HealthNotes

Roasted Sweet Potato and Butternut Squash Soup with Chive Oil

• From: Munchin with Munchkin

Ingredients

• 1 medium butternut squash, peeled and cubed

• 1 large sweet potato, peeled and cubed

• 2 medium carrots, peeled and diced

• 2 Tbs olive oil, divided

• 1 tsp sea salt

• 1 medium yellow onion, diced

• 2 garlic cloves, chopped

• 1 Granny Smith apple, peeled and cubed

• 4 stalks of celery, diced

• 3 cups low-sodium chicken broth

• 2 cups water

• 1/4 cup Chardonnay

• Juice of one lemon

• 1/4 tsp nutmeg

• 1 tsp dried thyme

• 1/2 tsp dried sage

• 1/2 tsp marjoram

• 1 bay leaf

• 1/4 tsp cayenne pepper

• 1 1/2 cups 2% milk

• 1 Tbs fresh chives

• 1 Tbs olive oil

A fall-time favorite sure to bring warmth into the hearts of everyone you share it with.

Directions

• Preheat oven to 400°F.
• Place diced squash, sweet potato, and carrots on a cookie sheet. Sprinkle with 1 tablespoon of olive oil and sea salt. Roast in the oven for 40 minutes, flipping the vegetables half-way through. Remove from oven and set aside.
• In a large pot, heat remaining 1 tablespoon of olive oil. Sauté onions until they are translucent. Add garlic and cook for 1 minute more. Stir in the celery and apple and continue to sauté until vegetables begin to caramelize, about 5 minutes. Add roasted vegetables, stir to combine.
• Pour in chicken broth, water, lemon juice, and Chardonnay. Season with nutmeg, thyme, sage, marjoram, bay leaf, and cayenne pepper.
• Bring soup to a boil, reduce heat and simmer 20 to 25 minutes.
• In small batches, carefully puree soup in a blender. Return to pot and slowly whisk in milk. Remove from heat.
• Chive OilIn a food processor, combine olive oil and fresh chives. Pulse until smooth. Serve soup and drizzle with chive oil.
• Soup can be stored in an airtight container in the fridge or it can be frozen for future use.