This sweet, nutty-flavored squash soup is perfect for cold, fall days. Get ready for a warm hug for your insides. Drizzle with olive oil, non-dairy cream, pumpkin seeds, and fresh thyme, if desired.


Recipe Summary

10 mins
1 hr 30 mins
1 hr 40 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.

  • Place butternut squash and sweet potato cut-sides down on the baking sheet.

  • Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.

  • While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.

  • Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.

  • Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.

Nutrition Facts

221 calories; protein 3.6g 7% DV; carbohydrates 39g 13% DV; fat 7.4g 11% DV; cholesterol 0mg; sodium 724.4mg 29% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I did it as directed and I loved it absolutely delicious. Read More