Thursday, October 27, 2011

Squash and Sweet Potato Soup

There is something about soup that is so comforting. Maybe the fact that we have no family around and the weather is so different makes me want to make soup more often. Any kind of soup is so comforting.
The inspiration for this soup came from a Rachael Ray recipe and the fact that the squash was on sale. It's the best soup I've made this season, and I plan to make it with other veggies throughout the fall and winter.


1/2 butternut squash, cubed
2 medium sweet potatoes, cubed
1 small onion, halved then quartered
1 celery stalk, large chop
2 tablespoons vegetable oil
2 cups water (replace vegetable or chicken broth for water and bullion cube)
1/2 bullion cube
2 cups milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt & pepper

Set oven to 400 degrees F. On a baking sheet place squash, potatoes, onions, and celery. Coat vegetables with oil and sprinkle with salt & pepper. Bake until soft and roasted, about 40 minutes.
In a large pot add water and bullion cube to water. Let water boil.
Add roasted vegetables in 2-3 batches with some of the water to blender. Blend until smooth and add to pot.
Once all has been added, add milk and spices. If needed, add water for desired consistency. Let simmer for 15 minutes.

Very loosely adapted from Roasted Root Vegetable Soup by Rachael Ray

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