Roasted Butternut Squash and Sweet Potato Soup
Ingredients
The vegetables
-
1
medium
butternut squash, peeled, seeds removed, and chopped
-
1
large
sweet potato, peeled and chopped
-
1
large
carrot, peeled and chopped
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
pepper
The soup base
-
1
large
onion, chopped
-
2
cloves
garlic, chopped
-
2
cans
low sodium vegetable broth (15 oz each)
-
1
cup
water
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
Instructions
- Preheat the oven to 400°F.
- On a baking sheet, combine the butternut squash, sweet potato, and carrot. Drizzle with olive oil, season with salt and pepper, and roast for 40-45 minutes, stirring every 15 minutes.
- In a large soup pot, heat olive oil and sauté the onion until tender. Add garlic and cook for 2 minutes.
- Stir in the roasted vegetables and cook for 5 minutes.
- Add vegetable broth and water, along with cinnamon, nutmeg, salt, and pepper. Stir well.
- Let the soup simmer for 20 minutes.
- Puree the soup using an immersion blender or in batches in a regular blender.
- Serve hot and enjoy! This soup can also be frozen.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
5g
Sodium
600mg
Cholesterol
0mg
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