Roasted Butternut Squash and Sweet Potato Soup

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Roasted Butternut Squash and Sweet Potato Soup

You can never get tired of soup.  It is always the best dish especially in cold winter months.  This Roasted Butternut Squash and Sweet Potato Soup is the perfect dish for when you need something healthy and filling. Roast the butternut squash to bring out its flavors and throw everything into the pot.  Puree the soup to make it smooth and creamy.

roasted butternut squash and sweet potato soup


INGREDIENTS

  • 1 medium sized butternut squash, peeded and chopped
  • 1 large sweet potato, peeled and chopped
  • a drizzle of olive oil
  • salt and pepper, to taste
  • 1 tsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 cans low sodium vegetable broth (15 oz.)
  • 1 cup water
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • salt and pepper, to taste

DIRECTIONS

  1. Preheat oven to 400 degrees.  On a large baking sheet, add chopped butternut squash and sweet potato.
  2. Drizzle with olive oil, and then toss the veggies to coat them with oil. Season with salt and pepper.
  3. Roast in the oven for 40-45 minutes. Make sure to stir every 15 minutes.
  4. Remove the veggies from the oven and set aside.
  5. Pour olive oil into a large pot and then cook onion and garlic.
  6. Stir in roasted veggies and cook for five minutes.
  7. Add veggie broth and water.
  8. Add cinnamon, nutmeg, salt and pepper. Cook for 20 minutes.
  9. Puree the soup with blender.
  10. Serve hot and enjoy!

roasted butternut squash and sweet potato soup

 roasted butternut squash and sweet potato soup

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