Butternut Squash and Sweet Potato Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Ingredients:
2 1/2 lbs butternut squash |
1 sweet potato |
1 tablespoon olive oil |
1 head garlic |
1 brown onion |
1/3 cup sherry wine |
1 1/2 cups beef stock |
1 1/2 cups chicken stock |
Directions:
1. Preheat oven to 350°F
2. Toss squash, sweet potato, onion and garlic cloves with 1 to 2 tablespoons olive oil; spread on glass baking dish. Pour 1 cup stock over the top. Sprinkle with 1/2 teaspoon salt.
3. Bake at 350°F for 1 1/2 hours or until fairly soft and a little caramelized. If necessary, add additional liquid to keep it from scorching to the bottom of the pan. Stir once during cooking.
4. Add squash, sweet potato, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot. Add remaining stock and 1/2 teaspoon, salt and pepper to the pot, and cook over medium-low heat for at least 20 minutes.
5. Purée all ingredients in a blender. Adjust salt and pepper to taste.
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