Warm your soul with a bowl of creamy soup made with sweet potato and butternut squash
I’m bringing you a soul-warming recipe that not only tastes amazing but also nourishes your body. My Roasted Sweet Potato and Butternut Squash Soup is a creamy bowl of goodness that’s easy to whip up and loaded with PCOS-friendly benefits.
Why you’ll love this recipe…
The Roasted Sweet Potato and Butternut Squash Soup recipe is kitchen-friendly thanks to its simplicity and efficiency. Roasting the sweet potatoes and butternut squash is a straightforward process that enhances their flavors with minimal hands-on effort. The recipe’s concise ingredient list makes it easy to prepare without complex shopping trips. Perfect for meal prepping, this soup provides convenient, nourishing meals throughout the week. With minimal cleanup and easy preparation, it’s a hassle-free and kitchen-friendly choice for a wholesome and delicious meal.
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Why this recipe benefits your PCOS…
This Roasted Sweet Potato and Butternut Squash Soup recipe stands out as blood sugar-friendly with its thoughtfully selected ingredients. Sweet potatoes and butternut squash, both low-glycemic foods, release glucose into the bloodstream gradually. This will help in preventing rapid spikes in blood sugar levels. The soup’s high fiber content further contributes to stabilizing blood sugar by slowing down the absorption of sugars. You’ll notice this recipe doesn’t use heavy creams. This adds more of a blood sugar-conscious approach, ensuring that the recipe maintains a balanced and nourishing profile.
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Sweet potatoes and butternut squash, rich in vitamins and antioxidants, are known to positively influence our hormones. The balanced macronutrient profile of this recipe also sets you up for happy hormones. For more support, you can anti-inflammatory spices like ginger and turmeric.
Allergy Friendly
This recipe works for those with a gluten or dairy allergy/intolerance!
Roasted Sweet Potato and Butternut Squash Soup
Ingredients
- 1 medium sweet potato peeled and diced
- 1 small butternut squash peeled, seeded, and diced
- 1 onion roughly chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups low-sodium vegetable broth
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/4 cup roasted pepitas pumpkin seeds
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl mix the diced sweet potato, diced butternut squash, chopped onion, and minced garlic then transfer on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the preheated oven for 30-35 minutes or until the vegetables are tender and slightly caramelized.
- Transfer the roasted vegetables to a blender along with the low-sodium vegetable broth and ground cinnamon. Blend until smooth and creamy.
- Taste and adjust the seasoning with salt, pepper, ground cinnamon, and ground nutmeg as needed.
- If needed, heat the soup over low heat until warmed through. Serve hot, garnished with roasted pepitas.
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