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Bowl of Butternut Squash and Sweet Potato Soup

Roasted Butternut Squash Sweet Potato Soup

Butternut squash soup is made even creamier by roasting it with sweet potatoes in this vegan and gluten-free version that's sweetened with maple syrup and seasoned with warming winter spices.
Course Soup
Cuisine Gluten-Free, Vegan
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 86 kcal
Author Jessica Levinson

Ingredients

  • 1 large butternut squash (~2 1/2 - 3 pounds)
  • 3 medium sweet potatoes (~2 pounds)
  • 3 medium onions (~1 pound)
  • 6 garlic cloves
  • 1 quart low-sodium vegetable stock
  • 1/4 cup maple syrup
  • 2 cups water
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon Kosher salt
  • Freshly ground pepper, to taste

For Seeds:

  • 1/2 teaspoon olive oil
  • Ground cinnamon
  • Ground ginger
  • Chili powder

Instructions

  1. Preheat oven to 400 degrees F. On a large foil-lined baking sheet, place squash, sweet potatoes wrapped in foil, onions, and garlic cloves wrapped in foil. Roast 40 to 45 minutes until squash and sweet potatoes are soft. (You may need to take garlic out sooner.)
  2. Once cool enough to handle, remove and discard onion peels and sweet potato skins. Place roasted onions and sweet potato flesh in a large soup pot. Squeeze roasted garlic out of their skins into the pot.
  3. Cut butternut squash in half lengthwise. Scoop out the seeds and set aside. Scoop squash flesh and transfer to soup pot.
  4. Add vegetable stock and maple syrup to soup pot. Bring to a boil; lower heat and simmer covered for 30 minutes. Remove from heat.
  5. Using an immersion blender, puree soup until smooth. Return pot to medium heat, add water, cinnamon, ginger, chili powder, salt, and pepper. Simmer until flavors have melded, about 5 to 6 minutes.
  6. While the soup is cooking, clean the squash seeds and toss with 1/2 teaspoon olive oil and cinnamon, ginger, and chili powder to taste. Spread on foil-lined baking sheet and roast at 400 degrees for 5 to 8 minutes, watching closely to make sure they do not burn. Remove when done and set aside.
  7. Serve soup with roasted squash seeds on top.