Sweet Potato / Squash Soup

  • Serving: 4
  • Difficulty:

Properties

  • Serving
    4 people
  • Preparation
    30 mins
  • Cook time
    40 mins
  • Passive time
    0 mins

Ingredients

  • 4 tbs Butter

  • 3 Sweet Potatoes peeled and diced

  • 1 Large Carrot diced

  • 1 Onion diced

  • 2 Celery

  • 1 Squash peeled, seeded and diced

  • 5 cups Chicken Stock

  • 1 tbs Salt

  • 1 tbs Pepper

Methods

Preheat oven to 350 degrees, melt the butter in an oven safe pan. Add vegetables to the pan and season with salt and pepper.  Roast in the oven for one half hour.  Bring the chicken stock to a simmer in a large pot, add roasted vegetables and cook until the vegetables are tender.  Remove from the heat and blend until smooth and creamy.