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.