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

Photography: Stacey Brandford | Food styling: Michael Elliott/Judyinc.com | Prop styling: Renée Drexler/Geary House

Smooth and creamy, this satiating vegetarian soup wonderfully blends the flavours of butternut squash and sweet potato for a soup that will warm you right up on those cold winter days. 

  • Prep time 25 minutes
  • Total time 50 minutes

Ingredients

Croutons:
Fried Sage:

Method

Preheat oven to 400°F. Line baking sheet with parchment paper. On prepared pan, toss together squash, garlic, sweet potato, onion, oil, 1/2 tsp of the salt and pepper until coated. Bake, flipping halfway through, until vegetables are tender, about 30 minutes. 

Meanwhile, in large pot, melt butter over medium-low heat; cook apple, stirring often, until soft, about 7 minutes. Stir in vegetable mixture and remaining 1 tsp salt. Pour in broth; bring to boil. Reduce heat to simmer; cook for 5 minutes. Remove from heat. Stir in cream and lemon juice. In batches, blend until smooth.

Croutons: In large skillet, heat oil over medium heat. Cook bread, stirring occasionally, until crisp and golden, about 5 minutes. Transfer to bowl; toss with Parmesan, salt and pepper.

Fried Sage: In small skillet, heat oil over medium heat; cook sage until crisp, 1 to 2 minutes. Transfer to paper towel–lined plate to cool.Divide soup among bowls. Top with Croutons and Fried Sage.

Makes 4 to 6 servings.

Nutritional facts PER EACH OF 6 SERVINGS: about

  • Fibre 5 g
  • Sodium 731 mg
  • Sugars 13 g
  • Protein 14 g
  • Calories 346
  • Total fat 22 g
  • Potassium 522 mg
  • Cholesterol 23 mg
  • Saturated fat 6 g
  • Total carbohydrate 36 g

%RDI

  • Iron 11
  • Folate 11
  • Calcium 8
  • Vitamin A 195
  • Vitamin C 40
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Roasted Butternut Squash & Sweet Potato Soup

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