Roasted Butternut Squash Sweet Potato Soup Recipe
This spicy Roasted Butternut Squash Sweet Potato Soup has become my new fall favorite. Make it in under an hour for a hearty meal.
Servings: 6 people
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 1 pound sweet potatoes 500 g, peeled and cubed
- 1 pound butternut squash 500 g, peeled and cubed
- 1 green apple peeled, cored and cubed
- 1 large onion sliced
- 4-5 cloves garlic peeled
- 1 teaspoon salt or to taste
- 3 cups vegetable broth
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper powder or to taste
Instructions
Roast The Veggies
- Preheat the oven to 425℉ (220℃).
- Transfer sweet potatoes, butternut squash, green apple, onion, and garlic cloves to a large baking tray.
- You can line the baking tray with aluminum foil for easy clean-up.
- Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle salt over the veggies.
- Keep the baking tray in the middle rack of the 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 along with 1 cup of water and blend to make a smooth paste.
Make The Soup
- Heat the remaining 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
- Add the puree to the pot along with the vegetable broth, ground cloves, ground nutmeg, cayenne pepper, and 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 thick for your liking. Adjust salt and pepper and cook for 4-5 minutes, stirring frequently.
- Transfer the soup to serving bowls. Garnish with toasted pepitas and a sprinkle of cayenne pepper and serve hot.
Video
Notes
You can replace the vegetable broth with chicken broth.
Add a little unsweetened heavy cream or coconut milk for a taste change.
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, croutons, or roasted mushrooms.
Nutrition
Calories: 218kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 517mg | Potassium: 603mg | Fiber: 5g | Sugar: 10g | Vitamin A: 19065IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 1mg
