Roasted Sweet potato and Squash Soup

Prep Time:

Cook Time:



About the Recipe


  • 1 butternut squash (any squash you like)

  • 2 sweet potatoes

  • 1 white onion

  • 2 stalks of celery

  • 8-12 cups of vegetable stock (depends on how thick you like your soup)

  • ½ tsp cinnamon

  • ¼ tsp cumin

  • ¼ tsp nutmeg

  • 4 medjool dates

  • Olive oil for cooking


  1. Preheat your oven to 375F

  2. Cut the squash in half and take out the seeds

  3. Line a baking sheet with parchment paper

  4. Season the squash with a bit of olive oil and salt and pepper, then place skin side up on the pan

  5. In the same pan add the Sweet potatoes. (press fork holes into the potato)

  6. Place into the oven for 45-60 minutes

  7. While cooking continue to make the soup

  8. Dice your onions and celery and add them to a pot with 2-3 tbsp olive oil

  9. Sautee them until the onions begin to get soft, add the spices and dates

  10. Cook for only a minute or so to toast the spice

  11. Add stock and simmer until the squash is cooked

  12. Scoop the squash and sweet potato meat into the pot.

  13. Puree in a food processor until smooth