Recipe: Roasted Butternut Squash + Potato Vegetable Soup

This Roasted Butternut Squash and Potato Vegetable Soup is hearty, delicious, AND healthy! #littlecitykitchen >>

I may or may not have an obsession with making vegetable soups. Soup in general I should say. I've literally never made soup from scratch before until I got married and moved into my own home. Now pretty much every weeks involves me experimenting with some sort of soup concoction. Some are better than others but this vegetable soup is by far my favorite yet. It's full of absolutely amazing flavors and is delicious and filling!

I added a bit more flavor to the soup by roasting the squash, sweet potato, and potato with lots of spices, parmesan cheese, and even some lemon zest. It added wonderful tastes as well as a nice texture. I was a little bit nervous when I threw in some white onion because I normally


 cooked white onion but it ended up being the most perfect addition. Ah! So good!

Recipe For:

 Roasted Butternut Squash + Potato Vegetable Soup

Prep Time:

20 minutes          

Cooking Time:

50 minutes          

Total Time:

 1 hour 10 minutes


 4 servings


1 medium butternut squash - peeled, deseeded and cut into small cubes

1 large sweet potato - peeled and cut into small cubes

1 large russet potato - peeled and cut into small cubes

1 medium carrot - peeled and chopped

2 Tbsp butter, melted

1 tsp sea salt

1/4 tsp ground black pepper

1//4 tsp cumin

1/2 tsp garlic powder

2 Tbsp (or more) grated parmesan cheese

zest from half a lemon

1 Tbsp butter

1 small white onion - chopped

2 garlic cloves, finely chopped

1 bay leaf

2 tsp oregano

1 tsp dried sage a few leaves of fresh flat-leaf parsley, roughly chopped

salt and pepper to taste

6 cups water, or vegetable or chicken broth

1 cup frozen peas


1. Preheat oven to 400°. Line a baking sheet with aluminum foil.

2. Place the squash, sweet potato, carrot, and potato pieces on the baking sheet and toss with melted butter. Next toss in sea salt, black pepper, cumin, garlic powder, parmesan cheese, and lemon zest. Roast until knife-tender, about 20-30 minutes, tossing halfway through.

3. While the squash and potatoes roast, prepare the rest of the vegetables and lay out ingredients.

4. Once the roasted vegetables are ready, set baking sheet on a wire rack until it is cool enough to handle. Meanwhile, melt the remaining 1 Tbsp of butter in a large saucepan or Dutch oven over medium heat. Add the onion and sauté for 5-6 minutes until soft and translucent but not brown. Add in garlic and cook for 1-2 minutes longer. Next, add the roasted vegetables and cook, stirring for 1-2 minutes. Add in bay leaf, oregano, sage, parsley, salt and pepper, and the water or broth. Bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, about 15-20 minutes, until flavors are blended.

5. Remove bay leaf. Place half the soup into a blended and puree until smooth or if you like, mostly smooth with a few chunks. Return pureed blend into pot with the rest of the soup. Stir and return soup to a simmer and stir in frozen peas, heat until peas are heated through and soup is hot.