Roasted Squash and Sweet Potato Soup

We’re in full-swing Autumn which means all the best and cozy seasonal soup recipes. Here is the perfect autumn soup!

This recipe makes about 8 servings. We are currently a family of 5 (2 adults, 2 kids, 1 toddler) and it gives us 3 meals.

What You Will Need:

additions: ground Italian sausage crumbled into soup at end and chives or green onions to serve

What to do:

Preheat oven to 375
While oven is preheating, cut lengthwise the sweet potatoes and squash and place them in a baking dish with whole, unpeeled garlic cloves and whole shallots, add a little water to the bottom of pan, drizzle 1-2 Tbsp olive oil over potatoes and squash
Roast for 45 minutes – 1 hour or longer, depending on the size of the potatoes and squash. See next step to know when they are done cooking
Take out of oven and let cool, then begin to scrape inside of potatoes and squash. If they don’t peel out well, roast the vegetables longer
Place scraped out potatoes and squash in large stockpot, add shallots and garlic (first remove peel), set to medium heat
Add stock and salt and pepper
Bring to a boil, then lower heat to simmer for 1+ hours, or until all vegetables are soft
Stir in milk
Using an immersion blender, blend ingredients until smooth. If you don’t have an immersion blender, transfer to a blender once cooled and return back to stockpot
Simmer for 5-10 minutes to heat through
If adding, crumble Italian sausage and add in chopped chives before serving