Butternut Squash and Sweet Potato Soup

With very few ingredients this Butternut Squash and Sweet Potato Soup is a perfect wholesome dish for those cold and busy week nights. It's vegan and gluten free along with being low in calories.

Course Soup

Cuisine American

Keyword butternut squash soup, butternut squash soup recipe, sweet potato soup, sweet potato soup recipe, sweet potato soup vegan

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 144kcal

Author Gunjan

Ingredients

1 cup peeled and chopped sweet potatoes
1 cup chopped butternut squash
1 tsp salt
1/2 tsp crushed black pepper
2 tsp lemon juice
2 cups vegetable broth
1/2 cup unsweetened coconut milk (tetra pack)
1 tbsp chopped walnuts
1 tsp pumpkin seeds

Instructions

Preheat oven at 425 degree Fahrenheit and prepare a cookie sheet/sheet pan with a greased liner.
In a mixing bowl combine salt, pepper, potatoes and squash and mix well that each pieces of the potatoes and squash are well coated with the seasonings.
Place the potatoes and squash with ¼ inch gap on the prepared cookie sheet and cover all the pieces with lemon juice.
Put the sheet in the middle rack of the oven and bake for 20 minutes or until the potatoes and squash are soft.
Once the squash and potatoes are baked blend them along with the vegetable broth in a blender.
Now heat a saucepan and pour the blended stock into it and cook covered for couple of minutes.
Lastly add the coconut milk and bring to couple of boils and turn off the flame.
Pour the soup in soup bowls and garnish with walnuts and pumpkin seeds and serve warm or at room temperature.

Nutrition