Squash and Sweet Potato Soup

This soup requires a bit of time to roast the veggies, but that’s the perfect opportunity to prep the remaining ingredients. A quick puree in the blender yields a smooth, creamy soup that is utterly satisfying on a cool or rainy evening. I like to serve it with tangy sour cream, cracked black pepper, tender microgreens for brightness, and crackers for a bit of crunch, but feel free to include your favorite soup accompaniments, such as chopped nuts, fresh herbs, or a drizzle of great olive oil.

Serves 4

3 tablespoons olive oil, divided

2 pounds butternut squash, halved, seeds scooped out

2 pounds sweet potato, halved

kosher salt

freshly ground black pepper

1 large yellow onion, chopped

2 celery ribs, cut into ¼-inch dice

2 cloves garlic, minced

1 tablespoon rosemary, finely chopped

1 teaspoon sage, finely chopped

½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

4–6 cups low-sodium chicken or vegetable broth

hot sauce to taste

lemon juice to tasteGarnish (optional):

sour cream, microgreens, and crackers

Heat oven to 375 degrees. Line a baking sheet with parchment paper or foil. Rub 1 tablespoon of olive oil on the cut sides and skin of the squash and sweet potatoes. Season both sides generously with salt and pepper. Place the cut side down on a baking sheet and bake for 40 minutes to 1 hour, until tender when pierced with a fork. Make sure to check larger ends. When cool enough to handle, scoop out flesh and place in a bowl.

Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add onion and celery, and stir until beginning to soften, about 1 minute. Reduce heat to medium and cook until very soft, about 10 minutes. Add garlic, rosemary, sage, and remaining spices. Cook until soft and fragrant, about 1 minute. Add the cooked squash, potato, a nice sprinkle of salt, and 4 cups of broth. Simmer for 30 minutes. Puree the soup in a blender in batches or with an immersion blender. Season to taste with salt, pepper, and a few dashes of hot sauce. Add more broth to reach the desired thickness. If the soup tastes a bit flat, add a squeeze of lemon juice to brighten.




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		Squash and Sweet Potato Soup This soup requires a bit of time to roast the veggies, but that’s the perfect opportunity to prep the remaining ingredients. A quick puree in the blender yields a smooth, creamy soup that is utterly satisfying on a cool or rainy evening. I like to serve it with tangy sour cream, cracked black pepper, tender microgreens for brightness, and crackers for a bit of crunch, but feel free to include your favorite soup accompaniments, such as chopped nuts, fresh herbs, or a drizzle of great olive oil. Serves 4 3 tablespoons olive oil, divided 2 pounds butternut squash, halved, seeds scooped out 2 pounds sweet potato, halved kosher salt freshly ground black pepper 1 large yellow onion, chopped 2 celery ribs, cut into ¼-inch dice 2 cloves garlic, minced 1 tablespoon rosemary, finely chopped 1 teaspoon sage, finely chopped ½ teaspoon ground cumin ½ teaspoon chili powder ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger 4–6 cups low-sodium chicken or vegetable broth hot sauce to taste lemon juice to tasteGarnish (optional): sour cream, microgreens, and crackers Heat oven to 375 degrees. Line a baking sheet with parchment paper or foil. Rub 1 tablespoon of olive oil on the cut sides and skin of the squash and sweet potatoes. Season both sides generously with salt and pepper. Place the cut side down on a baking sheet and bake for 40 minutes to 1 hour, until tender when pierced with a fork. Make sure to check larger ends. When cool enough to handle, scoop out flesh and place in a bowl. Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add onion and celery, and stir until beginning to soften, about 1 minute. Reduce heat to medium and cook until very soft, about 10 minutes. Add garlic, rosemary, sage, and remaining spices. Cook until soft and fragrant, about 1 minute. Add the cooked squash, potato, a nice sprinkle of salt, and 4 cups of broth. Simmer for 30 minutes. Puree the soup in a blender in batches or with an immersion blender. Season to taste with salt, pepper, and a few dashes of hot sauce. Add more broth to reach the desired thickness. If the soup tastes a bit flat, add a squeeze of lemon juice to brighten.

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