SWEET POTATO BUTTERNUT SQUASH SOUP

FOOD // SWEET POTATO BUTTERNUT SQUASH SOUP

SWEET POTATO BUTTERNUT SQUASH SOUP

SWEET POTATO BUTTERNUT SQUASH SOUP

SWEET POTATO BUTTERNUT SQUASH SOUP

SWEET POTATO BUTTERNUT SQUASH SOUP

A quick way to cool down the potatoes and squash.
SWEET POTATO BUTTERNUT SQUASH SOUP

This was my first attempt at making a real soup! Trying to find a fitting soup for a cold and wintery day, this one I found out of Vol5 of KINFOLK magazine and added a couple different spices. So enjoy this delicious recipe!

INGREDIENTS

1 medium butternut squash

3 1/2 pounds sweet potatoes

3 1/2 cups chicken or vegetable stock

1/2 cup half-and-half

1/2 onion, minced

4 cloves (or more) garlic, minced

2 tablespoons coriander

1 1/2 tablespoon curry powder

1 tablespoon chili powder

1 tablespoon paprika

salt and pepper to taste

soft goat cheese for garnish (I used honey goat cheese)

chives for garnish

METHOD

Serves 6

Preheat oven to 425F. Cut squash in half, clean out the seeds, and place facedown on parchment lined baking sheet. Place sweet potatoes on the same sheet.

Roast until squash & potatoes are soft, about 45 min. Once cool to the touch, remove skin and place in a large soup pot. Add stock and half-and-half. Stir until incorporated.

Add onion, garlic, coriander, curry, chili powder, and paprika. Bring to a simmer and maintain for 20-30 min, stirring often.

Using an immersion (or traditional) blender, puree soup until smooth. Salt and pepper to taste.

Garnish with soft goat cheese & chives and serve with optional sliced bread.

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