**Roasted Sweet Potato and Butternut Squash Soup with Sour Cream and Toasted Bread Bites**
Introduction
Warm your belly and your soul with this comforting Roasted Sweet Potato and Butternut Squash Soup. It’s topped off with tangy sour cream and crunchy toasted bread bites for that added textural delight. This soup is a complete meal in itself, perfect for any day of the week!
Why Make this Recipe
This recipe is filled with the nourishing goodness of sweet potatoes and butternut squash, both high in vitamins and fiber. It’s a comforting and indulgent soup, but without any guilt. Plus, it’s a great way to make use of these seasonal veggies during Fall and Winter.
How to Make Roasted Sweet Potato and Butternut Squash Soup
Ingredients :
– 2 medium sweet potatoes, peeled and cubed
– 1 small butternut squash, peeled and cubed
– 1 medium onion, diced
– 3 cloves garlic, minced
– 3 tablespoons olive oil
– 4 cups vegetable broth
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– 1/2 cup sour cream
– 1 baguette, cut into small cubes
– 2 tablespoons butter, melted
Directions :
Begin by roasting the sweet potatoes and squash. Then, sauté your aroma ingredients – onions and garlic, and add the roasted vegetables to the mix. Simmer with vegetable broth and blend the soup. While it’s simmering, you can toast your bread bites. Once everything is ready, serve the soup and garnish with sour cream and toasted bread bites.
How to Serve the Soup
Serve this creamy soup piping hot, in your favorite soup bowls. Top a generous ladle of soup with a dollop of sour cream and a handful of the toasted bread bites. You can also have a side of greens for a complete meal.
How to Store this Soup
Cool the soup completely and pour it into air tight containers or resealable freezer bags. It can be refrigerated for up to 3-4 days or frozen for about 2 months. To reheat, defrost in the refrigerator overnight and heat on the stove until warmed thoroughly.
Tips to Make Roasted Sweet Potato and Butternut Squash Soup
Roasting the vegetables caramelizes their sugars and enhances their natural sweet flavors. Adding a touch of ground cinnamon gives the soup a comforting warmth.
Variation
For a vegan version, substitute the sour cream with a plant-based variant, and use a vegan bread, or leave out the bread altogether. For a non-vegetarian twist, add roasted chicken or turkey bits into the soup while blending.
FAQs
1. Can I use other kinds of squash for this soup?
Yes, this recipe will work with pretty much any variety of squash.
2. What can I substitute for sour cream?
Greek yogurt works well as a substitute for sour cream.
3. Can I make this soup without an immersion blender?
Yes, you can use a regular blender as well. Just make sure to blend the soup in batches and be careful while handling the hot liquid.