Butternut Squash and Sweet Potato Soup Recipe: A Thanksgiving Harmony

Find harmony in this creamy butternut and sweet potato soup recipe, perfectly
spiced with cinnamon and nutmeg. A Thanksgiving delight.

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Soup

International

Butternut Squash Soup fall recipe sweet potato soup Comforting soup recipe Vegetarian soup

Instructions

1 Preheat your oven to 400°F (200°C).
2 In a large mixing bowl, combine the cubed butternut squash, sweet potato,
chopped onion, minced garlic, olive oil, cinnamon, nutmeg, cayenne pepper (if
using), salt, and black pepper. Toss until the vegetables are evenly coated with
the spices and oil.
3 Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the
preheated oven for 30-35 minutes, or until the vegetables are tender and
slightly caramelized.
4 Transfer the roasted vegetables to a large pot. Add the vegetable broth and
bring to a boil over medium heat. Reduce the heat to low and let the soup simmer
for 15-20 minutes to allow the flavors to meld together.
5 Using an immersion blender or a countertop blender, puree the soup until smooth
and creamy. If using a countertop blender, work in batches and be cautious of
the hot liquid.
6 Return the soup to the pot and stir in the heavy cream. Heat the soup over low
heat until warmed through, but avoid boiling.
7 Taste and adjust the seasoning with salt and pepper, if needed.
8 Serve the butternut squash and sweet potato soup hot, garnished with a drizzle
of cream, a sprinkle of freshly ground black pepper, and a few roasted pumpkin
seeds for added crunch.