Roasted Butternut Squash and Sweet Potato Soup

This is an exciting day – our first guest post! We’re pumped to have some fresh snacks , and from a DC foodie to boot. We’ll let her take it away…

Greetings, all! My name is Meghan Cahill and I’m one of Steph’s friends from high school (although now I think it’s safe to say we’re more like family). I currently reside in the nation’s capital but luckily for Steph and I, gchat makes our long distance relationship much more manageable. One of our most talked about daily topics is… surprise, surprise: FOOD. We discuss where we’re going to go when she comes home to visit, what items we should order at our next restaurant destination, our daily lunch selections, food blogs, and any interesting recipes we happen to come across. While I’m not one to rave about pumpkin spice lattes, I do love that cooler temps and changing colors mean squash. I’ve been loving on Whole Foods’ Triple Squash soup for a few years now and this is my best attempt to mimic it.

Sidenote: I have a newfound respect for all food bloggers out there that not only remember to take photos throughout the process, but also manage to make them look as amazing as they do. Hats off to you.

1 medium butternut squash, peeled, seeds removed, and chopped (I cheated and bought the pre-chopped package)
1 large sweet potato, peeled and chopped
2 large carrots, peeled and chopped
Drizzle of olive oil
Salt and pepper, to taste

1 T olive oil
½ teaspoon butter
½ yellow onion, chopped
1 small vidalia onion, chopped
3 cloves garlic, chopped
1 knob ginger, chopped
1 box low sodium vegetable broth (32 oz.)
1 cup water
½ teaspoon cinnamon
½ teaspoon cayenne pepper
¼ teaspoon nutmeg
Salt and pepper, to taste

Preheat the oven to 400 degrees
On a large baking sheet add the chopped butternut squash, sweet potato, and carrot (try your best to make sure these are all similar in size, to ensure that they roast evenly)
Drizzle with olive oil and toss the veggies to make sure they are evenly coated
Season with salt and pepper
Roast for 40-45 minutes, stirring every 15 minutes or so
Remove the veggies from the oven and set aside

In a large soup pot over medium heat, add the olive oil and butter
Add ginger and garlic, allow to cook for 1 minute
Add in the onion and cook until tender/translucentonions
Stir in the roasted veggies and allow to cook for 5 minutes.all combined
Add water and vegetable broth (I added ½ of the vegetable broth, brought it back to temp and then added the other ½)
Stir in cinnamon, nutmeg, cayenne, salt and pepper (remember that a little cayenne goes a long way but if you like it spicy, add more!)
Let the soup simmer for about 20 minutes and make any adjustments to seasoning that you see fit
Puree the soup with a hand held immersion blender. I just got this one for my birthday and was so excited to christen it! I highly recommend investing in one. If you don’t have one, just use a blender to blend in batches.blending
Serve hot! I noticed that the longer I let it simmer, the more the flavors developed. Probably would be delicious with a dollop of greek yogurt on top :)
Enjoy! And a special thank you to the gracious Paparsenos sisters for having me as their guest!

(Inspired by two peas & their pod)


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