We are starting to get butternut squashes in our food share!!!! I am very excited about this! Butternut squash is a fruit that can be roasted and toasted and also be pureed (to make a soup) or mashed into soups, casseroles, breads, and muffins.
It is also a great baby food!!!! I have made one batch of 10 baby food jars for our little one.
I really love easy soups and this is one of them!!!! Since we have been enjoying some wonderful FALL like weather and it was the perfect time to try this recipe out! I made some changes to the original recipe...
I roasted the vegetables in the oven to bring out their best flavors. Then I threw everything in a pot with an onion, garlic, vegetable broth, and spices. I pureed the soup and was very pleased with my roasted squash soup. It is very creamy and smooth. The cinnamon adds a hint of sweetness that had me wanting more.
This soup was a crowd pleasure from my husband all the way to my 8 month old baby!
Roasted Butternut Squash and Sweet Potato Soup
The Ingredients:
1 medium butternut squash, peeled, seeds removed, and chopped
1 large sweet potato, peeled and chopped
1 large carrot, peeled and chopped
Drizzle of olive oil
Salt and pepper, to taste
1 T olive oil
1 onion, chopped
2 cloves garlic, chopped
2 cans vegetable broth (15 oz.)
1 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper, to taste
The Directions:
1. Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove the veggies from the oven and set aside.
2. In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes.
3. Stir in the roasted veggies. Cook for five minutes.
4. Add in the vegetable broth and water. Add the cinnamon, nutmeg, and salt and pepper. Stir.
5. Let the soup cook for 20 minutes.
6. Puree the soup with a hand held blender. If you don’t have one, transfer soup to a blender and puree in batches.
7. Serve the soup hot. You can freeze this soup!
1 large sweet potato, peeled and chopped
1 large carrot, peeled and chopped
Drizzle of olive oil
Salt and pepper, to taste
1 T olive oil
1 onion, chopped
2 cloves garlic, chopped
2 cans vegetable broth (15 oz.)
1 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper, to taste
The Directions:
1. Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove the veggies from the oven and set aside.
2. In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes.
3. Stir in the roasted veggies. Cook for five minutes.
4. Add in the vegetable broth and water. Add the cinnamon, nutmeg, and salt and pepper. Stir.
5. Let the soup cook for 20 minutes.
6. Puree the soup with a hand held blender. If you don’t have one, transfer soup to a blender and puree in batches.
7. Serve the soup hot. You can freeze this soup!
Sweet Potato
No comments:
Post a Comment