Creamy Roasted Butternut Squash and Sweet Potato Soup
Embrace the cozy flavors of fall with this Creamy Roasted Butternut Squash and Sweet Potato Soup. Perfect for chilly Saturday lunchtimes, this vibrant, velvety soup combines sweet root vegetables, aromatic garlic, and earthy onions, creating a heartwarming dish that warms the soul. The roasting brings out the natural sweetness of the butternut squash, sweet potatoes, and carrots, while a touch of butter and optional milk adds a luxurious creaminess. Ideal for batch cooking, you'll find yourself enjoying this delightful soup all week long, whether served hot in a bowl or reheated for a comforting workday lunch.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
onions
2 (roughly chopped)
garlic cloves
2 (finely chopped)
butternut squash
1 large or 2 small (skinned, seeded, & chopped into 1-inch cubes)
sweet potatoes
12 ounces (peeled & chopped)
carrots
6 ounces (tops removed & chopped into 1-inch cubes)
extra virgin olive oil
4 tablespoons (divided)
unsalted butter
2 ounces (cubed)
seasoning
to taste (salt and pepper)
whole milk
optional (for creaminess)
Instructions
1
Preheat your oven to 200°C (180°C Fan).
2
In a large roasting tray, combine the cubed butternut squash and chopped carrots. Drizzle with half of the extra virgin olive oil, tossing to coat the vegetables evenly.
3
Roast the vegetables in the preheated oven for 20 minutes, or until they are soft and lightly browned, stirring halfway through for even cooking.
4
While the vegetables roast, heat the remaining olive oil in a large saucepan over medium heat. Add the chopped onions and garlic, and sauté gently for about 5 minutes, or until the onions are translucent and fragrant.
5
Peel and chop the sweet potatoes into chunks. Add them to the saucepan, covering with enough water to submerge the vegetables. Season with salt and pepper, then bring to a gentle simmer. Cook for 10-15 minutes, or until the sweet potatoes are tender.
6
Once the roasted vegetables are done, transfer them to the saucepan. To help incorporate all the flavors, add a small amount of the cooking water back to the roasting tray, scraping up any caramelized bits, and then pour this mixture into the saucepan.
7
Using an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a thinner consistency, add more water or broth until it reaches your desired texture.
8
Return the blended soup to low heat. Stir in the unsalted butter until fully melted and combined. Taste and adjust seasoning as needed.
9
For a creamy finish, consider adding a splash of whole milk before serving. Stir to blend well and heat just until warmed through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients in this soup?
The soup features butternut squash, sweet potatoes, carrots, onions, and garlic, enriched with butter and optional milk.
What oven temperature is required for roasting the vegetables?
Preheat your oven to 200°C (180°C Fan) for optimal roasting.
How long should I roast the butternut squash and carrots?
Roast the vegetables for approximately 20 minutes, or until they are soft and lightly browned.
What is the best way to prepare the onions and garlic?
Roughly chop the onions and finely chop the garlic, then sauté them in olive oil for about 5 minutes until translucent.
How do I prepare the sweet potatoes?
Peel the sweet potatoes and chop them into chunks before simmering them in a saucepan with water.
How long do the sweet potatoes need to cook?
Simmer the sweet potatoes for 10-15 minutes until they are tender.
What type of oil is recommended for this recipe?
The recipe calls for 4 tablespoons of extra virgin olive oil, divided between roasting and sautéing.
Is this soup recipe gluten-free?
Yes, based on the ingredients provided, this soup is naturally gluten-free.
Can this soup be made vegan?
Yes, you can make it vegan by replacing the unsalted butter with a plant-based alternative and using a non-dairy milk.
Why should I add water back to the roasting tray?
Adding a small amount of cooking water to the tray helps scrape up caramelized bits, ensuring all the roasted flavor is incorporated into the soup.
How do I achieve a smooth consistency?
Use an immersion blender to carefully blend the soup in the saucepan until it is completely smooth and creamy.
What can I do if the soup is too thick?
If you prefer a thinner consistency, simply add more water or broth until it reaches your desired texture.
When should I add the butter?
Stir in the cubed unsalted butter after blending the soup, while it is on low heat, until it is fully melted.
Is milk a mandatory ingredient?
No, the whole milk is optional and can be added at the end for an extra creamy finish.
How many onions do I need?
The recipe requires 2 onions, roughly chopped.
What is the serving size for the butternut squash?
You should use 1 large or 2 small butternut squashes, skinned, seeded, and cut into 1-inch cubes.
How much sweet potato is needed?
The recipe specifies 12 ounces of peeled and chopped sweet potatoes.
What is the weight of the carrots required?
You will need 6 ounces of carrots, with tops removed and chopped into 1-inch cubes.
Is this soup suitable for batch cooking?
Yes, it is ideal for batch cooking and can be enjoyed throughout the week for lunches or dinners.
What seasonings are used?
The soup is seasoned with salt and pepper to taste.
Can I store this soup in the fridge?
Yes, it can be stored in an airtight container in the refrigerator and reheated for a comforting meal.
Does roasting the vegetables change the flavor?
Yes, roasting brings out the natural sweetness of the butternut squash, carrots, and sweet potatoes.
Can I use a regular blender if I don't have an immersion blender?
Yes, but be careful when transferring hot liquid. Blend in batches and ensure the lid is secure but vented.
What makes this a 'fall' recipe?
The use of seasonal root vegetables like squash and sweet potatoes makes it perfect for autumn weather.
How much garlic is used?
The recipe calls for 2 cloves of garlic, finely chopped.
Is there any protein in this soup?
The recipe is tagged as 'low protein,' making it a light vegetable-based dish.
Can I add other spices?
While the recipe uses basic seasoning, you can experiment by adding earthy spices like nutmeg or ginger.
What is the texture of the soup?
The soup is described as vibrant, velvety, and luxurious due to the blending and addition of butter.
How should I reheat the soup?
Reheat the soup in a saucepan over low to medium heat until warmed through, stirring occasionally.
What should I do if I don't have unsalted butter?
You can use salted butter, but be sure to taste the soup before adding any additional salt.