Sweet Potato and Roasted Butternut Squash Soup Recipe
So, you’re ready to up your soup game with sweet potato and roasted butternut squash soup, right? Brace yourself. This isn’t some bland, watery attempt at flavor. We’ve roasted those butternut squash cubes to caramelized perfection, and combined them with the sweet earthiness of sweet potatoes. The result? A rich, velvety bowl of warm comfort that’ll have you questioning every canned soup you’ve ever consumed. Packed with flavors that scream sophistication (but are surprisingly easy), this soup is as chic as it is satisfying. Just don’t blame me when you become obsessed.
Sweet Potato and Roasted Butternut Squash Soup Recipe
This sweet potato and roasted butternut squash soup brings together roasted squash and sweet potato for a creamy, flavorful soup experience.
Ingredients
- 1 large butternut squash about 2 lbs, peeled and cubed
- 2 large sweet potatoes peeled and cubed
- 1 onion chopped
- 3 tbsp olive oil
- 3 cups vegetable broth
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
- 1 cup coconut milk or any plant-based milk
Instructions
- Roast the Squash & Sweet Potatoes: Preheat oven to 400°F. Drizzle cubed squash and sweet potatoes with olive oil. Roast for 40-45 minutes.
- Sauté the Onion: Heat olive oil in a large pot. Add chopped onion and sauté until soft (8-10 minutes).
- Add Roasted Vegetables & Spices: Once the squash and sweet potatoes are roasted, add them to the pot. Stir in cinnamon, nutmeg, salt, and pepper.
- Pour in the Broth: Add vegetable broth, bring to a simmer, and cook for 10 minutes.
- Blend the Soup: Use an immersion blender or regular blender to puree the soup until smooth and creamy.
- Finish with Coconut Milk: Stir in coconut milk, adjust seasoning if necessary, and heat for another 5 minutes.
- Serve & Enjoy: Serve hot with optional toppings like toasted seeds or a drizzle of coconut milk.
Notes
Nutritional Values (Per Serving)
- Calories: 215
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 150%
- Vitamin C: 35%
- Iron: 6%
- Calcium: 4%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor
- Sprinkle some toasted seeds or nuts on top for crunch.
- Add a dash of cayenne for a spicy kick.
- Pair with a hearty salad or crusty bread to round out the meal.
