Butternut Squash and Sweet Potato Soup

5 stars (4 ratings)

Butternut Squash and Sweet Potato Soup

This Butternut Squash and Sweet Potato Soup is an easy, healthy, and creamy fall side dish packed with simple seasonal vegetables! Perfect for your holiday celebrations or weeknight dinners.

Prep Time20

Cook Time45

Total Time1 5

Course: Soup

Cuisine: American

Servings: servings

Calories: 256kcal

Author: Nora Taylor

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 + black pepper

The Rest

1 tablespoon olive oil
1 medium sweet onion diced
5 cloves garlic minced
1 tablespoon grated fresh ginger or 1/2 tsp dried
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

US Customary - Metric

Instructions

Prepare - Preheat the oven to 400 degrees F and get out a large rimmed baking sheet.
Roast vegetables - Place the chopped squash and potatoes on the baking sheet and drizzle with olive oil. Toss right in the pan to coat with oil, then sprinkle with salt and pepper. Roast in the oven for about 35-45 minutes, until fork tender and golden brown in some places.
Start this process when the vegetables are done roasting - In a large pot over medium heat, cook the onion in the oil for about 5 minutes, until translucent. Now add the garlic and ginger and cook for 1 more minute, until fragrant.
The rest - Transfer the squash/sweet potatoes from the baking pan to the soup pot, carefully. Now add the cinnamon, nutmeg, broth and salt. Stir well. Use a high powered blender to blend the soup in batches for a silky smooth soup. Alternatively, use an immersion blender. Cook for about 10 minutes until warm; taste and add more salt/pepper or spices as desired. Serve with a drizzle of coconut milk, cashew cream if desired.

Nutrition