Roasted Sweet Potato and Butternut Squash Soup with Cilantro Sauce

• Paleo

• Produce

  • 2 lbs Butternut squash
  • 1 bunch Cilantro, fresh
  • 2 Garlic cloves
  • 1 Green onion
  • 2 lbs Sweet potatoes
  • 1 Yellow onion, rough

• Canned Goods

  • 6 cups Chicken broth

• Condiments

  • 3 tbsp Lime juice, fresh

• Baking & Spices

  • 2 Kosher salt

• Oils & Vinegars

  • 7/16 cup Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Sherry, dry

Found on heatherchristo.com

Ingredients

• 2 pounds sweet potatoes
• 2-3 pounds butternut squash
• ¼ cup olive oil
• 1 yellow onion, rough chopped
• ½ cup dry sherry (or dry white wine)
• 6 cups chicken broth
• Kosher salt
• Cilantro Sauce:
• 2 garlic cloves, minced
• 1 green onion
• 1 bunch of fresh cilantro
• 3 tablespoons fresh lime juice
• 3 tablespoons olive oil
• kosher salt
• 2 pounds sweet potatoes
• 2-3 pounds butternut squash
• ¼ cup olive oil
• 1 yellow onion, rough chopped
• ½ cup dry sherry (or dry white wine)
• 6 cups chicken broth
• Kosher salt
• Cilantro Sauce:
• 2 garlic cloves, minced
• 1 green onion
• 1 bunch of fresh cilantro
• 3 tablespoons fresh lime juice
• 3 tablespoons olive oil
• kosher salt

Directions

• Preheat an oven to 400 degrees.
• Wash the sweet potatoes and make a few cuts in the top of the potatoes with a sharp knife (steam holes) place them on a baking sheet.
• Using a large, sharp knife, split the squash in half. Clean the seeds from the center and cut off the stem. Rub the squash halves in the olive oil and place them cut side down on the baking sheet.
• Roast the sweet potatoes and squash 40 minutes or until the skin is golden and the flesh is tender. Remove from the oven and set aside until the sweet potatoes and squash are cool enough to handle.
• Meanwhile, in a large soup pot, add the oil and the onion. Sprinkle it with salt and cook until the onions are soft and translucent over medium heat, about 5 to 7 minutes. It is ok if the onions brown a little bit.
• Add the dry sherry or white wine and scrape up all of the browned bits from the bottom of the pot.
• When the sweet potatoes and squash are cool enough to touch, peel the skin away from both and discard. Scoop the sweet potato and squash from the pan and add it to the soup pot with the onion and the sherry.
• Add the chicken broth and place a lid on the soup pot. Let it simmer on low heat for about 30 minutes.
• Puree the soup on high (in batches) in the blender until it is very smooth. Add back to the Add it back to the pot and season to taste with kosher salt. Reheat gently before serving.
• For the Sauce: In the jar of a blender, combine the garlic, green onion and fresh cilantro along with the lime juice and olive oil. Puree until you have a smooth sauce. Season to taste with kosher salt.
• Garnish the hot soup with Cilantro Sauce.
• Preheat an oven to 400 degrees.
• Wash the sweet potatoes and make a few cuts in the top of the potatoes with a sharp knife (steam holes) place them on a baking sheet.
• Using a large, sharp knife, split the squash in half. Clean the seeds from the center and cut off the stem. Rub the squash halves in the olive oil and place them cut side down on the baking sheet.
• Roast the sweet potatoes and squash 40 minutes or until the skin is golden and the flesh is tender. Remove from the oven and set aside until the sweet potatoes and squash are cool enough to handle.
• Meanwhile, in a large soup pot, add the oil and the onion. Sprinkle it with salt and cook until the onions are soft and translucent over medium heat, about 5 to 7 minutes. It is ok if the onions brown a little bit.
• Add the dry sherry or white wine and scrape up all of the browned bits from the bottom of the pot.
• When the sweet potatoes and squash are cool enough to touch, peel the skin away from both and discard. Scoop the sweet potato and squash from the pan and add it to the soup pot with the onion and the sherry.
• Add the chicken broth and place a lid on the soup pot. Let it simmer on low heat for about 30 minutes.
• Puree the soup on high (in batches) in the blender until it is very smooth. Add back to the Add it back to the pot and season to taste with kosher salt. Reheat gently before serving.
• For the Sauce: In the jar of a blender, combine the garlic, green onion and fresh cilantro along with the lime juice and olive oil. Puree until you have a smooth sauce. Season to taste with kosher salt.
• Garnish the hot soup with Cilantro Sauce.