By Vicki Delany
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
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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Great recipe, Vicki! I'm saving it for a cold weekend.
ReplyDeleteRoasting the veggies first is brilliant!
ReplyDeleteAll that extra depth of flavor.