Winter squash varieties were on sale recently so I stocked up. I didn’t have enough sweet potatoes to make a big batch of this like I usually would, so instead I still cooked 3 butternut squash but made 1.5 into the soup and froze the rest of the cooked flesh to be used later. I find roasting them halved & scooping out the flesh is less time & energy then peeling and chopping!
I also roasted the squash seeds with some olive oil and salt – you know they’re done when they start popping! I had them as a snack but could also be a topping for your soup.
This roasted butternut squash and sweet potato recipe is the perfect dish for fall and winter. It’s got plenty of spice to warm you up, but can also be tweaked to include flavors you love!

Boost your immune system!
Feeling under the weather? Prevent that cold or flu with this incredible immune-boosting soup. Packed full of vitamins and minerals from delicious ingredients like kale, turmeric, and bok choy in a mushroom broth for a healthy vegetarian/vegan soup recipe.
Prep: 5 minutes | Cook: 1 hour 25 minutes | Total Time: 90 minutes | Yield: 6-8 bowls
Recipe by:
Kate Swords, Functional Nutritionist