Butternut Squash and Sweet Potato Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash
  • 2 cloves Garlic
  • 1 Onion
  • 1 Squash, Roasted Seeds
  • 1 Squash, Roasted Seasoned Seeds
  • 2 Sweet potatoes

• Canned Goods

  • 32 oz Vegetable stock

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Cinnamon
  • 1 Salt

• Oils & Vinegars

  • 1 tsp Olive oil

Found on everydayeileen.com

Description

Ingredients

• 1 teaspoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled and diced to one inch cubes
• 2 sweet potatoes, peeled and diced into one inch cubes
• 1 teaspoon cinnamon
• 32 ounces vegetable stock
• ½ teaspoon ground black pepper
• salt, to taste
• Garnish :
• Roasted Seeded Squash Seeds
• Roasted Seasoned Squash Seeds

Directions

• Heat a Dutch over medium heat, Add in onions and saute for about 2 minutes, onions will be translucent.
• Add in garlic and stir for about another minute.
• To the pot, add cubed butternut squash, sweet potatoes, vegetable stock, and cinnamon, ground black pepper, and salt.
• Simmer for about 45 minutes. Squash and potatoes should be fork tender.
• Use an emulsion blender to puree the soup.
• Check the seasoning and adjust if needed.
• Soup is ready to serve. Can be kept in fridge for about 4 days.
• Soup also freezes well
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