Roasted Butternut Squash-Sweet Potato Soup
Blustery weather just begs for something hot and comforting to eat. What better way to oblige than with a bowl of soup and a grilled cheese sandwich? Here, roasted butternut squash and sweet potatoes make a smooth soup that’s perfect for chilly fall and winter temps.
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INGREDIENTS:
DIRECTIONS:
Preheat oven to 425F. On a baking sheet, toss the sweet potatoes with 1 tbsp of the olive oil and sprinkle with salt and pepper. Place the squash flesh side up on another baking sheet and rub with the remaining 1 tbsp olive oil, then sprinkle with salt and pepper. Place the baking sheets in the oven and roast the vegetables until golden brown and tender, about 20 – 30 minutes. Remove from oven and allow to cool slightly. Using a large spoon, scoop the squash flesh out of the skin into a bowl, reserving any liquid. Set aside.
In a large stock pot over medium heat, melt the butter and cook the onions until soft and slightly brown, about
5 minutes. Add the apples and cook until slightly soft, about 5 minutes more. Add the squash and sweet potatoes and stir well. Gradually stir in the chicken stock and season with salt and pepper. Bring to a boil, then lower the heat and let simmer for 20 minutes. Purée the soup with an immersion blender (a blender or food processor will work, too).
