Roasted Butternut Squash Soup
INGREDIENTS
- 2#-dark, reddish brown, sweet potatoes
- 1 each, butternut squash, small,peeled and cut into 1" pieces
- 1 each- onion, peeled, quartered
- 3 each- garlic cloves, minced
- 1 Tbsp.- fresh thyme, minced
- 1 Tbsp.- fresh sage, minced
- 2 Tbsp.- olive oil
- 5 cups- chicken or vegetable stock
- 1/2 cup- white wine
- 1/4 tsp.- nutmeg, ground
- salt & white pepper to season
METHOD
-Preheat oven to 425 degrees, peel sweet potatoes, cut into a dice and toss in a bowl with the prepared butternut squash, garlic, onion, herbs and olive oil. Place the mixture on a baking sheet in a single layer.
-Roasted the vegetables for 35 minutes or until browned evenly and softened. Stir vegetables occasionally in between cooking to ensure even browning.
- Remove the vegetables from the oven and puree in food processor or blender, (in batches), with a little bit of stock if it is too thick.
-Place the pureed vegetables in a stockpot along with the remaining stock, white wine, bring to a simmer and season with nutmeg, salt and pepper. Cook soup on a low simmer for about 15 minutes until it is heated through. Serve in warmed bowls & enjoy! I like to garnish this soup with a small dollop of plain yoghurt sprinkled with a little ground cinnamon.