Super simple, satisfying, and comforting roasted sweet potato and delicata squash soup (or use your favorite winter squash) ready in under an hour. This roasted squash soup balances sweet and savory fall flavors and is dairy-free, gluten-free, paleo-friendly, Whole30-compatible, and vegan-friendly.
Creamy, Comforting Sweet Potato and Winter Squash Soup
There’s nothing like a warm bowl of soup on a chilly fall or winter day. This roasted delicata squash and sweet potato soup is cozy and nourishing, with autumnal notes from sweet potato and pear alongside the roasted squash. While delicata is our pick here, you can easily swap in butternut, kabocha, pumpkin, or another winter squash for a similarly delicious result.
The recipe is straightforward: roast the squash and sweet potato to develop caramelized flavor, sauté aromatics and pear, combine everything with broth and seasonings, simmer briefly, then blend until smooth (or leave it partially chunky). It’s an excellent potluck dish, holiday side, or weeknight dinner you can make ahead and refrigerate or freeze.
Ingredients and Substitutes
Around a dozen simple, pantry-friendly ingredients come together to make this soup versatile and budget-friendly.
- Winter squash: Delicata works well, but butternut, kabocha, acorn, or pumpkin are great alternatives.
If using pumpkin, choose a sugar or culinary pumpkin rather than a carving variety for the best flavor.
- Sweet potato: Adds sweetness and body to complement the squash.
- Olive oil: Or another neutral oil such as avocado oil.
- Aromatics: Garlic and onion (or shallot). Use garlic/onion powder if needed.
- Pear (or apple): Adds a subtle fruity sweetness that pairs nicely with roasted squash.
- Vegetable broth: Use store-bought or homemade broth; low-sodium works well.
- Seasonings: Poultry seasoning (or a mix of thyme, sage, and rosemary), dried thyme, salt, and black pepper.
- Orange juice: Adds brightness; apple juice can be substituted.
- Hazelnuts (optional): Toasted hazelnuts add creaminess and a mild nutty note.
Add-ins and Variations
- Vegan butter: Stir in at the end for extra silkiness.
- Coconut milk: A splash of thick coconut cream makes the soup richer.
- Nutritional yeast: For a savory, slightly cheesy depth.
- Carrot or parsnip: Roast with the squash for added sweetness.
- Maple syrup: A small amount enhances roasted sweetness.
- Curry or warming spices: Swap poultry seasoning for curry powder, or use ginger, nutmeg, cinnamon, and a pinch of chili for a spiced profile.
How to Make Delicata Squash and Sweet Potato Soup
Scroll to the recipe card below for exact ingredient amounts and full instructions.
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment or a silicone mat.
- Peel (if desired) and dice the sweet potato and squash into roughly 1-inch pieces. Toss with 1 tablespoon olive oil, spread on the sheet, and roast about 25 minutes. Roast longer if you prefer deeper caramelization.
- Meanwhile, heat 2 tablespoons oil in a heavy soup pot or Dutch oven. Sauté diced onion and minced garlic over medium heat for about 5 minutes until soft. Add chopped pear and cook another 5 minutes until tender.
- Lower the oven to 350°F (177°C) if toasting nuts. Add the roasted vegetables, vegetable broth, dried thyme, poultry seasoning, salt, and pepper to the pot. Simmer 15–20 minutes until everything is tender.
- If using hazelnuts, toast them for 5–8 minutes until fragrant, then remove as much skin as possible.
- Working in batches, transfer the soup and hazelnuts to a high-speed blender and blend until smooth and creamy. For a chunkier soup, blend only half and stir it back into the pot.
- Stir in orange juice and adjust seasoning with salt and pepper. Reheat gently if needed and serve.
FAQs
Delicata has a mild, slightly sweet flavor with a buttery, slightly corn-like note — milder than some other winter squash varieties.
Butternut, kabocha, acorn squash, or pumpkin all work well. Each squash brings its own flavor and texture but suits this recipe nicely.
Yes: sauté in additional vegetable broth and roast the veggies without oil, though they won’t caramelize as much without oil.
You can cook everything directly in the broth for 20–25 minutes, but roasting adds valuable caramelized depth of flavor.
Yes. For best flavor, roast or sauté first, then transfer all ingredients to the slow cooker and cook on HIGH ~3 hours or LOW ~6–7 hours. Blend before serving.
Recipe Notes and Tips
- Adjust consistency: Add more or less broth and blend to your preferred texture.
- Caramelize for flavor: Let the squash and sweet potato brown slightly for depth.
- Save the seeds: Roast squash seeds with seasoning as a crunchy snack.
- Speed up prep: Use pre-chopped squash or sweet potato; thaw frozen pieces before cooking.
- Don’t overcrowd the pan: Give pieces space on the baking sheet so they roast instead of steam.
Toppings
Toppings add texture and flavor. Try one or a combination of:
- Fresh herbs (thyme, chives, or parsley)
- Cracked black pepper
- Vegan croutons or a swirl of vegan yogurt/coconut cream
- Toasted seeds or roasted squash/sweet potato pieces
- Crispy chickpeas or kale chips
- Pomegranate arils or a sprinkle of vegan parmesan
- Red pepper flakes for heat
Serving Recommendations
This soup is hearty enough on its own but pairs well with crusty bread, focaccia, or a simple fall salad. It also makes a cozy starter alongside a sandwich or wrap.
Make Ahead and Storage
Make the soup a day ahead to let flavors meld. Store leftovers in an airtight container in the fridge for 5–7 days.
To freeze, cool completely, transfer to freezer-safe containers, and freeze for 2–3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup thickens.
More Winter Warming Vegan Soup Ideas
- Matzo ball soup
- Hearty kale and bean soup
- Cream of broccoli soup
- Potato leek soup
- Barley and bean soup
- Kale & quinoa soup
- Potato lentil turmeric soup
- Creamy curried butternut squash lentil soup
Photos by Alfonso Revilla
Roasted Delicata Squash and Sweet Potato Soup
Prep: 10 mins · Cook: 50 mins · Total: 1 hr · Servings: 4
Ingredients
- 1 medium delicata squash, peeled and diced (or other squash such as butternut)
- 1 medium sweet potato, peeled and diced
- 3 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 pear, chopped
- 3 cups vegetable broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 1/4 cup hazelnuts (optional)
- 1/3 cup orange juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment or a silicone mat. Toss the squash and sweet potato with 1 tablespoon olive oil and roast for about 25 minutes; they will finish cooking in the soup.
- Heat 2 tablespoons olive oil in a soup pot over medium heat. Sauté onion and garlic about 5 minutes until softened. Add the chopped pear and cook another 5 minutes until soft.
- Reduce oven temperature to 350°F (177°C) if toasting nuts. Add roasted vegetables, vegetable broth, thyme, poultry seasoning, salt, and pepper to the pot. Simmer 15–20 minutes until tender.
- Toast hazelnuts for 5–8 minutes until fragrant, then remove skins if possible.
- Blend the soup and hazelnuts in batches until smooth. For a chunkier soup, blend only half and stir back into the pot. Stir in orange juice and adjust seasoning. Reheat gently and serve.
Notes
- Garnish with fresh thyme, croutons, or a swirl of coconut cream.
- Adjust broth and blending for desired thickness.
- Roast until lightly caramelized for the best flavor.
Nutrition (per serving)
Calories: 281 · Carbs: 36 g · Protein: 4 g · Fat: 15 g · Fiber: 6 g · Vitamin A: 10003 IU · Vitamin C: 30 mg
Author: Shannon · Course: Dinner · Cuisine: American · Method: Stovetop · Diet: Vegan