Monday, January 16, 2012

Meatless Recipe #2

Roasted Squash and Sweet Potato Soup

The Ingredients:
 Half of a Butternut Squash
1 Sweet potato
2 (ish) Celery Stalks
2 Carrots
2 Onions
2 TBS butter
2 TBS olive oil
1/2 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp. Red Pepper Flakes
"Better Than Bouillon" Vegetable Stock Base (or chicken stock)
and (not pictured) 2 cloves garlic

Preheat oven to 400 degrees

Put butter on pan and let melt in oven:

Realize you need new pans.

Peel and chop sweet potato and butternut squash, and toss with melted butter on pan: 

Roast in oven for 20 minutes.

Check on kids watching Winnie the Pooh Movie:

Heat olive oil in pot on medium heat, and then throw in diced carrots, onions, and celery: 

Saute until soft, about 10 minutes.

Add in garlic:

And cinnamon:

And red pepper flakes:

Continue cooking for about a minute and then add in 2 TBS of the veggie base stock, and 5 cups water. (You could just pour prepared chicken or veggie broth in, I just prefer the base):

Now add the roasted sweet potato and squash into soup:

And simmer for ten minutes.

Then, in small batches (don't ask how I know that!) puree soup in blender:

Transfer pureed batches to a bowl, and voila!  
A creamy and hearty soup that's healthy and yummy!

And thick.  Did I mention thick?

I bet my dishwasher is better looking than yours ;)

Bon Appetit!


  1. healthy and delish. did your kids enjoy it?

    i make a similar dish, using coconut oil.

  2. Oh, this looks delish. I bet your house smelt so wonderful too.
    My dishwasher is stainless yes, yours is better looking!

  3. This soup looks wonderful!!


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