1 whole butternut squash, unpeeled, halved and seeds removed
1 small sweet potato peeled and chopped
1 md yellow onion peeled and quartered
5 cloves garlic
2 tbl olive oil
4 slices whole grain bread cut into 3/4 inch pieces
1 clove garlic, peeled and crushed
1/2 tsp crushed red pepper flakes
1 C vegetable broth
1 C water
1/4 C sour cream
2 tbl micro herbs
Instructions
Preheat oven to 425
Place squash, sweet potato, onion and garlic on a
large baking tray, drizzle with half the oil. Bake
for 45 minutes or until golden and tender. Cool for
10 min
Meanwhile, toss bread with remaining oil, extra
garlic and red pepper flakes on an oven tray lined
with parchment paper. Bake for 15 minutes or until
crisp
Discard skins from garlic, scoop flesh from
squash into a medium saucepan with remaining
roasted vegetables. Blend or process vegetables
with broth and the water until smooth. Stir over
medium heat until hot. Divide soup into four
bowls, top with sour cream, herbs and croutons. I
did not use the micro herbs when I made it
Originally Submitted
2/18/2021
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