A cold winter day deserves a warm bowl of soup. I’m a fan of creamier, thicker soups but not of the cream that usually gets added to them. This butternut squash and sweet potato soup is thick and hearty without the extra calories of heavy cream, making it vegan friendly.

Since this soup is mainly made up of the squash and sweet potato, the soup itself is on the sweeter side. If you want to cut down on the sweetness, try substituting one or two regular potatoes in place of the sweet potato.




Butternut Squash and Sweet Potato Soup

  • 1 butternut squash, peeled, seeded and cubed
  • 3 sweet potatoes, peeled and cubed
  • 3 leeks
  • 2 tablespoons brown sugar
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon of cumin
  • 3 tablespoons olive oil
  • 6-7 cups vegetable stock
  • salt and pepper



Heat oven to 350F.


In a small bowl combine the brown sugar, garlic powder, onion powder and cumin. In a larger bowl evenly coat the vegetables with the olive oil and the spice mixture.

Place the squash, potatoes and leeks in a single layer onto a baking sheet. Use two baking sheets if you need to. You don’t want to crowd the vegetables. Place baking sheets into the oven. Bake until the squash and sweet potatoes are cooked through and very tender, approximately 40-45 minutes. Give them a toss half way through the baking time.

In a large pot, add the vegetable stock and heat through on medium flame.

Add the vegetables and the stock to a blender in small batches. Puree until smooth. Add more stock if you like your soup on the thinner side. Add salt and pepper to taste.