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
Keyword
butternut squash soup, fall recipes, sweet potatoes
Prep Time15minutes
Cook Time1hour20minutes
Total Time1hour30minutes
Servings12
Calories86kcal
AuthorJessica Levinson
Ingredients
1large butternut squash(~2 1/2 - 3 pounds)
3medium sweet potatoes(~2 pounds)
3medium onions(~1 pound)
6garlic cloves
1quartlow-sodium vegetable stock
1/4cupmaple syrup
2cupswater
2teaspoonsground cinnamon
1teaspoonground ginger
1/2teaspoonchili powder
3/4teaspoonKosher salt
Freshly ground pepper,to taste
For Seeds:
1/2teaspoonolive oil
Ground cinnamon
Ground ginger
Chili powder
Instructions
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.)
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.
Cut butternut squash in half lengthwise. Scoop out the seeds and set aside. Scoop squash flesh and transfer to soup pot.
Add vegetable stock and maple syrup to soup pot. Bring to a boil; lower heat and simmer covered for 30 minutes. Remove from heat.
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.
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.