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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
9
Butternut Squash & Sweet Potato Soup
Description
Creamy butternut squash and sweet potato soup that is nutritious and delicious, or as I like to say, nutritioulicious™!
add to shopping list Ingredients
1/2 large butternut squash (cut whole squash lengthwise), seeds removed and reserved
2 medium to large sweet potatoes, peeled and sliced in half lengthwise
2 medium onions, peeled and sliced in half
4 garlic cloves, peeled
3 tablespoons Olive Oil
1/4 cup Maple Syrup
kosher salt & fresh pepper, to taste
ground cinnamon, to taste
ginger powder, to taste
chili powder, to taste
~24 ounces (about 3 cups) low-sodium vegetable stock
2 tablespoons Sugar
Preparation
1. Preheat oven to 400 degrees F. Place squash, sweet potatoes, onions, and garlic on a lined baking sheet. Brush them with olive oil, drizzle with about half the maple syrup, and season with salt and pepper to taste. Bake until tender, about 45 minutes.
2. In the meantime, clean the squash seeds and mix with olive oil, cinnamon, ginger powder, and chili powder to taste. Spread on a smaller baking sheet and roast for 10 to 15 minutes, watching closely to make sure they do not burn. Remove when done and set aside.
3. When vegetables are finished roasting , scoop squash and sweet potatoes from their skin and place in a large pot with the roasted onion and garlic. Add about 2 cups of the stock, remaining oil and maple syrup, sugar, and cinnamon, ginger, chili powder, salt, and pepper to taste. Cook, covered, until it comes to a boil. Remove lid, lower heat, and allow to simmer, about 20 to 30 minutes. Stir occasionally to break down larger pieces of vegetables. When softened, remove from heat.
4. Using an immersion blender, puree soup until smooth. Gradually add the remaining cup of stock and additional water if needed, until you reach the desired consistency. Add more seasonings as necessary. Place soup back on heat and simmer for 5 to 10 more minutes.
5. Serve with roasted squash seeds on top and enjoy!
Nutrition Facts (serving size: 8 oz soup, ~1 teaspoon seeds): 176 calories, 7 g total fat, 1 g saturated fat, 200 mg sodium, 27 g carbohydrate, 2 g fiber, 13 g sugar, 4 g protein
