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Preheat oven to 400F/200C. Place the sweet potatoes cut side down on a parchment line baking sheet and roast until tender, about 25 – 30 minutes. Clean out and discard the squash or pumpkin seeds. Brush the flesh with a little olive oil and season with salt and pepper. Roast on a separate lined sheet pan until tender, about 45 minutes.
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While the sweet potatoes and squash/pumpkin are roasting, heat the olive oil in a large soup pot over medium flame and sauté the carrots, onions, leeks, and fennel until soft, about 15 minutes. Add the garlic and stir for a minute or so. Stir in the spices and cook together with the onion mixture for 2 – 3 minutes. Turn off the heat.
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Remove the sweet potatoes and let them cool slightly. When the squash is tender, remove that too. Using a tablespoon remove the soft flesh from both.
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Turn the heat back on the onion – spice mixture and add the sweet potato / squash pulp. Stir to combine. Add 8 cups water or stock. Season with salt and pepper. Bring to a boil then reduce heat and simmer the soup until the carrots and vegetables are very tender.
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Using an immersion blender or food processor, puree the soup until very smooth. Place back in the pot. Dilute as necessary to achieve a velvety rich-bodied consistency. Add the balsamic and honey and warm through. Adjust seasoning with additional salt, pepper, or spices.
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Remove and serve, garnished with a little balsamic, Greek yogurt and/or heavy cream.