Butternut Squash & Sweet Potato Soup
Luscious, creamy, and comforting are the three words I would pick to describe my butternut squash and sweet potato soup. The bright orange color will have you drooling before you even take a bite. It is a great side dish at your holiday dinner or enjoyed on a typical Tuesday night.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 3 carrots peeled and chopped
- 1 medium butternut squash peeled and chopped
- 2 large sweet potatoes peeled and chopped
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1/4 tsp ground ginger
- 1/4 tsp curry powder
- 1/8 tsp nutmeg
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- In a large pot, add the olive oil over, carrot, onion, salt and cook for 5 minutes. Add the spices then stir together.
- Add the squash, sweet potato, and vegetable stock to the pot. Bring to a simmer and cover. Cook until the veggies are soft.
- Transfer to a high speed blender, or use an immersion blender. Blend until smooth or you reach your preferred consistency.
- Pour the soup back into the pot and add the coconut milk. Stir until combined and heated through.
- Serve with your favorite salad.
Notes
