With Fall just starting, I thought I would post a quick and easy recipe that you can make for your family on the fly. This soup in quick and easy and is one of those recipes you can get in and out of the kitchen within about 20 minutes excluding the roasting of the vegetables.
Creamy Butter Yamato Soup½ of a large butternut Squash
8 plum tomatoes cored
1/3 cup of olive oil
Salt and Pepper to taste
2 cups of half and half
3 cups of Chicken stock
1 tsp all spice
Preheat oven to 350 degrees
Cut in half and peel butternut squash and Chop in cubes
peel and Chop Yams
Drizzle olive oil on vegetables then toss and Salt and pepper.
Place in oven at 350 degrees for 45 min until it looks like this.
Place all vegetables except tomatoes in food processor or blender.
Now slowly remove skins then place skinless tomatoes in food processor or blender.
After you have removed skins and placed skinless tomatoes in food processor or blender turn on and start to add chicken broth in feeder tube.
When fully pureed remove from food processor or blender and place in large pot