Sunday, October 18, 2015

Roasted Butternut Squash and Sweet Potato Soup

I love soup when the weather turns cooler and I truly believe I could eat it every day.

Here is a super simple recipe I put together tonight.

Roasted Butternut Squash and Sweet Potato Soup
(Dairy Free, Gluten Free)

1 medium to large butternut squash, peeled, seeded and cut into chunks
1 medium sweet potato, peeled and cut into chunks
olive oil
1 can coconut milk
2 cups chicken broth
1 teaspoon ground ginger
1/2 teaspoon cinnamon
Preheat oven to 425 degrees Fahrenheit.  On a parchment lined cookie sheet add squash and sweet potato.  Drizzle with olive oil.   Place in oven and bake for 20 minutes, turn the chunks to help them to cook evenly.  Continue to bake for an additional 15 minutes or until tender and slightly brown.  In a blender add coconut milk, broth, ginger, cinnamon and a little salt.  Blend until smooth.  Depending on the size of your squash and potato you may have to blend this in two batches.  Place blended soup into a large pan and heat over medium heat.  Add more salt as necessary to taste.

I added some smoked salmon in the bowl with the soup to add some protein.

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