Description
A cozy, creamy soup made with roasted butternut squash and sweet potatoes, gently spiced with cinnamon, nutmeg, and ginger—perfect for chilly fall evenings.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil (divided)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Salt and pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional)
- Fresh thyme or sage, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel and cube the butternut squash and sweet potatoes. Toss with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until translucent and fragrant.
- Add roasted vegetables to the pot. Pour in broth and stir in cinnamon, nutmeg, and ginger.
- Simmer for 10-15 minutes to blend flavors.
- Use an immersion blender or transfer to a blender in batches to puree until smooth.
- Return to pot. Stir in cream or coconut milk if using. Adjust seasoning as needed.
- Heat through and serve garnished with fresh thyme or sage.
Notes
- Add a chopped apple or pear for extra sweetness.
- Incorporate carrots or parsnips for more depth.
- Use curry powder or smoked paprika for a flavor twist.
- Top with croutons, roasted pumpkin seeds, or a swirl of yogurt.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop + Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 190
- Sugar: 5g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg