Butternut Squash & Sweet Potato Soup

Butternut Squash & Sweet Potato Soup

Butternut Squash & Sweet Potato Soup 2

One of my favorite aspects of the winter season is soup. I make A LOT of soup when it’s cold outside. There is something so physically and emotionally comforting about a hot bowl of soup. I can add in a myriad of vegetables, herbs, spices, legumes, grains…so many combination possibilities and voila! A wonderful meal is created. I usually begin my soup creation with whatever I have on hand, so this recipe was inspired by a butternut squash and a large sweet potato. I adore butternut squash with its nutty sweetness. Pair that with a sweet potato and you have a marriage of good flavor and texture, not to mention a pretty impressive nutritional profile – hello vitamin A! I finished this soup two ways. I drizzled one bowl with full-fat coconut milk and swirled it around. It was deliciously creamy. I dabbled another bowl with toasted pumpkin seed oil. Oh my! The nutty, toasted, slightly salty flavor of the oil added just the right… je ne sais pas…let’s just say that it took this soup to another culinary level in my opinion. Serve this soup with some whole-grain rustic bread and enjoy the comfort!

Butternut Squash & Sweet Potato Soup 3

Butternut Squash & Sweet Potato Soup 4

1 medium butternut squash, peeled and diced

1 large sweet potato, peeled and diced

2 carrots, peeled and chopped

1 small yellow onion

4 cups vegetable broth

1/4 cup full fat coconut milk

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon curry powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon white pepper

Start by warming a large pot over medium heat. Dry sauté the onion and the carrot for about three to five minutes. Add in some water or broth if the vegetables start to stick to the pot. Next, add the squash and sweet potato to the pot and pour in the vegetable broth. Add the spices and salt and bring to a boil. Once it has started to boil, reduce to a simmer and cover while allowing it to cook for about twenty minutes or until all of the veggies are very tender. Add in the white pepper. Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached. Pour in the coconut milk and continue to blend until it is mixed thoroughly. Ladle soup into bowls and drizzle with coconut milk or toasted pumpkin seed oil. Serve and enjoy!

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