Roasting does something completely magical to vegetables. Really. They are exactly 1,234,598 times better than vegetables made any other way. And I love my veggies, so that’s saying something.
Butternut Squash Soup with Sweet Potatoes and Apples
- 1 large butternut squash, cleaned of seeds and stringy stuff
- 1 medium yellow onion
- 2 medium sweet potatoes
- 2 medium apples, peeled
- 3-4 cups chicken or vegetable stock (I used my homemade chicken stock)
- olive oil
- salt and pepper
Chop the squash, potatoes, apples and onion. Place the squash on a roasting pan and the rest on a second pan. Drizzle it all with olive oil and sprinkle with salt and pepper. Roast at 400 degrees for about 25 minutes, until everything just starts to brown. The apples, onions and potatoes will probably need to come out before the squash.
Puree the apples, potatoes and onions in a food processor or blender with about 1 1/2 cups of stock. Pour in a large pot. Scoop the squash out of the skin and puree with more stock. I like to puree everything until it’s reeeally smooth – I hate that baby food texture. Add the squash puree to the pot and stir everything together. Add a little more stock if you like a thinner soup, or leave it as is if you like a thicker soup. Simmer for a few minutes before serving.