Sweet Potato and Butternut Soup

Preheat oven to 350 F. Peel and cube sweet potatoes and butternut squash (equal size cubes, so they will cook in the same amount of time). Throw the combo on a baking sheet with a drizzle of olive oil or cooking spray. Roast at 350 F for 20-30 minutes.

Heat a large pot over medium-high heat. Add butter and onions and cook for 5 minutes. Stir in garlic and cook for 1 minute more, then add flour and whisk continuously to create a roux with the onions. Cook the onion roux for about 2-3 minutes, until it starts to golden in color a bit and smell nutty.

In a separate small skillet or pot, throw the chopped apple in with a drizzle of olive oil or cooking spray and 1/4 teaspoon cinnamon. Cook over medium heat for 5-8 minutes until apples begin to soften and caramelize, but still remain slightly crisp. When done, set aside.

Into the large pot with the onion mixture, add stock, milk, 1/4 teaspoon cinnamon, rosemary, squash and sweet potatoes, then bring to a boil. Simmer for 15-20 minutes over medium heat, stirring often, making sure that you scrape the bottom of the pan as you go. The potatoes will begin to break down—mash them with a fork or potato masher. (I used an immersion blender to make the soup creamy smooth.)

Turn heat down to low and add salt, pepper, half and half and maple syrup. If you’d prefer a thinner soup, add more broth to thin it out. Serve hot and garnish with apple pieces.

Nutrition per Serving: 200 Calories, 5 g. Fat, 3 g. Protein

Note: I thew some of the leftover soup over a serving of pasta, added some grated Parmesan and about a tablespoon cream cheese. It made my carb-cravin’ man very happy!

Recipe inspired by How Sweet It Is.