Description
This simple roasted butternut squash and sweet potato soup is made so easy- you just roast all veggies on a sheet pan, and blend! It’s SO creamy and rich, yet uses no heavy cream, and served warm for the best hearty autumn dinner or side dish!
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, peeled and sliced in half
- 1 bulb garlic
- 1 tbsp olive oil
- 1 tsp sea salt
- 2 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp cumin
- 4 cups veggie broth
- 16 ounces cannellini beans
Instructions
- Prep: Preheat the oven to 400F, and line two baking sheets with parchment paper.
- Season the veggies: Slice the bottom off of the garlic bulb and drizzle with a little olive oil on the exposed garlic cloves. Place the garlic bottom down on the baking sheet, and add the remaining veggies – butternut squash, sweet potato, and onion – to the baking sheet. Drizzle with olive oil, and season with sea salt, thyme, parsley, and cumin. Toss together to evenly coat.
- Roast: Place the baking sheets into the oven to bake for 35-40 minutes, or until the butternut squash and sweet potato are fork tender and crispy on the outside. Remove from the oven to cool.
- Blend: If you have a high speed glass blender or heat-safe blender, you can let the veggies cool for 10-15 minutes then add them to the blender, squeezing out the roasted garlic into the blender and discarding the shells, along with adding in the veggie broth and cannellini beans. Blend until smooth. Alternatively, you can add all ingredients to a pot and use an immersion blender to blend until creamy.
- Heat and serve: Heat the soup to your liking in a pot then serve warm with fresh parsley or vegan heavy cream on top. Enjoy!
- Storage: Store in an airtight container and in the fridge for up to 4 days or freeze for up to 3 months.
Notes
See blog post for all tips & tricks!