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5 from 1 vote

Sweet Potato, Squash and Leek Autumn Soup

A hug in a bowl! This sweet potato autumn soup is packed with warm flavours like cinnamon and nutmeg, making it the ultimate comfort food!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Keyword: autumn soup, dinner recipes, fall soup recipes, potato and leek soup, sweet potato and leek soup, sweet potato soup
Servings: 6 Servings
Calories: 273kcal
Author: The Sassy Foodie

Ingredients

  • 4 sweet potatoes peeled and cubed
  • ½ butternut squash peeled, seeded and cubed
  • 1 stalk of leeks cut in half moon slices and cleaned
  • 1 tablespoon cinnamon
  • 2 teaspoon nutmeg
  • 2 teaspoon cayenne pepper
  • 1 900 mL carton chicken broth or vegetable broth to keep it vegetarian
  • 2 tablespoon honey
  • ½ cup heavy whipping cream
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees.On a sheet pan, liberally coat the sweet potatoes, butternut squash and leeks in olive oil and salt and pepper. Bake for 40-45 minutes.In a soup pot or dutch oven, add the roasted vegetables over medium heat. Add the cinnamon, nutmeg and cayenne pepper, and cook through for 5 minutes.Add the chicken broth, and bring the mixture to a simmer.Using an immersion blender, blend the mixture in the pot until smooth. Be careful, as the soup will be hot!Add the heavy whipping cream, honey and salt and pepper, and simmer the soup on medium-low heat for 30-35 minutes, stirring occasionally.Top with croutons and enjoy!

Nutrition

Calories: 273kcal | Carbohydrates: 48g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 646mg | Potassium: 915mg | Fiber: 7g | Sugar: 14g | Vitamin A: 28843IU | Vitamin C: 30mg | Calcium: 122mg | Iron: 2mg