Butternut Squash and Sweet Potato Soup

1. 1

   Preheat oven to 350F

2. 2

   Toss squash, sweet potato, onion and garlic cloves with 1 to 2 tablespoons olive oil; spread on glass baking dish.

3. 3

   Pour 1 cup stock over the top.

4. 4

   Sprinkle with 1/2 teaspoon salt.

5. 5

   Bake at 350F for 1 1/2 hours or until fairly soft and a little caramelized.

6. 6

   If necessary, add additional liquid to keep it from scorching to the bottom of the pan.

7. 7

   Stir once during cooking.

8. 8

   Add squash, sweet potato, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot.

9. 9

   Add remaining stock and 1/2 teaspoon, salt and pepper to the pot, and cook over medium-low heat for at least 20 minutes.

10. 10

    Puree all ingredients in a blender.

11. 11

    Adjust salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.