Fall = Soup.
Don't you think?
I could eat soup all day, everyday. Does anyone know of a breakfast soup? Can we invent that?
I love just looking though the fridge and cupboard, throwing my findings in to the pot to simmer,
and calling it soup.
Roasted Butternut Squash and Sweet Potato Soup
Topped with Bacon and Gorgonzola
1 butternut squash, quartered and cleaned
1 large sweet potato, peeled and halved
2 garlic cloves
2 small onions, halved
1 granny smith apple, quartered
1 shallot, halved
1 tsp dried sage
pinch of cayenne pepper
5-7 cups chicken broth
salt and pepper
Heat oven to 425°
Brush veggies with olive oil, and season with salt and pepper.
Roast veggies until fork tender
(around 30 minutes for the smaller, and 45-60 for the larger)
Remove veggies from oven.
Squash will easily remove from peel.
In a few batches, puree veggies in food processor until smooth
(you may need to add a little broth if puree is thick)
Add puree to large pot and stir in chicken broth until you reach a consistency you like
( I used about 6 cups of broth).
Stir in sage and cayenne.
Simmer for at least 30 minutes......or if you're like me, maybe you like your soup to simmer all afternoon.
Top with crumbled bacon and gorgonzola cheese.
I'd love to hear your favorite kind of soup to eat.....