Roasted Butternut Squash and Sweet Potato Soup Goes Over the Top
The compliment of the crunch to the smooth soup, with the additions of spices and inclusions, is an easy and delicious way to take your soups next level
By Chef Laura Briscoe
Texture plays such a big role in everything we eat which is why we are adding Pepita Crunch to this creamy, velvety soup. The compliment of the crunch to the smooth soup, with the additions of spices and inclusions, is an easy and delicious way to take your soups next level!
Roasted Butternut Squash and Sweet Potato Soup Goes Over the Top
By Chef Laura Briscoe
Prep time:15 minutes
Cook Time:40 minutes
Servings:Recipe Yields 36 oz (just over a quart)
Ingredients
1 small butternut squash, medium dice (about 2 1/2 cups)
1 garnet sweet potato, peeled, medium dice
1 small Yukon gold potato, peeled, medium dice
1/2 of one large sweet yellow onion, small dice
16 oz (1 pint) vegetable stock
Kosher salt, to taste
Sriracha, to taste
Extra Virgin Olive oil, as needed for cooking and roasting
Laura's Gourmet Salad Toppers, as desired
Instructions
Preheat oven to 400 degrees convection. Toss butternut squash with a little olive oil and. Kosher salt and place on an oiled sheet tray. Repeat with the sweet potato and Yukon gold potato
Place into preheated oven and roast for 15 minutes. Remove and set aside
While squash is roasting, heat a medium saucepan with a little olive oil and the garlic. When garlic is aromatic, add the onion, lower the heat slightly and cook until translucent. If done before squash, turn off the heat
Add squash and potato combo to the onion/garlic mixture over medium heat. Add the vegetable stock, bring to a high simmer, then cover and cook an additional 10 minutes
Remove lid and turn off heat. Using either an immersion blender or countertop blender, puree soup. Note, if using a standard blender, puree in batches to manage the steam factor
Taste and adjust seasonings as desired
To serve, ladle into a bowl and top with Over the Top
Notes
Can be made ahead, cooled and frozen until ready to enjoy, up to three months.
