Description
A creamy and comforting Butternut Squash and Sweet Potato Soup made by roasting vegetables to bring out natural sweetness, then blending them with aromatic spices and vegetable broth for a velvety texture. Perfect for a cozy meal, topped with optional coconut milk or cashew cream for extra richness.
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 + black pepper to taste
The Rest
- 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 prepare a large rimmed baking sheet for roasting the vegetables.
- Roast vegetables: Place the cubed butternut squash and sweet potatoes on the baking sheet. Drizzle with 1/4 cup olive oil and toss them directly on the pan to evenly coat. Sprinkle with salt and black pepper. Roast in the preheated oven for 45 minutes until the vegetables are fork tender and golden brown in spots.
- Sauté aromatics: While the vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Stir in the minced garlic and grated ginger and cook for an additional 1 minute until fragrant.
- Combine ingredients: Carefully transfer the roasted squash and sweet potatoes from the baking sheet to the pot with the sautéed aromatics. Add the ground cinnamon, ground nutmeg, vegetable broth, and 1 teaspoon salt. Stir everything thoroughly.
- Blend the soup: Using a high-powered blender, blend the soup in batches until smooth and silky. Alternatively, use an immersion blender directly in the pot to achieve a creamy texture.
- Heat and season: Return the blended soup to the stove if needed and warm it over medium heat for about 10 minutes. Taste and adjust seasoning with additional salt, pepper, or spices as desired.
- Serve: Ladle the soup into bowls and optionally drizzle with coconut milk or cashew cream for added creaminess and flavor before serving.
Notes
- Roasting the vegetables first enhances their natural sweetness and adds depth of flavor.
- If you prefer a thinner soup, add more vegetable broth or water while blending.
- The ginger and warm spices can be adjusted to taste or omitted if preferred.
- Using fresh ginger provides more flavor, but dried ginger is a convenient substitute.
- For a richer soup, adding a splash of coconut milk or cashew cream is recommended but optional for a dairy-free option.
- This soup stores well in the refrigerator for up to 4 days and freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
