butternut Squash Apple Soup from Two Peas and Their Pod
Vegetable Soup with Sweet Potatoes and Rosemary from Two Peas and Their Pod
Black Bean and Sweet Potato Soup from Two Peas and Their Pod
Roasted Sweet Potato Soup with Fried Sage from Local Lemons
Sweet Potato Soup with Maple and Bacon from Cookin Canuck

  Pin It

53 Responses to “Roasted Butternut Squash and Sweet Potato Soup”

  1. 1
    Erica — March 19, 2010 @ 4:59 am

    As soon as this post showed up in my google reader, I said mmmm out loud haha :) What a great combination! I love love soup- easy to put together, filling, and makes it easy to get tons of veggies in your diet. I bet the combination of flavors in this soup is out of this world! Great job. Enjoy the weekend & the march madness :)

  2. 2
    Lori — March 19, 2010 @ 5:10 am

    We love this time of year too. Things get crazy in KY with the love of basketball! I don’t often tire of soup either. I’m stuck on tomato basil right now, but this one looks great too.

  3. 3
    Marthe — March 19, 2010 @ 5:48 am

    Yum, this soup sounds really good!

  4. 4

    Oh yes, roasting the veggies first gives so much more flavor. Lovely soup, yes I could go for this all year round too. My kids would also like this :)

  5. 5
    Elle — March 19, 2010 @ 7:05 am

    Gorgeous, Maria–it looks so velvety! I totally need to get an immersion blender. I’ve waited way too long.

  6. 6
    kat — March 19, 2010 @ 7:25 am

    Two od my favorite winter veggies together, yum!

  7. 7
    Tracey — March 19, 2010 @ 8:13 am

    I’m super excited for March Madness too! Your soup looks yummy – great combination of flavors :)

  8. 8
    dawn — March 19, 2010 @ 8:19 am

    ohhh you know I love love love butternut squash soup. and using the bread to get every last drop…oh yes!

  9. 9
    beth — March 19, 2010 @ 11:47 am

    Butternut squash and sweet potato is a fantastic combo.

  10. 10
    Cara — March 19, 2010 @ 1:22 pm

    I’m with you on soup year-round! I still have a few recipe on my to-try list even though spring is peeping around.

  11. 11
    Patty — March 19, 2010 @ 1:29 pm

    I have been making this soup all winter, it’s the only thing that made winter bearable ;) can’t wait to try out your recipe!

  12. 12
    Cookin' Canuck — March 19, 2010 @ 3:01 pm

    I never tire of soup either, Maria. This sounds so healthy and delicious! Thanks so much for linking to my recipe.

  13. 13
    Peter — March 19, 2010 @ 5:02 pm

    Maria, these warm spices work very well with a squash soup. It’s one of my faves…rib-stickin’ good!

  14. 14
    SnoWhite — March 19, 2010 @ 5:14 pm

    that looks like a soup I’d love! thanks :)

  15. 15
    Esi — March 19, 2010 @ 6:16 pm

    Love butternut! I did not use nearly enough of it this year.

  16. 16
    Kid Vs. Produce — March 19, 2010 @ 9:09 pm

    Oh, I completely need to make this. Like, NOW. Yum!

  17. 17
    Joanne — March 19, 2010 @ 9:12 pm

    All of my friends are so into March Madness right now! It’s definitely contagious.

    This soup sounds so good. I love roasted veggies.

  18. 18
    grace — March 20, 2010 @ 3:39 am

    i’m all for any excuse to break out the immersion blender. :)
    lovely soup, maria–it’d be welcome any time!

  19. 19
    sweetlife — March 20, 2010 @ 10:28 am

    great soup..oh ya march madness..i’m so with ya!!
    sweetlife

    • twopeas replied: — March 20th, 2010 @ 11:11 am

      I am glad most of you are still enjoying soup! It snowed in Utah yesterday so winter isn’t over:(

  20. 20
    Natashya — March 20, 2010 @ 11:53 am

    This is my daughter’s favourite kind of soup – delicious!

  21. 21
    Donna — March 20, 2010 @ 4:37 pm

    Don’t you just love those happy kitchen accidents! What a great combo for the soup.

  22. 22
    Kerstin — March 20, 2010 @ 7:24 pm

    What a lovely soup! We enjoy soup year round :)

  23. 23
    Emily — March 21, 2010 @ 1:44 am

    I LOVE butternut squash and sweet potato. And soup.

    Amaaazing recipe!

  24. 24
    Lynda — March 21, 2010 @ 7:09 am

    This soup combines 3 of my favorite soup purees in one. It sounds so rich and delicious, especially with the cinnamon!

  25. 25
    Michelle — March 21, 2010 @ 11:28 am

    We just had another blizzard yesterday and our gorgeous spring days are now back to winter again! But this soup sounds like a perfect tummy warmer to me!

  26. 26
    Shannon — March 21, 2010 @ 1:11 pm

    sounds delicious :) my bracket started out well, but i don’t hold out much hope after the big loss yesterday!

  27. 27
    veron — March 21, 2010 @ 5:27 pm

    Ah, this soup sounds perfect and healthy too!

  28. 28
    Angela@spinachtiger — March 21, 2010 @ 10:34 pm

    I never grow weary of this flavor profile, even in spring.

  29. 29
    katrina — March 22, 2010 @ 10:28 am

    Beautiful, beautiful soup!

  30. 30
    Live.Love.Eat — March 22, 2010 @ 12:31 pm

    Perfect to go with the biscuits!!!

  31. 31
    Jen @ My Kitchen Addiction — March 22, 2010 @ 12:32 pm

    Beautiful… I love soups with butternut squash, and I’m sure the potato is wonderful with it. I imagine the tomato helps to enhance the velvety texture that I love so much about butternut squash soup!

  32. 32
    Dana — March 22, 2010 @ 3:51 pm

    Looks like you got a perfect consistency with your wand. I still always end up with chunks unless I use my food processor (which I hate washing). I love that combination!

  33. 33
    Allison Arevalo — March 23, 2010 @ 9:51 am

    Thanks for mentioning my soup! Yours looks delicious too. So rich and creamy…

  34. 34
    The Food Hunter — March 23, 2010 @ 1:11 pm

    Great soup. Wish I had some now…It’s raining here in Phoenix

  35. 35
    Katharina — October 2, 2010 @ 4:50 pm

    WOW! I made this last night and it was incredible!!! Thanks for sharing this wonderful recipe.

    • twopeas replied: — October 3rd, 2010 @ 3:07 pm

      Glad you enjoyed the soup. I need to make a batch soon!

  36. Pingback: The Extra Special Things « Katharina’s Food Adventures

  37. Pingback: Fall Recipes | Two Peas and Their Pod

  38. 36
    Jeanette — October 13, 2010 @ 8:12 pm

    This saws really flavorful and silky. Can’t wait to try it.

  39. 37
    Tracy — March 22, 2011 @ 10:40 am

    Just made this recipe and I’m very happy with the result. I roasted all the veggies including the onion and garlic. I didn’t add nutmeg and the taste is still outta this world. Thank you for the recipe

  40. Pingback: Roasted Butternut Squash & Sweet Potato Soup – A Wrinkle in Thyme

Leave a Comment