Roasted Butternut Squash & Sweet Potato Soup

• Gluten free

• Meat

  • 1 cup Bacon

• Produce

  • 1 Butternut squash (about 6 cups, large
  • 3 Carrots (2 cups, large
  • 3 cloves Garlic
  • 1 Onion, large
  • 2 tbsp Rosemary, Fresh
  • 3 Sweet potatoes (about 4 cups, large
  • 2 tbsp Thyme, fresh

• Canned Goods

  • 3 1/2 cups Chicken stock

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Drinks

  • 1/4 cup Apple cider

• Dairy

  • 1/2 cup Half and half
  • 1/4 cup Parmigiano-reggiano cheese, grated

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Description

Ingredients

• 1 large butternut squash (about 6 cups), peeled and diced
• 3 large sweet potatoes (about 4 cups), peeled and diced
• 3 large carrots (2 cups), roughly chopped
• 1 large onion, roughly chopped
• 3 cloves garlic, unpeeled
• 4 tablespoons olive oil, divided
• 2 tablespoon fresh chopped rosemary, divided
• 2 tablespoon fresh chopped thyme, divided
• 3 and 1/2 cups chicken stock
• 1/2 cup half and half
• 1/4 cup grated Parmigiano Reggiano cheese, plus more for garnish
• 1/4 cup apple cider
• 1 cup crumbled bacon for topping
• Salt and pepper

Directions

• Preheat oven to 400 degrees F. Divide the chopped vegetables and garlic between two sheet pans in an even layer. Drizzle 2 tablespoons of olive oil over each pan. Sprinkle each pan of vegetables with a few generous pinches of salt and pepper. Sprinkle each pan with 1 tablespoon each of rosemary and thyme. Bake for 30-35 minutes, or until the vegetables are tender. Transfer the roasted vegetables to the bowl of a high-powered blender or food processor, working in two batches. Add half each of the chicken stock, apple cider, Parmigiano Reggiano cheese, and half and half. Blend until smooth. Transfer the mixture to an airtight container if you dont plan on serving the soup immediately. If serving immediately, transfer to a large pot or bowl of a slow cooker and keep warm until ready to serve. Repeat with the second patch of veggies. Season with salt and pepper to taste.