Roasted Butternut Squash and Sweet Potato Soup
(from schultzmo’s recipe box)
Source: the little red house blog
Prep time: 15 minutes
Cook time: 90 minutes
Serves 6 people
Categories: haven't tried this yet!
Ingredients
- 1 butternut squash, quartered and cleaned
- 1 large sweet potato, peeled and halved
- 2 garlic cloves
- 2 small onions, halved
- 1 granny smith apple, quartered
- 1 shallot, halved
- 1 tsp dried sage
- pinch of cayenne pepper
- 5-7 cups chicken broth
- olive oil
- salt and pepper
- Gorgonzola cheese, for garnish
- Bacon, for garnish
Directions
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Heat oven to 425°. Brush veggies with olive oil, and season with salt and pepper. Roast veggies until fork tender (around 30 minutes for the smaller, and 45-60 for the larger).
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Remove veggies from oven. Squash will easily remove from peel. In a few batches, puree veggies in food processor until smooth
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(you may need to add a little broth if puree is thick)
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Add puree to large pot and stir in chicken broth until you reach a consistency you like
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( I used about 6 cups of broth). Stir in sage and cayenne. Simmer for at least 30 minutes……or if you’re like me, maybe you like your soup to simmer all afternoon.
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Top with crumbled bacon and gorgonzola cheese.