Recipe by Delilah’s Farm for The FruitGuys
INGREDIENTS
4 cups peeled winter squash and/or sweet potatoes, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon olive oil
1/2 cup onion, in 1/2-inch dice
1/4 cup carrot, in 1/2-inch dice
1/4 cup celery, in 1/4-inch dice
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon finely chopped thyme
2 cups vegetable or chicken broth
PREPARATION
- Preheat oven to 425°F.
- Toss squash and/or sweet potato with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Spread on a rimmed baking sheet and roast until caramelized, about 20–25 minutes; turning them over after 15 minutes.
- Meanwhile, heat the remaining 1 teaspoon of oil in a medium saucepan.
- Sauté onion, carrot, and celery until soft, about 3–4 minutes.
- Add garlic and thyme and sauté for 1 minute.
- Add broth and roasted vegetables and cook together for about 15 minutes.
- Puree with a hand blender or in a blender to desired consistency.
- To serve, top each bowl with about 2 tablespoons of crispy kale chips.
Serves 4. Prep time, 15 minutes; cook time, 40 minutes.
Cook’s note: You can use spicy kale chips or omit the chili powder when making the kale chips.