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a bowl of butternut squash abs sweet potato soup with parsley and garlic

Roasted Butternut Squash and Sweet Potato Soup

A creamy, cozy roasted butternut squash and sweet potato soup made with coconut milk, caramelized garlic, and warm autumn spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Soup
Cuisine: american-italian-mexican-mediterranean-french-asian-indian-middle-eastern-british-spanish-greek
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 2 medium sweet potatoes peeled and cubed
  • 2 large carrots peeled and chopped
  • 1 large onion peeled and quartered
  • 1 whole head of garlic
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon ground cumin optional
  • 1 teaspoon smoked paprika optional
  • 4 cups vegetable broth
  • 1 can 13.5 oz coconut milk (full fat for creaminess)
  • 1 tablespoon fresh lemon juice
  • Fresh herbs such as thyme or parsley, for garnish

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Toss cubed butternut squash, sweet potatoes, carrots, and quartered onion with olive oil, salt, pepper, cumin, and smoked paprika. Place in a single layer on a parchment-lined baking sheet.
  3. Slice the top off the whole head of garlic, drizzle with olive oil, wrap in foil, and place on the baking sheet.
  4. Roast for 30-40 minutes until tender and caramelized, stirring halfway through.
  5. Squeeze the roasted garlic cloves out of their skins into a blender or large pot. Add the roasted vegetables, vegetable broth, and coconut milk.
  6. Blend until smooth and creamy. Heat through on the stove if needed.
  7. Stir in the fresh lemon juice, adjust seasoning to taste, garnish with fresh herbs, and serve warm!

Notes

• Roast until nicely caramelized to bring out the natural sweetness of the squash and sweet potatoes.
• A splash of lemon juice at the end brightens and enhances all the cozy flavors!