Oh, the weather outside was frightful this morning! Although I must admit, I kind of enjoyed the dense fog. It blocked the view of my neighbor’s ugly ham radio tower. It also dimmed the ultra bright lights from the 24 hr. market near my house. Whether you enjoy dense fog and frigid temps or not, one thing’s for sure: it’s soup weather! Gulp down a warm bowl of this autumn butternut squash and sweet potato soup for lunch, but be sure to save some room for dinner. Happy Thanksgiving!
1 large butternut squash, peeled and halved
2 large peeled carrots (with ends removed)
1 large peeled sweet potato
Half a yellow onion, peeled
1 Granny Smith apple, halved (leave the peel on)
3 cloves of garlic
2 tbsp avocado oil
salt and pepper, to taste
3.5 cups of chicken stock
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Place the butternut squash, carrots, sweet potato, onion, apple halves, and garlic onto the sheet and place in the oven.
After 18 minutes, remove the tray from the oven and transfer the garlic and apple halves to a high speed blender.
Pu the tray back in the oven for another 45 minutes.
Once done, remove the tray from the oven again and transfer the rest of the items to the high speed blender. The butternut squash may need a few more minutes in the oven, depending on its size. Check to see if it's tender enough to easily pierce with a fork. If not, place it back on the tray and back into the oven for another 10-15 minutes.
Once everything is done roasting, make sure it's all in the blender. You may need to blend in batches depending on the size of your blender. Start by adding 1 cup of chicken stock to the blender and blend until smooth. Add one more cup of chicken stock to the blender and continue blending until everything is nicely blended together.
Transfer your butternut squash soup mixture into a stock or soup pot and mix with the other 1.5 cups of chicken stock over medium heat until everything is nicely incorporated. Then serve and enjoy.