Roasted Sweet Potato, Butternut Squash & Broccoli Soup (GF)

The Prompt: I have a head of broccoli, two sweet potatoes, about two cups of cubed butternut squash, and goat cheese. Can you make me a recipe for a soup that uses all of those ingredients?

You might be asking: How did it get so dark? I make my own broth to cut down on sodium and sometimes that means a red onion gets in the mix and takes over the color.

Source: ChatGPT | Serves: 4-6 | Time: 1 hr

Ingredients

1 head of #broccoli, chopped (including the peeled stem)

2 sweet #potatoes, peeled and cubed

2 cups cubed butternut #squash

4–6 oz goat cheese

1 medium onion, chopped

3 cloves garlic, minced

4–5 cups vegetable broth (made homemade to reduce sodium)

2 tbsp olive oil

½ tsp ground cumin

½ tsp smoked paprika

Salt and freshly ground black pepper, to taste

1–2 tsp lemon juice, to finish

Any additional seasoning you like, we added steak and pork seasoning to taste

Crusty GF bread or croutons or any other crunch goodness you enjoy, to serve

Instructions

Preheat your oven to 425°F. Toss the sweet potatoes and butternut squash with 1½ tablespoons olive oil, salt, pepper, cumin, and smoked paprika. Spread on a baking sheet and roast for 20 minutes.

Add the broccoli florets and roast everything for another 15–20 minutes, until tender and lightly browned. (Keep the broccoli florets in larger pieces so they don't burn.)

Heat the remaining olive oil in a large pot over medium heat. Add the onion and cook for 5–7 minutes until soft. Stir in the garlic and cook for another 30–60 seconds.

Add the roasted vegetables to the pot along with 4 cups of broth. Bring to a gentle simmer and cook for 5 minutes to let the flavors meld. Add more broth if you'd like a thinner soup.

Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer it to a countertop blender in batches. Return it to the pot if needed.

Reduce the heat to low. Crumble in the goat cheese and stir until melted and incorporated. Add the cream or coconut milk if using. Finish with lemon juice and adjust the salt and pepper to taste.

Ladle into bowls and serve with crusty bread.