Roasted Squash and Sweet Potato Soup

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!

Course Soups & Stews

Cuisine American

Keyword acorn squash, bisque, butternut squash, easy recipe, fall, roasted, sweet potato

Prep Time 10 mins

Cook Time 1 hr

Additional Time 10 mins

Servings servings

Calories 448

Author Laurie McNamara

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° 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.
Transfer the pureed soup to a pot and add the pure maple syrup and rest of the coconut milk. Add more or less for desired consistency. Heat the soup over medium to medium low.
Once soup is hot, ladle soup into bowls and top with pretzel croutons and extra freshly ground black pepper.

Notes

For this I use unsweetened coconut milk beverage and NOT canned coconut milk. You can find it near the dairy case or on shelves by

Nutrition