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Roasted Squash Sweet Potato Soup

As the trees start to lose their leaves and the days start to get cooler I start to get into soup make mood again. I love the endless possibilities with soup, the boundless flavour options and the warm fuzzy feeling you get when you’re eating it.  One of my favourite soups to make is Roasted Squash & Sweet Potato Soup. Now that’s the short name. What I really should be calling it is a roasted medley of butternut squash, sweet potato, carrot, garlic and onion soup.  I simply cut up all the vegetables, roast them, cook them all together with water and veggie stock and then blend. And voila, the easiest yet most beautifully tasty soup!  And you’ll find that the aroma during the roasting of the veggies and cooking the soup is almost equally as enjoyable as the taste of the soup itself! Oh and it’s vegan, gluten free and dairy free! 

I start by cutting up all the veggies then toss them in olive oil, spread them out on a baking tray and stick them in the oven. After 30 minutes I take out the garlic bulb and onion and leave the rest in for another 10 minutes until they’re golden and brown. By roasting the garlic and onion first it sweetens them both up and calms down the sharpness of their flavour. I absolutely love these flavours in soup. By the time all the vegetables are roasted they’re slightly brown and golden and are beautifully sweet. 

I do the rest in my Thermomix but this can easily be done in a large sauce pan along with a blender of some kind. 

I basically chop up the roasted onion and garlic and saute for a few minutes. Then I add the rest of the roasted veggies along with water and veggie stock paste and cook it up for 15 minutes or so. 

I then blend the soup in my Thermomix for 1 minute until creamy and smooth. I like to add a splash of honey and add some salt to taste to make sure the flavour is just right.  And then I serve the soup with a dollop of yogurt and garnish with parsley. 

I love this soup because it’s such an easy recipe with very little prep. And it’s my go-to soup recipe for the Fall and Winter season. I hope you enjoy it too. Read my recipe below for a more detailed description of the recipe. 

Roasted Squash & Sweet Potato Soup
Serves 5
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
  1. 1 onion
  2. 1 bulb garlic
  3. 5cm piece fresh ginger
  4. 1 carrot
  5. 1 medium size sweet potato
  6. 1/2 large butternut squash
  7. 2 tbsp olive oil
  8. 1 TBSP Veggie Stock Paste *
  9. 1 Bay leaf
  10. 1 Litre Water
  11. 1 TBSP honey (optional)
  12. Salt & Pepper to taste
  1. Preheat oven to 350˚F.
  2. Cut up carrot, sweet potato and butternut squash into small equally sized pieces, easy for roasting. Cut onion in half and leave on skin. Cut top of garlic bulb off, leaving rest of garlic bulb intact. Toss all the vegetables along with onion and garlic in olive oil, salt and pepper and lay out evenly spaced on baking tray. Bake for 40 minutes until golden brown. After 30 minutes remove onion and garlic from oven tray.
  3. Once all the vegetables have finished roasting place onion, fresh ginger and roasted garlic (squeeze out roasted garlic from the bulb) in Thermomix bowl and chop for 3 seconds, speed 7. Add 1 TBSP olive oil and saute for 1 minute, 100 degrees, speed 1.
  4. Add roasted sweet potato, butternut squash, carrot, Veggie Stock Paste, bay leaf and water. When adding water it may not be exactly 1 litre of water. Add enough water to reach the 2 litre mark on the Thermomix bowl. Add salt and pepper to taste. And cook for 15 minutes, 100 degrees, speed 1. Once cooked, blend for 1 minute on speed 9. Be careful to put a cloth on top of the lid while blending to avoid hot liquid from coming out the top. This is when I add the honey and add more salt and pepper if required.
  5. Enjoy right away or wait a day for the flavours to deepen. They say the soup is always better on the second day but you may not be able to wait that long to enjoy this one!
  1. * Veggie Stock Paste - this is a vegetable based soup stock that we Thermomix users make using vegetables, herbs and salt and it's basically a stock paste that is fantastic to use in soups, sauces and all kinds of cooking. Alternatively you can use vegetable or chicken stock or stock cubes.
  2. * This soup freezes really well so is great for future meal planning.
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