As I mentioned a couple of days ago my sister-in-law sent me this recipe via Twitter. I knew right away that it was a recipe for me. I am copying the recipe from the author’s blog with permission. I have made some minor changes but the heart of the meal is hers.
Roasted Butternut Squash and Sweet Potato Soup
Topped with Bacon and Gorgonzola
Recipe via http://inthelittleredhouse.blogspot.com/
1 butternut squash, quartered and cleaned
1 large sweet potato, peeled and halved
2 garlic cloves
2 small onions, halved
1 granny smith apple, quartered
1 shallot, halved
1 tsp dried sage
pinch of cayenne pepper
4 to 6 cups chicken broth
1 cup heavy cream (this is my addition I thought it needed a little dairy)
salt and pepper
Heat oven to 425°
Brush veggies with olive oil, and season with salt and pepper.
Roast veggies until fork tender. You should do it in batches. Put the squash and potatoes in for 15 minutes and then add the apples garlic and onions that way every thing finishes at the same time.
Squash will easily remove from peel.
In a few batches, puree veggies in food processor until smooth. I used a fork to soften added 4 cups of broth then used my stick blender to puree adding more liquid as I went to get the consistency I wanted.
Add puree to large pot and stir in chicken broth until you reach a consistency you like ( I used about 6 cups of broth).
Stir in sage and cayenne.
Simmer for at least 30 minutes……or if you’re like me, maybe you like your soup to simmer all afternoon.
PS There was some discussion about the pictures for this post. My wife really dislikes the top picture. I kinda like it. What do you think.