Hello Delicious!

Roasted Butternust Squash and Sweet Potato Soup

Ingredients:

1 Medium butternut squash, peeled and cubed
1 Large sweet potato, peeled and cubed
2 Medium carrots, peeled and diced
2 Tbsp. olive oil, divided
1 Tsp. sea salt
1 Medium yellow onion, diced
2 garlic cloves, chopped
1 Granny smith apple, peeled and cubed
4 Stalks of celery, diced
3 Cups of low sodium chicken broth
2 Cups water
¼ Cup Chardonnay
Juice from one lemon
¼ Tsp. nutmeg
1 Tsp. dried thyme
½ Tsp. dried sage
½ Tsp. marjoram
1 Bay leaf
¼ Tsp. cayenne pepper
1 ½ Cups 2% Milk
1 Tbsp. fresh chives
1 Tbsp. olive oil

Directions:
Preheat oven to 400

Place diced squash, sweet potato and carrots on a cookie sheet. Sprinkle with one tablespoon of olive oil and sea salt. Roast in the oven for 40 minutes, flipping the vegetables half way through. Remove from oven and set aside.

In a large pot, heat remaining one tablespoon of olive oil. Sauté onions until they are translucent. Add garlic and cook for one minute more. Stir in the celery and apple and continue to sauté until vegetables begin to caramelize; about 5 minutes. Add roasted vegetables, stir to combine.

Pour in chicken broth, water, lemon juice, and Chardonnay. Season with nutmeg, thyme, sage, marjoram, bay leaf and cayenne pepper.

Bring soup to a boil, reduce heat and simmer 20-25 minutes.

In small batches, carefully puree soup in a blender. Return to pot and slowly whisk in milk. Remove from heat. 

Chive Oil

In a food processor combine olive oil and fresh chives. Pulse until smooth. Serve soup and drizzle with chive oil.

Soup can be stored in an airtight container in the fridge or it can be frozen for future use.