Friday, October 18, 2019

Harvest Soup with Butternut Squash and Sweet Potatoes

 By Vicki Delany

This is totally my own recipe, so feel free to mix ingredients as you like. This soup freezes well, so I make lots of it to enjoy over the cold winter months. I particularly enjoy soups that have no milk or cream – just the vegetables and a touch of spices.

Two butternut squash, peeled, seeded and chopped into about 1 inch pieces
3 large sweet potatoes, peeled, seeded and chopped into about 1 inch pieces
2 large potatoes peeled, seeded and chopped into about 1 inch pieces
2 medium onions, chopped
2 cloves garlic, minced
2 tbsp. olive oil
1 tsp curry powder
1/2 tsp dried basil
½ tsp chili powder
½ tsp red pepper flakes
Salt and pepper
3 cups chicken or vegetable stock

Combine curry powder, dried basil, chili powder and red pepper flakes in a small bowl.

 Add all chopped vegetables to a roasting pan. Drizzle with olive oil and sprinkle with mixed spices. Toss to coat

Roast about 45 minutes in 350 degree oven, or until the potatoes and squash are soft

 Dump the cooked vegetables into a soup pot. Add stock. Bring to boil and then simmer about 20 minutes.

Using an immersion blender or blender, puree until smooth.  If the soup seems too thick, just add more stock and simmer to combine.
 Add more salt and pepper if desired.

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  1. Great recipe, Vicki! I'm saving it for a cold weekend.

  2. Roasting the veggies first is brilliant!
    All that extra depth of flavor.