Golden Glow Sweet Potato Salad
A bright, mustardy dressing and chunks of golden roasted sweet potatoes make this salad a total standout. It’s a side dish that holds its own, not just filler on the plate.
Creamy Autumn Squash & Sweet Potato Soup
This soup combines sweet potato and squash into a smooth, spiced blend that tastes like fall in a bowl. A drizzle of cream or coconut milk adds a touch of luxury without complicating things.
Creamy Autumn Squash & Sweet Potato Soup
4
servingsKeep the screen of your device on
Ingredients
1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
2 medium sweet potatoes (about 1.5 lbs), peeled and cubed
1 yellow onion, chopped
4 garlic cloves, peeled
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp ground cinnamon
¼ tsp ground nutmeg
4 cups vegetable broth (low sodium preferred)
1 cup full-fat coconut milk (or sub with heavy cream)
Optional garnish: pumpkin seeds, chopped parsley, coconut cream drizzle
Directions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the butternut squash, sweet potatoes, onion, and garlic with olive oil, salt, pepper, cinnamon, and nutmeg. Spread in a single layer on the baking sheet.
- Roast for 25 to 30 minutes, flipping halfway, until vegetables are tender and golden at the edges.
- Transfer roasted vegetables to a large soup pot. Add vegetable broth and bring to a simmer over medium heat.
- Simmer for 10 minutes, allowing flavors to meld. Remove from heat.
- Use an immersion blender to blend until smooth. Alternatively, carefully transfer to a blender in batches.
- Stir in the coconut milk and adjust seasoning as needed. Reheat gently if desired.
- Serve warm, garnished with pumpkin seeds, fresh herbs, or a swirl of coconut cream.
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