ローストスカッシュとサツマイモのスープ

ローストスカッシュとサツマイモのスープ

[Music] [Applause] [Music] [Music] That’s delicious.

Roasted Squash & Sweet Potato Soup 🍂✨

Cozy, creamy, and full of fall flavor! This easy vegan soup combines roasted butternut squash, sweet potatoes, and garlic for a rich, comforting taste. Finished with coconut milk for extra creaminess and topped with pumpkin seeds and fresh herbs.

Perfect for autumn dinners, meal prep, or your holiday table — healthy, gluten-free, and delicious!

Ingredients:
Butternut squash, sweet potato, carrot, tomato, onion, garlic, olive oil, thyme, vegetable broth, coconut milk, salt & pepper.

How to Make Creamy Roasted Squash and Sweet Potato Soup

1. Roast the Vegetables

Preheat your oven to 400°F (200°C).
Cut the squash, sweet potato, carrot, tomato, and onion into pieces and spread them on a baking tray. Add a halved garlic head (cut side up), drizzle with olive oil, and season with salt, pepper, and thyme. Gently toss everything to coat evenly.
Roast for 25–30 minutes, until the vegetables are tender and lightly golden. The garlic should be soft and fragrant.

2. Blend Until Smooth

Once roasted, squeeze the garlic cloves out of their skins and transfer everything to a blender.
Add vegetable broth and blend until smooth and creamy.

3. Add Creaminess

Pour the soup into a pot and warm it over medium-low heat. Stir in coconut milk, taste, and adjust seasoning as needed.

4. Garnish & Serve

Ladle the soup into bowls and top with crunchy pumpkin seeds, a pinch of chili flakes, and fresh herbs.
Serve warm and enjoy the coziest flavors of autumn! 🍂

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