Roasted Sweet Potato Soup has an amazing flavor, ideally suited to early Spring, when winds blow and temperatures remain cool.
Roasted Sweet Potato Soup

Roasted Sweet Potato Soup
Recipe type: Soups and Stews
Cuisine: American
Serves: 4
  • 2 pounds sweet potatoes; peeled and diced in 1-inch cubes
  • 1 small butternut squash; peeled and diced in 1-inch cubes
  • 1 onion, yellow; quartered
  • 1 Tablespoon thyme, fresh; chopped
  • 1 Tablespoon sage, fresh; chopped
  • 1 1/2 Tablespoons olive oil
  • 29 ounces chicken broth
  • 1 pinch nutmeg
  • salt
  • white pepper
  • 1 Cup half and half
  • 1 bunch green onions; chopped
  1. Mix potatoes, squash, onion, thyme and sage in a large bowl. Add olive oil and toss to coat. Spoon mixture onto a baking sheet, spreading in a single layer. Place in oven and roast at 425 degrees until vegetables are caramelized, about 25 minutes, stirring twice.
  2. Remove vegetables from oven and process in blender or food processor until pureed.
  3. Slowly add chicken broth and process until smooth.
  4. Season with nutmeg, salt and white pepper to taste.
  5. When ready to serve, place in saucepan, stir in half and half and heat but do not boil.
  6. Serve garnished with green onions.

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