I have been on a real soup kick lately. From my broccoli cheddar soup, to this sweet potato autumn soup, I want it all. I don't know about you, but fall is in full swing in Toronto. That means grey days, rainy days, and can you believe it is dark at 6PM?! Crazy!
The one thing I can count on, is a hug in a bowl. This sweet potato autumn soup is packed with sweet potatoes, butternut squash and leeks. I roast them all together until they are beautifully caramelized, to make the most delicious, comforting soup. Top them with my garlic parmesan croutons, and you have a hearty meal for lunch or dinner.
If you are planning on making a lot of soups this fall and winter season - like yours truly - I promise you that an immersion blender will change your life! While a blender will definitely do the job, an immersion blender does the work of making a silky, smooth soup, right in the pot. I genuinely believe in the use of the product, because I extra work is a definite no for me.
Sweet Potato, Squash and Leek Autumn Soup
- 4 sweet potatoes peeled and cubed
- ½ butternut squash peeled, seeded and cubed
- 1 stalk of leeks cut in half moon slices and cleaned
- 1 tbsp cinnamon
- 2 tsp nutmeg
- 2 tsp cayenne pepper
- 1 900 mL carton chicken broth or vegetable broth to keep it vegetarian
- 2 tbsp honey
- ½ cup heavy whipping cream
- Salt and pepper to taste
- Preheat oven to 400 degrees.On a sheet pan, liberally coat the sweet potatoes, butternut squash and leeks in olive oil and salt and pepper. Bake for 40-45 minutes.In a soup pot or dutch oven, add the roasted vegetables over medium heat. Add the cinnamon, nutmeg and cayenne pepper, and cook through for 5 minutes.Add the chicken broth, and bring the mixture to a simmer.Using an immersion blender, blend the mixture in the pot until smooth. Be careful, as the soup will be hot!Add the heavy whipping cream, honey and salt and pepper, and simmer the soup on medium-low heat for 30-35 minutes, stirring occasionally.Top with croutons and enjoy!