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How to Cook Cream of Roasted Butternut Squash & Sweet Potato Soup + Video

Cream of Roasted Butternut Squash & Sweet Potato Soup is exactly what you want to cozy up with this time of year!

How to Cook Cream of Roasted Butternut Squash & Sweet Potato Soup: cookingwithkimberly.comA heavenly, creamy combination of autumn ingredients, perfect for the fall. It’s a soup everyone will love with hearty butternut squash & sweet potato, roasted & creamed to perfection.

We are hauling gorgeous squashes out of our kitchen garden this time of year, and I’ve been harvesting our sweet potatoes as well! This recipe is a beautiful way of using seasonal produce in a super delicious way!

Cream of Roasted Butternut Squash & Sweet Potato Soup:

I made my own stock for this soup, but you may use whatever meat or vegetable base you prefer.

Web Chef Review: Ontario Butternut Squash at Harvest Barn Country Markets - cookingwithkimberly.comThe butternut squash & sweet potato come from Harvest Barn Country Markets in Niagara-on-the-Lake, one of their two locations, with the other being in St. Catharines, Ontario. You can find them online at HarvestBarn.ca.

Harvest Barn provides super fresh produce and these vegetables are Ontario grown. Harvest Barn Country Markets bring in their fresh produce and other products from within a 100 mile radius of their markets, whenever possible.

Type: Soup Recipe

Yield: 6 – 8 servings
Prep Time: 20 min
Cook Time: 1 1/4 – 1 1/2 hrs

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

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Options for Herbs & Spices:

Options for Broth/Stock:

Cooking Shows: Broth & Stock Recipes + Reviews

Instructions:

  1. Preheat oven to 375 degrees F.
  2. How to Toast Pumpkin Seeds - cookingwithkimberly.comSlice squash lengthwise, using a sturdy sharp knife. Scrape out the seeds and stringy fibers. Set seeds aside to roast later, if desired.
  3. Chop squash into manageable sized pieces for roasting, and place into a mixing bowl. Sprinkle with 1/4 tsp pepper & 1/4 tsp sea salt. Toss squash pieces with olive oil, and place on a greased roasting tray, or line the tray with a silicone sheet.
  4. Potato Peeler by Rapid in White - shop.cookingwithkimberly.comPeel sweet potato, if needed, to remove any blemishes.
  5. Chop sweet potato into chunks, about the same size as the squash. Toss with olive oil, 1/4 tsp pepper & 1/4 tsp sea salt, and place on same roasting tray with squash.
  6. Place roasting tray into preheated oven for 15 minutes, and then reduce heat to 350 degrees F, until vegetables are fork tender – about 45-55 minutes.
  7. Remove roasted vegetables from oven.
  8. Need bay leaves? shop.cookingwithkimberly.comInto a soup pot, pour 10 cups of stock and add a bay leaf, 1 tsp black pepper, 1 tsp sea salt, cinnamon stick, garlic cloves, brown sugar, smoked hot paprika, parsley, chives, nutmeg & ginger, and bring to a boil. Then, reduce heat to a simmer, on medium heat.
  9. When vegetables have cooled, scrape or peel the flesh from the skins and add into the soup pot. Stir well, and allow to cook for at least 30 minutes.
  10. Remove bay leaf & cinnamon stick.
  11. Using an immersion blender (or stick blender), blend until the soup is smooth.
  12. Stir in 1 cup of cream to round out the flavors.
  13. Web Chef Review - Epicureal Saigon Cinnamon - cookingwithkimberly.comTaste and correct seasonings, if needed.
    • Note: In this case, I have added a dash or two of ground cinnamon and another tbsp brown sugar.
  14. When you are satisfied with the soup seasonings, turn off heat. Finish it off with a dab of butter (about a teaspoon), and stir through.

Review Show: Epicureal Saigon Cinnamon

chives in spring - cookingwithkimberly.comThis gorgeous, creamy, delicious soup is absolutely bursting with flavor upon flavor. I like to garnish the soup with a couple criss-crossed fresh chive strands and a sprinkling of squash seeds. You could garnish with parsley or a dollop of sour cream.

This soup is so good, rich and hearty, I wish I could eat more. I just can’t get enough!

Harvest Barn Country Markets logo - harvestbarn.caThis show is brought to you by Harvest Barn Country Markets:

More Butternut Squash & Sweet Potato Recipes:

Cooking Shows: Butternut Squash Recipes + Reviews

Cooking Shows: Sweet Potato Recipes + Reviews

You won’t know what you’re missing, if you don’t try to cook up some cream of roasted butternut squash & sweet potato soup.

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com.

Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos.

Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications.

Be a Champion in Your Kitchen & Eat Deliciously!

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