Sweet Potato and Butternut Squash Soup with Sage

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A creamy Whole30-friendly soup made by roasting sweet potatoes and butternut squash, then blending with fresh sage and warming spices. This American-inspired soup recipe (whole30, gluten free), ready in about 60 minutes, pairs sweet potatoes, butternut squash, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb), peeled and cubed sweet potatoes
• 1 small (about 1.5 lbs), peeled and cubed butternut squash
• 1 medium, chopped yellow onion
• 4 cloves, smashed garlic cloves
• 3 tbsp olive oil
• 8 fresh sage leaves
• 4 cups chicken broth (Whole30 compliant)
• 1.5 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1/4 tsp ground nutmeg

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes and 1 small peeled and cubed butternut squash (about 2.5 lbs total) with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 30-35 minutes until tender and caramelized, stirring halfway through.
2. Step 2: While the vegetables roast, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and 4 smashed garlic cloves, sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 8 fresh sage leaves to the pot and cook for 1 minute to release aroma. Remove sage leaves and set aside for garnish.
4. Step 4: Add roasted sweet potatoes and butternut squash to the pot with 4 cups Whole30-compliant chicken broth. Bring to a simmer, then reduce heat and cook 10 minutes.
5. Step 5: Using an immersion blender, blend the soup until smooth and creamy. Stir in 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp ground nutmeg. Adjust seasoning to taste.
6. Step 6: Serve hot, garnished with reserved crispy sage leaves.