Butternut Squash and Sweet Potato Soup
Warm up your soul with this velvety Butternut Squash and Sweet Potato Soup, a comforting blend of roasted root vegetables and aromatic spices. This recipe combines naturally sweet butternut squash, creamy sweet potatoes, and a hint of cinnamon and nutmeg to create an irresistible flavor profile, perfect for chilly days. Roasting the vegetables brings out their natural sweetness while adding a delightful caramelized depth. For an added layer of richness, swirl in coconut milk before serving, and top with fresh thyme for a gourmet finish. Ready in just under an hour, this hearty, plant-based soup is ideal for cozy weeknight dinners or as a show-stopping appetizer for your holiday table. Pair with crusty bread or croutons for a satisfying meal you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) Butternut squash
- 2 large Sweet potatoes
- 1 large Carrot
- 1 medium Yellow onion
- 3 Garlic cloves
- 2 tablespoons Olive oil
- 5 cups Vegetable broth
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Coconut milk (optional for creaminess)
- 1 teaspoon Fresh thyme (optional, for garnish)
- 1 serving Crusty bread or croutons (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, sweet potatoes, and carrot. Cut them into roughly 1-inch cubes.
Peel and quarter the onion. Leave the garlic cloves in their skins.
Place the butternut squash, sweet potatoes, carrot, onion, and garlic on a large baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Spread the vegetables out into a single layer.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even cooking.
Once roasted, remove the garlic cloves from their skins and transfer all roasted vegetables to a large pot.
Add the vegetable broth, ground cinnamon, ground nutmeg, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup directly in the pot until it reaches a smooth consistency. Alternatively, transfer the soup in batches to a countertop blender and puree until smooth, then return it to the pot.
If you prefer a creamier soup, stir in the coconut milk at this stage and heat through for an additional 2-3 minutes.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Ladle the soup into bowls and garnish with fresh thyme if desired. Serve hot with crusty bread or croutons on the side.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5698 mg | 248% | |
| Total Carbohydrate | 294.2 g | 107% | |
| Dietary Fiber | 60.4 g | 216% | |
| Total Sugars | 63.4 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 5437 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
