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You can't go wrong with soup made from roasted vegetables. The flavour is intense and each bowl is full of nutrition. Garnish with snipped chives for an impressive presentation.

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Roasted sweet potato butternut squash soup

Sweet potato
1
medium
Butternut squash
1
medium
Red onion
1
medium
Olive oil
2
tbsp
Garlic cloves
5
Vegetable stock
3 3/4
cup
Cream
1/2
cup
Salt
1
dash
Pepper
1
dash
Preheat oven to 375 degrees.
Cut the
1 medium Sweet potato
1 medium Butternut squash
1 medium Red onion
​in half lengthwise. Scoop the seeds out of the butternut squash. Brush the cut sides with oil.
Put the vegetables, cut-side down, on a baking sheet. Add the 
5 Garlic cloves
​and roast for about 40 minutes, until tender.
Scoop the flesh from the sweet potato and butternut squash, and put in a large pot. Remove the skin from the onion and garlic and add to the pot.
Add the 
3 3/4 cup Vegetable stock
1 dash Salt
​and bring to a boil. After boiling, reduce heat and simmer, partially covered, for about 30 minutes. Stir occasionally. 
Allow soup to cool, then transfer to a food processor or blender. Blend until smooth.
Return the soup to the pot, and stir in 
1/2 cup Cream
Reheat, and season with salt and pepper.
butternut-squash-soup