Roasted Squash and Sweet Potato Soup

All the best of the harvest in one bowl.

10 Count

90 Mins



  • 3 pounds acorn squash (or your favorite or available winter squash)
  • 3 sweet potatoes
  • 1 apple, chopped
  • 1 onion, chopped
  • 3-1/2 Cups vegetable broth
  • 2/3 Cup coconut milk (optional)
  • Sautéed kale garnish (optional)
  • Microgreens garnish (optional)
  • Salt
  • Pepper

Preheat oven to 400°F.

Slice the squash in half lengthwise and remove the seeds and guts. Place cut side down on a large rimmed baking sheet. Add a touch of water to the baking sheet. Peel the sweet potatoes and slice them in half lengthwise. Place cut side down on the baking sheet along with the squash. Roast for 45 minutes to an hour, or until both the sweet potato and squash are fork tender and very soft. Remove from oven and when cool enough to handle, remove the squash from the skin and set aside in a large bowl. Discard the skin.

In a soup pot, steam sauté the onion and apple over low heat until soft. Add the vegetable broth, roasted squash, and sweet potato. Bring to simmer, cover, and cook for an additional for 10 minutes.

Puree in a blender in batches or blend with an immersion blender in the soup pot. Note: only fill a blender container halfway with hot liquids, and be aware of the steam when you remove the lid.

Put the blended soup back in the pot. Reheat the soup over low heat. Add the coconut milk and stir until well combined. Season with salt and pepper to taste. Garnish with sautéed kale and microgreens.