Photo by wal_ 172619
Outside the leaves are golden and multiple hues of burnt orange and red, crunching under our feet as we stroll. We want to savor these last few weeks where the air is perfectly crisp before the actual cold hits.
Although we are still drawn to the outdoors during this autumn season, we are equally enticed to meander inside to light a candle, warm the kettle for tea or coffee and allow smells from the kitchen to waft throughout the house.
We’re in full-swing autumn, which means all the best and cozy seasonal recipes. Imagine venturing inside and smelling warm notes of garlic and sweet potatoes simmering on the stove.
This Roasted Squash and Sweet Potato Soup recipe will draw you in with all the best fall flavors. I hope you take time to slowly chop vegetables with music playing softly in the background, candles lit while you sip your tea. I hope you enjoy this perfect autumn soup!
This recipe makes about 8 servings. We are currently a family of 5 (2 adults, 2 kids, 1 toddler) and it gives us 3 meals.
What you’ll need:
2 large sweet potatoes
1 butternut squash (or squash of your liking)
4 shallots, whole
2-4 Tbsp olive oil
5 garlic cloves, unpeeled
4 cups chicken stock (or more, preference)
1/2-1 cup milk
salt and pepper to taste
additions: ground Italian sausage crumbled into soup at end and chives or green onions to serve
What to do:
Preheat oven to 375
While oven is preheating, cut lengthwise the sweet potatoes and squash and place them in a baking dish with whole, unpeeled garlic cloves and whole shallots, add a little water to the bottom of pan, drizzle 1-2 Tbsp olive oil over potatoes and squash
Roast for 45 minutes – 1 hour or longer, depending on the size of the potatoes and squash. See next step to know when they are done cooking
Take out of oven and let cool, then begin to scrape inside of potatoes and squash. If they don’t peel out well, roast the vegetables longer
Place scraped out potatoes and squash in large stockpot, add shallots and garlic (first remove peel), set to medium heat
Add stock and salt and pepper
Bring to a boil, then lower heat to simmer for 1+ hours, or until all vegetables are soft
Stir in milk
Using an immersion blender, blend ingredients until smooth. If you don’t have an immersion blender, transfer to a blender once cooled and return back to stockpot
Simmer for 5-10 minutes to heat through
If adding, crumble Italian sausage and add in chopped chives before serving
This soup will last 5-7 days in the fridge and is best with a homemade sourdough boule. Enjoy!
