This is my favorite soup. It is simple to make, tastes great, and makes the perfect appetizer for Thanksgiving dinner.
1 sweet potato or yam, chopped into cubes
1 small butternut squash chopped into cubes
1 large onion, chopped into large chunks
5 cloves garlic, skin removed
3 tablespoons of extra-virgin olive oil
1 sprig of fresh rosemary or 2 teaspoons of dried rosemary
1 teaspoon thyme (dried)
1/2 teaspoon Celtic sea salt or other type of unrefined salt
Mix all the marinade ingredients together.
Place all the vegetables in a large bowl. Toss them with the marinade until coated. You may need to do this in two stages depending on the size of the bowl you are using. Spread all the vegetables on a large baking tray. Bake at 350 degrees F for 1 hour or until vegetables are soft. Purée in a food processor or blender, adding hot water or stock to thin to desired consistency. Serve. Add Celtic sea salt and pepper to taste.
Michelle Schoffro Cook