Butternut Squash and Sweet Potato Soup

5 from 2 votes

This creamy butternut squash and sweet potato soup is the perfect comforting fall soup. It’s simple to make and tastes delicious.

Prep Time16

Cook Time1 5

Total Time1 21

Course: Soup

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: cups

Preheat oven 425 F. Place carrots, butternut squash and sweet potato on a baking sheet lined with parchment paper and spray with avocado spray.
Roast the veggies 40 minutes or until tender.
Remove the veggies from the oven and cool briefly before placing in a high-speed blender or food processor with the almond milk. Puree the veggies until smooth. Set aside.
Heat a large pot over medium heat on the stovetop. Add the extra virgin olive oil, garlic, ginger and onions.
Sauté a 2-3 minutes until the onions are tender then add the veggie puree, vegetable broth and spices to the pot. Bring to a boil then cover then simmer for 20 minutes. Serve immediately!

Cut the butternut squash into 2-3” chunks after you cut away the stem and cut it in half lengthwise. You also need to remove the seeds and strings before cutting it into chunks.
Blend your roasted vegetables in batches so you don’t overwhelm your food processor.
Don’t add the hot vegetables to your food processor straight out of the oven. The heat will cause your food processor bowl to expand or build up pressure.
Store in the refrigerator up to 5 days in an airtight container or in the freezer up to 3 months.