ROASTED BUTTERNUT SQUASH & SWEET POTATO SOUP
MAKES 4 TO 6 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 50 MINUTES
1 454 g pkg cubed peeled butternut squash 3 cloves garlic, smashed 1 sweet potato, peeled and cut in chunks 1 onion, chopped 3 tbsp olive oil 1½ tsp salt, divided ¼ tsp pepper 1 tbsp unsalted butter 1 Mcintosh or Granny Smith apple, peeled and chopped 1 900 ml pkg no-salt-added vegetable broth ⅓ cup 35% cream 2 tsp lemon juice Croutons 8 tsp extra-virgin olive oil 2 slices rustic white bread, cut in ½-inch cubes 2 tbsp finely grated Parmesan cheese pinch salt and pepper
Fried Sage 1 tbsp olive oil 4 to 6 sage leaves Preheat oven to 400°F. Line baking sheet with parchment paper. On prepared pan, toss together squash, garlic, sweet potato, onion, oil, ½ tsp of the salt and pepper until coated. Bake, flipping halfway through, until vegetables are tender, about 30 minutes.
Meanwhile, in large pot, melt butter over medium-low heat; cook apple, stirring often, until soft, about 7 minutes. Stir in vegetable mixture and remaining 1 tsp salt. Pour in broth; bring to boil. Reduce heat to simmer;
cook for 5 minutes. Remove from heat. Stir in cream and lemon juice. In batches, blend until smooth.
Croutons In large skillet, heat oil over medium heat. Cook bread, stirring occasionally, until crisp and golden, about 5 minutes. Transfer to bowl; toss with Parmesan, salt and pepper.
Fried Sage In small skillet, heat oil over medium heat; cook sage until crisp, 1 to 2 minutes. Transfer to paper towel–lined plate to cool.
Divide soup among bowls. Top with Croutons and Fried Sage.
PER EACH OF 6 SERVINGS about 346 cal, 14 g pro, 22 g total fat (6 g sat. fat), 36 g carb (5 g dietary fibre, 13 g sugar), 23 mg chol, 731 mg sodium, 522 mg potassium. % RDI: 8% calcium, 11% iron, 195% vit A, 40% vit C, 11% folate.
A satiating vegetarian soup