Roasted Butternut Squash & Sweet Potato Soup
Ingredients
Instructions
  1. Set your oven to 400 degrees F.
  2. Peel the butternut squash and chop into cubes (remove the seeds).
  3. Peel the sweet potatoes and chop into cubes.
  4. Place onto a baking sheet and drizzle with oil.
  5. Bake for 25 -30 minutes until soft.
  6. Chop the onion and ginger.
  7. Place in a pan on medium heat .
  8. Add the oil and heat.
  9. Add the onions and ginger.
  10. Cook until onions are soft and translucent.
  11. Add in baked and cooked butternut squash and sweet potatoes.
  12. Warm and mash with stirring spoon.
  13. Add in the vegetable broth.
  14. 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).
  15. Once all blended, reheat in a pan on medium heat.
  16. Add the cinnamon and nutmeg.
  17. Salt and pepper to taste.