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Butternut Squash and Sweet Potato Soup

butternut squash and sweet potato soup

A delightfully cozy Fall soup

Ingredients

Scale

1 small yellow onion. peeled and finely chopped

1 leek, cleaned and finely sliced

1 medium butternut squash, peeled, deseeded, and cut into chunks

1 medium sweet potato, peeled and cut into chunks

2 teaspoons ground cumin

2 sprigs of fresh rosemary

1 teaspoon freshly ground black pepper

1 cup dry white wine

4 cups low-sodium vegetable broth

Topping:

A variety of your favorite toasted nuts and seeds

A swirl of Cashew Cream (optional)

Instructions

  1. Heat 1/4 cup vegetable broth in a large saucepan, add the prepared onion, leek, butternut squash, sweet potato. Sprinkle over the cumin and black pepper. Cook for 3-5 minutes.
  2. Add the wine, allow it to bubble and cook for a minute or two. Add the rosemary sprigs and the rest of the stock. Bring to the boil then turn down to a simmer. Allow to cook until the veggies are tender.
  3. Transfer to a high-speed blender and blitz until silky smooth. If the soup is too thick, add a little more stock to thin.
  4. Return to the pan, add a tablespoon of Cashew Cream if using.

Keywords: soup, butternut squash, Fall,

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