Recipe Share: Squash & Sweet Potato Soup

This recipe is the result of my combining two other recipes I was given by a co-worker: one for butternut squash soup and one for sweet potato.  Both of hers were vegetarian, but in soups I really like the flavor that chicken broth adds.  I also roasted the vegetables instead of boiling because I like the way the flavors in roasted vegetables develop.  The end result is a sweet and savory soup, thick, creamy and rich.  Perfect for the fall - but pretty danged good right now too!

Squash & Sweet Potato Soup

• 2 large peeled & cubed sweet potatoes
• 1 small peeled & cubed butternut squash
• 1 medium peeled & diced onion
• 1 cup peeled & diced carrots
• 1 cup diced celery
• 5 cups chicken broth (enough to cover all ingredients)
• 2 tablespoons olive oil
• ½ teaspoon dried oregano leaves
• ½ teaspoon dried thyme leaves
• ½ teaspoon ground cumin
• 1 pinch of ground nutmeg
• Salt & pepper to taste

1)      Toss sweet potatoes & squash in 1 tbsp. olive oil.

2)      Bake sweet potatoes & squash @ 350 degrees for 50 minutes.

3)      Dice onion, carrots & celery in a food processor.

4)      Sautee onion, carrots & celery in the oil until tender.

5)      Add squash, sweet potatoes & broth.

6)      Bring to a boil, reduce heat and then simmer covered for 40 minutes.

7)      Add seasonings and blend with immersion blender until smooth.