Sweet Potato, Squash and Apple Soup

Spread the vegetable mixture onto two baking sheets and roast for 35 to 45 minutes, or until the vegetables are tender and lightly browned. Remove from the oven and set aside.

Equipment

Baking Sheet

Oven

While the vegetables roast, heat a splash of olive oil in a large pot over medium-high heat. Add the remaining carrots, celery, and red onion. Sauté, stirring frequently, until the vegetables are translucent, about 5 to 10 minutes.

Ingredients

120 mL of Red Onion

1 piece of Carrots

15 mL of Olive Oil

2 pieces of Celery

Equipment

Pot

Stove

Pour the vegetable stock into the pot and add the cinnamon stick. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 10 to 15 minutes until the carrots and celery are soft.

Ingredients

240 mL of Carrots

240 mL of Celery

950 mL of Stock

1 piece of Cinnamon Stick

Equipment

Pot

Add the roasted vegetables to the pot, stir in the honey, and remove the cinnamon stick. Transfer the mixture to a blender or food processor and blend until smooth, adding extra stock if needed to reach your desired consistency. Season with salt to taste and garnish with fresh parsley before serving.

Ingredients

2½ mL of Salt

240 mL of Stock

240 mL of Cinnamon Stick

15 mL of Honey

30 mL of Parsley

Equipment

Blender

Wooden Spoon

Pot