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.
Course Appetizer, Side Dish, Soup
Cuisine American, Fusion, Indian, Mediterranean
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 145kcal
Ingredients
1butternut squash(medium in size)
1orange sweet potato (medium to large in size)
1headgarlic(large in size)
2-3cupswater
1/4 tspturmeric powder
1/4 piecechipotle
1tsp sea salt(add less or more as per your taste)
Instructions
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)!