Butternut Squash and Sweet Potato Soup

“It’s like pie in a bowl”

YIELD: 2-4 SERVINGS

1 large butternut squash (approx. 20 oz)

1 large sweet potato

1 medium-to-large onion

1 large apple (my favorite is envy)

0.5 oz rosemary

0.5 oz sage

1 cinnamon stick

½ tsp Ceylon ground cinnamon

¼ tsp nutmeg

1 Tbsp ground garlic

2 tsp sea salt or kosher salt

4 Tbsp olive oil (can also be replaced with butter)

1 ½ heads of garlic

½ teaspoon fresh ground pepper

2 cups vegetable broth

1 can coconut milk (optional - if you desire creamy)

Preheat oven to 450° F. Cube the butternut squash and sweet potato. In a mixing bowl, combine 1 tablespoon salt, ¼ teaspoon garlic powder, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ¼ tablespoon fresh ground pepper toss squash and sweet potato with spices and 2 tablespoons of olive oil.

Coat well and spread evenly on a baking sheet with parchment paper mix in sprigs of rosemary, handful of sage leaves, one cinnamon stick and a head of garlic with the top chopped off. Bake for 20 minutes. While squash is baking, cube the apples and chop onion and garlic cloves (3-4 cloves).

Sauté onion and garlic with 3 tablespoons of olive oil. When the onion and garlic become fragrant, toss in the apples with about one-half of the remaining sage leaves, sprigs of rosemary, sprinkle with salt and pepper, ¼ teaspoon cinnamon and nutmeg, and then sauté until apples become tender.

Add 2 to 4 cups of vegetable broth, 2 cups for thicker consistency or if you plan to add a can of full fat coconut milk, 4 if you’d like it more relaxed or need to spread the portions for more people.

Remove squash and sweet potatoes from the oven, take out the rosemary sticks and cinnamon stick. Pour in pot with apples and broth, squeeze roasted garlic into the pot with the broth. Transfer to blender and blend until the consistency is smooth. Toast the remaining sage leaves as toppers for your soup and serve.

Additional options for toppings: sliced apples, nuts (favorites: pumpkin, toasted almond, walnuts, pecans), dried cranberries, apricots, coconut shreds and ground cinnamon.

Recipe courtesy of Amrit Leilani of Radiant Roots. For more information, email [email protected] or follow on Instagram @radiantroots.life.