Butternut squash and sweet potato soup is a comforting dish for any season. Its creamy texture and rich flavours make it a favourite. This soup is not only delicious but also packed with nutrients. Perfect for a cosy dinner or a light lunch, it warms the soul.
Ingredients:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (or heavy cream)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh herbs (such as thyme or parsley) for garnish
Instructions:
- Prepare the Vegetables:
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash and sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat.
- Roast in the oven for about 25-30 minutes, or until the vegetables are tender and caramelized. Stir halfway through for even roasting.
- Cook the Aromatics:
- In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until softened about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Combine and Simmer:
- Add the roasted butternut squash and sweet potatoes to the pot with the onions and garlic.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for about 15-20 minutes, allowing the flavours to meld together.
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Be careful with hot liquids in a blender.
- Return the pureed soup to the pot if using a blender.
- Add Creaminess and Spices:
- Stir in the coconut milk or heavy cream.
- Add the ground cinnamon and nutmeg. Adjust seasoning with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh herbs.
- Serve hot with crusty bread or a side salad.
Related
butternut squash and sweet potato soup
Butternut squash and sweet potato soup is a comforting dish for any season. Its creamy texture and rich flavors make it a favorite. This soup is not only delicious but also packed with nutrients. Perfect for a cozy dinner or a light lunch, it warms the soul.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (or heavy cream)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh herbs (such as thyme or parsley) for garnish
Instructions
Prepare the Vegetables:
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash and sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat.
- Roast in the oven for about 25-30 minutes, or until the vegetables are tender and caramelized. Stir halfway through for even roasting.
Cook the Aromatics:
- In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until softened about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Combine and Simmer
- Add the roasted butternut squash and sweet potatoes to the pot with the onions and garlic.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for about 15-20 minutes, allowing the flavours to meld together.
Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Be careful with hot liquids in a blender.
- Return the pureed soup to the pot if using a blender.
Add Creaminess and Spices:
- Stir in the coconut milk or heavy cream.
- Add the ground cinnamon and nutmeg. Adjust seasoning with salt and pepper to taste.
- Serve
