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Butternut Squash And Sweet Potato Soup Recipe

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Sweet Potato & Butternut Squash Soup. Smooth, velvety and so full of flavor. This comforting
Sweet Potato & Butternut Squash Soup. Smooth, velvety and so full of flavor. This comforting from www.lemoinefamilykitchen.com

Description

This butternut squash and sweet potato soup recipe is the perfect blend of savory and sweet. The creamy texture paired with the rich flavors of the roasted vegetables make for a comforting and satisfying meal. This recipe is perfect for the fall season and is sure to warm you up on a chilly day.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 medium butternut squash
  • 2 medium sweet potatoes
  • 1 medium onion
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Large pot
  • Blender or immersion blender

Method

  1. Preheat the oven to 400°F.
  2. Cut the butternut squash and sweet potatoes in half lengthwise and remove the seeds.
  3. Peel the onion and cut into quarters.
  4. Peel the garlic cloves.
  5. Place the vegetables on a baking sheet and drizzle with olive oil.
  6. Sprinkle with cinnamon, ginger, salt, and pepper.
  7. Roast the vegetables for 30-40 minutes or until they are soft and tender.
  8. Remove the vegetables from the oven and let them cool.
  9. Transfer the roasted vegetables to a large pot and add the vegetable broth.
  10. Bring the mixture to a boil and then reduce the heat to a simmer for 10 minutes.
  11. Using a blender or immersion blender, puree the soup until it is smooth.
  12. Stir in the heavy cream and season with additional salt and pepper to taste.
  13. Serve hot and enjoy!

Notes

This soup can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Nutrition Info

  • Calories: 300
  • Protein: 5g
  • Fat: 15g
  • Carbohydrates: 40g
  • Fiber: 10g

Recipes FAQ

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth if you prefer.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator or freezer until you're ready to serve it.

Can I add other vegetables to this soup?

Yes, you can add other vegetables to this soup such as carrots, celery, or leeks.

Recipe Tips

  • Be sure to remove the seeds from the butternut squash and sweet potatoes before roasting.
  • Make sure the vegetables are evenly coated with olive oil and spices before roasting.
  • Use an immersion blender for easier cleanup.
  • Top with croutons or fresh herbs for added flavor and texture.

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