Description
A comforting, vibrant soup that blends the natural sweetness of butternut squash and sweet potatoes with a warm, spicy kick. Perfect for cozy nights and healthy eating, topped with a drizzle of creamy coconut milk or cashew cream.
Ingredients
Roasted Vegetables:
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1 large butternut squash (about 5 cups cubed)
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2 medium-large sweet potatoes (about 3 cups peeled and cubed)
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¼ cup olive oil
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Salt and black pepper, to taste
The Rest:
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1 tablespoon olive oil
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1 medium sweet onion, diced
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5 cloves garlic, minced
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1 tablespoon grated fresh ginger (or ½ teaspoon dried ginger)
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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4 cups vegetable broth
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1 teaspoon salt, or to taste
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Drizzle of coconut milk or cashew cream (optional, for serving)
Instructions
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Preheat oven to 400°F (200°C). Toss cubed butternut squash and sweet potatoes with ¼ cup olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized, stirring halfway through.
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In a large pot, heat 1 tablespoon olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
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Add minced garlic, grated ginger, cinnamon, and nutmeg. Cook for another 1-2 minutes until fragrant.
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Add roasted vegetables to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to blend flavors.
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Using an immersion blender or regular blender in batches, puree soup until smooth and creamy.
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Season with salt to taste.
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Serve hot with a drizzle of coconut milk or cashew cream if desired.
Notes
Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
For a spicier kick, add a pinch of cayenne pepper or red chili flakes while sautéing the aromatics.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, simmering, blending
- Cuisine: American