Creamy Squash & Sweet Potato Soup
Rich in flavor and packed with nutrients, this creamy soup
warms the soul and boosts immunity on cold winter days.
Time to read: 2 mins | Time to make: 1.5 hours | Yields: 5 servings
Ingredients
2 lb (900 g) of butternut squash
2 medium-size (450 g) sweet potatoes
1 medium-size (200 g) russet potato
2 teaspoons of olive oil
1 small yellow onion, chopped
3/4 cup (90 g) of raw cashews
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 teaspoon of salt
black pepper
few leaves of fresh sage
couple thyme springs
3 cups (700 ml) of vegetable broth
3 cups (700 ml) of water
GARNISH
pumpkin seeds
cracked black pepper
Method
Preheat the oven to 425°F (220°C)
Slice the ends of the butternut squash and cut it in half lengthwise. Remove and discard both the stringy bits from around the seeds and the seeds themselves.
Place the squash halves in a large roasting pan or a rimmed baking sheet. Coat the squash with 1 tbsp of oil and season with salt and black pepper. Flip the butternut squash such that the cut side is facing down, place the potatoes next to it, and roast for 1 hour. Remove from the oven and let vegetables cool down.
Scoop out the flesh from the butternut squash and peel the potatoes.
Warm 1 tbsp of olive oil until shimmering in a large pot or a Dutch oven set over medium-high heat. Add the onions and cook, stirring until they begin to soften, about 5 minutes. Add the cashews and cook, stirring until the onions are translucent and the cashews have slightly browned. That will take 3 minutes.
Stir in the garlic and ginger, and cook for another minute. Add the squash, potatoes, broth, water, fresh herbs and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook for 15 minutes.
Purée the soup in small batches in a blender until smooth. Alternatively, use an immersion blender, but have in mind it will take longer to purée the soup until smooth.
Garnish with pumpkin seeds, cracked black pepper, and serve while warm.
Nutrition facts, per 400 g serving:
Energy: 240 kcal | Carbs: 34g | Protein: 7g | Fat: 9g
