When the leaves begin to turn and the weather takes on a crisp note and wind pierces through every fiber of our clothing, there’s one thing that always brightens our day here at edible, and that’s soup. A good soup can warm you to your toes and make even the dreariest day brighter. There’s nothing like a warm soup to cure whatever ailments these oncoming cold days will bring.
The bright side of the looming chill is that it brings on an onslaught of winter squashes that are ripe for the taking. Acorn, Delicata and Spaghetti all come into season and are the perfect addition to any winter meal. One of our personal favorite squashes is Butternut. This squash is jam-packed with flavor and nutrients and is extremely versatile. You can steam it, broil it, roast it and more. It makes for a great main-dish or as a perfect complement to any meal you prepare.
So, when we think of how butternut is best suited to fight off the chill, we, of course, think of soup. And when it comes to soup, there are hundreds of different recipes to choose from, all featuring butternut.There is nothing more comforting than a classic, except possibly a classic with a twist. And that is our Roasted Butternut Squash and Sweet Potato Soup. This soup is everything a winter soup should be; it’s savory, warms your bones and has a spicy kick. This is just the dish to carry you through to warmer days.
Roasted Butternut Squash and Sweet Potato Soup
- 2 medium butternuts (2 lb)
- 1 Large sweet potato (1 lb)
- 4 tablespoons grapeseed oil, separated
- 1 teaspoon chile powder
- 1/2 teaspoon cinnamon
- Fresh sage
- 2 medium yellow onions
- 6 cloves garlic
- 1-inch piece fresh ginger
- 2 quarts vegetable stock
- Salt and pepper to taste
- Coconut Milk
Preheat oven to 400 degrees. Line two baking sheets with aluminum foil and set aside.
Peel and deseed the butternut squash, cut into 1-inch squares and place inside a large mixing bowl. Peel and cube sweet potatoes and combine with squash. Combine chile powder, cinnamon, sage and two tablespoons grapeseed oil and toss with the squash and sweet potatoes. Place on prepared baking sheets and roast for 30 – 35 minutes, or until a fork can easily pierce the squash and potatoes. Rotate pans at 15 minutes.
Heat remaining two tablespoons of grapeseed oil in a large stockpot. Slice onions into rounds and cook in heated oil until translucent, roughly five minutes. Toss in garlic, peeled and roughly chopped, and cook for an additional minute. Add peeled and sliced ginger to pot and vegetable stock. Bring to a low simmer, until vegetables are finished roasting.
When vegetables are roasted, carefully add to stockpot and let simmer an additional 10 – 15 minutes, adding salt and pepper if desired. Use an emulsion blender to puree the soup, or slowly and carefully pour soup into a blender and puree in batches.
Soup is ready to serve, add extra oil, coconut milk or heavy cream, fresh cracked pepper, or serve as is. Soup will last for five days, refrigerated.