Roasted Butternut Squash and Sweet Potato Soup

Roasted Butternut Squash and Sweet Potato Soup

(for gluten free and dairy free, be sure to check all packages)

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Ingredients:

1 large butternut squash (peeled, cubed, and seeds removed)

2 large sweet potatoes (peeled and cubed)

1 medium sweet onion, diced

4 cloves of garlic, peeled

¼ cup olive oil

⅛ tsp each salt and pepper

1 TBSP grated fresh ginger

½ tsp ground cinnamon (check package for GF designation)

¼ tsp nutmeg ground

4 cups vegetable broth

*coconut milk or coconut cream for serving, if desired

*you may need additional salt to suit your taste

Directions:

Preheat the oven to 400 degrees.
On a large rimmed baking sheet, place the cubed butternut squash & sweet potato, diced sweet onion, and peeled garlic cloves.
Drizzle with 1 TBSP olive oil, then season with salt and pepper.
Roast in the oven for 40-45 minutes until tender and golden brown.
In a stock pot, add1 TBSP olive oil, then cook the ginger for a minute.
Add all of the ingredients from the sheet pan to the stock pot, then add the cinnamon, nutmeg, and vegetable broth.
Let cook on medium for 10 minutes, then use an immersion blender to puree the soup. If you do not have an immersion blender, just puree the soup in batches in a blender.
Check seasonings and add more to taste.

Serve in bowls, then drizzle coconut milk or coconut cream if desired. You can sprinkle with more cinnamon and nutmeg.

Serving suggestions:

You can roast the seeds from the butternut squash, then top the soup with the roasted seeds. I drizzle them with olive oil then roast them with cinnamon, salt, and pepper in a 400 degree oven on a sheet pan for 8-10 minutes.

Bon Appetit!