Roasted Squash and
Sweet Potato Soup

Servings: 4 | Amount Per Serving: 1/4

• Calories: 185 | Carbohydrates: 33g
• Fiber: 6g | Protein: 3g
• Sodium: 500mg | Sugar: 9g
• Total Fat: 6g | Saturated Fat: 4g
• Vitamin A: 12000IU | Vitamin C: 42mg
• Calcium: 60mg | Iron: 1.5mg
• Potassium: 1250mg | Cholesterol: 4mg

• Prep Time: 15mins
• Cook Time: 30min
• Total Time: 45min

Ingredients

• 1) 1 small butternut squash, peeled and chopped
• 2) 2 small sweet potatoes, peeled and chopped
• 3) 1 large carrot peeled and chopped
• 4) 1 large tomato, chopped
• 5) 1 sweet onion, chopped
• 6) 1 whole head of garlic, top sliced off
• 7) 1 whole head of garlic, top sliced off
• 8) 4 cups vegetable broth (or chicken broth)
• 9) 1 cup coconut milk
• 10) Salt & freshly ground black pepper, to taste

Steps

• 1) Preheat your oven to 200°C.
• 2) Place the chopped squash, sweet potatoes, carrot, tomato, and onion on a baking tray.
  Add the garlic head (cut side up), drizzle with olive oil, and season with salt, pepper, and thyme. Roast for 25–30 minutes until fork-tender and caramelized.
• 3) Squeeze the roasted garlic from its skin and transfer all roasted vegetables to a blender.
  Add the vegetable broth and blend until smooth.
• 4) Pour the blended soup into a large pot and warm over medium-low heat.
  Stir in the coconut milk and adjust seasoning as needed.
• 5) Sautée pumpkin seeds in the leftover oil from the roasted veggies.
  Ladle the soup into bowls and top with pumpkin seeds.

Notes

• 1) For greater flavor, add extra herbs like dried oregano, basil, and spices like nutmeg.
• 2) Coconut milk can be safely eliminated to reduce fat and calories.