Roasted Delicata Squash and Sweet Potato Soup
User Reviews
4.9
204 reviews
Excellent
Roasted Delicata Squash and Sweet Potato Soup
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Super simple, satisfying, and comforting roasted sweet potato and delicata squash soup (or the winter squash of your choosing) in under an hour. This roasted squash soup is packed with fall flavors, a perfect balance of sweet and savory, and 100% dairy-free, gluten-free, paleo, whole30, and vegan!
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Ingredients
- 1 medium delicata squash, peeled and diced (or other squash such as butternut)
- 1 medium sweet potato, peeled and diced
- 3 tablespoons of olive oil, divided
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 pear, chopped
- 3 cups of vegetable broth
- ¼ teaspoon of dried thyme
- ¼ teaspoon of poultry seasoning
- ¼ cup of hazelnuts (optional)
- ⅓ cup of orange juice
- Salt and pepper, to taste
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Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper, add the squash and sweet potato, and toss the pieces with 1 tablespoon olive oil. Roast for about 25 minutes. The pieces will continue cooking once added to the soup pot.
- While the squash and sweet potato are roasting, add 2 tablespoon olive oil to a soup pot along with the garlic and onion. Cook over medium heat for about 5 minutes, and then add the pear, stir, and continue cooking for 5 more minutes or until soft.
- After your oven veggies are done roasting, set the oven temperature to 350 degrees F. Add the vegetable broth, spices, and roasted veggies to the soup pot. Simmer for 15 to 20 minutes.
- While the soup is cooking, use a small pan to toast the hazelnuts in the oven for 5-8 minutes, being careful not to burn them. After removing the nuts from the oven, try to remove the skins as best as you can.
- Remove the hazelnuts from the oven and the pot from the stove. In small batches, blend your soup mixture with the hazelnuts until you get a creamy consistency. Note: for a chunky/hearty soup, only blend half the soup mixture while leaving the rest in the pot. Return the soup to the pot and add the orange juice, and salt and pepper to taste. Stir well and heat before serving.
Equipments used:
Notes
- To serve garnish with fresh thyme, croutons, or (my favorite) apple fennel coconut bacon made by Phoney Baloney's.
- To serve garnish with fresh thyme, croutons, or (my favorite) apple fennel coconut bacon made by Phoney Baloney's.
- Adjust the consistency: How much broth you add and how much you blend the soup will determine its texture and consistency.
- Roast until lightly caramelized: The caramelization is vital for a fantastic depth of flavor.
- Don’t discard the squash seeds: These can usually be seasoned and roasted as a delicious snack.
Nutrition Information
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Calories
281kcal
(14%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Sodium
752mg
(31%)
Potassium
767mg
(22%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
10003IU
(200%)
Vitamin C
30mg
(33%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 752mg | 31% |
| Potassium | 767mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 10003IU | 200% |
| Vitamin C | 30mg | 33% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
204 reviews
Excellent
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