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Ingredients
- 1 Butternut Squash
- 2 Sweet Potatoes
- 2 Tablespoon Oil
- 1 Onion
- 1 Inch Fresh ginger
- 8 Cups Vegetable Broth (store bought or homemade)
- 1/2 Teaspoon Cinnamon
- Pinch Nutmeg
- Salt and pepper to taste
Ingredients
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Instructions
- Set your oven to 400 degrees F.
- Peel the butternut squash and chop into cubes (remove the seeds).
- Peel the sweet potatoes and chop into cubes.
- Place onto a baking sheet and drizzle with oil.
- Bake for 25 -30 minutes until soft.
- Chop the onion and ginger.
- Place in a pan on medium heat .
- Add the oil and heat.
- Add the onions and ginger.
- Cook until onions are soft and translucent.
- Add in baked and cooked butternut squash and sweet potatoes.
- Warm and mash with stirring spoon.
- Add in the vegetable broth.
- At this time, before the mixture is hot, use an electric blender and blend in batches (an immersion blender will give the soup a creamy texture but any blender will work).
- Once all blended, reheat in a pan on medium heat.
- Add the cinnamon and nutmeg.
- Salt and pepper to taste.
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