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Roasted Butternut & Sweet Potato Soup: Cozy, Creamy, and Budget-Friendly

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If you’re craving something warm and nourishing, this butternut and sweet potato soup is the ultimate comfort food.

The combination of roasted butternut and sweet potatoes creates a creamy, flavorful base that’s perfect for chilly evenings. Plus, this butternut and sweet potato soup is budget-friendly, using simple ingredients you likely already have at home.

Serve it as a starter or enjoy it as a main dish with some crusty bread on the side.

The best part? This butternut and sweet potato soup is versatile—add oat cream for a richer taste or keep it light and healthy. Whatever you choose, this easy and delicious recipe is sure to become a staple in your kitchen!

Whether you’re serving it as a starter or enjoying it as a full meal with some crusty bread, this soup will warm you up from the inside out. The recipe is versatile—feel free to add oat cream for extra richness or keep it simple for a lighter version.

Either way, this hearty soup is sure to become a favorite in your kitchen!

Roasted Butternut & Sweet Potato Soup: Cozy, Creamy, and Budget-Friendly
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Roasted Butternut & Sweet Potato Soup: Cozy, Creamy, and Budget-Friendly

Recipe by Em
Servings

8

servings
Prep time

15

minutes
Cooking time

50

minutes

Ingredients

  • 2 large sweet potatoes

  • 1 butternut squash

  • 4 cloves of garlic

  • Fresh herbs (rosemary, thyme, or sage)

  • Chili flakes

  • Salt

  • Olive oil

  • Optional: Oat cream

  • 1 onion

  • Vegetable broth

  • Lemon juice

  • Pepper

Directions

  • Preheat the oven to 100°C.
  • Cut the butternut pumpkin in half and remove the seeds.
  • Score the butternut and sweet potatoes with shallow slits.
  • Crush the garlic and sprinkle over the veggies.
  • Add salt.
  • Drizzle with rapeseed oil.
  • Place the veggies in the oven at 100°C for 15 minutes.
  • Make more slits
  • Add herbs and chili flakes
  • Increase the oven temperature to 175°C and cook until soft and roasted
  • Scoop out the butternut flesh and peel the sweet potatoes.
  • Place the roasted veggies in a large pot with the caramelized garlic.
  • Dice and fry the onion in olive oil until softened.
  • Add the fried onion to the pot.
  • Pour in enough vegetable broth to cover the vegetables.
  • Blend the mixture until smooth.
  • Bring the soup to a boil, then simmer for 10-15 minutes under a lid.
  • Add lemon juice, salt, and pepper to taste.
  • Stir in oat cream if desired.
  • Serve hot with bread.

Notes

  • Tip! Roast the seeds and use as garnish

Why This Butternut and Sweet Potato Soup Will Become Your Go-To Recipe

This butternut and sweet potato soup is not only easy to make, but it’s also packed with rich, roasted flavors that make it stand out from other soups.

The combination of sweet potato and butternut creates a naturally creamy texture without needing too many extra ingredients. Plus, it’s highly adaptable—you can make it as light or as rich as you like, depending on whether you add oat cream.Another reason to love this butternut and sweet potato soup? It’s perfect for meal prepping.

You can make a big batch, store it in the fridge or freezer, and reheat it whenever you need a quick, comforting meal. Pair it with some fresh bread, and you’ve got a cozy dinner that’s both nutritious and satisfying.

This recipe is sure to become a go-to favorite, especially during the colder months, when you’re looking for something that’s both hearty and healthy.

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