roasted butternut squash and sweet potato soup (vegan, sugar free)
When the temperatures are in the single digits, you need this in your bowl!
I love soups…Simple to make, easy on the budget and generous in quantity. I dreamed this one up late last year when I was thinking about Thanksgiving, seasonal vegetables and something festive.
Normally, I like soups where I can just throw everything in the pot, but roasting the ingredients for this soup was a must. Although it’s an extra step, it’s worth it…Roasting caramelizes the sugars in the veggies and fruit and adds a richness to the flavor.
And when you top it off with a swirl of full fat coconut cream and toasted cinnamon pecan sprinkles…
Second helpings, please!
Roasted Butternut Squash and Sweet Potato Soup
1 butternut squash, cubed
3 medium sweet potatoes, cubed
3 garlic cloves
1 onion, sliced roughly
1 apple, cored and sliced roughly
1 cup unsalted vegetable stock
4-5 cups water
2 tsp salt
1/2 tsp thyme
dashes ground pepper
1. Place all the veggies and the apple slices on a baking sheet lined with parchment paper
2. Roast at 350 degrees F for 45 minutes-1 hour or until edges begin to brown and the squash and potatoes can be easily pierced with a fork. Remove from oven.
3. Place the roasted veggies and apple slices in a large stock pot along with the vegetable stock and 4 cups of water. Bring to a boil and simmer 10 to 15 minutes.
4. Use a full immersion blender, food processor or standard blender to blend the soup mixture until smooth. If using a standard blender or food processor, you may need to do this in several batches.
5. Return to stock pot and add seasonings. Simmer on low heat for another 15 to 20 minutes.
6. To serve, ladle the soup into bowls, and if desired, top with a swirl of full fat coconut cream and toasted cinnamon pecan sprinkles (recipe below)
Cinnamon Pecan Sprinkles
1/2 c pecans, toasted
1/4 tsp cinnamon
1/16 tsp salt
1/2 tsp olive oil
Place all ingredients in a food processor or blender and process until the mixture resembles fine crumbs. be careful not to over blend or the pecans will release their oils. leftovers can be stored in an airtight jar in the cupboard or fridge.
For a simple way of toasting pecans or other nuts, see this tip.