This hearty and nutrient dense Butternut Squash & Sweet Potato Soup is the perfect recipe to welcome in the new season.
My family has loved all the squash and pumpkin recipes that have been coming out of our kitchen. After a brisk fall day, I was craving some warm soup. I pulled this together with what we had on hand, and love the way it turned out. Due to the creamy, pureed nature, I would recommend this as a starter/appetizer. It would be delicious served with a hearty kale salad. I enjoyed everything about this recipe, but would possibly add some bacon or pancetta sautéed in the base next time. If you try it that way, let me know what you think in the comments.
1 Tbsp Coconut oil
1 yellow onion, chopped
3 carrots, peeled and chopped
1 butternut squash, baked then chopped
2 cloves garlic, chopped
3 sweet potatoes, chopped
1 tsp cinnamon
½ tsp curry powder
¼ tsp ground ginger
1 pinch ground nutmeg
4 cups bone broth
¾ cup coconut milk, full fat
½ tsp sea salt
¼ tsp pepper
1 Tbsp olive oil, for drizzling before serving
2 Tbsp pepitas (pumpkin seeds), for sprinkling on top before serving
Bake butternut squash in instant pot for 10 minutes (or in an oven for 30, after cutting in half). No need to cut in half if using an instant pot.
Heat coconut oil over medium heat in Dutch oven pan, and then add onion. Sauté for 5 minutes until translucent.
Remove squash from instant pot. Peel, chop, and add it to the Dutch oven.
Add carrots, sweet potatoes, garlic, spices, and bone broth.
Heat over medium heat and cover for 25-30 minutes.
Remove from heat, and add salt and pepper.
Using an emersion blender, slowing blend ingredients together while also adding the coconut milk.
Serve immediately with a drizzle of olive oil, and a sprinkling of pepitas
Store leftovers in the refrigerator for up to 5 days.
Image includes a sprinkling of raw goat cheese. Serving optional.