Roasted Butternut Squash and Sweet Potato Soup

It is March, which means madness!:) I LOVE March Madness! I think my dad had me filling out a bracket as a baby. Our family really gets into basketball, so this is a fun and crazy time for us! I am sad Illinois didn't make the tournament, but I think they will be good next year:) I don't have a favorite team, but I am still excited to watch and hopefully see a few upsets-Kansas-you can lose anytime, thanks:)

I never get sick of soup. I know it is spring and all, but soup remains on the menu at our house all year long. I had a butternut squash and sweet potato sitting on the counter together. A light bulb went on “upstairs” and I decided to turn them into soup. I found a lonely carrot in the fridge, so I invited him to the party as well:)

I roasted the vegetables in the oven to bring out their best flavors. Then I threw everything in a pot with an onion, garlic, vegetable broth, and spices. I pureed the soup with my magic wand and was very pleased with my roasted squash soup. It is very creamy and smooth. The cinnamon adds a hint of sweetness that had me wanting more.

Don't give up on soups just yet, try this one and then you can get out the spring and summer recipes!

Have a great weekend and enjoy the March Madness!

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Vegetarian

Roasted Butternut Squash and Sweet Potato Soup

4.34 from 12 votes

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Ingredients

  

• 1 medium butternut squash peeled, seeds removed, and chopped
• 1 large sweet potato peeled and chopped
• 1 large carrot peeled and chopped
• Drizzle of olive oil
• Salt and pepper to taste
• 1 T olive oil
• 1 onion chopped
• 2 cloves garlic chopped
• 2 cans low sodium vegetable broth 15 oz.
• 1 cup water
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions

 

• 1. Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove the veggies from the oven and set aside.
• 2. In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes.
• 3. Stir in the roasted veggies. Cook for five minutes.
• 4. Add in the vegetable broth and water. Add the cinnamon, nutmeg, and salt and pepper. Stir.
• 5. Let the soup cook for 20 minutes.
• 6. Puree the soup with a hand held blender. If you don't have one, transfer soup to a blender and puree in batches.
• 7. Serve the soup hot. You can freeze this soup!

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