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  • Ariana Fletcher

Roasted Butternut Squash & Sweet Potato Soup Recipe - Vegan, Gluten Free

Updated: Nov 20

When Fall arrives and the weather begins to change and there is a chill to the air, I get excited for soup time! I love cooking on a Sunday, this is when I can relax and enjoy the cooking process.


Here is one of my favorite takes on the infamous butternut squash soup. I love to add sweet potatoes to my soup as it adds extra flavor and vitamins.


This recipe is gluten free, vegan, and vegetarian. The sweetness of the maple syrup mixed with the nutmeg adds a holiday twist to it.


Also, the roasted veggies bring a depth of flavor and umami.


Roasted Butternut Squash and Sweet Potato Soup

This recipe is super easy. All it takes are baking sheets, a soup out, and some sort of blender. Roasting vegetables is so easy to do. And it yields some of the best tasting vegetables.





Sooo, go ahead...try this recipe and let me know what you think.


WATCH THE VIDEO TO SEE HOW EASY IT IS TO MAKE ROASTED BUTTERNUT SQUASH & SWEET POTATO SOUP



"Thanksgiving in a bowl. All you need are spices and roasted veggies to feel the holiday spirit approaching."

INGREDIENTS:

• 1 butternut squash (~ 2 pounds), or buy peeled & cubed squash

• 1 sweet potato, sliced

• 1 TBS coconut oil, for soup

• Cooking oil spray, for roasting veggies (I suggest coconut oil)

• 4 garlic cloves

• 1 large shallot bulb, diced

• 1 tsp salt

• ⅛ tsp ground nutmeg

• 1 tsp maple syrup

• 2 vegetable bouillon cubes, in 3-4 cups water, depending on how thick you prefer your soup

• Black pepper, to taste


INSTRUCTIONS:

Roasting Vegetables:

  1. Preheat the oven to 425 degrees F.

  2. Place the butternut squash on the pan and spray just enough coconut oil to lightly coat the squash.

  3. Place the sweet potato and garlic (keep shelled) on a separate pan and spray just enough coconut oil to lightly coat them.

  4. Roast until all veggies are tender, browned, and completely cooked through, approximately 30-40 minutes. Set the roasted veggies aside.

  5. De-shell garlic.

Soup Pot:

  1. In a large soup pot, over medium heat, add coconut oil, shallot, and roasted garlic. Stirring often so shallot does not burn.

  2. Add the roasted veggies, salt, pepper, nutmeg, maple syrup, bouillon cubes and hot water. Stir.

  3. Pour in 3 cups boiling water. Stir. Simmer for 10 minutes on a low heat.

  4. Add soup to blender. Start blending on low, and then move up to high (or puree if setting is on your blender).

  5. Note: Be very careful hot steam may escape from the lid. Stop once your soup is luscious and creamy.

  6. If you would like to thin out your soup, feel free to add in more soup broth.

  7. Pour soup back into soup pot.

  8. Serve in bowls, optionally add more salt and pepper to taste. Or even some yummy croutons

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