Roasted Butternut Squash, Sweet Potato, Carrot, and Apple Soup

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This soup is a combination of a number of recipes that I found online. I originally found one that called for you to roast a bulb of garlic, but I didn't have that much garlic and truthfully didn't want to want to go to that much trouble. Penzey's spices has a bottled spice "Roasted Garlic" that will substitute quite nicely. Another one that I found but haven't tried called for fresh sage which sounds delicious. Many of them call for either dry or fresh ginger. I use bottled ginger in my soup and it worked well. Now to the basic recipe.

Preheat oven to 400 degrees: 

3-4 lb. butternut squash, peeled and cut into chunks
1 medium to large sweet potato, peeled and cut into chunks
1 large carrot (or 2 medium), peeled and cut into chunks 
1 apple Honeycrisp is good or what you have available, cored and roughly chopped
1 medium onion, peeled and roughly chopped

Mix with 3 T. olive or avocado oil and small amount of cracked black pepper.  Place on baking pan, use 2 if the vegetables can not be spread out. Roast in oven for about 35 minutes or until they are fork tender. Let cool for 8-10 minutes.

Pour 1/2 can of canned coconut milk into a blender, plus either some vegetable or chicken broth.  Add 1/2 of the roasted vegetables and the spices or herbs that you are using. Fresh thyme is also another good choice if it is available. Repeat this again with the remaining coconut milk and vegetables and a bit of broth. 1 T fresh chopped sage, 1/2 - 3/4 t. Penzeys Roasted Garlic can be added. Combine all together. If it seems too thick add aditional broth. Taste to see if it needs salt or pepper.  

You can also use your immersion blender in a pot, however, you will get a better, smoother soup by doing it in your stand blender.

One of the recipes recommend that the soup be served with Romaine Lettuce Salad with Mint & Dill. I have posted this recipe separately. Another suggestion would be Garlic Bread.




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