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1
Preheat oven to 350 F. Peel and cube sweet potatoes and butternut squash (equal size cubes, so they will cook in the same amount of time). Throw the combo on a baking sheet with a drizzle of olive oil or cooking spray. Roast at 350 F for 20-30 minutes.
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2
Heat a large pot over medium-high heat. Add butter and onions and cook for 5 minutes. Stir in garlic and cook for 1 minute more, then add flour and whisk continuously to create a roux with the onions. Cook the onion roux for about 2-3 minutes, until it starts to golden in color a bit and smell nutty.
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3
In a separate small skillet or pot, throw the chopped apple in with a drizzle of olive oil or cooking spray and 1/4 teaspoon cinnamon. Cook over medium heat for 5-8 minutes until apples begin to soften and caramelize, but still remain slightly crisp. When done, set aside.
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4
Into the large pot with the onion mixture, add stock, milk, 1/4 teaspoon cinnamon, rosemary, squash and sweet potatoes, then bring to a boil. Simmer for 15-20 minutes over medium heat, stirring often, making sure that you scrape the bottom of the pan as you go. The potatoes will begin to break down-mash them with a fork or potato masher. (I used an immersion blender to make the soup creamy smooth.)
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5
Turn heat down to low and add salt, pepper, half and half and maple syrup. If you'd prefer a thinner soup, add more broth to thin it out. Serve hot and garnish with apple pieces.
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6
Nutrition per Serving: 200 Calories, 5 g. Fat, 3 g. Protein
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7
Note: I thew some of the leftover soup over a serving of pasta, added some grated Parmesan and about a tablespoon cream cheese. It made my carb-cravin' man very happy!
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8
Recipe inspired by How Sweet It Is.
