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This Butternut Squash and Sweet Potato Soup with roasted garlic might be my new favourite soup EVER. It’s sweet and creamy and packed with flavour. Plus it contains a whole bulb of garlic – does it get any better than that!? A great gluten and dairy free lunch idea for the colder months and perfect for batch cooking and freezing too.
I love a Roasted Butternut Squash Soup – but adding roasted sweet potato, slow roasted garlic and a bunch of my favourite herbs takes it to a whole new level.
This deliciously smooth and creamy soup is flavoured with rosemary, sage and thyme for the perfect autumnal soup using seasonal veg.
It’s perfect for meal prepping, easy lunches, and for topping with crunchy gluten free croutons or scooping up with a chunk of gluten free baguette.
Plus this soup is naturally gluten free, dairy free and vegan – yet super filling – so it is a great crowd-pleaser when you need to cater for all sorts of dietary requirements.
With autumn being the perfect season for butternut squash, this is my dream Fall soup recipe. But you can make it any time of year with frozen squash too!
If you love this easy butternut squash soup recipe, make sure you also check out my winter vegetable soup, my butternut squash and chorizo risotto and my butternut squash pasta.
Ingredients
There’s a printable recipe card for this butternut squash soup with sweet potato below. But for the shopping list you will need…
- Butternut Squash: You can either use a fresh squash or buy the pre-peeled and chopped fresh or frozen pieces.
- Sweet Potato: I find it much less work (and peeling) to buy the larger, loose sweet potatoes. This is around one large potato or 2-3 smaller ones.
- Garlic: Yes, this recipe uses a whole bulb! Slow roasting the garlic with the veg creates a really sweet and smoky flavour, it’s delicious!
- Onion: I used a standard brown onion but a red onion or shallots will also work.
- Vegetable Stock: Always make sure you use a gluten free stock cube. I used Knorr vegetable stock pots as they are gluten free and give a great flavour. You can use gluten free chicken stock if you prefer.
- Dried Herbs: This soup recipe uses a mixture of dried rosemary, thyme and sage, as well as a generous seasoning of salt and cracked black pepper.
How to make butternut squash and sweet potato soup
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this sweet potato and butternut squash it to make:
Preheat the oven to 200C / Fan 180C / Gas Mark 6. You will need a large baking sheet that you can spread the veg out on – or use two smaller ones if necessary.
Peel the butternut squash, cut it in half lengthways and then scoop out the seeds using a spoon. (Tip: reserve and clean off the seeds, then roast them with spices for a great snack or gluten free soup topping!)
Cut the squash halves into large chunks, around 1-2 inches in size. Peel the sweet potato and cut into similar-sized chunks.
Add the squash and sweet potato to a large baking tray or roasting dish. Drizzle with 1-2 tbsp olive oil, sprinkle with sea salt and toss to coat. Spread out in an even layer.
Cut the top from the bulb of garlic and place it in the centre of the tray. Bake for 45-50 minutes, turning half way, until the veg is cooked through and starting to caramelise on the outside.
Peel and finely chop the onion. Heat 1 tbsp olive oil in a large pan over a medium heat and then add the onion. Fry for 5-6 minutes until softened.
Add the roasted vegetables, rosemary, thyme and sage to the pan. Mix well and fry for another minute.
Pour over the hot vegetable broth, mix well and bring to the boil. Remove from the heat and blend with an immersion blender (or in a blender, just be careful with hot liquids!) until smooth. Season with salt and pepper to taste then serve.
Storing and Freezing
This easy vegan soup is great for batch cooking and freezing. I love making it for lunches as part of our weekly meal prep!
To Store: Decant the soup into tubs and place in the fridge once cooled. This will keep for 5 days and can be reheated in a pan or the microwave before serving.
To Freeze: Portion the soup into tubs, label them and pop them in the freezer. You can simply reheat them from frozen before eating whenever you fancy some soup!
I also love taking this with me as a portable lunch. You can heat the soup in the morning, pour it into a Thermos flask and then take it with to work or on a road trip.
Frequently Asked Questions
Here are some FAQs about this easy bagel recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
I’m a big fan of the air fryer and you can use it for this soup, but you won’t get the same delicious-ness with the slow roasted garlic. If using the air fryer, I would coat the veg in olive oil then air fry at 200C for 20-30 mins (shaking a couple of times to stop it sticking) until cooked through. It won’t have the same flavour profiles as roasting but it is quicker. Then add some fresh, chopped garlic at the same stage as frying the onions instead.
You can make this soup in the slow cooker but it won’t taste the same as roasting the vegetables first. Roasting sweet potato and butternut squash – and the garlic – gives them an amazing, caramelised flavour. For the slow cooker, I would use chopped fresh garlic instead and just chuck everything in together. Cook on low for 5 hours / high for 3 hours and then blend. It’ll still be delicious but it won’t be a roasted vegetable soup.
More Quick Soup Recipes
If you love how quick and easy this gluten free soup is, why not try one of these?
- Watercress Soup
- Courgette Soup
- Pea and Ham Soup
- Carrot and Lentil Soup
- Gluten Free Chicken Soup
- Winter Vegetable Soup
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Butternut Squash and Sweet Potato Soup
Ingredients
- 1 kg butternut squash
- 600 g sweet potato
- 1 bulb garlic
- 1-2 tbsp olive oil
- 1 onion
- 1 litre gluten free vegetable stock
- 0.5 tsp dried rosemary
- 0.5 tsp dried thyme
- 0.5 tsp dried sage
- Salt and Pepper
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 6.
- Peel the squash, cut in half lengthways and then scoop out the seeds using a spoon. Cut into large chunks, around 1-2 inches in size. Peel the sweet potato and cut into similar-sized chunks.
- Add the squash and sweet potato to a large baking tray or roasting dish. Drizzle with 1-2 tbsp olive oil, sprinkle with sea salt and toss to coat. Spread out in an even layer.
- Cut the top from the bulb of garlic and place it in the centre of the tray. Bake for 45-50 minutes, turning half way, until the veg is cooked through and starting to caramelise on the outside.
- Peel and finely chop the onion. Heat 1 tbsp olive oil in a large pan over a medium heat and then add the onion. Fry for 5-6 minutes until softened.
- Add the roasted veg, rosemary, thyme and sage to the pan. Mix well and fry for another minute.
- Pour over the hot vegetable stock, mix well and bring to the boil. Remove from the heat and blend with a stick blender (or in a blender, just be careful with hot liquids!) until smooth. Season with salt and pepper to taste then serve.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this soup should look at each stage.
- Storing: Check out the blog post above for more information on storing and freezing this Sweet Potato and Butternut Squash Soup.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Butternut Squash and Sweet Potato Soup!
Nutrition
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Hi could this be made in a soup maker please thankyou
Not being a fan of thyme, I left it out! What a beautiful thick, warm soup this is. Lines your tummy and perfect for an autumn walk. Thank you Sarah ❤
Simply delish 😋
Easy to prepare and very tasty