Soups & Salads
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Roasted Butternut Squash Sweet Potato Soup with Smoky Cherries & Walnuts

Remember when I said no squash was safe in my Pumpkin Butter post?

Yeah, butternut was next on the chopping block.  No pun intended.

The butternut squash for this recipe came from my very first market bag from Growing Power.  You can read more about my discovery of them here.  I’d never cooked with butternut squash before and had only eaten them as filling in ravioli.  Getting one in a market basket gave me an opportunity to come up with something new to try, hence this soup.

Roasting the squash and sweet potatoes caramelizes them and brings out some of the natural sugars which go great with the smoky paprika.

The soup was just the ticket on a cold, rainy day.

But would be just as good on a crisp, sunny autumn day too!


Roasted Butternut Squash Sweet Potato Soup with Smoky Cherries & Walnuts

Serves 6


  • 1 butternut squash, peeled and chopped
  • 2 sweet potatoes, peeled and chopped
  • 1/3 olive oil
  • 1 tsp. + 1/4 tsp. salt
  • 1 tsp. + 1/4 tsp. pepper
  • 1/2 tsp. + 1/4 tsp. smoked paprika
  • 4 c. vegetable or chicken stock
  • 1 tbsp. + 1/4 c. dried cherries
  • 2 tbsp. coarsely chopped walnuts
  • 1/4 c. apple cider
  • 1 tbsp. maple syrup


  1. Preheat oven to 400°. In a large bowl, combine the squash, potatoes, olive oil, 1 tsp salt, 1 tsp pepper, and 1/2 tsp. smoked paprika. Toss to coat and transfer to rimmed baking sheets.
  2. Roast the vegetables for 30 minutes or until fork tender, tossing once to brown evenly.
  3. When the vegetables are fully cooked, transfer them to a large pot. Add the stock and 1 tbsp. cherries. Bring to a simmer over medium heat for 10-15 minutes until cherries are reconstituted and soft.
  4. While the soup is simmering, combine the remaining salt, pepper, paprika, 1/4 c. cherries, walnuts, cider, and syrup in a small saucepan. Heat over medium heat until the cherries are reconstituted and the cider syrup thickens, about 4-5 minutes.
  5. Using a hand immersion blender directly in the stock pot, puree the squash and potatoes into a soup and the consistency you like. I prefer a smoother soup but you could leave this chunkier. You could also process this in a standard blender in small batches--be careful of hot liquids in blenders!
  6. Ladle the soup into bowls and top with a small spoonful of the cherry and walnut mixture.

Filed under: Soups & Salads


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.


  1. I was excited to see the smoked paprika in this! Love squash soups in the first place but haven’t made any yet this fall…

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