Description
Indulge in this creamy and velvety soup, combining the natural sweetness of roasted butternut squash and sweet potatoes—a perfect dish for cozy evenings.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: In a large bowl, toss the cubed butternut squash and sweet potatoes with olive oil, salt, pepper, cinnamon, and nutmeg.
- Roast the Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast for about 25-30 minutes until tender and slightly caramelized.
- Sauté Onions and Garlic: While the veggies roast, heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic; sauté until soft and fragrant, about five minutes.
- Blend It All Together: Once roasted vegetables are ready, add them to the pot with sautéed onions and garlic. Pour in vegetable broth until everything is submerged. Simmer for about ten minutes before blending until smooth.
- Finish with Coconut Milk: Stir in coconut milk for creaminess. Adjust seasoning if needed. Serve warm topped with additional olive oil or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, try incorporating spices like cumin or coriander. Feel free to swap in carrots or other root vegetables for variety.