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.)
- Preheat the oven to 375 degrees. Place the butternut squash cut-side down on a cookie sheet that is lined with nonstick tinfoil.
- Cook until the squash can be easily pierced with a fork.
- 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.
- 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.
- Cook until the sweet potatoes are soft. Turn the heat to low.
- When the squash is finished cooking, scoop it out of the peel and add to the pot with the sweet potatoes and the leeks.
- Add your first round of spices and the rest of the broth/water if the soup is very thick.
- Use an immersion blender to puree everything into smitherines.
- Taste and adjust the spices.
- Cook on medium-low for a few minutes to give the spices and flavors a chance to integrate.
- Taste and adjust the spices again.
- Serve with a lovely glass of wine and ENJOY!