Description
A comforting and nutritious roasted butternut squash and sweet potato soup that’s easy to prepare and perfect for a cozy meal. Roasting the vegetables enhances their natural sweetness, and blending them with cannellini beans and veggie broth creates a creamy, flavorful soup that’s both vegan and gluten-free.
Ingredients
Scale
Vegetables
- 1 large butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, peeled and sliced in half
- 1 bulb garlic
Seasonings & Oils
- 1 tbsp olive oil
- 1 tsp sea salt
- 2 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp cumin
Liquids & Others
- 4 cups vegetable broth
- 16 ounces cannellini beans
Instructions
- Prep: Preheat your oven to 400°F (205°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Season the veggies: Slice the bottom off the garlic bulb to expose the cloves and drizzle with olive oil. Place the garlic bulb cut side down on one baking sheet. Add the peeled and cubed butternut squash, sweet potatoes, and halved onion on the baking sheets. Drizzle olive oil over the veggies and season evenly with sea salt, dried thyme, dried parsley, and cumin. Toss everything together to ensure an even coat of oil and spices.
- Roast: Place the baking sheets in the preheated oven and roast for 35-40 minutes until the squash and sweet potatoes are fork-tender and slightly crispy on the outside. Remove from the oven and allow the vegetables to cool for about 10-15 minutes.
- Blend: Using a high-speed or heat-safe blender, add the roasted vegetables along with the squeezed-out garlic cloves (discard the skins), vegetable broth, and cannellini beans. Blend until the mixture is smooth and creamy. Alternatively, transfer all the ingredients to a pot and use an immersion blender to puree until creamy.
- Heat and serve: Pour the blended soup back into a pot, heat it on the stove to your preferred temperature, then serve warm. Garnish with fresh parsley or a drizzle of vegan heavy cream if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months; thaw completely before reheating.
Notes
- For a thicker soup, reduce the amount of vegetable broth slightly before blending.
- You can substitute cannellini beans with other white beans like great northern or navy beans.
- Adding a pinch of smoked paprika or chili flakes can give the soup a subtle smoky or spicy kick.
- If you don’t have parchment paper, lightly oil the baking sheets to prevent sticking.
- For a nuttier flavor, sprinkle some toasted pumpkin seeds or chopped walnuts on top before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Keywords: roasted butternut squash soup, sweet potato soup, vegan soup, creamy vegetable soup, healthy soup recipe, gluten-free soup, autumn soup
