Butternut Squash and Sweet Potato Soup

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This Butternut Squash and Sweet Potato Soup is velvety, comforting, and packed with warm, autumnal flavors. Roasted squash, sweet potatoes, and carrots blend with coconut milk, cottage cheese, and spices for a creamy, naturally sweet soup. Top it with sausage, cheese, fresh herbs, and a sprinkle of red pepper flakes for an extra layer of flavor that makes it perfect for cozy weeknights or entertaining.  Enjoy!

 

Ingredients

• 4–5 cups diced butternut squash

• 2–3 cups diced sweet potato

• 1 sweet onion, chopped

• 2 cups carrots, chopped

• 1 bunch garlic, minced

• 3 tbsp ground turmeric

• 1 tbsp ginger

• 1 can light coconut milk

• 1 cup cottage cheese

• 3 cups veggie broth

• Olive oil

• Sea salt (for roasting)

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Toppings:

• 1 package ground sausage (mild recommended)

• 1 pack cheese tortellini

• Red pepper flakes

• Cheese (Parmesan or goat)

• Fresh herbs (basil, optional)

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Directions

1. Preheat oven to 400°F.

2. Toss butternut squash, sweet potato, onion, carrots, and garlic with olive oil and sea salt. Spread on baking sheet and roast 35 minutes until tender.

3. Cook sausage in a pan over medium heat until browned. Set aside.

4. Blend roasted veggies with coconut milk, veggie broth, cottage cheese, turmeric, ginger, and a pinch of salt until smooth. Adjust seasoning to taste.

5. Cook tortellini according to package instructions. Drain and set aside.

6. Serve by combining tortellini and sausage in bowls, pouring soup over the top.

7. Garnish with olive oil, cheese, red pepper flakes, and fresh herbs.