Squash & Sweet Potato soups

I made 2 varieties with the same base...one batch with Sweet Potatoes and one with Butternut Squash.

Ingredients

• drizzle of coconut oil
• 1 tab of butter
• drizzle of olive oil
• 2 Red onions 
• 1 tsp puree garlic - or more
• 1 tsp puree ginger- or more
• couple handfuls of baby carrots
• 1 large ripe tomato
• 1 large Orange bell pepper 
• 1 large Red bell pepper  
• organic bunch of celery 
• 1 large sweet apple 
• 1 tablespoon brown sugar
• a few pinches of dried basil
• 1 can coconut milk
• 2 tbs tomato paste 
• Himalayan salt
• Ground black pepper
• dash of sage 
• cayenne - to taste
• 8 cups Vegetable broth 
• 1 Butternut squash (for one batch of soup)
• 4 sweet potatoes (for the other batch of soup)

 tools needed for the creamy soup - blender

Directions

Preheat the oven to 400 degrees F.
Dice all veggies. In a big mixing bowl, combine the seeded lightly chopped tomato,  carrots, orange & red pepper, onions, celery, brown sugar, drizzled with coconut oil and toss to coat. Place the vegetables on a baking sheet and bake for about 40 minutes. I then broiled them for about 5-8 minutes...be sure they don't burn!

Season the vegetables with salt and pepper.

While the veggies are roasting, chop up the sweet potatoes and boil in water until tender. Drain and set aside when ready.

When veggies are done roasting (or if you have lots of space in your oven) roast the chopped up butternut squash at the same temp for about 50mins.  If you peal it and chop it into smaller pieces before baking, it will cook faster. lightly brush with olive oil and salt.
 

Heat a soup pot over medium heat. Add a tab of butter or olive oil. When hot, add garlic & ginger and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add 1 can of coconut milk and about 7 cups of Vegetable broth....leaving some for later. Season with salt, pepper, sage and cayenne and add finely chopped apple.  After it's heated up for a few minutes, add the roasted vegetable. Bring to a boil on high heat, then turn down the heat and let simmer for 15-20 minutes covered. Add more broth if you find it too thick.
Separate the soup into 2 pans. 

Add the sweet potatoes to one pan, and the squash to the other pan. 

Then add each to the blender in small proportions to get an even smooth and creamy texture. The higher speed you blend, the lighter and fluffier it will be.  You can add more veggie broth to adjust the consistency to how you like it.

Your soups are now ready to eat! Reheat if needed.  If you want a creamier soup and don't mind dairy, some like to add a dab of sour cream. 

 All ingredients...missing the orange and red bell peppers, tab of butter and olive oil

 peal the large tomato...when cut up remove the seeds as well

 chop all veggies into bite size pieces and mix in large bowl

 drizzle coconut oil and brown sugar to lightly coat before roasting

Lay on tray then bake at 400 degrees for about 40-45 minutes

Cut butternut squash into thin pieces about a 1/2 inch thick each

Drizzle with olive oil and sprinkle with salt and bake at 400 degrees for about 45 minutes or until tender

 Heat a tab of butter on the stove, then add garlic and ginger...cook for about a minute on medium heat and stir it to make sure it does not burn

 Then add about 2 tbs of organic tomato puree

 Add most of the veggie broth

 Add the basil, sage and some black pepper

 chop up the apple finely right before adding it to the broth to keep it from browing

 Add the apple and 1 can of coconut milk...let heat up for a few minutes

 Add the roasted veggies...bring to a boil, then cover and let simmer for 20 minutes

 Separate into 2 pans and add the cooked sweet potatoes to one pan and the mashed up squash to the other

 mix well

 Puree the butternut squash soup, until it's the constancy you want....add more broth if needed

 It's now ready to eat or let cool to freeze for later!

 Same with the Sweet potato soup.

They look identical blended up! But tasting each separately the butternut squash is way sweeter! And a new favorite of mine.  I didn't recall the big difference between the two until I tasted each side by side. Both amazing for a cold day^_^