Roasted Butternut Squash & Sweet Potato Soup

This creamy gluten free soup is hearty enough to be the main attraction.  Add a tossed salad and you have dinner!

Here’s What You Will Need:

1 Medium Butternut Squash, split in half and seeded

1 Large Sweet Potato, peeled, halved and quartered

1 Small Yellow Onion, peeled and quartered

2 T. Olive Oil

2 C. Chicken Broth

2 C. Whole Milk

1/4 tsp. Nutmeg

1 tsp. Thyme

1/4 tsp. Sage

Salt to Taste

4 Slices of Thick Cut Bacon, cooked crisp and crumbled (reserve)

Preheat the oven to 350 degrees and grease with the olive oil.

Peel each half of the squash and then cut into 2 inch pieces.  Lay out evenly on the cookie sheet along with the onion and sweet potato.

Roast until soft.  Using a fork, you should be able to easily pierce the squash and the sweet potatoes.

In a blender or Vitamix (my personal favorite) blend the the roasted veggies to the desired consistency while gradually adding the broth.  Pour the puréed mixture into a large soup pot and heat through over medium heat.

Sprinkle each bowl with the reserved bacon crumbles before serving.

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