Smoky Sweet Potato & Roasted Butternut Squash Soup

 3 different ways...

Sadly, I haven't been cooking as much as I'd like too (It's been so hectic recently!). So when I do find the time to whip up a real meal for my family, I can't turn it down.

I'm usually not a soup person, but this creamy autumn-inspired soup hits the spot...

I'm also usually not a soup-making person, but lately, it seems like I've been getting more into it around here.
Chipotle peppers are definitely one of my favorites, and I absolutely love the way the smokiness works with the natural sweetness from the root vegetables.

At first, the soup was going to be topped with a basil oil, toasted pine nuts, and goat cheese (my mom helped me with that one), but once I added the chipotles, balsamic caramelized onions (which I put on everything) sounded too good to not pile on- plus I'm all about the toppings!

Along with the soup, my dad roasted a bunch of brussels with honey, pancetta, orange zest, and jalapeños, which turned out sightly burnt, but still delicious.
I was so worried he'd be stuck eating burnt brussel sprouts without any soup (saying he despises goat cheese would be an understatement), but he actually really enjoyed it, of course without toppings. What really made him freak out though, was when he threw in the roasted pancetta from his brussel sprouts. He actually made me make another bowl with crispy pancetta as a topping just for a picture!

And then I had 3 different variations of toppings... but to me that made it all the more fun.

Also, I'd like to give a HUGE thanks to Laura Wellington over at for the opportunity to get interviewed! Her website of mom-bloggers is really cool if you get the chance to check it out.

Smokey Sweet Potato & Roasted Butternut Squash Soup

  • 2 medium sweet potatoes- peeled & cubed
  • 1 butternut squash- halved longways
  • 1/2 large sweet onion 
  • 1 large garlic clove
  • 1 chipotle in adobo sauce + 1 tbs. sauce
  • 2 tsp. salt- (I used 1 tsp. regular + 1 tsp. Chef Daddy Smoky Salt Blend)
  • 2 tsp. dried basil
  • 1 tsp. both oregano & sage
  • 1/4 tsp. both turmeric & chipotle chili powder
  • 2 tbs. olive oil
  • 2 tsp. black pepper
  • 1 tbs. champagne vinegar
  • 1/2 tsp. fresh orange zest or dried orange peel
  • 1 cup chicken stock*
  • 1/2 cup milk + 1/2 cup cream*
  • 1 cup of potato "broth"
Toppings: (all based on 3-4 servings)
  1. Basil oil- 1/4 cup EVOO + sprinkle salt/pepper + a handful of fresh basil; blend in food processor
  2. Caramelized Onions- 2 tbs. EVOO + 1/2 sweet onion (half rings) + salt/pepper + 2 tbs. balsamic + 1 tbs. red wine vinegar; heat pan w/ EVOO on medium, add onions, salt/pepper and cook until slightly golden- add vinegar and cook until soft & caramelized in color- about 3-5 minutes, stirring often
  3. 4 oz. soft goat cheese, 4 oz. pancetta (diced & sautéed until crispy), 4 oz pine nuts (toasted)

Preheat oven to 400º on roast. Rub a drizzle of olive oil, and a sprinkle of salt & pepper on both halves of the squash. Lay face down on a baking sheet lined with foil and roast for 30-45 minutes or until tender.
Let cool, throw seeds out, and scoop insides out to the side.
While roasting, bring the sweet potatoes, enough water to cover about 2 inches above them, and 1 tbs. (each) of basil, oregano, salt, pepper, dried orange peel, and 2 bay leaves to a boil. Cover and cook until soft- about 15 minutes.
Once softened, strain "broth" & set it aside. Set potatoes aside also.
On medium heat, sauté the onion and garlic with all spices and the 2 tbs. olive oil until softened and lightly browned. Add the potatoes, squash, and 1 cup of potato broth and stir until all is incorporated. Carefully blend  until completely smooth in separate batches to avoid the soup splattering. Pour back in the pot, add chicken stock, cover, and turn to a simmer for at least 10 minutes (the longer the better). Pour cream and milk in- simmer for another 5 minutes. Taste and season to your liking. Add more stock or water if too thick and cook down on a medium boil for a few minutes if too thin.

Top with pine nuts, basil oil, and goat cheese for 1 way.
Top with crispy pancetta, basil oil, and pine nuts for another.
Top with caramelized onions, goat cheese, and fresh chopped basil for the last way (my favorite).

Or come up with your own combinations! 

                                                                                                                                -Cecilia A.


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