Roasted Sweet Potato And Butternut Squash Soup Recipe

Name: Roasted Sweet Potato And Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sweet potato, peeled and cut into chunks; 1 lb butternut squash, peeled, seeded and cut into chunks; 3 cloves garlic; 1/4 cup olive oil; 1 None onion, chopped; 1 tsp ground cumin; 1/2 tsp cayenne pepper; 1/2 tsp yellow mustard seeds; 1/2 tsp red pepper flakes; 4 cups vegetable stock; 1 can (14 oz) diced tomatoes; None None Cilantro and plain yogurt, to serve

Servings: persons

1 lb sweet potato, peeled and cut into chunks
1 lb butternut squash, peeled, seeded and cut into chunks
3 cloves garlic
1/4 cup olive oil
1 None onion, chopped
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp yellow mustard seeds
1/2 tsp red pepper flakes
4 cups vegetable stock
1 can (14 oz) diced tomatoes
None None Cilantro and plain yogurt, to serve

1
Preheat the oven to 350u00b0F.
2
Combine sweet potato, pumpkin and garlic in a baking pan. Toss with 2 tbsp of the oil and season to taste. Bake for 20-30 mins, until tender and golden.
3
Meanwhile, heat remaining oil in a large saucepan on high heat. Saute onion with spices for 2-3 mins, until tender and aromatic.
4
Add roasted vegetables to saucepan with stock, 2 cups water and tomatoes. Bring to a boil. Reduce heat to low; simmer for 5-10 mins.
5
Using an immersion blender, blender or food processor, process soup until smooth. Season to taste and reheat gently. Serve topped with cilantro and a dollop of yogurt.

1094

kcal

Calories

107

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 12 ingredients. The key ingredients include: 1 lb sweet potato, peeled and cut into chunks, 1 lb butternut squash, peeled, seeded and cut into chunks, 3 cloves garlic, 1/4 cup olive oil, and more.

Yes, Roasted Sweet 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 Sweet Potato And Butternut Squash Soup

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