here. I'd never cooked with butternut squash before and had only eaten them as filling in ravioli. Getting one in a market basket gave me an opportunity to come up with something new to try, hence this soup.
Roasted Butternut Squash Sweet Potato Soup with Smoky Cherries & Walnuts
- 1 butternut squash, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 1/3 olive oil
- 1 tsp. + 1/4 tsp. salt
- 1 tsp. + 1/4 tsp. pepper
- 1/2 tsp. + 1/4 tsp. smoked paprika
- 4 c. vegetable or chicken stock
- 1 tbsp. + 1/4 c. dried cherries
- 2 tbsp. coarsely chopped walnuts
- 1/4 c. apple cider
- 1 tbsp. maple syrup
- Preheat oven to 400°. In a large bowl, combine the squash, potatoes, olive oil, 1 tsp salt, 1 tsp pepper, and 1/2 tsp. smoked paprika. Toss to coat and transfer to rimmed baking sheets.
- Roast the vegetables for 30 minutes or until fork tender, tossing once to brown evenly.
- When the vegetables are fully cooked, transfer them to a large pot. Add the stock and 1 tbsp. cherries. Bring to a simmer over medium heat for 10-15 minutes until cherries are reconstituted and soft.
- While the soup is simmering, combine the remaining salt, pepper, paprika, 1/4 c. cherries, walnuts, cider, and syrup in a small saucepan. Heat over medium heat until the cherries are reconstituted and the cider syrup thickens, about 4-5 minutes.
- Using a hand immersion blender directly in the stock pot, puree the squash and potatoes into a soup and the consistency you like. I prefer a smoother soup but you could leave this chunkier. You could also process this in a standard blender in small batches--be careful of hot liquids in blenders!
- Ladle the soup into bowls and top with a small spoonful of the cherry and walnut mixture.