Roasted Butternut Squash and Sweet Potato Soup
I am all about a cup of soup that warms your soul - and this soup does just that! With the mix of roasted butternut squash and sweet potatoes, mixed in with a variety of spices, this creamy, vegan delight is a must try!
We chose to use Sachili Chia Goji Moringa in this dish, but any of our tasty flavours will make a big impact in this soup!
- 1 large butternut squash
- 2 sweet potatoes
- Olive oil
- Salt and pepper
- 1 white onion
- Sachili Chia Goji & Moringa
- 3 tsp minced garlic
- 4 cups vegetable broth
- 1 tbsp curry powder
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp ginger
- 1 can coconut milk
- Pumpkin seeds for garnish
How to Prepare:
We chose to use fresh squash, but frozen or pre-cubed will totally do the trick! If you are using a fresh squash, poke fork holes into the squash and pop in the microwave for just under 5 minutes. This will soften up the skin and make it much easier to peel and chop!
Cube your squash and peeled sweet potato, and place on a baking tray and toss with olive oil, salt, pepper, and a generous amount of Sachili. Pop in the oven at 400F for roughly 30 minutes (or until soft).
On the stove top, heat your pot on medium low and toss in your chopped onion, olive oil, and minced garlic. Stir and let sit for around 10 minutes. Toss in your roasted squash and potatoes into the pot and cover with vegetable broth. Let it come to a light simmer, and then begin adding in all your spices.
Let simmer for 10-20 minutes to let all the flavours marinate.
Turn off your oven and bring your pot off the burner to start blending! You can either use an upright blender, or use an emersion blender straight in the pot (less clean-up that way). Blend to your desired consistency, and top off with 1 can of coconut milk.
Garnish with pumpkin seeds, Sachili and enjoy!