Roasted Squash and Sweet Potato Soup
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Simply Scratch · by Laurie McNamara

Roasted Squash and Sweet Potato Soup

NUTRITION · PER SERVING80M COOK
CAL 13%·PRO 9%
CARBS 38G59% OF CAL
4G FIBER2G ADDED5G INTRINSIC26G OTHER7G TOTAL SUGAR
FAT 11G39% OF CAL
4G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy puree of roasted sweet potato and squash with spiced notes of cinnamon and nutmeg, finished with coconut milk and topped with pretzel croutons. Warming and slightly sweet, perfect for fall.

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Nutrition & ingredients

Ingredients

serves 10
  • 1 large sweet potato (peeled and chopped)
  • 1 small butternut squash (peeled and chopped (seeds and membranes removed and discarded))
  • 1 small acorn squash (cut into eighths (seeds and membranes removed and discarded))
  • 1 large yellow onion (peeled and chopped)
  • 10 cloves garlic (lightly smashed and peeled)
  • 1/4 cup avocado oil (or extra light olive oil)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 sprigs thyme
  • 1 teaspoon kosher salt (more or less to taste)
  • freshly ground black pepper (to taste)
  • 2 cups chicken broth (I use bone broth (use vegetable broth if vegetarian))
  • 2 cups unsweetened coconut milk beverage (see notes)
  • 2 tablespoons maple syrup
  • 3 tablespoons salted butter
  • 4 cups soft pretzels (cubed)
PREP
10M
SODIUM
441MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.