Description
A warm and creamy blend of roasted butternut squash and sweet potatoes, perfect for chilly evenings.
Ingredients
Scale
- 1 medium Butternut Squash, peeled and diced
- 2 medium Sweet Potatoes, peeled and diced
- 1 large Onion, chopped
- 3-4 cloves Garlic, minced
- 4 cups Vegetable Broth
- 1 can Coconut Milk
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
- Optional: A pinch of nutmeg and cinnamon
Instructions
- Prep the Veggies: Start by peeling and dicing the butternut squash and sweet potatoes into 1-inch cubes. Chop the onion and mince the garlic.
- Roast the Veggies: Preheat your oven to 400°F (200°C). Toss the squash and sweet potatoes in olive oil, sprinkle with salt and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.
- Sauté the Aromatics: In a large pot, heat a bit more olive oil over medium heat. Add the onion and cook until it becomes soft and translucent. Stir in the garlic and cook until fragrant.
- Add the Broth: Once the veggies are roasted, add them to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a gentle simmer.
- Blend It Up: After simmering for about 10 minutes, remove the pot from heat. Blend until smooth and creamy.
- Stir in Coconut Milk: Return the blended soup to low heat and stir in the coconut milk, tasting and adjusting seasonings as needed.
Notes
This soup freezes beautifully for quick meals, and you can experiment with adding spices like ginger or curry powder for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg