Description
This creamy and comforting Butternut Squash and Sweet Potato Soup features roasted vegetables blended with aromatic spices and vegetable broth. It’s perfect for a cozy meal and can be topped with 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 and 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: Arrange the cubed butternut squash and sweet potatoes on the baking sheet. Drizzle with 1/4 cup olive oil and toss to coat evenly. Season with salt and black pepper. Roast in the oven for 45 minutes until the vegetables are fork tender and have golden brown spots.
- Sauté aromatics: While the vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Cook the diced onion for about 5 minutes until translucent. Add the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
- Combine ingredients: Transfer the roasted squash and sweet potatoes from the baking sheet to the pot with the aromatics. Add the ground cinnamon, ground nutmeg, vegetable broth, and 1 teaspoon salt. Stir the mixture well to combine.
- Blend the soup: Use a high-powered blender to puree the soup in batches until silky smooth, or use an immersion blender directly in the pot for convenience.
- Heat and season: Return the blended soup to the pot and heat over medium heat for about 10 minutes until warmed through. Adjust seasoning with additional salt, pepper, or spices to taste.
- Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk or cashew cream if desired for added richness.
Notes
- Use a high-powered blender for the smoothest texture or an immersion blender for ease.
- Roast the vegetables until golden brown spots appear to develop deeper flavor.
- Fresh ginger adds vibrant flavor, but dried ginger can be used as a substitute.
- Coconut milk or cashew cream enhances creaminess and adds a subtle sweetness, but can be omitted for a lighter soup.
- Adjust spices according to your preference, adding more cinnamon or nutmeg to taste.
- For a vegan option, ensure the vegetable broth is free from animal products.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
