Roasted Squash and Sweet Potato Puree Soup

On rainy and cold days like today, nothing beats a nice hot cup of soup.  Today’s soup was inspired through 100  Best Fresh Soups by Love Food.  It was given to me by a good canine friend Lance for Christmas.  Boy, does this dog know how to shop for me ;p.

The ingredients and instructions are very simple and this soup is both healthy and hearty.  The undertones of both the sweet potato and squash give the soup a hint of sweetness.  However, take it from me, the girl who always chooses savory over sweet, it isn’t over the top.  Another bonus is that I recently read the something in a sweet potato actually kills unwanted growths in your body by strangling their blood supply.  Yet another bonus for this soup!

Happy Souping.

Roasted Squash and Sweet Potato Puree Soup

Serves 6-8
Prep Time: 10 min.
Cook Time: 75 min.

1 sweet potato (12 oz)
1 acorn squash
4 shallots (You get these by the garlic.)
2 tbsp. of extra virgin olive oil
5-6 cloves of garlic unpeeled (You can add in a few extra if you are a garlic lover like me.)
3 3/4 cups of chicken broth (You can also sub veggie stock instead).
1/2 cup of light cream
salt and pepper to your liking
Parmesan cheese and some fresh ground pepper to garnish

Preheat oven to 375 degrees.  Cut your veggies lengthwise and place cut-side down into a roasting pan.  Add your garlic cloves.  Roast for about 40 minutes until tender and brown.

Cool your veggies and scoop insides from your squash and sweet potato into a large pot.  Add all of your other veggies and remember to remove your garlic peels before they enter the pot!  Add your chicken broth cover and simmer for 30 minutes.

Put the soup contents into a food processor and blend.  Return your mixture back to the pot and stir in the cream.  Simmer for an additional 5-10 minutes or until you can’t withstand tasting anymore!  Garnish and enjoy!

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