Roasted Butternut Squash-Sweet Potato Soup with Herbed Sour Cream

  • Active Time 15m
  • Total Time 55m
  • Rating ****

Serves 6

In this recipe, it is important to select moist, reddish brown-skinned sweet potatoes (often labeled yams), rather than the drier, yellowish-skinned sweet potatoes, which are far less sweet. Swirling in a dollop of herb-laced sour cream enhances the flavor and texture of this smooth orange soup without adding lots of fat.


  • 2 pounds reddish brown-skinned sweet potatoes (about 3 medium), peeled and cut into 1-inch pieces (see recipe introduction)
  • 1 small butternut squash, about 1 1/4 pounds, halved, seeded, peeled, and cut into 1-inch pieces
  • 1 onion, quartered
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh sage
  • 1 1/2 tablespoon olive oil
  • 5 cups chicken stock
  • Pinch of freshly grated nutmeg
  • Salt and white pepper
  • For Herbed Sour Cream:
  • 1/2 cup sour cream
  • 1 teaspoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh sage


Preheat the oven to 425 degrees F. In a large bowl, combine the sweet potatoes, squash, onion, thyme and sage. Add the olive oil and toss to coat all the vegetables evenly with the oil. Spoon the mixture onto a large baking sheet, spreading out the vegetables in a single layer.

Roast the vegetables, stirring twice, for 35- 40 minutes, or until caramelized. Use long oven mitts to protect your hands while stirring.

Remove from the oven and place half of the vegetables in a food processor fitted with a metal blade. Add 2 cups of the chicken stock and process until smooth. Place in a large saucepan and repeat with remaining vegetables and 3 cups of the stock.

TO MAKE HERBED SOUR CREAM: In a small bowl, stir together all the ingredients. Taste for seasoning.

To serve, ladle the soup into bowls. Swirl a spoonful of the Herbed Sour Cream into each bowl and sprinkle with thyme. Serve immediately.

NOTES: Can be prepared up to 1 day ahead through step 6, covered, and refrigerated. Reheat gently. This soup also freezes well for up to 1 month. Adjust the seasonings when you reheat the frozen soup.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 3318

nutrition information per serving

307 calories; 8g total fat; 9mg cholesterol; 176mg sodium; 51g carbohydrates; 8g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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