Sweet Potato, Squash and Apple Soup – Eat With Your Eyes


Ingredients: 3 apples, cubed,4 cups broth (chicken or veggie),3 carrots, chopped,2 stalks celery, chopped,2 cinnamon sticks,minced garlic,1 chunk of ginger, shelled of its skin and chopped into squares (does anyone know the correct terminology,3 tablespoons honey,1 medium kabocha squash, cubed,Kosher salt,olive oil,1 red onion, chopped,3 medium sweet potatoes

  1. In a large bowl, toss squash, sweet potatoes, apples, half of the red onion and half of the chopped carrots with the ginger and garlic. Swirl in a bit of olive oil and a sprinkling of salt. Roast on two sheet pans in a preheated oven at 425 degrees for 35-45 minutes or until pieces have softened and browned. Set aside once done.As vegetables roast, mix celery, and remaining carrots and red onions in a deep pot. Swirl in a tad more olive oil and heat over a medium high flame, stirring to make sure vegetables brown but do not burn.Once veggies in the pot have begun to go translucent, approximately 5-10 minutes, pour in broth and add cinnamon stick. Bring to a boil, then reduce to a simmer and cover. Allow to cook until carrots and celery are soft but not mushy, approx. 10-15 minutes.Spoon roasted vegetables into simmering vegetables, pour in honey and stir just until everything is just incorporated. Pull out cinnamon stick. Ladle into a blender or food processor and blend until the soup reaches your preferred consistency. (
  2. Add more broth if you prefer a very smooth, pured soup.) Salt to taste and serve with a healthy sprinkling of parsley.


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