This simple roasted butternut squash and sweet potato soup is made so easy- you just roast all veggies on a sheet pan, and blend! It’s SO creamy and rich, yet uses no heavy cream, and served warm for the best hearty autumn dinner or side dish!

bowls of sweet potato butternut squash soup

The easiest soup recipe to exist:

It’s officially soup season here, and nothing is more comforting than a big bowl of hearty butternut squash and sweet potato soup on a chilly evening. Okay, so my family also does love my vegan chili and vegan tortellini soup (always on rotation in this house during the fall and winter!).

But this butternut squash and sweet potato soup just earned itself a spot in the weekly dinner rotation, and for very good reasons:

  • It’s beyond easy: Literally dump all of the veg onto a baking sheet and roast then blend. That’s it. Nothing fancy or complicated about it.
  • Super simple ingredients: This soup uses just fresh, simple ingredients that you already have in your pantry and fridge- and the best part is that it’s all naturally vegan (no dairy, no animal products!) yet you’d never know.
  • Ridiculously flavorful: It’s amazing what simple produce can do. The flavors are fresh, warming, hearty, and leave you satisfied and full without weighed down! It’s truly the best combination of my butternut squash soup and my sweet potato soup all in one, with a wonderfully comforting roasted flavor.
  • Perfect side dish or main: This soup is filling and satisfying enough to be served as a main or even a side dish or starter for holidays, like Thanksgiving 🙂
bowl of butternut squash sweet potato soup with spoon in it

How is this butternut squash and sweet potato soup creamy without cream?

This is the best part: we’re using cannellini beans in lieu of vegan heavy cream (or even coconut cream!) to keep this butternut squash sweet potato soup super creamy yet also not super heavy. Nor have any other flavors you wouldn’t want associated with the soup (like for me, coconut doesn’t belong here as a flavor profile!).

The method is similar to how I make my Tuscan white bean soup creamy without cream. Except this time, we’re blending the entire soup.

Now you can use a food processor or a blender- either will work here!

bowls of vegan butternut squash and sweet potato soup with parsley on it

Step by Step overview: how to make roasted butternut squash and sweet potato soup:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

seasoned butternut squash and sweet potato on baking sheet
We’ll first season all veggies and place them on a baking sheet.
roasted butternut squash and sweet potato
Roast until fork tender, then let the veggies cool before blending.
ingredients for the soup in a blender
Add all veggies, veggie broth, and cannellini beans to a blender.
blended vegan soup
Blend until smooth, then serve!

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Easy Roasted Butternut Squash & Sweet Potato Soup pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bowls of vegan butternut squash and sweet potato soup with parsley on it

Easy Roasted Butternut Squash & Sweet Potato Soup

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  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This simple roasted butternut squash and sweet potato soup is made so easy- you just roast all veggies on a sheet pan, and blend! It’s SO creamy and rich, yet uses no heavy cream, and served warm for the best hearty autumn dinner or side dish!

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed
  • 2 large sweet potatoes, peeled and cubed
  • 1 large onion, peeled and sliced in half
  • 1 bulb garlic
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 2 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp cumin
  • 4 cups veggie broth
  • 16 ounces cannellini beans

Instructions

  1. Prep: Preheat the oven to 400F, and line two baking sheets with parchment paper. 
  2. Season the veggies: Slice the bottom off of the garlic bulb and drizzle with a little olive oil on the exposed garlic cloves. Place the garlic bottom down on the baking sheet, and add the remaining veggies – butternut squash, sweet potato, and onion – to the baking sheet. Drizzle with olive oil, and season with sea salt, thyme, parsley, and cumin. Toss together to evenly coat.
  3. Roast: Place the baking sheets into the oven to bake for 35-40 minutes, or until the butternut squash and sweet potato are fork tender and crispy on the outside. Remove from the oven to cool.
  4. Blend: If you have a high speed glass blender or heat-safe blender, you can let the veggies cool for 10-15 minutes then add them to the blender, squeezing out the roasted garlic into the blender and discarding the shells, along with adding in the veggie broth and cannellini beans. Blend until smooth. Alternatively, you can add all ingredients to a pot and use an immersion blender to blend until creamy.
  5. Heat and serve: Heat the soup to your liking in a pot then serve warm with fresh parsley or vegan heavy cream on top. Enjoy!
  6. Storage: Store in an airtight container and in the fridge for up to 4 days or freeze for up to 3 months.

Notes

See blog post for all tips & tricks!