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.

Prep Time 15 M

Cook Time 60 M

Recipe Yield 4 Servings of Soup

Categories: Soups & Stews Dinner Main Dish

INGREDIENTS:

2 tbsp butter
2 tbsp olive oil (divided use)
2 onions, chopped
2 Granny Smith apples, peeled and diced
2 whole butternut squash, cut in half lengthwise
3 peeled sweet potatoes, cut into 1″ pieces
Two cans chicken stock (14.5 oz each)
Salt and pepper to taste

HELPFUL SUGGESTIONS:

Who knew soup makers were a thing?! They sound awesome!

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).