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Herbed Sunshine Squash and Sweet Potato Soup
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Description
I can’t say goodbye to summer all at once. I need to ease into it, and this delicious soup is helping me welcome the transition.
Ingredients
- 1 whole Medium Sunshine Squash
- 1 whole Large Sweet Potato
- 1 whole Medium Yellow Onion
- 6 cloves Garlic
- 2 Tablespoons Extra Virgin Olive Oil
- 4 cups Vegetable Stock
- ⅓ cups Kefir Or Non-dairy Yogurt
- ½ cups Fresh Chives
- 1 Tablespoon Fresh Rosemary
- 2 teaspoons Fresh Oregano
- Salt And Pepper, to taste
Preparation
Preheat oven to 400ºF.
Cube the squash and sweet potato. Slice and halve the onion. Peel and slice the garlic. Place squash, sweet potato, onion, and garlic on a baking sheet and drizzle evenly with extra virgin olive oil. Roast for 35 minutes.
Once ingredients are finished roasting, place in a large stockpot on the stove top.
Prepare vegetable broth and add to the large stockpot. Boil for 20 minutes. Cool for 10 minutes.
Transfer contents of the stockpot to a food processor and process until smooth and creamy. Return to the stockpot and stir in kefir, fresh herbs, salt and pepper. Heat for another 5 minutes until warm enough to serve.
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