Sweet Potato, Squash and Apple Soup

Ingredients

• •3 apples
• •4 cups broth
• •3 carrots
• •2 stalks celery
• •2 cinnamon sticks
• •1 garlic
• •1 ginger
• •3 tablespoons honey
• •1 medium kabocha squash
• •kosher salt
• •olive oil
• •1 onion
• •3 medium sweet potatoes

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Method

From foodista.com — read the original

1. 1In a large bowl, toss squash, sweet potatoes, apples, half of the red onion and half of the chopped carrots with the ginger and garlic. Swirl in a bit of olive oil and a sprinkling of salt.
2. 2Roast on two sheet pans in a preheated oven at 425°F for 35-45 minutes or until pieces have softened and browned. Set aside once done.
3. 3As vegetables roast, mix celery, and remaining carrots and red onions in a deep pot.
4. 4Swirl in a tad more olive oil and heat over a medium high flame, stirring to make sure vegetables brown but do not burn.
5. 5Once veggies in the pot have begun to go translucent, approximately 5-10 minutes, pour in broth and add cinnamon stick. Bring to a boil, then reduce to a simmer and cover.
6. 6Allow to cook until carrots and celery are soft but not mushy, approx. 10-15 minutes.
7. 7Spoon roasted vegetables into simmering vegetables, pour in honey and stir just until everything is just incorporated. Pull out cinnamon stick.
8. 8Ladle into a blender or food processor and blend until the soup reaches your preferred consistency. (Add more broth if you prefer a very smooth, pured soup.)
9. 9Salt to taste and serve with a healthy sprinkling of parsley.