If you are looking for the easiest Sweet Potato Pumpkin Soup, this recipe will fit the bill completely. It is literally only 3 steps. Roast the veggies. Sauté the onion and boil the soup. Blend it until creamy. Seasoned with thyme it is a herby, refreshing cream soup.
Wash, peel and cut butternut squash, sweet potato and beetroot into cubes.
Take a sheet pan with parchment paper or an oven-safe glass dish and arrange the chopped veggies in one single layer. Sprinkle it with olive oil (2 Tbsp). Toss and turn. Mix it well.
Pre-heat the oven and bake them on 390-395 Fahrenheit (200 degrees Celsius) for 40-50 minutes until the veggies are soft and tender and the edges are slightly caramelized.
Peel and chop onion and garlic.
Take a stockpot or a Dutch oven and heat it over medium heat. Sauté chopped onion and garlic until soft and golden. It will take approx. 3-4 minutes.
Add roasted butternut squash and sweet potato as well as the seasoning (thyme, cumin, sweet smoked paprika powder, salt, and black pepper). Stir and mix well.
Add vegetable broth and bring it to boil.
Blending and serving
Take your blender and add the whole soup. Blend it until smooth and creamy.
Serve it with roasted beetroot, pumpkin seeds and anything else you like. More serving tips above the recipe card.
Top tips to make perfect soup
Chop vegetables evenly and small - The smaller you cut the veggies, the shorter will be the cooking time.
Vitamix vs Regular Blender - You can certainly use a hand blender (aka immersion blender), a food processor, or a regular blender. They all make a creamy sauce. However, if you need this sauce to be extra smooth without a single little piece to find (just like in the pictures), we recommend using a high powered blender like Vitamix*.