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Roasted Sweet Potato & Butternut Squash Soup Recipe

Did you know that one medium-sized sweet potato can provide you with more than a day’s worth of Vitamin A and 35% of your daily intake of Vitamin C?

The starchy Southern favorite has secured its place as “king of the root vegetables” with its stacked nutrition profile, from fiber, iron, potassium, magnesium, and beta-carotene to Vitamins D and B6.

Roasted Sweet Potato & Butternut Squash Soup with Chive Oil

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Recipe by Nutrition WorldCourse: MainCuisine: American


Cooking time





    A fall-time favorite sure to bring warmth into the hearts of everyone you share it with.


    • 1

      medium butternut squash, peeled and cubed

    • 1

      large sweet potato, peeled and cubed

    • 2

      medium carrots, peeled and diced

    • 2 Tbsp

      olive oil, divided

    • 1 tsp

      sea salt

    • 1

      medium yellow onion, diced

    • 2

      garlic cloves, chopped

    • 1

      Granny Smith apple, peeled and cubed

    • 4 stalks

      celery, diced

    • 3 cups

      low-sodium chicken broth

    • 2 cups


    • ¼ cup


    • Juice of one lemon

    • ¼ tsp


    • 1 tsp

      dried thyme

    • ½ tsp

      dried sage

    • ½ tsp


    • 1

      bay leaf

    • ¼ tsp

      cayenne pepper

    • 1 ½ cups

      2% milk

    • 1 Tbsp

      fresh chives

    • 1 Tbsp

      olive oil


    • Preheat oven to 400°F.

    • Place diced squash, sweet potato, and carrots on a cookie sheet. Sprinkle with 1 tablespoon of olive oil and sea salt.

    • Roast in the oven for 40 minutes, flipping the vegetables half-way through. Remove from oven and set aside. 

    • In a large pot, heat remaining 1 tablespoon of olive oil. Sauté onions until translucent. 

    • Add garlic and cook for 1 minute. Stir in celery and apple and continue to sauté until vegetables begin to caramelize (about 5 minutes). 

    • Add roasted vegetables, stir to combine. Pour in chicken broth, water, lemon juice, and Chardonnay. 

    • Season with nutmeg, thyme, sage, marjoram, bay leaf, and cayenne pepper. 

    • Bring soup to a boil, reduce heat and simmer 20 to 25 minutes. 

    • In small batches, carefully puree soup in a blender. Return to pot and slowly whisk in milk. Remove from heat. 

    • In a food processor, combine olive oil and fresh chives. Pulse until smooth. Serve soup and drizzle with chive oil.

    • Nutrition Facts (per serving): Calories—411; Total Fat—14g; Saturated Fat—3g; Sodium—660mg; Carbohydrate—66g; Dietary Fiber—11g; Sugar—21g; Protein—12g

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