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Roasted Delicata Squash and Sweet Potato Soup

Super simple, satisfying, and comforting roasted sweet potato and delicata squash soup (or the winter squash of your choosing) in under an hour. This roasted squash soup is packed with fall flavors, a perfect balance of sweet and savory, and 100% dairy-free, gluten-free, paleo, whole30, and vegan!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 servings
Calories: 281 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 medium delicata squash, peeled and diced (or other squash such as butternut)
  • 1 medium sweet potato, peeled and diced
  • 3 tablespoons of olive oil, divided
  • 3 garlic cloves, minced
  • 1 small onion, diced
  • 1 pear, chopped
  • 3 cups of vegetable broth
  • ¼ teaspoon of dried thyme
  • ¼ teaspoon of poultry seasoning
  • ¼ cup of hazelnuts (optional)
  • ⅓ cup of orange juice
  • Salt and pepper, to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper, add the squash and sweet potato, and toss the pieces with 1 tablespoon olive oil. Roast for about 25 minutes. The pieces will continue cooking once added to the soup pot.
  2. While the squash and sweet potato are roasting, add 2 tablespoon olive oil to a soup pot along with the garlic and onion. Cook over medium heat for about 5 minutes, and then add the pear, stir, and continue cooking for 5 more minutes or until soft.
  3. After your oven veggies are done roasting, set the oven temperature to 350 degrees F. Add the vegetable broth, spices, and roasted veggies to the soup pot. Simmer for 15 to 20 minutes.
  4. While the soup is cooking, use a small pan to toast the hazelnuts in the oven for 5-8 minutes, being careful not to burn them. After removing the nuts from the oven, try to remove the skins as best as you can.
  5. Remove the hazelnuts from the oven and the pot from the stove. In small batches, blend your soup mixture with the hazelnuts until you get a creamy consistency. Note: for a chunky/hearty soup, only blend half the soup mixture while leaving the rest in the pot. Return the soup to the pot and add the orange juice, and salt and pepper to taste. Stir well and heat before serving.

Notes

  • To serve garnish with fresh thyme, croutons, or (my favorite) apple fennel coconut bacon made by Phoney Baloney's.
  • To serve garnish with fresh thyme, croutons, or (my favorite) apple fennel coconut bacon made by Phoney Baloney's.
  • Adjust the consistency: How much broth you add and how much you blend the soup will determine its texture and consistency.
  • Roast until lightly caramelized: The caramelization is vital for a fantastic depth of flavor.
  • Don’t discard the squash seeds: These can usually be seasoned and roasted as a delicious snack.

Nutrition Information

Calories 281kcal (14%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Sodium 752mg (31%) Potassium 767mg (22%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 10003IU (200%) Vitamin C 30mg (33%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 281

% Daily Value*

Calories 281kcal 14%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Sodium 752mg 31%
Potassium 767mg 16%
Fiber 6g 24%
Sugar 14g 28%
Vitamin A 10003IU 200%
Vitamin C 30mg 33%
Calcium 73mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.