Roasted Butternut Squash and Sweet Potato Soup

Topped with Bacon and Gorgonzola

1 butternut squash, quartered and cleaned
1 large sweet potato, peeled and halved
2 garlic cloves
2 small onions, halved
1 granny smith apple, quartered
1 shallot, halved
1 tsp dried sage
pinch of cayenne pepper
5-7 cups chicken broth
olive oil
salt and pepper


Heat oven to 425° 
Brush veggies with olive oil, and season with salt and pepper.
Roast veggies until fork tender
(around 30 minutes for the smaller, and 45-60 for the larger)

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Remove veggies from the oven.
Squash will easily remove from peel.
In a few batches, puree veggies in a food processor until smooth
(you may need to add a little broth if the puree is thick)

Add puree to the large pot and stir in chicken broth until you reach a consistency you like
( I used about 6 cups of broth).

Stir in sage and cayenne.

Simmer for at least 30 minutes......or if you're like me, maybe you like your soup to simmer all afternoon.

Top with crumbled bacon and Gorgonzola cheese.