Soup of butternut squash, sweet potatoes & carrots

Butternut Squash, 445 grams
Sweet potato, 1 sweetpotato, 5" long
Carrots, raw, 200 grams
Vegetable Broth, 4 cup
Rosemary, 2 tsp
Olive Oil, 1 1tsp

This makes a wonderful hearty tasty soup for the cold season. To get a bit of a crunch, you can add toppings, like roasted seeds or bacon bits. A drop of chili oil per bowl is great, too.. as decoration and to get it spicy.

Heat olive oil in a pot, in the meantime peel the butternut squash, sweet potato and carrots, cut in cubes. Add everything into the pot, reduce heat to medium and let the vegetable roast for abt. 5 minutes. I don't use ground rosemary but a branch which I just add to the vegetable to get a roast. It is easily removed before blending the soup. Add the vegetable broth - best to be heated in the microwave before adding it. Let the soup simmer for abt. 15-20 minutes til the vegetables are tender enough to purée. I use an immersion blender. If needed add some broth during the blending process.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BARBARASCH.