Sweet Potato Squash and Apple Soup

Sweet Potato, Squash and Apple Soup

Sweet Potato, Squash and Apple Soup

45 minutes

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Details
  • Serving Size:   12
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   6 Points
Cuisine
  • soup
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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
Instructions

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. (

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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