I really like butternut squash, but I thought the season for it was over. But I found reasonably priced butternut squash at my local market. So I made this very smooth and delicious butternut squash and sweet potato soup for dinner tonight.
The recipe can be found here. The only thing that I did differently was I roasted the butternut squash, sweet potato and potato pieces in a 400 degree oven for 20 minutes before adding them to the soup. I really believe that roasting vegetables gives them more flavor. I put a small dollop of soy sour cream to give the soup a little more creaminess.
oooh I have to try this one.
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