This is a great fall/winter soup. I can eat it all year round though, because it's so delicious, simple to make and satisfying to eat. Plus, its nutritionally dense, rich in vitamins such as B6 and E and has potassium, magnesium and calcium. Sweet potato may be higher in carbs than butternut squash, but it provides more fiber and protein. Therefore, combining the two makes for a delicious, nutritional soup all year round.
Roasting your squash and sweet potato, along with a large head of garlic is what makes this soup so delicious. Make sure to drizzle a good quality olive or avocado oil over your veggies and garlic, before roasting. Turn face down on baking tray and roast in oven. The sugars from the sweet potato and squash caramelizes while roasting and this my friends, is the secret to this delicious soup.
Once you have roasted your veggies and garlic, scoop out the flesh and blend with water, adding a few spices, as per recipe below. Season to taste and serve with some delicious garlic bread.
Watch the video below, to see how easy it is to make this soup.
Vitamix Butternut Squash Soup
This soup is delicious all year round, not just for colder months. I like roasting sweet potato and garlic with the squash to give it a rich smooth taste. The more garlic the better, I use a whole head of garlic.
All you do is roast your veggies, scoop the flesh out from the sweet potato and squash and blend with water. Add your favourite seasoning and enjoy this soup wth garlic french baguette.
- 1 butternut squash (medium in size)
- 1 orange sweet potato (medium to large in size)
- 1 head garlic (large in size)
- 2-3 cups water
- 1/4 tsp turmeric powder
- 1/4 piece chipotle
- 1 tsp sea salt (add less or more as per your taste)
Wash squash and sweet potato and cut lengthwise in half. Remove seeds from squash. Slice off the top quarter inch or so of the head of garlic (not the root end)
Place veggies and galric in a baking tray, drizzle with olive oil, spreading evenly
Roast in oven at 400 degrees fahrenheit for 20 to 25 minutes
Scoop out all the flesh from squash and sweet potato and press out garlic cloves
Add the roasted veggies to a high powered blender, add all your spices, water and blender on high speed for a minute or two. If you want the soup really hot, then blend for 6 minutes on high speed (if you are using a Vitamix blender, the soup can be heated this way)
Season with chipotle powder or freshly ground pepper and enjoy with garlic french baguette. (You can also add a spoonfull of cashew cream or sour cream or yoguart if you want it extra rich - simply delicious)!