Curried Roasted Winter Squash and Sweet Potato Soup
Serves approximately 6 half cup servings
2 cup Butternut, delicata or other winter squash; peeled and small dice
1 cup Sweet potato, peeled and small dice
8 tbsp Olive oil
1 tbsp Unsalted butter
1 Small onion, small dice
1 tsp Curry powder
2 cups or as needed Low sodium chicken or vegetable broth
To taste Salt and pepper
Preheat an oven to 450° F.
Microwave the squash for 8 to 10 minutes to soften; then cut squash in half, remove seeds, peel and cut into small dice. Season squash with salt, pepper and 3 tbsp olive oil. Place onto a parchment lined cookie sheet and roast for 20 minutes or until tender and golden brown.
Season potatoes with salt, pepper and 3 tbsp olive oil. Place onto a parchment lined cookie sheet and roast for 20 minutes or until tender and golden brown.
In a saucepan heat 2 tablespoons oil over medium high heat till it is hot (or moves like water in the pan).
Add onions to the pot and cook till translucent.
Add curry powder and cook till fragrant.
Add roasted squash, potatoes, and chicken broth. Cover and let simmer for 10 minutes.
In a food processor (or in a blender) place soup and puree until smooth, add enough broth or water to allow the food processor to puree ingredients. If you prefer your soup thin add more broth accordingly.
Return soup to the stove and simmer for 5 to 6 minutes.
Season with salt and pepper, ladle into a bowl and serve.