Roasted Sweet Potato Squash Soup is simple and cozy! Sweet potato, butternut and acorn squash roast with onion, garlic, cinnamon and nutmeg before being pureed with broth and coconut milk. Serve hot soup ladled into bowls garnished with pretzel croutons!
Another day, another soup recipe!
Today I’m sharing one of my latest and greatest. I’ve made it twice in the last month and after editing these photos, I’m thinking about making it again this week!
This soup is ridiculously velvety and flavorful, the texture reminds me of Panera Breads squash soup – SO GOOD! And bonus! this soup is pretty simple to prepare. In it, chopped sweet potato and 2 different squash roast together with garlic, onion and herbs and spices and once all caramelized and tender, it is pureed with broth and coconut milk.
And then I did what any normal person would do – topped it with pretzel croutons. However this soup is also pretty great with a classic grilled cheese sandwich.
To Make This Roasted Sweet Potato Squash Soup You Will Need:
for the soup:
- olive oil spray
- sweet potato
- butternut squash
- acorn squash
- yellow onion
- garlic
- avocado or extra light olive oil
- cinnamon (ground)
- nutmeg (ground)
- red pepper flakes (optional)
- thyme sprigs
- chicken broth (I use bone broth)
- unsweetened coconut milk beverage (not canned)
- kosher salt
- black pepper
- pure maple syrup
for the pretzel croutons:
- butter (salted)
- pretzel bites
Preheat your oven to 400℉ (or 200℃) and lightly spray a large deep-sided metal pan. The one I use is this is made by Nordic Ware and is 18x13x2. I found mine at Target.
To the large pan, add 1 large peeled sweet potato, 1 small peeled (seeds and membranes removed) butternut squash, 1 small acorn squash (seeds and membranes removed) and cut into wedges along with 1 large yellow onion.
Add 10 cloves peeled garlic, drizzle with 1/4 cup avocado or extra light olive oil and season with 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon red pepper flakes (this is optional) and a few pinches of kosher salt.
Toss to coat in the oil and spices and spread in an even layer. Top with 6 sprigs fresh thyme and slip the whole thing onto the middle rack of your preheated oven.
Meanwhile, make your pretzel croutons!
Melt 3 tablespoons of butter in a large skillet over medium heat. Add 4 cups cubed pretzels (I used pretzel bites) and toss to coat in the butter. Toss occasionally until the pretzel start to toasget golden brown. Remove off the heat and set to the side .
This is after 30 minutes of roasting. You will see that the vegetables are starting to soften and get a little color.
Rotate the pan and continue roasting for another 30 minutes.
The vegetables should be golden and fork tender. Remove and discard the thyme sprigs – I knock off and add some of the leaves to the pan beforehand.
To a large, high speed blender (like a vitamix) add ONLY the sweet potatoes, butternut squash, onion and garlic and then pour in 2 cups broth.
Remove the plug from the lid of the blender, cover with a clean kitchen towel and puree until smooth.
Use a spoon to scrape the acorn squash flesh from the skin and add that along with any caramelized bits and oil from the bottom of the roasting pan and add that into the blender. Pour in 1/2 to 1 cup of the coconut milk. Cover (using the towel over the hole in the lid) and puree until smooth.
Use a spatula to scrape the sides as you go.
Transfer the pureed soup to a pot and add 2 tablespoons pure maple syrup.
Along with the remaining 1 to 1-1/2 cups coconut milk or more to reach your desired consistency.
Season with salt and pepper to taste. If using chicken broth you will need about 1 teaspoon. However if you are using low-sodium broth, you may need more. Taste as you go.
Warm over medium-low heat until heated throughout.
Ladle soup into bowls, top with toasted pretzel croutons and extra black pepper.
The dreamiest combination of sweet, savor with a smidgen of heat. Basically fall in a bowl.
Click Here For More Soup Recipes!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Roasted Squash and Sweet Potato Soup
Ingredients
FOR THE SOUP:
- 1 large sweet potato, peeled and chopped
- 1 small butternut squash, peeled and chopped (seeds and membranes removed and discarded)
- 1 small acorn squash, cut into eighths (seeds and membranes removed and discarded)
- 1 large yellow onion, peeled and chopped
- 10 cloves garlic, lightly smashed and peeled
- 1/4 cup avocado oil, or extra light olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes, optional
- 6 sprigs thyme
- 1 teaspoon kosher salt, more or less to taste
- freshly ground black pepper, to taste
- 2 cups chicken broth, I use bone broth (use vegetable broth if vegetarian)
- 2 cups unsweetened coconut milk beverage, see notes
- 2 tablespoons maple syrup
FOR THE PRETZEL CROUTONS:
- 3 tablespoons salted butter
- 4 cups soft pretzels, cubed
Instructions
MAKE THE SOUP:
- Preheat your oven to 400℉ (or 200℃) and lightly spray a (18x13x2) metal baking pan with olive oil.
- To the pan, add the sweet potato, both squash, onion and garlic.
- Drizzle with oil and season with cinnamon, nutmeg, red pepper flakes and a pinch or two of kosher salt. Toss well to combine.
- Top with thyme and roast for 30 minutes. Rotate the pan and continue roasting for another 30 minutes.
- Meanwhile make the pretzel croutons by melting butter in a large skillet over medium to medium-low heat. Add the cubed pretzels and toss to coat. Toss occasionally until toasted and golden brown.
- Once the vegetables are roasted, remove and discard the thyme sprigs - I knock off and add some of the leaves to the pan beforehand.
- In a large, high speed blender (like a Vitamix) add ONLY the sweet potatoes, butternut squash, onion and garlic and then pour in 2 cups broth. Remove the plug from the lid of the blender, cover with a clean kitchen towel and puree until smooth.
- If you do not have a large blender, work in batches.
- Meanwhile use a spoon to scrape the acorn squash flesh from the skin and add that along with any caramelized bits and oil from the bottom of the roasting pan and add that into the blender.
- Pour in 1/2 to 1 cup of the coconut milk. Cover (using the towel over the hole in the lid) and puree until smooth. Use a spatula to scrape the sides as you go.
- Once soup is hot, ladle soup into bowls and top with pretzel croutons and extra freshly ground black pepper.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
Leave a Reply