Sunday Dinners: Roasted Butternut and Sweet Potato Soup from PeaceMeals

Note: Today's comfort food is brought to you by Cath, who was a fellow Mitchell Scholar, a good friend, and an excellent cook. (The rest of this Sunday Dinner post is written by Cath.)

This recipe comes from PeaceMeals, a program which seeks to build authentic communities of support – often in the aftermath of trauma, conflict, or simply tough life situations and stress – in the kitchen and around the dinner table. There is a twist, however: each meal is nutritionally-tailored to help address certain symptoms including depression, anxiety, and fatigue. More information can be found at the Peace Meals website.

(Recipe adapted from My New Roots)

Note: this soup freezes very well and can be stretched by serving over brown rice.

Let’s face it: we college kids and young professionals don’t have a lot of money. What little we have in our “food budgets” mostly goes to caffeine and…stronger substances. No matter how much we need to pinch pennies, it doesn’t mean that we need to live on ramen and white bread.  You don’t need to sacrifice nutrition to taste. You CAN have both, and on the cheap!

Cath baked vegetables.jpg

Roasted, blended soups, are awesome because:

  1. They’re so easy! Most of the work is done for you in the oven. This soup begins with roasting butternut squash, sweet potatoes, onions and garlic, then basically blending it as it simmers.
  2. Few ingredients go a long way. And you can stretch it even further by adding cooked brown rice or serving with a chunk of bread.
  3. If you’re trying to impress someone, this soup is beautiful and delicious and can be gussied up by topping with goat cheese, toasted pumpkin seeds, or some balsamic vinegar.
  4. And if you’re NOT trying to impress anyone, you can eat this straight out of your last clean cup. No need to wash any bowls. And let’s face it: ain’t nobody got time for dish washing.