During the chilly days of fall, I love curling up with a warm bowl of homemade soup for lunch. I usually make soup in large batches and freeze them in individual portions to make future meal prep a snap.
If you have a free hour this weekend, try whipping up this tasty, seasonal butternut squash soup recipe for your family. I love this combination because it doesn’t use any butter or heavy whipping cream, which is high in saturated fat. Plus, it’s vegan and gluten-free.
Easy Butternut Squash and Sweet Potato Soup
Servings: 8 appetizers (1 cup) or 4 entrees (2 cups)
For this dish, you’ll need 1 butternut squash (approximately 3 lbs.), 1 large sweet potato (approx. 8 ounces), 4 cups of vegetable broth (low sodium), 1 tsp of ground cinnamon, extra virgin olive oil for drizzling, and 1 fresh apple diced for garnish.
- Wash, halve, and scoop out the seeds of the squash. Wash and halve the sweet potato. Place the vegetables on a baking sheet, cut-side up. Drizzle them with extra virgin olive oil. Roast the vegetables in a preheated 425-degree oven for 35 minutes.
- While the veggies cook, add half of the vegetable broth and cinnamon to the carafe of a blender. If you’ve reserved the squash seeds, rinse them under cool water to remove the stringy squash pulp. Pat the seeds dry with a clean towel and try roasting them as a nutritious snack.
- After 35 minutes, when the sweet potato halves are soft and lightly browned, take them out of the oven and let the squash continue to cook for another 15 minutes. Set the potato aside to cool.
- When the squash finishes cooking, let it cool for 10 minutes then use a large spoon to scoop the flesh from half of the vegetables. Add it to the blender carafe. Turn the blender on low speed and blend until thick and smooth. Pour the soup into a saucepan to stay warm. Now, blend the second half of vegetables, broth, and cinnamon. Combine the two batches to finish this butternut squash soup recipe.
How to Serve
Enjoy a bowl of soup topped with a sprinkle of diced apple, served alongside a colorful salad or turkey sandwich on multigrain bread. Or, ladle the soup into freezer-safe containers, allow them to cool, then store them in the freezer to enjoy later.
Butternut squash is plentiful and inexpensive this fall. Look for it in the fresh produce section at your supermarket or local farmers’ market. One cup of butternut squash cubes (about the amount in an entree-size serving of soup) gives you 457 percent of your daily Vitamin A needs, half of your vitamin C needs, and contains zero cholesterol, according to Self Magazine.
Do you have a favorite healthy soup recipe you make each fall? Tell us about it in the comments below!
Image source: Angela Tague