Roasted Butternut Squash Soup
Posted: 25 Nov 2018, 08:45
1 large sweet potato, cubed
2 carrots, sliced thick
1 medium red onion, chopped
1/2 stalk celery, chopped
2 cloves garlic
1 roasted Hatch chile, or other hot pepper such as jalapeño, poblano, etc.
1/4 c. apple cider
Olive oil
1/4 t. aleppo pepper (or cayenne)
4 c. broth or stock
1 T. Adobo seasoning
1/2 t. cumin
1/2 t. cinnamon
1/2 t. paprika
3 T. honey or maple syrup
salt & pepper to taste
Preheat oven to 375℉. Put all veggies in a large bowl. Drizzle with olive oil, sprinkle with aleppo pepper and season with S+P. Spread on a large shallow tray and bake until tender, approximately 25 minutes. You want the squash to be very soft with lots of brown spots. Pour broth in Vitamix container. Add roasted veggies, apple cider, Adobo, cumin, cinnamon, paprika and sweetener. Blend on soup setting. Taste and adjust seasoning if needed. If you don't have a Vitamix, you can easily make this on the stove. After roasting the veggies, add them to a pot. Add the other ingredients and bring the liquid to a boil. Turn down heat and simmer for 5 minutes. Use an immersion blender to puree the soup until smooth. Now comes the best part - the toppings! Set out an assortment of tasty toppings: Bacon, Green onions, Pomegranate seeds, Crumbled sausage, Crispy sage leaves, Creme fraîche, Chopped fresh parsley, Candied almonds, Goat cheese, Goldfish crackers, Pepitas, Roasted delicata slices, Feta cheese, blue cheese, Croutons, Sriracha.