Butternut Squash Soup with Sweet potatoes
1 large butternut squash
1 large sweet potato or 2-3 small ones
1 onion sliced
4-6 cloves garlic
1 tablespoon sage
1 teaspoon cumin
2 tablespoons of olive oil
4 cups of chicken or vegetable stock
Fresh cilantro for garnish
Peel butternut squash and sweet potato
Keep garlic cloves whole.
Turn oven on to 425 degree F
Take all your veggies, onions and garlic and put in a bowl.
Sprinkle with olive oil and spices.
Place all veggies, onions and garlic onto a baking sheet and roast in oven until brown (15-20 minutes), then remove.
Once all ingredients have been roasted, remove from oven.
The onions and garlic may need to be removed first.
Chop onions into pieces
Remove skin from garlic and roughly chop
Put squash, sweet potatoes, onions and garlic into a pot on the stove and turn the burner onto medium heat.
Mash or blend, depending on preference.
Mashing will leave soup chunky.
Pour stock in pot and heat.
Once soup boils, turn heat down to warm.
Ready when soup has desired consistency.
Garnish with fresh cilantro.
Pairs Well With
This recipe was shared with me by a dear childhood friend. Once I made it, I cooked it several times to perfect it. The last batch was heaven.