Butternut Squash and Sweet Potato Soup
This Butternut Squash and Sweet Potato Soup is an easy dinner idea that takes 5 minutes to prepare. Once the veggies are cut, the oven will do the rest! Enjoy a delicious fall soup with minimal effort.
Servings: 6 people
Calories: 135kcal
Equipment
- Blender
Ingredients
- 1 butternut squash medium size
- 2 carrots
- ½ sweet potato
- 1 garlic head
- 1 teaspoon cumin
- 1 teaspoon Ras El Hanout
- ¼ teaspoon turmeric
- 2 tablespoon Olive oil
- 3 cups vegetable stock
- 2 tablespoon Za’atar
- oat cream optional
Instructions
- Preheat the oven to 350°F (180°C).
- Peel and cut the butternut squash, carrot, and sweet potato into bite-sized cubes.1 butternut squash, 2 carrots, ½ sweet potato
- Place all the veggies and garlic head on a baking tray and add the spices and olive oil. Keep the Za’atar for later, as it will be added at the end.1 garlic head, 1 teaspoon cumin, 1 teaspoon Ras El Hanout, ¼ teaspoon turmeric, 2 tablespoon Olive oil
- Combine well, making sure all the vegetable cubes are nicely coated.
- Place the baking tray in the oven and leave the veggies baking for about 40 minutes or until fork-tender, stirring occasionally to avoid sticking or burning.
- Once the vegetables are baked, transfer them to a blender jug and add the roasted garlic, removing the skin. Pour the vegetable stock, and blend until you have a smooth consistency.3 cups vegetable stock
- Transfer to a serving bowl and add some za’atar before serving.2 tablespoon Za’atar
Notes
- To add some cream on top, you can use soy or oat cream at the end.
- I like serving the soup alongside toasted bread drizzled with olive oil and za’atar.
Nutrition
Calories: 135kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 501mg | Potassium: 594mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19667IU | Vitamin C: 29mg | Calcium: 107mg | Iron: 3mg