Roasted Butternut Squash and Sweet Potato Ginger Soup
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"Cozy soup"
Serves 6 | Prep Time 20 PT20M | Cook Time 40 PT1H | Vegetarian / AppetizerWhy I Love This Recipe
Butternut squash is technically a fruit as it contains seeds, and its sweet flavor often makes it a favorite for use in desserts as well as savory dishes!
Ingredients You'll Need
1 medium butternut squash, peeled, seeded, and cubed
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil, divided
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
4 cups vegetable broth
Salt and pepper to taste
Fresh cilantro or parsley for garnish
1 lime, juiced
Directions
Preheat your oven to 400°F (200°C).
Place the cubed butternut squash and sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly.
Roast in the preheated oven for 25-30 minutes, or until the squash and sweet potatoes are tender and starting to caramelize at the edges. Stir halfway through cooking to ensure even roasting.
While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, ginger, cumin, coriander, and cayenne pepper (if using) to the pot. Stir and cook for another 1-2 minutes until fragrant.
Add the roasted butternut squash and sweet potatoes to the pot. Pour in the vegetable broth, and bring the mixture to a gentle simmer. Cook for another 10 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a countertop blender and blend in batches.
Once blended, return the soup to the pot if using a countertop blender. Stir in the lime juice and season with additional salt and pepper to taste.
Serve the soup hot, garnished with fresh cilantro or parsley.
Pairs Well With
Pairs beautifully with a crisp Sauvignon Blanc for an adult beverage and a chilled ginger ale with a slice of lime for a non-alcoholic option.
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