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!
1smallbutternut squashpeeled and chopped (seeds and membranes removed and discarded)
1smallacorn squashcut into eighths (seeds and membranes removed and discarded)
1largeyellow onionpeeled and chopped
10clovesgarliclightly smashed and peeled
1/4cupavocado oilor extra light olive oil
1/4teaspoonred pepper flakesoptional
1teaspoonkosher saltmore or less to taste
freshly ground black pepperto taste
2cupschicken brothI use bone broth (use vegetable broth if vegetarian)
2cupsunsweetened coconut milk beveragesee notes
FOR THE PRETZEL CROUTONS:
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.
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