This delightful Roasted Butternut Squash, Sweet Potato, Broccoli, and Celery Leaves Soup combines the sweet, nutty flavors of roasted butternut squash and sweet potatoes with the fresh, slightly peppery taste of celery leaves. It’s a hearty, comforting dish perfect for cool autumn days or as a starter for a festive meal.
Pairing roasted butternut squash with sweet potatoes. Their natural sweetness, enhanced by roasting, creates a rich and comforting base. Add celery leaves, often overlooked but packed with earthy flavor, and you’ve got a soup that’s as nourishing as it is.
It’s perfect for cozy nights, satisfies various diets, and is loaded with essential nutrients. Whether vegan, gluten-free, or just craving something wholesome, this recipe delivers warmth and health in every spoonful.
- Health Benefits of Roasted Butternut Squash, Sweet Potato, Broccoli, and Celery Leaves Soup
- Ingredients for Roasted Butternut Squash, Sweet Potato, Broccoli, and Celery Leaves Soup
- Serving Suggestions
- Storage and Reheating Tips
- Recipe process of Roasted Butternut Squash, Sweet Potato, Broccoli, and Celery Leaves Soup
- Roasted Butternut Squash, Sweet Potato, Broccoli, and Celery Leaves Soup
Health Benefits of Roasted Butternut Squash, Sweet Potato, Broccoli, and Celery Leaves Soup
This roasted butternut squash, sweet potato, and celery leaves soup isn’t just comfort in a bowl—it’s packed with nutrients that support your health journey.
Not only is this soup delicious, but it’s also a nutritional powerhouse that fits seamlessly into your lifestyle. It’s proof that eating healthy doesn’t have to feel restrictive or bland—just bold flavors combined with wholesome ingredients.
Low-Calorie Meal Option
This soup is naturally low in calories but high in satisfaction, making it an ideal addition to weight management goals. A single bowl packs fiber and nutrients while keeping you full and energized.
- The roasted ingredients create depth and sweetness without the need for calorie-heavy creams or additives.
- Both butternut squash and sweet potatoes offer healthy carbs that provide steady energy, without causing blood sugar spikes.
Vegan and Gluten-Free Friendly
This soup is a dream for those with dietary restrictions. It checks all the boxes, making it inclusive and easy to serve.
Ingredients for Roasted Butternut Squash, Sweet Potato, Broccoli, and Celery Leaves Soup
Butternut Squash
Butternut squash is more than just a seasonal staple; it’s loaded with essential nutrients that support overall health. It helps boost your immune system, improve skin health, and support vision. The squash’s natural sweetness effortlessly elevates the soup while adding a bright, velvety texture.
Sweet Potatoes
Sweet potatoes bring a creamy texture and a touch of sweetness, making them a perfect pair for butternut squash. Packed with dietary fiber, they’re great for digestion, making this soup both satisfying and balanced. The sweet potatoes further add to their health perks, supporting heart health and boosting immunity.
Broccoli
Broccoli is another healthy gem which is added to this soup, promoting overall health. Every bite feels like a step toward wellness.
Celery Leaves
While celery stalks often get the spotlight, using the delicate celery leaves adds a unique flavor profile to your soup. Besides their bold, earthy taste, celery leaves also are a nutrient hub. These benefits make them a nutrient-dense addition while reducing waste in your kitchen.
Is Celery Leaves Edible
Yes, Celery leaves are edible. Read here to find out more about it.
Have you tried our Easy Celery Chutney yet? If not go ahead and try this quick and Easy Celery Chutney.
Seasoning
I have used simple turmeric, fresh garlic, bay leaf, and salt for seasoning.
Additional Seasonings
The seasoning sets the tone for your soup. Adding a dash of nutmeg or cinnamon brings out the warm, sweet flavors of the vegetables, while a touch of cumin or paprika can add depth and a smoky edge. For an herbal lift, thyme and rosemary are delightful options that complement the base ingredients perfectly.
Optional Toppings
Toppings are the final flourish that takes any soup from good to unforgettable. Consider these suggestions to enhance texture and flavor:
- Toasted pumpkin seeds for a nutty crunch
- A drizzle of cream or almond milk for a silky finish
- Fresh herbs like parsley or chives
Final Seasoning Adjustments
A perfectly seasoned soup doesn’t happen by accident. Here’s how to get it just right:
- Taste First: Once blended, taste the soup for salt, sweetness, and spice. Too bland? Add a pinch of salt. Lacking warmth? A dash of nutmeg or paprika might do the trick.
- Season Gradually: Add spices in small increments to avoid overpowering flavors.
- Balance the Flavors: If it’s too sweet, a splash of lemon juice can brighten things up. Too salty? Stir in some cream or extra broth to mellow it down.
Tasting as you go ensures a balanced, flavorful soup that hits all the right notes. Test, adjust, and taste again until the seasoning is just perfect.
Serving Suggestions
This hearty soup shines on its own, but a good side can make it feel like a complete meal. Pair it with options that enhance its bold, creamy flavors:
- A warm, crusty sourdough loaf or a baguette is perfect for dipping. It soaks up the soup’s velvety texture, offering a satisfying crunch.
- A light salad with mixed greens, candied nuts, and a simple vinaigrette adds balance. The crisp freshness contrasts beautifully with the soup’s rich profile.
- If you’re looking for a cozy comfort food vibe, a classic grilled cheese sandwich pairs excellently. For a gourmet twist, try adding caramelized onions or pesto.
- A side of roasted Brussels sprouts or green beans complements the roasted tones in the soup.
Storage and Reheating Tips
Soup is one of the easiest dishes to store, and this recipe is no exception. With a few simple tips, you can keep the flavors fresh and vibrant even after reheating:
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It keeps fresh in the refrigerator for up to 3-4 days.
- Freezing: Divide the soup into portions using freezer-safe containers or bags. Lay the bags flat to save space. Frozen soup can last for up to 3 months.
- Defrosting: Thaw frozen soup in the refrigerator overnight or use a microwave’s “defrost” function.
- Reheating: For even heating, warm the soup in a saucepan over medium heat, stirring occasionally. Alternatively, microwave on medium power in intervals, giving it a quick stir between each round. For more practical storage advice, visit
- Avoid Overcooking: Soups with delicate vegetables or herbs should be reheated gently to preserve their flavors.
Recipe process of Roasted Butternut Squash, Sweet Potato, Broccoli, and Celery Leaves Soup
To prepare, start by roasting chunks of butternut squash, sweet potatoes, and celery leaves along with some garlic and bay leaves, until they’re tender and slightly caramelized. The garlic enhances the taste, and caramelizing it enhances its sweetness and adds depth to the flavor. Adding celery leaves while roasting infuses the flavors in the vegetables too.
Once the veggies are roasted let them cool down completely or until it is slightly warm. Puree them in a blender to a smooth consistency for a creamy texture. Use water or stock to help you blend it all. If you have an immersion blender, you can puree while it is hot too in a large pot.
Add in salt and spices like turmeric, and red paprika powder for added flavour. Let the soup simmer for a few minutes until all the flavors meld together. One can add cumin or cinnamon.
Garnish with a sprinkle of celery leaves, pumpkin or sunflower seeds, or a drizzle of cream. This soup is not only delicious but also packed with nutrients, making it a healthy choice for any meal.
Roasted Butternut Squash, Sweet Potato, Broccoli, and Celery Leaves Soup
Ingredients
- 1 medium Butternut Squash peeled, seeded, and cubed
- 1 large Sweet potatoes peeled and cubed
- 1 Medium Size Broccoli Floret
- 2 tablespoons Olive Oil
- 1 cup Celery leaves roughly chopped
- Salt to taste
- 2 garlic cloves roughly chopped, or 1 teaspoon Garlic Granules
- 2 Bay Leaves
- 1 tablespoon Nutrtional Yeast Optional
- 2-3 Cups water or Stock
- Fresh Black Pepper to taste
Instructions
Preparing the Vegetables
- Peel The Butternut Squash, rinse and roughly chop it.1 medium Butternut Squash
- Peel The Sweet Potatoes, rinse and roughly chop it.1 large Sweet potatoes
- Roughly chop the broccoli.1 Medium Size Broccoli
- Remove any impurities from Celery leaves and rinse them.1 cup Celery leaves
Roasting the Vegetables
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash, sweet potatoes, and Celery leaves on a baking sheet.1 medium Butternut Squash, 1 large Sweet potatoes, 1 cup Celery leaves
- Add in the garlic and bay leaves.2 garlic cloves, 2 Bay Leaves
- Drizzle with 1 tablespoon of olive oil and give it a mix.2 tablespoons Olive Oil, Salt to taste
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Stir halfway through the cooking time for even roasting.
- Once done let it cool down.
Preparing the Soup
- Once the veggies are cooled, puree the roasted vegetables.
- Alternatively, one can add the roasted vegetables to the pot and puree it using an immersion blender.
- Use water or stock to blend it to a smooth consistency.2-3 Cups water
- Add Nutritional Yeast and mix.1 tablespoon Nutrtional Yeast
- Add Salt and water and mix.
- On a medium to high stove, bring the soup to a boil.
- Once it comes to a boil, reduce the heat to low and let simmer for 8-12 minutes
- Garnish with leaves, seeds, or cream season with some black pepper powder, and serve with some bread or as is.Fresh Black Pepper
Notes
- Standard US Cup size used, 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- Measurements are a rough guideline. One can change as needed.
- Read above for variations
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