In our house, we love sweet potato. We use it at least once weekly, I’m sure you can tell by looking through our recipes. Just like the sweet potato, the butternut squash is sweet and nutty – especially when roasted. So we decided to combine the two and make this delicious creamy and filling soup. To contrast the sweetness of the squash and the potato, we use lots of garlic and spices to add a quick kick to the soup.
- Butternut Squash (1, medium sized, peeled and diced into 1/2 inch cubes)
- Sweet potato (2, peeled and diced into 1/2 inch cubes)
- Garlic (12-14 cloves, finely chopped)
- Onion (1, finely chopped)
- Parsley (a few sprigs for garnish)
- Coconut milk (1 can)
- Olive oil
- Cayenne Pepper (1 teaspoon)
- Onion Powder (1 teaspoon)
- Garlic Powder (1 teaspoon)
- Black Pepper (1 teaspoon)
Recipe (4 servings)
- Pre-heat oven to 425 degrees. Toss the squash and the potato in olive oil until all the pieces are lightly coated and season with salt. Place in oven and roast for about 25 minutes until all the vegetables are nicely golden. Be sure to rotate and flip the vegetables about halfway through to ensure they are all evenly cooked. Set aside to cool. If you wanted to save yourself some time, you could prepare the vegetables in advance the day before or even the weekend!
- We used the Instant-Pot to make the soup. Start on “Saute” mode. Add 1 tablespoon of olive oil and once the oil is hot, add the onions and garlic and saute until they are translucent. This should take about 5-6 minutes.
- Next, add the roasted vegetables. Follow with the cayenne, black pepper, garlic powder, and onion powder. If you don’t like spice as much, adjust accordingly! Add the coconut milk next. Stir until combined. Then switch to “Manual Pressure” mode and cook on high pressure for 10 minutes. Once done, manually release the pressure.
- Next, use an immersion blender and blend until soup is smooth and creamy. Add salt to taste.
- Serve in a large bowl and garnish with some parsley.