This warm and cozy butternut squash soup is the perfect soup for fall. It's so smooth and creamy, and it's also incredibly easy to make too! Includes vegetarian or vegan options.

Recipe: https://sugarspunrun.com/butternut-sq...

Ingredients
3lb butternut squash, peeled, seeded, and diced into 1” pieces (1.4kg)
½ lb sweet potato, peeled and diced into 1” pieces (226g)
2 Tablespoons olive oil
Table salt and ground black pepper
⅓ cup salted butter (75g)
1 medium yellow onion, diced
1 Tablespoon minced garlic
½ teaspoon table salt, plus additional for seasoning veggies and to taste
½ teaspoon dried thyme
¼ teaspoon ground ginger
⅛ heaping teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
4 cups chicken broth or vegetable broth (946ml)
1 cup coconut milk (236ml)
Salt to taste
Roasted pepitas for serving, optional

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link): https://amzn.to/2uv7oN8
Large pot (Affiliate Link): https://amzn.to/2XeiG0S
Immersion blender (Affiliate Link): https://amzn.to/3jOtrp2

Instructions
00:00 Introduction
00:16 Preheat oven to 425F. Once preheated, scatter diced squash and sweet potato over a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat with oil. Transfer to center rack of oven and cook until tender when pierced with a fork, about 30 minutes.
07:25 Once squash and sweet potato are cooked, melt butter in a large pot over medium heat. Once melted, add onion and cook until softened and translucent.
08:22 Add garlic and cook until fragrant.
08:49 Add roasted veggies, salt, thyme, ginger, nutmeg, and cinnamon and stir well.
10:22 Slowly drizzle in broth and stir. Bring to a simmer and simmer 5 minutes, stirring occasionally.
11:16 Reduce heat and use an immersion blender to blend ingredients until completely smooth.
12:17 Drizzle coconut milk into the soup and stir well. Season with salt to taste.
13:55 Serve, topped with roasted pepita and an extra drizzle of coconut cream, if desired.

Notes
Butternut squash
The squash should be weighed before it is prepared/diced. If buying pre-cut squash, you’ll only need around 2.75 lb, as you lose some weight after removing the skin and the seeds.
Storing
Store in an airtight container in the refrigerator for up to 5 days. Butternut squash soup may also be frozen for up to 3 months.

Facebook:   / sugarspunrun  
Instagram:   / sugarspun_sam  
Pinterest:   / sugarspunrun  
Email List: https://sugarspunrun.com/subscribe/