Roasted Squash and Sweet Potato Soup

Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

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 Nutrition

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.

Reviews

(3)
Most Helpful

I made this for a gourmet group I belong to and it was a hit. I topped the soup with a bit of sour cream. Delicious.

alisonabrown January 20, 2010

Excellent flavor! I used a bit more of both the squash and the sweet potatoes which gave it a nice texture and since we don't eat onions, I used 4 cloves of garlic instead. Thanks for sharing a great recipe!

Tish the Dish November 01, 2009

Although I really liked this soup, I was just a little disappointed in the flavor. I used sweet potatoes but I think the soup would have been much better with yams. If I make it again, I will also use less chicken stock so that the soup is thicker.

Keee October 26, 2009

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