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Roasted Butternut Squash-Sweet Potato Soup With Sour Cream


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  • 2 pounds reddish brown-skinned sweet potatoes peeled, and cut into 1" pieces
  • 1 small butternut squash - (abt 1 1/4 lbs) halved, seeded, peeled, and cut into 1" pieces
  • 1 onion quartered
  • 1 tablespoon finely-chopped fresh thyme
  • 1 tablespoon finely-chopped fresh sage
  • 1 1/2 tablespoons olive oil
  • 5 cups chicken stock
  • 1 pinch freshly-grated nutmeg
  • Salt to taste
  • Freshly-ground white pepper to taste
  • 1/2 cup sour cream
  • 1 teaspoon finely-chopped fresh thyme
  • 1 teaspoon finely-chopped fresh sage
  • Salt to taste
  • Freshly-ground white pepper to taste
  • Finely-chopped fresh thyme for garnish


Servings 6


Step 1

Preheat an oven to 425 degrees.

In a large bowl, combine the sweet potatoes, squash, onion, thyme, and sage. Add the olive oil and toss to coat all the vegetables evenly with the oil. Spoon the mixture onto a large baking sheet, spreading out the vegetables in a single layer.

Roast the vegetables, stirring twice, for 35 to 40 minutes, or until caramelized. Use long oven mitts to protect your hands when stirring. Remove from the oven and place half of the vegetables in a food processor fitted with the metal blade. Add 2 cups of the chicken stock and process until smooth. Place in a large saucepan and repeat with remaining vegetables and 2 cups of the stock.

Add the remaining 1 cup stock, the nutmeg, salt, and pepper to the soup, and bring to a sinuner over medium heat. Taste for seasoning.

Meanwhile, prepare the Herbed Sour Cream: In a small bowl, stir together all the ingredients. Taste for seasoning.

To serve, ladle the soup into bowls. Swirl a spoonful of the Herbed Sour Cream into each bowl and sprinkle with the thyme. Serve immediately.

Advance Preparation: Can be prepared up to 1 day ahead, covered, and refrigerated. Reheat gently. This soup also freezes well for up to 1 month. Adjust the seasonings when you reheat the frozen soup.

This recipe yields 6 servings.

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