Savory Squash & Sweet Potato Soup

In Salads & Soups, Winter Soup by John Robinette0 Comments

We love our year-round CSA and in the winter, we get an abundance of squash and potatoes – both sweet and regular. What to do with them all? Soup!

This vegan and gluten-free recipe is simpler than it looks. It just takes a little advanced planning since the squash takes about an hour to roast. Another great thing about soup recipes is that measuring precision is not essential (unlike baking). A little less salt or a little more garlic or thyme is just fine. Even the ratio of squash to potatoes can vary and I encourage you to experiment to suit your taste. 

Savory Squash & Sweet Potato Soup
Serves 10
This savory, vegan and gluten-free seasonal soup is great paired with a salad, crusty bread, or all by itself for a hearty, warm, winter meal.
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
112 calories
16 g
0 g
5 g
3 g
2 g
176 g
555 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 112
Calories from Fat 40
% Daily Value *
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 555mg
Total Carbohydrates 16g
Dietary Fiber 2g
Sugars 2g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 butternut squash
  2. 2 TBS vegetable oil
  3. 1 medium yellow onion (about 1 ½ cups)
  4. 3 – 4 garlic cloves, minced or crushed
  5. 1 tsp thyme
  6. 2-3 medium sweet potatoes or yams (3-4 cups cubed)
  7. 1 medium russet potato (1 – 1 ½ cups cubed)
  8. 2 cups water
  9. 2 TBS Better than Boullion, vegetable base flavor
  10. ¼ tsp Marmite
  11. 2 cups non-dairy unsweetened milk (I used almond milk, but soy milk is fine)
  12. 1/3 cup soy sauce
  13. 1/2 tsp cayenne pepper
  14. salt and pepper to taste
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place parchment paper on a baking sheet.
  3. Cut butternut squash in half lengthwise. Scoop out the seeds and compost.
  4. Coat the inside surface of the squash with oil and lay the cut side down on baking sheet.
  5. Bake for 45 minutes to 1 hour until the squash flesh is tender. To check if it is done, take one out, turn it over and stick a fork in it. If it yields easily, it is done. Set aside to cool.
  6. While the squash is cooling, in a large stockpot, sauté the onion in the remaining oil until just translucent, about 5 minutes over a low-medium heat.
  7. Add the garlic and thyme and sauté another 1-2 minutes.
  8. Add the water, the Better than Boullion, and Marmite, and stir to incorporate.
  9. Add the cubed potatoes, bring to a low simmer, cover and cook about 20 minutes, until the potatoes are fork tender.
  10. You may need to add a little more water to make sure the potatoes are just barely covered.
  11. Once the potatoes are cooked, remove from heat and add the non-dairy milk.
  12. When the squash is cool enough to handle, scoop out the flesh and add to the stock pot.
  13. With a ladle or Pyrex measuring cup, remove the potato-squash soup mixture and in several batches, transfer to a blender. Blend each batch at low to medium until the soup is a smooth consistency.
  14. Return the blended soup to a separate stock pot or bowl. Continue until all the soup mixture is blended smooth.
  15. Stir in the soy sauce and cayenne pepper. Adjust flavor with salt and pepper or use a little more soy sauce for a saltier taste. Return soup to the stock pot and heat to preferred temperature.
  1. Purists might call for ground white pepper so you don’t see black specks in the soup. Huzzah for them! We didn’t have white pepper so I used black. It tastes great either way.
  2. If you can't find Marmite, add more soy sauce.
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John Robinette

John Robinette

John is married to Lori and father of two awesome young men all of whom he shares his passion for the environment. When he is not Chief Strategy Officer for Sister Eden he loves to cook and read and be outdoors and fantasizes about hiking the Appalachian Trail. Other essays by John about life, death, and love can be found at his blog Hole in the Sun.

To visit John's blog, click on his name right above.
John Robinette

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