Warm Your Soul In The Winter With This DELICIOUS Roasted Squash And Potato Soup
Ingredients:
1 pumpkin
1 butternut squash
1 sweet potato
1 shallot
3 cloves garlic
Rosemary
1 bunch chard
11 oz linguica
1 tsp caraway
1/2 tsp nutmeg
1/4 tsp allspice
Salt
Pepper
8 c chicken stock
3 tbsp oil
Toasted pumpkin seeds for a garnish
Tools needed:
Sharp knife
Cutting board
Tall stock pot
Baking dish
Parchment paper
Measuring spoons
Large mixing bowl
Large chef spoon
Ladle
How to make it:
Preheat oven to 400 degrees F.
Cut the butternut squash and pumpkin into medium rough dice. Place cut up pieces into a large mixing bowl.
Peel and rough medium dice the sweet potato, toss into the bowl with the squash.
Rough chop the rosemary, place into the bowl with the potatoes and squash.
Add 2 tbsp oil, the spices, salt and pepper into the bowl and toss ingredients to evenly coat. Place the ingredients onto 2 sheet pans that have been lined with parchment paper.
Roast squash and potatoes at 400 for 35 minutes (cooking times may vary).
While the squash and potatoes are cooking, slice the shallot thinly and rough chop the garlic.
Wash and trim the stem from the chard leaves. Stack the leaves and roll up. Slice the rolled up leaves (chiffonade).
Cut the linguica into medium sized dice, really all of the ingredients less the chard should be close to the same size.
By now the squash and potatoes should be cooked through and fork tender. Heat large stock pot over medium heat with 1 tbsp oil. Add the linguica and render for 2-3 minutes, stirring occasionally. Once the fat has been released and the linguica is starting to caramelize, add the shallot with a pinch of salt. Continue to sweat the shallot until it turns translucent, stirring occasionally. Add the garlic and sweat until the garlic becomes aromatic, around 30 seconds to 1 minute.
Add the roasted squash and potatoes, the chicken stock and a pinch salt and pepper. Turn the heat to high and bring the liquid to a boil. Reduce heat to medium low to continue on a simmer for 3-4 minutes. Add the chard, simmer for an additional minute or two to cook the rawness off the chard.
Serve in your favorite bowl, top with some pumpkin seeds if desired.
Great for meal prep as the flavors build on another over the next day or so in the refrigerator. I like to keep my soups in pint size mason jars since they are able to be kept sealed tight and warmed up in the microwave.
Enjoy!
Logan
