on Oct 12, 2021, Updated Mar 07, 2024
About Butternut Squash Sweet Potato Soup
Roasted Butternut Squash Sweet Potato Soup is a healthy soup made using butternut squash, sweet potatoes, green apples, and a few more simple ingredients. This soup is vegan and gluten-free. It comes together in under an hour, with hardly 10 minutes of active working time. Serve it with crusty bread or croutons for a hearty fall or winter dinner. It is also a great Thanksgiving dinner favorite. This soup is vegan and gluten-free. Here are some more soup recipes that you might like
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Ingredients
Sweet Potatoes and Butternut Squash – These veggies are fall and winter favorites. Buy pre-cut squash and sweet potatoes to save time. Green Apples – Green apples add a subtle sweetness and tang to the soup. Try it! Oil – Extra virgin olive oil gives this soup a delicious flavor. You can replace it with avocado oil or light olive oil. Spices – Warm spices like ground cloves, ground nutmeg, cayenne pepper, and black pepper powder make the soup taste even better. Others – You will also need onions, garlic, and vegetable broth (vegetable stock). You can also replace vegetable broth with chicken broth. You can add a little unsweetened heavy cream, sour cream, or coconut milk for a taste change. Curry powder, fresh ginger, parmesan cheese, etc are also great additions to this butternut squash and sweet potato soup recipe.
How To Make Roasted Butternut Squash Sweet Potato Soup
Roast The Veggies
Preheat the oven to 425°F (220°C). Transfer
1 lb (500 g) peeled and cubed sweet potatoes 1 lb (500 g) peeled and cubed butternut squash 1 peeled and cubed green apple 1 large onion (sliced) 4-5 peeled garlic cloves
to a large baking tray. Tip – Line the baking tray with aluminum foil for easy clean-up. Drizzle with 2 tablespoon extra virgin olive oil and sprinkle 1 teaspoon salt over the veggies. Keep the baking tray in the middle rack of the preheated oven and roast the veggies for 35 minutes or longer until the orange flesh is easily pierced through with a fork. Remove the tray from the oven and let the veggies cool down for some time.
Blend The Roasted Veggies
Transfer the roasted veggies to a blender or a food processor with 1 cup of water and blend to make a smooth paste. You can also use a handheld immersion blender to puree the veggies.
Make The Soup
Heat the remaining 2 tablespoon extra virgin olive oil in a large pot or a Dutch oven over medium heat. Add the puree to the pot along with
3 cups vegetable broth ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ¼ teaspoon cayenne pepper ¼ teaspoon black pepper powder
and stir well. Bring the soup to a boil and then reduce the heat to low. Add some water if the soup is too thick for your liking. Adjust salt and pepper and cook for 4-5 minutes, stirring frequently. Transfer the hot soup to serving bowls. Garnish with toasted pepitas and a sprinkle of cayenne pepper, and serve hot. Note – You can also top the soup with a drizzle of heavy cream, chopped herbs like parsley, tarragon, sage, or basil, toasted and chopped walnuts or pecans, goat cheese, pumpkin seeds, croutons, red pepper flakes, or roasted mushrooms.
Storage Suggestions
This creamy soup can be refrigerated in an air-tight container for 3 to 4 days. Reheat in a pan or microwave until nice and warm before serving. If it becomes thick while refrigerating, add more vegetable broth or water and adjust the consistency while reheating. It is also freezer-friendly! If stored properly in a freezer-safe ziplock bag or container, it will last for about three months. Thaw it on the counter and reheat it to serve.
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