Roasted Butternut Squash & Sweet Potato Soup
Roasted Butternut Squash & Sweet Potato Soup is the ultimate comfort food that warms both your heart and soul. This creamy, velvety soup combines the natural sweetness of roasted butternut squash and sweet potatoes, enhanced with aromatic garlic and onion. Perfect for chilly evenings or cozy gatherings, every spoonful delivers a delightful blend of nourishment and satisfaction, making it an ideal dish for family meals or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Soup
- Method: Roasting/Blending
- 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 olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the butternut squash and sweet potatoes into uniform pieces. Place them on the baking sheet along with diced onion and minced garlic.
- Drizzle with olive oil, season with salt and pepper, then toss to coat evenly.
- Roast for 25-30 minutes until tender and slightly caramelized.
- Transfer the roasted vegetables to a blender. Add vegetable broth and coconut milk; blend until smooth.
- Serve hot, garnished with fresh herbs or a swirl of coconut milk.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added creaminess, stir in an extra splash of coconut milk after blending. For a spicy kick, add chili flakes or fresh ginger during cooking. You can also incorporate other vegetables like carrots for additional flavor.