As an Amazon Associate and Walmart Creator, I earn from qualifying purchases at no extra cost to you.
My super satisfying and simple roasted sweet potato and delicata squash soup (or the winter squash of your choosing) is ready in under an hour. This roasted squash and sweet potato soup is packed with fall flavors, a perfect balance of sweet and savory, and is 100% dairy-free, gluten-free, paleo, whole30, and vegan!
Table of Contents
- Why You’ll Love this Comforting Winter Squash and Sweet Potato Soup Recipe!
- The Ingredients and Substitutes
- How to Make Delicata Squash and Sweet Potato Soup
- FAQs for Roasted Squash Soup
- Toni’s Recipe Tips
- Delicata Squash Soup Toppings
- Serving Suggestions
- How to Make Ahead and Store?
- More Winter Warming Vegan Soup Recipes
- Roasted Delicata Squash and Sweet Potato Soup Recipe
Why You’ll Love this Comforting Winter Squash and Sweet Potato Soup Recipe!
This delicata squash soup is the quintessential warm and comforting soup, packed with autumnal flavors like sweet potato, pear, and the winter squash of your choosing. I made delicata squash soup, but I also recommend making this a butternut squash soup or pumpkin sweet potato soup, too! Plus, the versatility means you can enjoy this roasted squash soup year-round.
The best part? Preparing this autumn squash soup is super simple. First, combine the roasted veggies (for a delicious, deep caramelized flavor!) with the remaining ingredients. Then simmer for just 15-20 minutes. Finally blend it until smooth, or leave it slightly chunky. Either way, it’s perfect for chilly fall days and impressing at potlucks, dinner parties, and even on your Thanksgiving table.
I love that this roasted sweet potato and winter squash soup is not only diet-friendly and low-budget, but packed with nutrients (like antioxidants, fiber, healthy fats, and several vitamins and minerals) to keep you nourished through fall/winter. Plus, you can also make a batch and keep it in the fridge all week or freeze it for later.
Looking for more ways to enjoy squash this fall? Have a peek at my butternut squash mac and cheese, butternut curry, roasted spaghetti squash, or kabocha squash enchiladas (with salsa verde)!
The Ingredients and Substitutes
This sweet potato and winter squash soup recipe uses simple, mostly pantry-friendly ingredients. Use the grocery list below for easy shopping!
- Winter squash: This time around, I made delicious delicata squash soup, but the type of fall/ winter squash you use is versatile. E.g., butternut squash and sweet potato soup, or even pumpkin and sweet potato soup.
If you use pumpkin, it’s best to use sugar pumpkin or another type sold as a culinary pumpkin. Carving pumpkins are edible but won’t taste as nice.
- Sweet potato: The added sweetness here really compliments the squash.
- Olive oil: Or another neutral cooking oil, like avocado oil.
- Aromatics: This healthy sweet potato soup relies on garlic and onion (or shallots). Use garlic and onion powder in a pinch.
- Pear: (or apple) The sweetness of pear/apple pairs well with the creamy, savory, mildly sweet flavor of the roasted squash and sweet potato soup.
- Vegetable broth: You can use vegetable broth or veg bouillon/stock pots mixed up with water to the equivalent amount. Use low sodium if preferred.
- Seasonings: poultry seasoning (if it isn’t paleo/whole30, you could even make your own), salt & black pepper, and dried thyme
- Orange juice: To add brightness and subtle sweetness. Apple juice also works well with this roasted squash and sweet potato soup recipe.
- Hazelnuts: (Optional) will add creaminess and a subtle nuttiness that really compliments the fall flavors.
The Add-ins and Variations:
- Vegan butter: Swirl a small amount of butter into the soup when serving for an extra silky texture and rich flavor.
- Coconut milk: Add a small amount of the thick cream from a can of coconut milk to make for super creamy sweet potato soup.
- Nutritional yeast: For a subtle yet slightly nutty, cheesy flavor depth.
- Carrot/Parsnip: For even more sweetness, roast a carrot/ parsnip too.
- Maple syrup: A small amount of maple syrup (or coconut sugar/ brown sugar) enhances the sweetness of the roasted sweet potato squash soup.
- Curry powder: Swap out the poultry seasoning for curry powder.
- Alternative seasoning: Swap out the poultry seasoning for ginger powder, nutmeg, and chili or cayenne powder, optionally with a dash of cumin.
- Cinnamon: Just a dash. A pinch of nutmeg will also enhance the winter squash soup recipe well.
How to Make Delicata Squash and Sweet Potato Soup
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Preparation:
- First, preheat the oven to 400F/205C and line a baking sheet with parchment paper or a silicone mat.
Step 1: Peel and dice the sweet potato and squash into 1-inch pieces. Then transfer them to the prepared sheet with 1 tablespoon of olive oil. Next, roast for 25 minutes (they will continue to cook in the soup, so they don’t need to be fully tender).
Step 2: Meanwhile, dice the onion, mince the garlic. Then sauté them in a heavy-bottomed pan (like a soup pan or a Dutch oven) with the remaining 2 tbsp of oil. Cook for 5 minutes, until soft, chopping the pear while they cook.
Feel free to roast the vegetables for longer if you’d like the pieces even more caramelized for extra flavor.
Step 3: Add the pear, stir, and cook for 5 minutes or until soft.
Step 4: Once the roasted vegetables are ready, add them to the pot with the broth and seasonings. Meanwhile, reduce the oven temperature to 350F/177C.
Step 5: Leave the soup to simmer for 15-20 minutes until everything is tender. Meanwhile, toast the hazelnuts (if using) in the oven for 5-8 minutes until fragrant but not burnt. Then peel away their skins as best you can.
Step 6: Transfer the soup and hazelnuts in small batches to a high-speed blender and blend until creamy.
Note: If you want a heartier, chunky roasted sweet potato soup, blend just half the soup and pour it back into the pot with the remaining mixture.
Step 7: Finally, mix in the orange juice and season with salt and pepper to taste.
FAQs for Roasted Squash Soup
Like other winter squash varieties, delicata has a mild, slightly sweet flavor. It’s like a milder sweet potato with a slightly ‘buttery’, corn-like flavor.
This recipe would work with most other squash. Alternatively, you can try butternut squash, kabocha, acorn squash, and even pumpkin, etc. Each will have its own flavor profile, but should work well in this sweet potato and autumn squash soup.
You can use additional veg broth when sautéing and leave the roasted veggies without any oil. However, they may not caramelize as quickly/easily.
It’s possible to make this sweet potato squash soup by cooking the ingredients in the broth for around 20-25 minutes. However, you will miss out on the added depth from the caramelization of the roasted veggies.
That should work! For the best flavor, I still recommend following the recipe up until adding all the ingredients to the pot (i.e., sauteing/ roasting steps). Then transfer everything to the crock pot, cover, and cook on HIGH for around 3 hours or LOW for 6-7.
You could blend it directly in the pot, add the remaining ingredients, and enjoy!
Toni’s Recipe Tips
- Adjust the consistency: How much broth you add and how much you blend the soup will determine its texture and consistency.
- Roast until lightly caramelized: The caramelization is vital for a fantastic depth of flavor.
- Don’t discard the squash seeds: These can usually be seasoned and roasted as a delicious snack, like this roasted pumpkin seeds recipe.
- To save time: Feel free to use pre-chopped squash/sweet potato. If it’s frozen, thaw it first.
- Don’t overcrowd the oven tray: Otherwise, the veggies won’t caramelize (they’ll steam).
Delicata Squash Soup Toppings
Even if you choose to swap out the delicata for pumpkin or butternut squash and sweet potato soup, several multi-purpose toppings will complement the soup well. Whether you’re looking for extra flavor, texture, or both, here are my favorite toppings:
- Fresh herbs (I love thyme, but chives or parsley also work)
- Cracked black pepper
- Vegan croutons
- Tofu Bacon or Coconut bacon (I love apple fennel coconut bacon by Phoney Baloney’s)
- Some roasted squash/sweet potato
- Crispy chickpeas
- Pomegranate arils
- Kale chips
- A swirl of vegan yogurt/coconut cream/cashew cream
- Vegan parmesan cheese
- Toasted pumpkin seeds or other squash seeds
- Red pepper flakes (for spice)
Serving Suggestions
Once you’ve prepared and topped this tasty roasted squash soup, it’s time to decide how to serve it. While this soup is hearty enough to stand as a meal alone, you may enjoy it with one of several options.
- Bread: A slice or two of crusty bread, baguette, focaccia, or flatbread (for dipping) with or without vegan butter.
- Salad: A simple green side salad, shredded sprout salad/other fall salad.
- Sandwich: Vegan grilled cheese or other sandwiches (like a VLT) and wraps.
How to Make Ahead and Store?
Fridge: While it’s not a ‘must,’ I encourage making this roasted squash and sweet potato recipe a day in advance, allowing the flavors to meld before enjoying it. Any leftovers will store in an airtight container in the fridge for 5-7 days.
Freezer: Alternatively, allow it to cool completely, transfer it to freezer-safe bags/ containers and freeze for 2-3 months. Allow a portion to thaw in the fridge overnight before gently reheating it on the stovetop or in the microwave.
Reheat: Add an extra splash of water/vegetable stock when reheating if it’s thickened up too much.
More Winter Warming Vegan Soup Recipes
Vegan Dinners
Roasted Parsnip Soup
![Completed Garlic Ginger Soup [With Noodles] in a bowl.](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Garlic-Ginger-Soup-15-378x378.jpg)
Vegan Dinners
Garlic Ginger Soup [With Noodles]
Soups
Kabocha Squash Soup
Vegan Dinners
Creamy Potato Leek Soup
You might also enjoy browsing this collection of 23 cozy vegan soup recipes!
If you tried this roasted delicata squash and sweet potato soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Roasted Delicata Squash and Sweet Potato Soup
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Ingredients
- 1 medium delicata squash, peeled and diced (or other squash such as butternut)
- 1 medium sweet potato, peeled and diced
- 3 tablespoons of olive oil, divided
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 pear, chopped
- 3 cups of vegetable broth
- ¼ teaspoon of dried thyme
- ¼ teaspoon of poultry seasoning
- ¼ cup of hazelnuts (optional)
- ⅓ cup of orange juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper, add the squash and sweet potato, and toss the pieces with 1 tablespoon olive oil. Roast for about 25 minutes. The pieces will continue cooking once added to the soup pot.
- While the squash and sweet potato are roasting, add 2 tablespoon olive oil to a soup pot along with the garlic and onion. Cook over medium heat for about 5 minutes, and then add the pear, stir, and continue cooking for 5 more minutes or until soft.
- After your oven veggies are done roasting, set the oven temperature to 350 degrees F. Add the vegetable broth, spices, and roasted veggies to the soup pot. Simmer for 15 to 20 minutes.
- While the soup is cooking, use a small pan to toast the hazelnuts in the oven for 5-8 minutes, being careful not to burn them. After removing the nuts from the oven, try to remove the skins as best as you can.
- Remove the hazelnuts from the oven and the pot from the stove. In small batches, blend your soup mixture with the hazelnuts until you get a creamy consistency. Note: for a chunky/hearty soup, only blend half the soup mixture while leaving the rest in the pot. Return the soup to the pot and add the orange juice, and salt and pepper to taste. Stir well and heat before serving.
Notes
- Adjust the consistency: How much broth you add and how much you blend the soup will determine its texture and consistency.
- Roast until lightly caramelized: The caramelization is vital for a fantastic depth of flavor.
- Don’t discard the squash seeds: These can usually be seasoned and roasted as a delicious snack.
Love this, such a comforting soup
Gotta love the cozy ones!
Looks so good, perfect for a chilly day!
It’ll definitely warm you up!
Creamy, satisfying and perfect for autumn. This stew is everything!
It’s one of a kind! Perfect for fall!
This soup is incredible! So delicious, warming and filling!
It’ll definitely fill you up!
This soup is so so creamy and delicious!
Gotta love the creamy soups!
Yum! So warming and comforting!
Loving the cozy recipes right now! Definitely warms you up!
So hearty and delicious! Love it!
One of the most delicious fall-season soups I have had lately! I loved the combination of squash and sweet potatoes in this soup! Thanks for sharing!
Right?! Such a tasty and nutritious combo! So so good!
This soup looks amazing!
Such a delicious soup!