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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Roasted Butter Nut Squash & Sweet Potato Soup Recipe

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This recipe for Roasted Butter Nut Squash & Sweet Potato Soup is from The Pestka Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One medium butternut squash peeled, seeded and chopped.
1 large sweet potato, peeled and chopped.
1 Tbsp Olive oil
2 carrots chopped
1 onion chopped
2 cloves garlic minced
2 cans low sodium vegetable broth (12 oz. can)
1 cup water
Directions:
Directions:
Preheat oven to 400º. On a large baking sheet add the chopped butternut squash, sweet potato and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil.
Roast in the oven for 40-45 min. Stirring every 15 min. or so.
Remove the veggies from oven and set aside.
In large soup pot. Add olive oil, onion and cook till tender.
Add garlic and cook 2 more min.
Stir in the roasted veggies, cook 5 min.
Add the vegetable broth and water, stir and cook 20 min.
Puree the soup with hand blender.
Serve the soup hot.
Freezes well.

 

 

 

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