Roasted Squash and Sweet Potato Soup |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Cleaning out magazine collection and want this recipe on file. Taken from Cdn Living 1996. We always have these vegies on hand after fall harvest. Ingredients:
1 acorn squash, about 2 lbs |
2 large sweet potatoes |
2 tablespoons butter |
2 onions, chopped |
1 tablespoon all-purpose flour |
5 cups chicken stock |
1 cup pumpkin puree |
1 cup light cream or 1 cup 2% evaporated milk |
2 tablespoons grated gingerroot |
1/2 teaspoon nutmeg |
1/4 teaspoon cinnamon |
1/4 teaspoon pepper |
salt |
Directions:
1. Halve squash and sweet potatoes.
2. Remove seeds from squash.
3. Place vegetables, cut side down, on lightly greased rimmed baking sheet; cover with foil and bake 350F oven for about 50 mins or til almost tender.
4. Scrape out flesh; set aside.
5. Meanwhile, in large saucepan, melt butter over medium heat; cook onions, stirring often, for 5 to 10 mins or til softened.
6. Add flour; cook, stirring to coat onions for 1 minute.
7. Add stock, pumpkin,squash, and sweet potato.
8. Bring to boil; cover, reduce heat and simmer, stirring often, for 30 minutes or til tender.
9. Let cool slightly.
10. In blender or food processor, puree soup in batches til smooth.
11. Return to clean saucepan and whisk in cream, giner, nutmeg, cinnamon and pepper.
12. Season with salt to taste.
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