ROASTED BUT­TER­NUT SQUASH & SWEET POTATO SOUP

Canadian Living - - Soups & Breads -

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

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