Butternut Squash Sweet Potato Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Ingredients
Scale
- 1 T olive oil
- 1 large yellow onion, diced
- 4 cups peeled & chopped butternut squash (about half a medium BNS)
- 3 cups peeled & chopped sweet potato (about 2 medium)
- 6 cups vegetable stock
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 tsp paprika
- 1/4 tsp cinnamon
Instructions
- Heat up olive oil in a large pot over medium-high heat.
- Add in onion and sauté for 2-3 minutes or until onions are translucent.
- Add in butternut squash and sweet potato and cook for another 2 minutes.
- Top with vegetable stock and spices and bring to a boil.
- Lower heat to a simmer, cover and cook for 20 minutes.
- Remove from heat and allow soup to cool slightly.
- Using an immersion blender blend soup until smooth. OR blend in a regular blender in small batches.
- Serve warm.
- Will keep up to one week in fridge and also freezes well!
Nutrition
- Serving Size: 10