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I cannot resist the creamy goodness of butternut squash soup. I usually don’t make it the same way twice. In the past, I haven’t used sweet potatoes, but I had a couple that needed to be cooked up. I doubled the batch to have smaller servings ready for defrosting on a moment’s whim.

We dove into the soup so quickly that I forgot to take a photo. I’ll snap a shot next time I take a batch out of the freezer…

What you need:

  • 1/2 lg butternut squash, peeled and chopped
  • 2 sweet potatoes, peeled and chopped
  • 2-3 apples, peeled and chopped
  • EVOO
  • 4 tbs butter
  • 1/2 lg onion, chopped
  • 4 c chicken stock
  • 1/4 tsp nutmeg
  • 1 c raw whipping cream
  • 3 tablespoons maple syrup
  • Sea salt and freshly ground pepper to taste

What you do:

  • Heat oven to 425°.
  • Line baking sheet with parchment and coat with olive oil spray.
  • Place squash and potato in lg bowl and toss with EVOO.
  • Season with salt and pepper.
  • Place in single layer on baking sheet.
  • Roast for 20-25 min until caramelized begins, turn and add apples.
  • Cook another 10-15 min.
  • Remove from oven.
  • Heat French oven.
  • Melt butter over med-high heat.
  • Add onions and cook 10 min.
  • Add roasted vegetables and cook 5 min.
  • Add 2 c chicken stock and nutmeg.
  • Cook 15 min.
  • Remove from heat.
  • Either use an immersion blender to puree or transfer to blender and return to pot.
  • Add cream and maple syrup.
  • If too thick, add 1/2 c of stock until desired consistency is reached.
  • Season with salt and pepper.
  • Dollop with crème fraiche or sour cream and finely chopped apple, if desired. I also made a topping of whipped mascarpone and cranberry jelly.

To make a dairy-free version, substitute EVOO for butter and 1 c coconut milk for cream and add 1 tsp curry powder. Sprinkle coconut flakes on top. Substitute vegetable broth for chicken broth if desired.