Roasted Potato And Butternut Squash Soup Recipe

Name: Roasted Potato And Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes peeled and cut into quarters; 3 yukon gold or Carola potatoes, peeled and cut into quarters; 3 large carrots peeled and cut in half; 1 butternut squash small, peeled, and cut into small-ish chunks; 1 onion large; 1 red bell pepper; 2 sweet potatoes peeled and cut into quarters; 3 yukon gold or Carola potatoes, peeled and cut into quarters; 2 cups chicken stock or water, or another liquid you like; seasoning; curry powder; salt; pepper; cumin; coriander

Servings: persons

2 sweet potatoes peeled and cut into quarters
3 yukon gold or Carola potatoes, peeled and cut into quarters
3 large carrots peeled and cut in half
1 butternut squash small, peeled, and cut into small-ish chunks
1 onion large
1 red bell pepper
2 sweet potatoes peeled and cut into quarters
3 yukon gold or Carola potatoes, peeled and cut into quarters
2 cups chicken stock or water, or another liquid you like
seasoning
curry powder
salt
pepper
cumin
coriander

1
Ingredients with an asterisk (*) are for roasting. I just coated them with a little bit of olive oil, salt, and pepper, covered with aluminum foil, and placed into a pre-heated oven at 350 degrees. I let it cook for about 45 minutes, just till it was soft.
2
Saute onions. Add spices and saute with onions. It's the turmeric in the curry powder that turns the onions a glowing yellowish color. The heat also makes the other spices (cumin and coriander) more fragrant and flavorful.
3
Add the other non-roasted ingredients and let cook for a while, till they're semi-soft.
4
Add the roasted veggies and let them all cook together for a while.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 sweet potatoes peeled and cut into quarters, 3 yukon gold or Carola potatoes, peeled and cut into quarters, 3 large carrots peeled and cut in half, 1 butternut squash small, peeled, and cut into small-ish chunks, and more.

Yes, Roasted Potato And Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Potato And Butternut Squash Soup

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