Ultra creamy, warming and comforting this easy Butternut Squash & Sweet Potato Soup Recipe is sure to be a favourite this fall. It has warming spices like cinnamon, nutmeg and smoked paprika and a touch of sweetness from maple syrup. So delicious!
Cuisine American, Canadian
Keyword fall recipe, roasted squash, soup, sweet potato
Preheat oven to 400 F and line a baking sheet with parchment paper. Carefully cut butternut squash in half, scoop out seeds and drizzle with 1 tsp of olive oil and sprinkle with 1/4 tsp each of salt and black pepper.
Place squash cut side down and bake for about 40 minutes until squash is cooked through when pierced with a knife. Let cool slightly. Scoop out butternut squash. Reserve.
In a dutch oven or large pot on medium heat add 1 tbsp of olive oil and cook onion for about 5 minutes. Add garlic to onion and cook 1 minute.
Add sweet potato, cinnamon, nutmeg, smoked paprika, remaining 1.25 tsp of salt and 1/4 tsp of black pepper. Stir and cook 1 minute.
Next, add veggie stock and reserved cooked butternut squash, bring to a low simmer, cover ajar and cook for 15 minutes until sweet potato is cooked through.
Off heat stir in yogurt and maple syrup.
With the highest setting on your immersion blend, blend soup until smooth and creamy. Garnish with crispy sage leaves (optional). Enjoy!
I always use 'unsalted' stock in my recipes. I like to do that because I can control the sodium content a little more. If you use a 'salted' variety, keep in mind that you may need less salt added.
When I originally made this recipe, I used heavy cream instead of whole milk Greek yogurt. The heavy cream works lovely too, but I enjoy the yogurt a little more and it's lighter.
I highly recommend garnishing with crispy sage leave because they're delish.
Speaking of crispy sage leaves, garnish and enjoy as soon as serving. Like with anything crispy, once it hits moisture (aka soup), it will loose it's crispiness.