Roasted Delicata Squash and Sweet Potato Soup

BY : PUBLISHED : October 18th, 2022

Super simple, satisfying, and comforting roasted sweet potato and delicata squash soup (or the winter squash of your choosing) in under an hour. This roasted squash soup is packed with fall flavors, a perfect balance of sweet and savory, and 100% dairy-free, gluten-free, paleo, whole30, and vegan!

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completed Roasted Delicata Squash and Sweet Potato Soup in a white bowl against a light background

Creamy, Comforting, Cozy Sweet Potato Winter Squash Soup

While we never need an excuse to enjoy soup, there’s nothing quite like chilly Fall/Winter days to have you digging into a warm, cozy, and satisfying bowl of soup. This year we’re loving lentil potato soup, garlic ginger soup, carrot noodle soup, or this creamy delicata squash and sweet potato soup.

This delicata squash soup is not only extremely cozy and comforting, but it’s packed with autumnal flavors like sweet potato, pear, and the winter squash of your choosing. We chose to make delicata squash soup this time, but we highly recommend giving butternut squash or pumpkin sweet potato soup a go, too! Plus, the versatility means you can enjoy this roasted squash soup year-round!

No matter what you decide, preparing this autumn squash soup is super simple, combining the roasted veggies (for a delicious, deep caramelized flavor!) with the remaining ingredients and simmering for just 15-20 minutes. Then 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.

Best of all, 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. 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 our butternut squash mac and cheese, butternut curry, roasted spaghetti squash, or kabocha squash enchiladas (with salsa verde)!

The Ingredients and Substitutes

Under a dozen simple, primarily pantry-friendly, ingredients pull together this delicious sweet potato and winter squash soup recipe.

ingredients for Roasted Delicata Squash and Sweet Potato Soup against a light surface
  • Winter squash: This time around, we made delicious delicata squash soup, but the type of fall/ winter squash you use is versatile. I.e., 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.

  • 1) First, preheat the oven to 400F/205C and line a baking sheet with parchment paper or a silicone mat.
  • 2) 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. Roast for 25 minutes (they will continue to cook in the soup, so they don’t need to be fully tender).
process shot of roasting squash and sweet potato in baking tray

Feel free to roast them for longer if you’d like the pieces even more caramelized for extra flavor.

  • 3) Meanwhile, dice the onion, mince the garlic, and then sauté them in a heavy-bottomed pan (like a soup pan or a Dutch oven) with the remaining 2 tablespoon of oil. Cook for 5 minutes, until soft, chopping the pear while they cook.
  • 4) Add the pear, stir, and cook for 5 minutes or until soft.
process of adding chopped pear to pan
  • 5) Once ready, add the roasted vegetables to the pot with the broth and seasonings. Meanwhile, reduce the oven temperature to 350F/177C.
  • 6) 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.
  • 7) Transfer the soup and hazelnuts in small batches to a high-speed blender and blend until creamy.

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.  

  • 8) Finally, mix in the orange juice and season with salt and pepper to taste.
process shot of adding blended ingredients to pan

FAQs

What does delicata squash taste like?

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.

What delicata squash substitute could I use?

This recipe would work with most other squash. Like 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.  

Can I make this recipe oil-free?

You can use additional veg broth when sautéing and leave the roasted veggies without any oil. However, they may not caramelize as quickly/easily.

Do I have to roast the squash and sweet potato?

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.

Can I make slow-cooker squash and sweet potato soup?

That should work. For the best flavor, we 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!

Recipe Notes and 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.
  • 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).
completed Roasted Delicata Squash and Sweet Potato Soup in a white bowl against a light background

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 (we love thyme, but chives or parsley also work)
  • Cracked black pepper
  • Vegan croutons
  • Coconut bacon (we 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
  • Vegan parmesan cheese
  • Toasted pumpkin seeds or other squash seeds
  • Red pepper flakes (for spice)

Serving Recommendations

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.

  • A slice or two of crusty bread, baguette, focaccia, or flatbread (for dipping) with or without vegan butter.
  • A simple green side salad, shredded sprout salad/other fall salad.
  • Vegan grilled cheese or other sandwiches (like a VLT) and wraps.

How to Make Ahead and Store?

While it’s not a ‘must,’ we 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.

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.

Add an extra splash of water/vegetable stock when reheating if it’s thickened up too much.

More Winter Warming Vegan Soup Recipes

You might also enjoy browsing this collection of 18 cozy vegan soup recipes!

Photos by Alfonso Revilla

completed Roasted Delicata Squash and Sweet Potato Soup in a white bowl against a light background

Roasted Delicata Squash and Sweet Potato Soup

Shannon
Super simple, satisfying, and comforting roasted sweet potato and delicata squash soup (or the winter squash of your choosing) in under an hour. This roasted squash soup is packed with fall flavors, a perfect balance of sweet and savory, and 100% dairy-free, gluten-free, paleo, whole30, and vegan!
4.93 from 66 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 4 servings
Calories 281 kcal
METHOD Stovetop
DIET Vegan

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)
  • 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

To serve garnish with fresh thyme, croutons, or (my favorite) apple fennel coconut bacon made by Phoney Baloney's.
  • 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.

Nutrition

Calories: 281kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 752mgPotassium: 767mgFiber: 6gSugar: 14gVitamin A: 10003IUVitamin C: 30mgCalcium: 73mgIron: 2mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Reader Interactions

Comments

  1. Janaye says

    5 stars
    Love this, such a comforting soup

    • Andrea White says

      Gotta love the cozy ones!

  2. Erin says

    5 stars
    Looks so good, perfect for a chilly day!

    • Andrea White says

      It'll definitely warm you up!

  3. Gina H. says

    5 stars
    Creamy, satisfying and perfect for autumn. This stew is everything!

    • Andrea White says

      It's one of a kind! Perfect for fall!

  4. Rachel says

    5 stars
    This soup is incredible! So delicious, warming and filling!

    • Andrea White says

      It'll definitely fill you up!

  5. Beatriz says

    5 stars
    This soup is so so creamy and delicious!

    • Andrea White says

      Gotta love the creamy soups!

  6. Teodora says

    5 stars
    Yum! So warming and comforting!

    • Andrea White says

      Loving the cozy recipes right now! Definitely warms you up!

  7. Andrea White says

    5 stars
    So hearty and delicious! Love it!

  8. Tavo says

    5 stars
    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!

    • Andrea White says

      Right?! Such a tasty and nutritious combo! So so good!

  9. Jay says

    This soup looks amazing!

    • Andrea White says

      Such a delicious soup!

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