Updated March 26, 2019 I never get sick of soup. I know it is spring and all, but soup remains on the menu at our house all year long. I had a butternut squash and sweet potato sitting on the counter together. A light bulb went on “upstairs” and I decided to turn them into soup. I found a lonely carrot in the fridge, so I invited him to the party as well:)
I roasted the vegetables in the oven to bring out their best flavors. Then I threw everything in a pot with an onion, garlic, vegetable broth, and spices. I pureed the soup with my magic wand and was very pleased with my roasted squash soup. It is very creamy and smooth. The cinnamon adds a hint of sweetness that had me wanting more. Don’t give up on soups just yet, try this one and then you can get out the spring and summer recipes! Have a great weekend and enjoy the March Madness!
If you like this soup, you might also enjoy:
Roasted Butternut Squash and Sweet Potato Soup
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod Butternut Squash Apple Soup from Two Peas and Their PodVegetable Soup with Sweet Potatoes and Rosemary from Two Peas and Their PodBlack Bean and Sweet Potato Soup from Two Peas and Their PodRoasted Sweet Potato Soup with Fried Sage from Local LemonsSweet Potato Soup with Maple and Bacon from Cookin Canuck
