Friday, November 9, 2012

Squash and Sweet Potato Soup

Aside from peanut butter and jelly, mac and cheese, wine and chocolate, or beer and pizza, I can't think of two things that go together more wonderfully than butternut squash and sweet potatoes.  When you pair that combination with the love triangle consisting of rosemary, thyme, and sage in the form of a soup, the result is simply magical.  The only thing that could potentially make it better would be to include a warm fire and a classic movie.


This is the perfect fall meal.  Next time I am going to make butterscotch pumpkin bread or gingersnaps for dessert.  Maybe tomorrow....



Squash and Sweet Potato Soup:
  • 1 butternut squash, cut in half and seeded
  • 2 good-sized sweet potatoes, pealed and cut into inch-sized pieces
  • 1 large leek, thinly sliced
  • up to 8 cups of low sodium chicken broth (we used water and 5 teaspoons of chicken bouillion)
  • a whole bunch of fresh rosemary, thyme, and sage, very thinly chopped (sorry, I didn't measure--I started with a little of each and then kept adding.  I would say it was probably 4ish tablespoons of each....but I really have no idea.)
  1. Preheat the oven to 375 degrees.  Place the butternut squash cut-side down on a cookie sheet that is lined with nonstick tinfoil.
  2. Cook until the squash can be easily pierced with a fork.  
  3. In the meantime, add a little olive oil to a very large pot and head on medium-high.  Add the leeks and cook until the leeks are soft.
  4. Add about 6 cups of broth (or water and the bouillion if you are going that route) to the pot, along with the chopped sweet potatoes and bring to a rolling boil.
  5. Cook until the sweet potatoes are soft.  Turn the heat to low.
  6. When the squash is finished cooking, scoop it out of the peel and add to the pot with the sweet potatoes and the leeks.
  7. Add your first round of spices and the rest of the broth/water if the soup is very thick.
  8. Use an immersion blender to puree everything into smitherines.
  9. Taste and adjust the spices.
  10. Cook on medium-low for a few minutes to give the spices and flavors a chance to integrate.
  11. Taste and adjust the spices again.
  12. Serve with a lovely glass of wine and ENJOY!


No comments:

Post a Comment