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Roasted Squash & Sweet Potato Soup
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Roasted Squash & Sweet Potato Soup

45 minServes 4Nutri-Score B€€
from @wlytmab1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butternut squash (medium, peeled and cubed)Produce1 piece
  • sweet potato (peeled and cubed)Produce1 piece
  • carrots (peeled and cut into chunks)Produce2 pieces
  • sweet onion (peeled and quartered)Produce1 piece
  • garlic (cloves, peeled)Produce2 pieces
  • fresh thyme (leaves picked)Produce5 g
  • olive oil (for drizzling)Pantry30 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • chicken or vegetable brothPantry960 ml
  • coconut milkPantry240 ml
  • pumpkin seeds (for topping)Nuts & seeds30 g

per serving

Nutrition

235kcal

Carbs
30 g
Proteins
6 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Blender
  • Stockpot
  • Ladle

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 400°F (200°C).
    Step 1

  2. Prepare the vegetables

    • Place the squash, sweet potato, carrots, onion and garlic on a baking sheet.
    • Drizzle with olive oil and season with salt, pepper and thyme.
    Step 2

  3. Roast the vegetables

    • Roast until the vegetables are fork-tender and slightly caramelized.
    Step 3

  4. Blend the soup

    • Transfer the roasted vegetables to a blender with the broth.
    • Blend until smooth.
    Step 4

  5. Simmer the soup

    • Pour the blended soup into a large pot.
    • Heat over medium-low until warmed through.
    • Stir in the coconut milk.
    Step 5

  6. Serve

    • Ladle the soup into bowls and garnish with pumpkin seeds.
    Step 6
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