5-6 small sweet potatoes or 2 large sweet potatoes
1/2 butternut squash, halved
3 tbsp extra virgin olive oil
1 medium-sized yellow onion
1 – 2 qt of homemade chicken stock (depending on how creamy you want the soup)
salt and pepper, to taste
1 tbsp ginger (fresh or powdered)
1/4 tbsp smoked paprika
2 strips of uncured, pastured-bacon
microgreens, for garnish
1) Peel sweet potatoes and cut them into 2- to 3-inch chunks.
2) Halve the butternut squash, peel and cut into 2- to 3-inch chunks.
3) Place the potatoes and squash on a baking sheet.
4) Brush 1 1/2 tbsp of extra virgin olive oil over them.
5) Bake for 30 minutes at 400 degrees, turning halfway through.
6) Add the rest of the olive oil to a pan.
7) Dice up the onions and saute over medium-high heat until the onions start to caramelize, approximately 15 minutes.
8) Remove the potatoes and squash from the oven.
9) Even though it’s not necessary, I added the potatoes and squash to a large pot with 1 cup of homemade chicken stock and continued to simmer them until they caramelized some more (approximately 10 minutes). This pulls out more of the sugars and will deepen the color of the soup some more.
10) Let onions, potatoes, and squash cool.
11) Place that and a tbsp of peeled ginger (or powdered ginger) in a food processor and pulse until it’s well blended.
12) Place back into pot and add the remainder of the homemade chicken stock.
13) Add smoked paprika, salt and pepper.
14) Heat over medium heat for 5 minutes.
15) Saute bacon in a pan until crispy—cut into tiny pieces.
16) Place the soup in a bowl, add the bacon on top and place the microgreens in soup as a garnish.