Print

Autumn Butternut Squash and Sweet Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, creamy autumn soup made with roasted butternut squash and sweet potatoes, blended with warm spices for a comforting fall meal.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 cup coconut milk or heavy cream
  • Salt and pepper, to taste
  • Fresh thyme or pumpkin seeds for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Spread butternut squash and sweet potatoes on the baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Roast for 25-30 minutes, or until vegetables are tender and lightly browned.
  4. In a large pot, heat a little olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
  5. Add minced garlic and cook for another 1-2 minutes.
  6. Add the roasted vegetables to the pot along with vegetable broth, cinnamon, nutmeg, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.
  7. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
  8. Stir in coconut milk or cream. Season with additional salt and pepper if needed.
  9. Ladle into bowls and garnish with fresh thyme or pumpkin seeds, if desired.

Notes

  • For extra flavor, add a pinch of cayenne pepper for heat.
  • This soup can be frozen for up to 3 months.
  • Serve with crusty bread for a complete meal.

Nutrition

Find it online: https://ukfinda.com/autumn-butternut-squash-and-sweet-potato-soup/