Description
This Butternut Squash and Sweet Potato Soup is a creamy, comforting fall soup made with roasted seasonal vegetables and warm spices. Perfect for holiday dinners or cozy weeknights, it’s easy to prepare and packed with natural sweetness and vibrant flavors.
Ingredients
Roasted Vegetables
- 1 large butternut squash (5 cups cubed)
- 2 medium-large sweet potatoes (3 cups peeled and cubed)
- 1/4 cup olive oil
- Salt and black pepper, to taste
The Rest
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 5 cloves garlic, minced
- 1 tablespoon grated fresh ginger or 1/2 teaspoon dried ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1 teaspoon salt, or to taste
- Drizzle of coconut milk or cashew cream, optional for serving
Instructions
- Prepare: Preheat the oven to 400°F (205°C) and prepare a large rimmed baking sheet for roasting the vegetables.
- Roast vegetables: Spread the cubed butternut squash and sweet potatoes on the baking sheet. Drizzle with 1/4 cup olive oil and toss to coat evenly. Season with salt and black pepper. Roast for 35-45 minutes, turning halfway through, until the vegetables are fork-tender and slightly golden brown.
- Sauté aromatics: While the vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Combine and simmer: Transfer the roasted squash and sweet potatoes carefully into the pot with the aromatics. Add ground cinnamon, ground nutmeg, vegetable broth, and salt. Stir well to combine.
- Blend the soup: Using a high-powered blender, blend the soup in batches until silky smooth, or use an immersion blender directly in the pot. Return the blended soup to the pot and warm it over medium heat for about 10 minutes. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the warm soup into bowls and optionally drizzle with coconut milk or cashew cream for added creaminess and garnish. Serve immediately.
Notes
- You can substitute fresh ginger with dried ginger if fresh is unavailable.
- Adjust the seasoning to your taste, especially salt and spices.
- This soup can be made vegan by using vegetable broth and plant-based cream options.
- For a thinner soup, add more vegetable broth to reach desired consistency.
- Leftovers refrigerate well for up to 4 days and freeze nicely for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
