Description

A vibrant and cozy autumn soup brimming with roasted butternut squash and sweet potato, infused with warming spices and garlic ginger heat—perfectly balanced with a creamy swirl of coconut milk or cashew cream.

Ingredients

Scale

Roasted Vegetables

1 large butternut squash, cubed (~5 cups)
2 medium-large sweet potatoes, peeled and cubed (~3 cups)
¼ cup olive oil
Salt and black pepper, to taste

Soup Base

1 tablespoon olive oil
1 medium sweet onion, diced
5 cloves garlic, minced
1 tablespoon fresh ginger, grated (or ½ teaspoon dried)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 cups vegetable broth
1 teaspoon salt, or to taste
Coconut milk or cashew cream, optional drizzle for serving

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Instructions

Roast the vegetables: Preheat oven to ~400°F (200°C). Toss butternut squash and sweet potato with ¼ cup olive oil, salt, and pepper. Spread in a single layer and roast 30–35 minutes until tender and slightly caramelized.
Sauté aromatics: In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook until softened (~5 minutes). Stir in garlic, ginger, cinnamon, and nutmeg, sautéing briefly until fragrant.
Simmer soup: Add the roasted vegetables into the pot. Pour in the vegetable broth and stir. Bring to a rapid simmer and cook ~10 minutes to meld flavors.
Blend: Use an immersion blender or work in batches in a countertop blender to purée until very smooth.
Season and finish: Taste and adjust salt or spices as needed. If desired, thin with more broth or water.
Serve: Ladle into bowls and drizzle with coconut milk or cashew cream for extra creaminess.

Notes

Spice level: For more heat, add a pinch of cayenne, chili flakes or ~¼ teaspoon chili powder when sautéing aromatics.

Garnishes: Try toasted pumpkin seeds, chopped fresh herbs (like cilantro or parsley), or a swirl of cream.

Make it heartier: Stir in cooked lentils, red beans, or roasted chickpeas before serving.

Storage: Fridge up to 4 days in an airtight container, or freeze up to 3 months. Thaw overnight before reheating.

Prep Time: ~15 minutes
Cook Time: ~45 minutes
Category: Soup
Method: Roasting and blending
Cuisine: Fusion / Comfort food