Roasted Butternut Squash & Sweet Potato Soup
Roasted Butternut Squash & Sweet Potato Soup is the ultimate autumn comfort dish. This creamy, velvety soup marries the natural sweetness of roasted butternut squash and sweet potatoes with aromatic spices, making it perfect for chilly evenings or festive gatherings. With a hint of coconut milk for added richness, each spoonful offers a cozy hug, ideal as a Thanksgiving starter or a delightful weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, cubed
- 2 cups sweet potatoes, cubed
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cube butternut squash and sweet potatoes into uniform pieces.
- In a bowl, toss vegetables with olive oil, salt, pepper, cinnamon, and nutmeg until well-coated.
- Spread vegetables on a baking sheet in a single layer and roast for 30-35 minutes until tender.
- While roasting, heat olive oil in a pot over medium heat; sauté onion and garlic until translucent.
- Add roasted veggies to the pot with vegetable broth and coconut milk; bring to a simmer.
- Blend the mixture until smooth using an immersion blender or standard blender.
- Serve hot, garnished with coconut milk or toasted pumpkin seeds if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 12g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg