Recipe : Sweet Potato Butternut Squash Soup
This sumptuous Sweet Potato Butternut Squash Soup is perfect comfort food on bleary, cold winter days. It's filled with apples, leeks, sweet potatoes, butternut squash & fresh ginger & lightly seasoned with cinnamon. Healthy, low calorie, clean eating, gluten free & vegan.
Cook Time : 30 minutes
Servings : 10
Ingredients:
2 large butternut squashes (2 ½ to three lbs. every), peeled and cut in ½-inch chunks
2 massive candy potatoes peeled and reduce in ½-inch chunks
4 medium gala apples cored, diced (unpeeled) (or 6 small apples)
1 leek inexperienced top eliminated, diced
2 cloves garlic minced
1 white onion chopped
2 tbsp. sparkling ginger peeled and grated (or extra to taste)
32 ounces. ctn. vegetable broth or more if favored
1-2 tsp. cinnamon as favored
1 tsp. red Himalayan sea salt
pumpkin seeds for garnish, if desired
cinnamon for garnish, if desired
How To Make ;
Pour vegetable broth right into a large Dutch oven or inventory pot.
upload butternut squash, candy potatoes, apples, leeks, garlic, onion, ginger, cinnamon and salt.
cowl with lid and produce greens to a simmer.
cook dinner over low to medium warmth until sweet potatoes are smooth about 30 minutes.
With an immersion blender, puree soup till smooth. If favored, add additional broth to thin the soup.
Ladle soup into bowls.
Garnish with pumpkin seeds and cinnamon, if favored.
Recipe Source: Sweet Potato Butternut Squash Soup
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