Description
A creamy and comforting Butternut Squash and Sweet Potato Soup that combines roasted vegetables with warm spices and a smooth, velvety texture. Perfect for a cozy meal, this soup is blended to perfection and served with an optional drizzle of coconut milk or cashew cream.
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 F 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 in the pan to coat evenly. Season with salt and black pepper. Roast in the oven for 45 minutes, or until the vegetables are fork-tender and golden brown in spots.
- Sauté aromatics: While the vegetables are roasting, 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 and cook for an additional 1 minute until fragrant.
- Combine and simmer: Transfer the roasted butternut squash and sweet potatoes from the baking sheet into the pot with the sautéed onions and aromatics. Stir in the ground cinnamon, ground nutmeg, vegetable broth, and 1 teaspoon salt. Mix well to combine.
- Blend the soup: Using a high-powered blender in batches, blend the soup until silky smooth, or use an immersion blender directly in the pot. Be careful with the hot liquid.
- Heat and adjust seasoning: Return the blended soup to the pot and cook over medium heat for about 10 minutes until warmed through. Taste and adjust 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.
Notes
- For a vegan alternative to coconut milk, use cashew cream or omit the drizzle altogether.
- Use a sharp knife and be careful when peeling and cubing butternut squash as it can be tough.
- If you don’t have fresh ginger, dried ginger powder works well as a substitute.
- To save time, prepare the aromatics while the vegetables are roasting.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- If using an immersion blender, blend in smaller portions for smoother consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
