Smooth and creamy, this satiating vegetarian soup wonderfully blends the flavours of butternut squash and sweet potato for a soup that will warm you right up on those cold winter days.
- Prep time 25 minutes
- Total time 50 minutes
- Credits : Canadian Living Magazine
Ingredients
Croutons:
Fried Sage:
Method
Preheat oven to 400°F. Line baking sheet with parchment paper. On prepared pan, toss together squash, garlic, sweet potato, onion, oil, 1/2 tsp of the salt and pepper until coated. Bake, flipping halfway through, until vegetables are tender, about 30 minutes.
Meanwhile, in large pot, melt butter over medium-low heat; cook apple, stirring often, until soft, about 7 minutes. Stir in vegetable mixture and remaining 1 tsp salt. Pour in broth; bring to boil. Reduce heat to simmer; cook for 5 minutes. Remove from heat. Stir in cream and lemon juice. In batches, blend until smooth.
Croutons: In large skillet, heat oil over medium heat. Cook bread, stirring occasionally, until crisp and golden, about 5 minutes. Transfer to bowl; toss with Parmesan, salt and pepper.
Fried Sage: In small skillet, heat oil over medium heat; cook sage until crisp, 1 to 2 minutes. Transfer to paper towel–lined plate to cool.Divide soup among bowls. Top with Croutons and Fried Sage.
Makes 4 to 6 servings.
Nutritional facts PER EACH OF 6 SERVINGS: about
- Fibre 5 g
- Sodium 731 mg
- Sugars 13 g
- Protein 14 g
- Calories 346
- Total fat 22 g
- Potassium 522 mg
- Cholesterol 23 mg
- Saturated fat 6 g
- Total carbohydrate 36 g
%RDI
- Iron 11
- Folate 11
- Calcium 8
- Vitamin A 195
- Vitamin C 40
