Description
A velvety and comforting soup made with roasted butternut squash and sweet potatoes, blended to perfection with warm spices.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash and sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a large pot, sauté onion and garlic until softened. Add roasted squash and sweet potatoes, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in coconut milk and adjust seasoning to taste. Serve warm.
Notes
You can customize the seasonings to taste.