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!