Roasted Butternut Squash and Yam Soup

Roasted Butternut Squash and Yam Soup.

Oh how I love the Fall. The leaves turn from green to gold, the air becomes crisp, and the fruits of the harvest laden the table with the prosperity of the season. No other soup speaks of Fall as does butternut squash soup.

Here we have oven roasted butternut squash, sweet potatoes, and garlic tossed lightly in olive oil and sprinkled with thyme, nutmeg, cinnamon, and salt (I use equal parts squash to sweet potatoes). The roast is then pureed with vegetable stock, and brought to a simmer with a touch of sherry and heavy cream. The soup is garnished with sweet potato chips, fresh thyme, and nutmeg, yielding a rich and creamy golden soup reminiscent of all that Fall contains.