Food for Soul

Roasted Butternut Squash and Sweet Potato Soup

4 min read

By Sophia Zergiotis |November 5, 2013|

  1. Transformation
  2. Alternative Health
  3. Recipes

Tonight’s soup was so creamy and smooth, it was simply warming and delicious. Butternut squash can be a bit of a pain to prepare for soup, so my favorite way to do it is by roasting it first. Not only does it make the tough skin slip right off, but the roasting heightens the sweet and nutty flavours of the squash. As a nice added touch, roast the squash seeds and use them as a tasty garnish.

Serves 6-8


  • butternut squash, sliced in half
  • 2 medium-sized onions, peeled and diced
  • 1 large sweet potato, peeled and cubed
  • 2” piece of ginger, peeled and minced
  • 1 teaspoon ground cumin, plus a pinch more for seeds
  • 1 teaspoon sea salt
  • freshly ground pepper to taste
  • 4 cups vegetable stock
  • 3/4 cup coconut milk
  • 1 tablespoon olive oil plus more for drizzling


  1. Preheat oven to 425°F.
  2. Cut squash in half lengthwise and remove seeds using a spoon. Rinse the seeds and remove as much pulp from them as you can then lay them out onto a baking sheet. Drizzle olive oil over them along with a pinch of sea salt and ground cumin. Cook in oven for 5 minutes (careful not to burn them). Remove from heat and set aside.
  3. Drizzle olive oil over squash and sweet potato, add a pinch of sea salt and pepper. Place squash cut side down onto a baking sheet. The sweet potatoes can be laid out onto the same baking sheet.
  4. Cook sweet potatoes for approx. 20 minutes or until fork tender. Cook squash for approx. 50 minutes, or until fork tender. Remove from oven and let cool for a few minutes.
  5. In a large pot, heat olive oil over medium heat. Add onion and ginger and sauté for 5 minutes or until onions are translucent.
  6. Now that the squash has cooled slightly, remove the peel, roughly cut the squash into large cubes and add into the pot along with the sweet potato.
  7. Add vegetable stock and bring to a boil. Lower heat and let the soup simmer for 20 minutes, making sure the squash is tender.
  8. Using a handheld blender, puree the soup. Add coconut milk and stir.
  9. Garnish with roasted squash seeds and serve. Enjoy!

About the Author

Sophia Zergiotis is a mom, yogini, and girl with a passion for delicious and nutritious vegetarian cooking. She currently lives in her hometown of Montreal, Quebec where her background in marketing, and personal experiences in yoga and nutrition, have led to the creation of her blog Love and Lentils. Searching for more peace in her life, she discovered yoga.  It was instant love. She became a dedicated student practicing Ashtanga yoga and attending several workshops along the way. Yoga taught her about creating better balance on and off the mat, and a much better understanding of her physical and spiritual body. Yoga also led her to a more wholesome and nutritious vegetarian diet which inspired the creation of her blog. Sophia is the writer, recipe creator, and photographer on her website, where she shares healthy and mouth-watering vegan and vegetarian recipes for the whole family. It is a vehicle to inspire even the most amateur of cooks, having been one herself just a few years ago! Truth be told, only after adopting a vegetarian diet did she feel inspired to be in the kitchen. Today, she gets great joy in reinventing family dinner for her young son and husband using fresh, unprocessed ingredients, and she shares it all with you on Love and Lentils.

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