Description
A creamy and comforting Butternut Squash and Sweet Potato Soup featuring roasted vegetables, warm spices, and a velvety texture, perfect for cozy meals.
Ingredients
Scale
Roasted Vegetables
- 1 large butternut squash (5 cups cubed)
- 2 medium-large sweet potatoes (3 cups peeled and cubed)
- 1/4 cup olive oil
- Salt and black pepper to taste
Soup Base
- 1 tablespoon olive oil
- 1 medium sweet onion diced
- 5 cloves garlic minced
- 1 tablespoon grated fresh ginger or 1/2 teaspoon dried ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1 teaspoon salt or to taste
- Drizzle of coconut milk or cashew cream (optional, for serving)
Instructions
- Prepare: Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet for roasting.
- Roast Vegetables: Place the cubed butternut squash and sweet potatoes on the baking sheet. Drizzle with 1/4 cup olive oil and toss to coat evenly. Sprinkle with salt and black pepper. Roast in the preheated oven for 45 minutes until fork tender and lightly browned.
- Cook Aromatics: While the vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add minced garlic and grated ginger and cook for an additional 1 minute until fragrant.
- Combine and Simmer: Transfer the roasted butternut squash and sweet potatoes from the baking sheet to the pot with the cooked aromatics. Add ground cinnamon, ground nutmeg, vegetable broth, and salt. Stir to combine and cook over medium heat for 10 minutes to allow flavors to meld and soup to warm through.
- Blend Soup: Using a high-powered blender or immersion blender, puree the soup until smooth and silky. Blend in batches if using a blender to avoid overflow.
- Adjust and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or spices as desired. Serve hot with an optional drizzle of coconut milk or cashew cream for added creaminess.
Notes
- Use fresh ginger for the best flavor, but dried ginger works well as a substitute.
- You can substitute vegetable broth with chicken broth if not strictly vegetarian.
- To make this soup vegan, ensure the broth used is vegetable-based and opt for coconut milk or cashew cream as topping.
- For a thicker soup, reduce the amount of broth or simmer longer to concentrate flavors.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use an immersion blender directly in the pot for easier cleanup.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
