Roasted Butternut Squash and Sweet Potato Soup

Prep Time: ? minutes | Total Time: ? | Yield: Serves 6

Ingredients:

  • 2 lbs sweet potatoes, peeled and cut into 1″ pieces
  • 1.25 lb butternut squash, halved, seeded, peeled and cut into 1″ pieces
  • 1 onion, quartered
  • 1 TBSP fresh thyme
  • 1 TBSP fresh sage
  • 1.5 TBSP olive oil
  • 5 cups chicken or vegetable stock
  • pinch of nutmeg and white pepper

Directions:

  1. Preheat oven to 425.
  2. Combine sweet potatoes, squash, onion, thyme and sage in large bowl.
  3. Add olive oil and toss to coat vegetables.
  4. Spoon mixture onto large baking sheet in single layer. Roast for 35-40 minutes or until carmelized.
  5. Remove from oven and puree in batches with chicken stock.
  6. Add nutmeg, salt and pepper and bring to simmer over medium heat.

Notes:

Recipe Origin:

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