1. Can I make this soup ahead of time?

Absolutely! This soup keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Just let it cool completely before storing.

2. Can I substitute coconut milk in this recipe?

Yes! If you're not a fan of coconut milk or want a lighter option, you can use almond milk or vegetable broth. For a creamier texture, you could also try cashew cream or oat milk.

3. How can I make this soup spicier?

If you like more heat, add extra chili flakes or cayenne pepper during the cooking process. You can also toss in a diced jalapeño or serrano pepper with the garlic and onion for an extra kick.

4. Can I use frozen butternut squash and sweet potatoes?

Yes, frozen vegetables will work just fine for this recipe. Just make sure to roast them thoroughly to get that caramelized flavor.

5. Can I add other vegetables to this soup?

Definitely! You can toss in carrots, parsnips, or even cauliflower. The beauty of this recipe is its versatility, so feel free to get creative with your veggies.

6. Is this recipe suitable for people with food allergies?

This soup is naturally vegan, gluten-free, and dairy-free, making it a great option for various dietary needs. Just be sure to double-check the ingredients if you have any specific allergies, especially regarding the coconut milk.

Butternut Squash and Sweet Potato

Description

A creamy, comforting, and nutrient-packed casserole made with roasted butternut squash, sweet potatoes, and warm spices. Perfect as a side dish or main course, this dish is naturally gluten-free, dairy-free, and packed with flavor.

Ingredients

For Roasted Vegetables:

2 cups butternut squash, peeled and cubed
2 cups sweet potatoes, peeled and cubed
1 yellow onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cinnamon
½ teaspoon ground cumin
¼ teaspoon chili powder

For Creamy Base:

½ cup coconut milk (or almond milk for a lighter option)
¼ teaspoon red pepper flakes (optional, for spice)

Optional Garnishes:

Fresh parsley or cilantro, chopped
Toasted pecans or walnuts for crunch
A drizzle of maple syrup for extra sweetness

Instructions

Step 1: Roast the Vegetables

Preheat oven to 400°F (205°C).
Toss butternut squash, sweet potatoes, onion, and garlic with olive oil, salt, pepper, cinnamon, cumin, and chili powder in a large bowl.
Spread evenly on a baking sheet in a single layer.
Roast for 25-30 minutes, flipping halfway, until golden brown and caramelized.

Step 2: Sauté Aromatics

In a large skillet, heat 1 tablespoon olive oil over medium heat.
Sauté onions and garlic until fragrant and softened (about 5 minutes).
Add the roasted vegetables and stir to combine.

Step 3: Blend for Creaminess

Pour in coconut milk and stir well.
If making a smoother casserole, use an immersion blender to blend lightly, leaving some texture.

Step 4: Bake the Casserole

Transfer mixture into a greased casserole dish.
Bake at 375°F (190°C) for 15-20 minutes until heated through.

Step 5: Garnish & Serve

Sprinkle with fresh parsley, toasted nuts, or a drizzle of maple syrup.
Serve warm as a side dish or pair with protein for a full meal.

Notes

Make-Ahead: Roast the vegetables ahead of time and store in the fridge for up to 3 days before baking.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze portions for meal prep (thaw and reheat before serving).

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: lunch
Method: Roasting & Baking
Cuisine: Comfort Food

Keywords: Butternut squash casserole