Description
A comforting and creamy soup blending roasted butternut squash and sweet potato, perfect for chilly evenings.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 sweet potatoes, peeled and cubed
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock
- 2 tablespoons olive oil
- 1 cup coconut milk or heavy cream (optional)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Zest and juice of 1 lemon or orange
Instructions
- Preheat the oven to 400°F (200°C).
- Toss cubed butternut squash and sweet potatoes with olive oil, salt, and smoked paprika.
- Spread on a baking sheet and roast for 30–40 minutes until caramelized, turning once.
- In a large Dutch oven, heat a splash of oil and sauté the chopped onion until translucent, about 6–8 minutes.
- Add minced garlic in the last minute.
- Deglaze the pan with a splash of stock or wine.
- Transfer roasted vegetables to the pot and add enough stock to cover them.
- Simmer for 10–15 minutes.
- Blend the soup until smooth, adding coconut milk or cream for creaminess if desired.
- Finish with lemon juice and zest, adjusting seasoning as needed.
- Serve hot with olive oil, toasted seeds, or crème fraîche.
Notes
For a vegan option, skip the cream and use coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Keywords: butternut squash, sweet potato, soup, autumn recipe, comfort food
