Ingredients
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1.5 kg butternut squashpeeled, seeded, cubed
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2 medium sized sweet potatoespeeled and cubed
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2 tablespoons olive oil
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2 garlic clovesminced
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1 cup onionfinely chopped
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3 cups vegetable broth/ stockor chicken stock
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3 cups water
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1/4 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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Garnish
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sour cream
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toasted pumpkin seeds
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(optional) blue cheese
Directions
Instructions
- Gather the ingredients.
- In a large pot, heat oil and cook garlic and onion until translucent.
- Add squash, sweet potatoes and broth and water to the pot.
- Bring to a boil and simmer until squash and sweet potatoes are tender—15 to 20 minutes.
- Using a hand-blender, puree the mix until creamy.
- Add seasonings (to taste), scoop up and serve topped with sour cream and toasted pumpkin seeds (or blue cheese! 🙂 ).
- Enjoy!
Tips:
- If using a regular blender instead of a hand blender: Steam expands quickly in a blender, and can cause ingredients to splatter everywhere. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- Storage: The soup keeps well in the fridge in a closed container for about 1 week. Reheat it on the stovetop or in the microwave as needed.
- Personal pref: I prefer blue cheese as a topping! 🙂
