Herbed Squash and Sweet Potato Soup (Vegetarian)

Herbed Squash and Sweet Potato Soup (vegetarian)

Fall is coming. The morning air is crisper. The leaves are taking on bright new colors. It’s all apples and pumpkins until further notice, people. The days may be warm yet, but the night air dipping down into the 50’s (even the 40’s) is becoming harder to deny.

Experiencing some mixed feelings? Me, too.

I adore summer. The summer sun, bluebells, garden-fresh veggies, poplar trees, waves on the lake, singing chickadees–*nostalgic smile*. Even though, I love all those things, there is something so cozy and comforting about a Midwest fall. Wouldn’t you agree?

Still, I can’t say goodbye to summer all at once. I need to ease into it, and this delicious soup is helping me welcome the transition.

Print Recipe
Herbed Squash and Sweet Potato Soup (Vegetarian)
Perfect for welcoming fall.
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 10 minutes
Servings
cups
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 10 minutes
Servings
cups
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cube the squash and sweet potato. Slice and half the onion. Unpeel and slice the garlic.
  3. Place everything from step 2 on a baking sheet and evenly drizzle the extra virgin olive oil over top.
  4. Roast for 35 minutes.
  5. Once the ingredients are finished roasting, place in a large stockpot on the stove top.
  6. Prepare the vegetable broth and add to the large stockpot.
  7. Boil for 20 minutes.
  8. Cool for 10 minutes
  9. Transfer the contents of the stockpot to a food processor and process until smooth and creamy.
  10. Return to the stockpot and stir in kefir or non-dairy yogurt, fresh herbs, salt and pepper.
  11. Heat for another 5 minutes until warm enough to serve.
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