Roasted Sweet Potato & Butternut Squash Soup

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Roasted Sweet Potato & Butternut Squash Soup
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Roasted Sweet Potato & Butternut Squash Soup

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Servings

4-6

servings
Prep time

10

minutes
Cooking time

1

hour 

20

minutes

Ingredients

  • 10 ounce bag frozen butternut squash (or you can use fresh)*

  • 10 ounce bag frozen sweet potato (or you can use fresh)

  • 2 red bell peppers, roughly chopped

  • 1 red or yellow onion, roughly chopped

  • 4 large garlic cloves, whole and peeled

  • 4 tablespoons aquafaba

  • ¾ teaspoon curry powder*

  • ½ teaspoon garlic powder

  • black pepper to taste

  • 1 cup dried red lentils, sorted and rinsed

  • 4 cups vegetable broth

  • 1 teaspoon freshly grated ginger

  • 2 cups creamy plant-based milk such as cashew milk

Directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine the squash, sweet potato, peppers, onion, garlic, aquafaba, and dried spices in a large mixing bowl, and mix until the spices are evenly distributed.
  • Transfer the vegetables onto one or two parchment-lined baking sheets (ensuring that the vegetable are not crowded). I like to place the garlic cloves in the center, covered by a couple pieces of bell pepper to prevent them from burning.
  • Bake vegetables for about 50 to 60 minutes, flipping halfway through.
  • Meanwhile, add the rinsed lentils to a large soup pot or dutch oven with the vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are well done, or about 20 minutes.
  • Add the fresh ginger to the pot with the lentils, and continue simmering, covered, until the veggies are done roasting.
  • Once the veggies are done roasting, add them to the pot along with the plant-based milk. Blend until completely smooth using an immersion blender. Or you can carefully transfer the soup to a high speed blender and blend in small batches, making sure to vent the top to let the heat escape.
  • Serve soup with a side salad, and your favorite crackers or whole grain bread. The soup is also delicious over brown rice or other whole grains.

Recipe Video

Notes

  • Frozen veggies may take longer to roast than fresh because more of the water will come out of the veggies before they start browing, so adjust cooking times based on the veggies you use. They are done when the vegetables are soft and starting to have some brown caramelized color.
  • If you don’t like curry powder you could try a sweet combo of cinnamon, nutmeg, allspice, and ginger. Or you could try a savory blend of cumin, coriander, turmeric, and smoked paprika. Or maybe add some nice Thanksgiving flavors like thyme, sage, rosemary, and bay leaf. Have fun with it and change it up every time!
  • For a fast, dump-and-go Instant Pot version: Add all ingredients except for the plant-based milk and cook at high pressure for 10 minutes. Once it’s done cooking allow the pot to naturally release pressure for about 10-15 minutes, and then open and add the plant-based milk. Blend until smooth and enjoy!