Roasted Butternut Squash and Sweet Potato Soup

I love soup when the weather turns cooler and I truly believe I could eat it every day.

Here is a super simple recipe I put together tonight.

Roasted Butternut Squash and Sweet Potato Soup
(Dairy Free, Gluten Free)

1 medium to large butternut squash, peeled, seeded and cut into chunks
1 medium sweet potato, peeled and cut into chunks
olive oil
1 can coconut milk
2 cups chicken broth
1 teaspoon ground ginger
1/2 teaspoon cinnamon
Salt
Preheat oven to 425 degrees Fahrenheit.  On a parchment lined cookie sheet add squash and sweet potato.  Drizzle with olive oil.   Place in oven and bake for 20 minutes, turn the chunks to help them to cook evenly.  Continue to bake for an additional 15 minutes or until tender and slightly brown.  In a blender add coconut milk, broth, ginger, cinnamon and a little salt.  Blend until smooth.  Depending on the size of your squash and potato you may have to blend this in two batches.  Place blended soup into a large pan and heat over medium heat.  Add more salt as necessary to taste.

I added some smoked salmon in the bowl with the soup to add some protein.

Spicy Sweet Potato Soup with Smoked Salmon

I found this recipe in the Yukon - North of Ordinary magazine that I subscribe to, it was in the winter 2011 issue.  I love this magazine as it is always filled with wonderful articles and great recipes (even though this is the first one I have ever actually made).

I have to tell you something funny that happened in the kitchen as I was preparing to make this recipe.  As you read through this recipe you will see that it calls for chipotle peppers in adobe sauce.  I keep the peppers in stock in my kitchen because so many recipes actually call for it.  So I pulled a can from my pantry, I noticed that the top of the can had a little sauce or yuck from what is inside the can.  My first thought was "well maybe in the store one of the cans leaked and ended up on this can".  I knew better than that...so I thought the seal on this can isn't that good and the sauce leaked out so I decided that it was a good idea to push on the seal on the top of the can to test, yes I said test, the strength of the can by applying pressure to the seal.  Well you guessed it, the seal was not sealed, or I have the strength of a super body builder, and as I pushed on the can the contents, which of course is under pressure decided to let loose if you will all over myself and my husband who happened to be standing close.  I had chipotle pepper sauce all over me, thankfully I wear an apron in the kitchen so the majority of the sauce was on it.  I think the part that un-nerves me is that some of that sauce went into my mouth.  Now I realize at this point that the can is no good.  The can went into the garbage.  Thankfully I had another can available for this dish.

Here is the recipe:

2 tablespoons olive oil
1 tablespoon butter
2 cups chopped onion
1 cup chopped celery (I did not actually use celery in my recipe because I am allergic)
1 cup chopped carrot
1 clove of garlic, minced
2 pounds peeled, chopped sweet potato
1/2 of a chipotle pepper in adobe sauce
6 cups chicken broth (I use homemade broth)
2 ounces of smoked salmon

Garnish:
Sour Cream
Roasted peppers, chopped

Melt oil and butter in a 3 quart saucepan over medium heat.  Add onion, celery, carrot and garlic; reduce heat to medium low and saute until onion is translucent.  Add the sweet potato,  Stir well so that every piece is coated in oil and butter, and then add the broth and the chipotle pepper.  Bring to a boil, then simmer for 25-30 minutes or until sweet potato is completely soft.  Blend soup in a food processor, immersion blender or press through a strainer.  I used my vitamix blender.  Return soup to the pot and add salt to taste.  Keep warm.  Dice the salmon into 1/2 inch pieces.  When you're ready to serve, pour soup into bowls and pile a small mound of smoked salmon in the center of each bowl.  Add sour cream and peppers.