The temperatures have begun to drop and it’s the perfect excuse to make warm and hearty soups, albeit I made this soup last week on a rainy day, which as we all know is also a perfect day for soup. I’ve actually made this soup a few times before after coming across it on a fellow blogger’s blog last year, but, this was the first time that I made the soup by roasting a whole butternut squash as opposed to the prepackaged chopped ones you sometimes see in the produce area and as crazy as it sounds, it made such a difference in the flavor.
Luckily the butternut squash wasn’t as difficult to slice as the pumpkins were for the homemade puree I made. Granted the two slices weren’t perfectly equal but they were close enough. After I sliced them I cleaned out all of the pulp and seeds and placed the two halves on a baking sheet and drizzled them with olive oil and a pinch of salt and pepper. I roasted them in a 425 F preheated oven for just shy of an hour, until they were fork tender.
Along with the butternut squash I also roasted a large sweet potato which I peeled and cubed, the roasting time for the potato was considerably less, about 20 minutes. Once the butternut squashed cooled I removed the peel and chopped it into cubes as well. Of course I couldn’t help but trying a piece and it was absolutely delish. Roasting vegetables really brings out their inner sweetness.
I then gathered all of the ingredients I needed for the soup along with the squash and sweet potato; 2 diced onions, minced ginger, coconut milk and vegetable stock.
Now on to making the actual soup… I began by sautéing the onion and ginger until the onions were translucent. I then added in the cubed squash and sweet potato and finally the vegetable stock. Once I brought it to a boil over medium heat I reduced the heat to low and let the soup simmer for 20 minutes.
And finally using a handheld blender (immersion blender) I pureed the soup until it was smooth and then stirred in the coconut milk.
I cannot say enough good things about this soup… There is sweetness from roasting the squash and the sweet potato and a hint of ginger that makes this soup so delicious. Another plus, it’s great for many who follow different types of diets… Its vegan, gluten-free, dairy-free and all around healthy. Even those of you who are not keen on veggies will find this soup tasty!
Roasted Butternut Squash & Sweet Potato Soup – adapted from here
1 butternut squash sliced in half and pulp and seeds removed
1 large sweet potato, peeled and cubed
2 medium-sized onions, peeled and diced
2-inch piece of ginger, peeled and minced
4 cups vegetable stock
3/4 cup coconut milk
Kosher salt and fresh ground pepper
1. Preheat oven to 425 F.
2. Drizzle olive oil over squash and sweet potato; add a pinch of salt and pepper. Place squash cut side down onto a baking sheet. On another baking sheet lay out the sweet potatoes. Cook the sweet potatoes for about 20 minutes, or until fork tender. Cook the squash for about 50 minutes, once again until fork tender. Remove from the oven and let cool for a few minutes.
3. In a large pot, heat a tablespoon olive oil over medium heat. Add the onion and ginger and sauté for 5 minutes, or until the onions are translucent.
4. Remove the peel from the squash and roughly cut it into large cubes and add it to the pot with the onions and ginger along with the sweet potato.
5. Add the vegetable stock and bring to a boil. Lower heat and let the soup simmer for 20 minutes, making sure the squash is tender.
6. Using a handheld blender, puree the soup. Add the coconut milk and stir.