Description
Roasted butternut squash and sweet potatoes are blended with cozy herbs and warm spices for a silky, comforting autumn soup. Creamy without heavy cream, easy to make, and perfect for weeknights or holiday gatherings.
Ingredients
1 medium butternut squash (2–3 lb), peeled, seeded, cubed
2 medium sweet potatoes, peeled and cubed
1 large yellow onion, chopped
3 cloves garlic, peeled
2 tbsp olive oil
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp cinnamon or 1/2 tsp smoked paprika (optional)
1 tsp chopped fresh sage or 1/2 tsp dried
1 tsp fresh thyme leaves or 1/2 tsp dried
4 cups low-sodium vegetable broth (or chicken broth)
1/2 cup coconut milk or heavy cream (optional)
1 tbsp apple cider vinegar or lemon juice
To serve: toasted pumpkin seeds, yogurt or sour cream, extra herbs (optional)
Instructions
1. Heat oven to 400°F (200°C). Line a large sheet pan.
2. Toss squash, sweet potatoes, onion, and garlic with olive oil, salt, and pepper; spread in an even layer.
3. Roast 25–30 minutes, stirring once, until tender with caramelized edges.
4. Transfer roasted vegetables to a large pot; add 3 cups broth, nutmeg, cinnamon or paprika (if using), sage, and thyme.
5. Blend with an immersion blender until smooth (or carefully blend in batches, then return to the pot).
6. Stir in remaining broth to reach desired consistency; bring to a gentle simmer for 10–15 minutes.
7. Add coconut milk (if using) and vinegar or lemon juice; taste and adjust salt and pepper.
8. Ladle into bowls and garnish with pumpkin seeds, a swirl of yogurt, and fresh herbs. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes