Smoky, smooth and delicious, welcome to your new favourite fall soup
by Lindsay Evans
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1 tbsp butter or olive oil
1 shallot, thinly sliced
2 sweet potatoes, peeled and diced
1 butternut squash, peeled and diced
generous pinch of smoked paprika or chili powder
4 cups chicken stock
1 tbsp honey
1/2 cup freshly grated Parmesan cheese
½ cup whipping cream
sea salt and freshly ground black pepper
1/2 cup toasted pepitas for garnish (optional)
Heat a large heavy saucepan over medium high heat. Add butter and allow to melt. Add shallot and sauté for 3 to 4 minutes, until softened and fragrant. Add sweet potato and butternut squash cubes and stir for 1 minute. Reduce temperature to medium, cover, and cook for 10 minutes.
Add smoked paprika and cook for 1 to 2 minutes, stirring often. Pour in the chicken stock and bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes until vegetables are fork- tender. Stir in honey. Season well with sea salt and pepper. Very carefully transfer soup to a blender and puree until smooth.
Return pureed soup to pot and stir in whip cream. Taste and adjust seasoning to your liking. Ladle into warmed soup bowls, sprinkle with Parmesan and a few toasted pepitas. Serve alongside crusty bread.