Description
A warm and comforting soup made with roasted butternut squash and sweet potatoes, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and sweet potatoes with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted vegetables to the pot along with vegetable broth, cinnamon, and nutmeg.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
- Adjust seasoning if necessary and serve hot, garnished with fresh parsley.
Notes
- For added creaminess, stir in coconut milk before serving.
- This soup can be stored in the fridge for up to 5 days.
- Freeze leftovers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg